HALIBUT WITH RICE WINE
This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice.
Provided by Kathryn Mazierski
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
- Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 8.6 g, Cholesterol 35.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 0.6 g, Sodium 230.5 mg, Sugar 6.6 g
WILD RICE-CRUSTED HALIBUT
Provided by Gavin Kaysen
Categories Bake Kid-Friendly Quick & Easy Dinner Halibut Healthy Low Cholesterol Wild Rice Bon Appétit Minneapolis Minnesota Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a medium skillet over medium-high. Add rice and cook, tossing occasionally, until grains have popped open like popcorn and are lightly browned, about 2 minutes. Transfer to paper towels and let cool. Pulse in a food processor or blender to a fine powder.
- Preheat oven to 350°F. Place flour in a shallow bowl. Beat eggs and 1 tablespoon water in another shallow bowl. Place wild rice powder in a baking dish. Season fish with salt and pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly. Coat with rice powder, pressing gently to adhere.
- Heat remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Cook fish until golden brown, about 2 minutes per side. Transfer skillet to oven and roast fish until just opaque throughout, about 3 minutes. Serve with lemon wedges.
- Do Ahead
- Wild rice powder can be made 3 days ahead. Store airtight at room temperature.
GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE
Steps:
- Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
- Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
- Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
- Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
- Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
- Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Provided by Tom Kerridge
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
- In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
- Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
- Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
HALIBUT IN WINE PARSLEY SAUCE
Make and share this Halibut in Wine Parsley Sauce recipe from Food.com.
Provided by Jan in Lanark
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle cayenne over fillets.
- Heat oil in large frying pan over medium heat, add halibut and cook for 5 minutes.
- Carefully turn fish over and add remaining ingredients, except the butter.
- Cook for a further 5-7 minutes or until fish is cooked.
- Remove fish from pan and cover with foil.
- Increase heat to high and cook sauce until it is slightly thickened.
- Stir in butter until melted, pour over fish and serve immediately.
Nutrition Facts : Calories 584.4, Fat 19.1, SaturatedFat 4.1, Cholesterol 138, Sodium 285.1, Carbohydrate 3, Fiber 0.3, Sugar 0.3, Protein 85.2
FRESH HALIBUT IN RICE WRAP
Make and share this Fresh Halibut in Rice Wrap recipe from Food.com.
Provided by laseefeldt
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Lay the rice wrappers on a flat surface.
- Sprinkle snipped dill and sliced mushrooms in the center of each wrapper, and place the halibut fillets on top. Wet the wrappers' edge with a brush and fold like an envelope.
- Heat the olive oil in a large skillet, lightly brown both sides of the halibut packets and cook in a 375°F oven for 8 minutes.
- Remove the halibut packets to a warm serving platter.
- Add capers, butter and lemon juice to the skillet, simmer for 30 seconds. Spoon the sauce around the halibut packets and serve at once with sugar snap peas.
Nutrition Facts : Calories 359.5, Fat 17.7, SaturatedFat 5.3, Cholesterol 85.5, Sodium 415.4, Carbohydrate 2, Fiber 0.5, Sugar 0.6, Protein 46.6
HALIBUT WITH CREAM SAUCE
"This is definitely a family favorite," Ginny reports from Ketchikan, Alaska. "I serve the flaky fish and rich white sauce alongside rice pilaf."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 572 calories, Fat 43g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 817mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
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- Heat oil in non-stick saucepan over medium heat. Sauté shallots and garlic to release fragrance, but not to brown. Mix in black bean sauce, rice wine, and soy sauce. Bring to simmer and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
- Pat fish dry with kitchen towel. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate OR heat up the grill skillet and spray with cooking spray.
- Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
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