GRILLED HALIBUT WITH SUMMER SALSA
Steps:
- For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
- For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
- Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE
Provided by Jeff Cerciello
Categories Fish Low Cal High Fiber Dinner Seafood Halibut Squash Spring Summer Healthy Green Onion/Scallion Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
- Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
- Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.
HALIBUT WITH SUMMER VEGETABLE SAUCE
Categories Tomato Vegetable Sauté Low Cal Low/No Sugar Halibut Summer Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
- Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
- Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.
STIR-FRIED HALIBUT WITH VEGETABLES
Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.
Provided by PalatablePastime
Categories Halibut
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok.
- Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
- Stir in other ingredients; cook 1-2 minutes more.
- Serve with rice.
HALIBUT WITH VEGETABLES
You can use any white fleshed fish or shellfish for this. Just adjust the cooking time accordingly. This stew should be thick, not soupy. From The Best Recipes in the World by Mark Bittman.
Provided by Sandyg61
Categories Halibut
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan or casserole with a lid over medium-high heat.
- Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add all the vegetables and stir once or twice.
- Turn the heat to medium, cover and cook for 20 minutes, stirring occasionally. If the mixture dries out add a little water.
- When the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper.
- Re-cover and cook until the fish is done(a thin-bladed knife inserted into it's center will meet little resistance).
- Taste and adjust the seasoning (this will take plenty of black pepper).
Nutrition Facts : Calories 382.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 111.2, Sodium 225.8, Carbohydrate 32.8, Fiber 6.4, Sugar 8, Protein 46.6
HALIBUT WITH VEGETABLE SALSA
There's something fishy going on in our Test Kitchen-and it's this terrific recipe! Topped with a colorful, fresh tomato salsa, these flaky filets are a real treat
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.
Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
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- Preheat the oven to 350°. On a baking sheet, toss the tomatoes with the oil, vinegar and thyme. Arrange the tomatoes cut side up and season with salt and pepper. Bake the tomatoes for 45 minutes, until slightly dried.
- In a large skillet, melt 1 tablespoon of the butter. Season the halibut with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned on one side, about 3 minutes; transfer to a plate.
- Add the remaining 2 tablespoons of butter to the skillet and cook over moderate heat until it just starts to brown, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper.
- Lay four 15-inch-long sheets of parchment paper on a work surface. Arrange 3 lemon slices in the center of each sheet and top with a halibut steak, seared side up. Scatter the tomatoes, olives and zucchini evenly around the fish, spoon on the butter sauce and sprinkle with the coriander. Fold the parchment over the fish and vegetables and fold the edge over itself in small pleats to seal.
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