Halibut Zucchini Saute Recipes

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.

Steps:

• Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
• Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
• Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
• Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

Steps:

• Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
• In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
• While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Steps:

• Sprinkle halibut with salt and pepper.
• Sauté zucchini, onion and garlic in 1 tbsp.
• oil for 2 minutes.
• Add tomato and parsley and cook covered for 1 minute.
• Remove from pan.
• Sauté halibut in 2 tbsps.
• hot oil until brown on both sides.
• Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
• Return vegetables to pan.
• Add lemon juice, salt and pepper to taste.
• Heat briefly.
• Recipe may be doubled.

Steps:

• Spice Blend (Emeril's Original Essence): Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
• Slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
• Season the halibut lightly on both sides with Emeril's Essence.
• In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.
• In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.
• Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese.
• Serve immediately.

Steps:

• Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
• Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
• When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
• Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
• Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

Steps:

• For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices.
• For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside.
• For the fish: Preheat the oven to 350 degrees F.
• Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside.
• Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat.
• Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes.
• Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt.
• To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving.

Steps:

• Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
• Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
• Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
• Heat a grill or grill pan over medium-high heat.
• Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

Steps:

• For Sauce:
• Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
• For Halibut:
• Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
• Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
• Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
• Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

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.

Steps:

• Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
• To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
• To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.