Herbcookedhalibut Recipes

Steps:

• Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
• Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

Steps:

• Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
• Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
• Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

Steps:

• Preheat oven to 450.
• Place the fish in a baking dish just large enough to hold them.
• Mix remaining ingredients well in a bowl and pour over fish.
• Cover, and bake until done, about 15 minutes; don't overcook.
• Check for doneness by inserting the tip of a knife into the center of the fish. Halibut should flake easily when done, yet still be moist.
• Remove from heat just before it is done to your liking, as it will continue to cook.
• Serve at once, pouring the pan juices over the fish.

Steps:

• Place fillets in 11x7 in.
• baking pan.
• Combine all other ingredients and sprinkle over fish.
• Bake at 350* for 25 minutes.

Steps:

• Lightly rinse the halibut steaks and pat dry with paper towels.
• Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
• Dip each steak into the beaten egg white, then into the breadcrumbs.
• Set aside.
• Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
• Place over high heat and add the halibut steaks.
• Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
• Remove halibut steaks; keep warm.
• Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently.
• Stir in the wine and lemon juice.
• Cook over medium-high heat until sauce is reduced by half.
• Add the chicken broth, capers, parsley, and cornstarch mixture.
• Bring sauce to a boil.
• Arrange halibut steaks on heated serving plates.
• Tap each with some of the sauce.

Steps:

• Make little aluminum foil trays sized to fit each fillet.
• Wipe the bottom of each tray with olive oil.
• Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
• Mix the butter with the chopped herbs throughly.
• Place 1 tablespoon of the butter on the halibut.
• Broil for 4 minutes.
• Carefully turn each fillet over, not spilling any of the melted herb butter.
• Broil for 4 more minutes.
• Remove and plate, pouring the melted sauce over each fillet.

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Steps:

• Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.
• Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.