PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE
An easy Grilled Halibut recipe with Lemon-Basil Vinaigrette
Categories Fish Low Carb Low Fat Low/No Sugar Lemon Basil Halibut Summer Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
- Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
GRILLED HALIBUT WITH LEMON-BASIL VINAIGRETTE RECIPE - (3.8/5)
Provided by SushiChick
Number Of Ingredients 7
Steps:
- Whisk lemon juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with remaining 1 tablespoon basil and serve.
EASY LEMON HALIBUT
This one-pan dish is great for busy weeknights-plus using a Reynolds® Oven Bag means cleanup is a cinch.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
- Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
- Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
- Bake 20 minutes.
- Cut open top of oven bag carefully. Remember: Always support bag with the dish.
- Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 8.6 g, Cholesterol 51 mg, Fat 8.6 g, Fiber 3.1 g, Protein 25.8 g, SaturatedFat 4.1 g, Sodium 287.4 mg, Sugar 1 g
LEMON BASIL HALIBUT
Make and share this Lemon Basil Halibut recipe from Food.com.
Provided by dicentra
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat the grill with cooking spray and preheat for 5 minutes.
- Place steaks in the grill and sprinkle with the paprika. Grill 6-8 minutes or until the fish flakes easily.
- In a small bowl, blend the margarine, basil, lemon juice and green onion.
- To serve, arrange each steak on a plate and top with a generous spoonful of the lemon-basil butter.
Nutrition Facts : Calories 394.5, Fat 26.7, SaturatedFat 4.5, Cholesterol 54.9, Sodium 359, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 36.1
GRILLED LEMON-BASIL HALIBUT
We love this dish, I serve it with baby carrots, steamed, mashed Gorgonzola cheese mashed potatoes and a small garden salad.
Provided by Dancer
Categories Halibut
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix lemon juice, olive oil, garlic, lemon peel and sun-dried tomatoes in blender or food processor.
- Stir in 2 tbsp fresh basil and the capers.
- Season to taste with salt and pepper.
- Pour half of vinaigrette over fish and marinate 15 to 30 minutes.
- When ready to grill fish, remove from marinade.
- Discard that marinade.
- Prepare the grill and spray with oil to keep fish from sticking.
- Grill fish until just cooked through 2 to 4 minutes per side.
- Divide fish among 4 plates.
- Stir remaining vinaigrette and drizzle over fish.
Nutrition Facts : Calories 262.7, Fat 15.9, SaturatedFat 2.4, Cholesterol 68.1, Sodium 187.4, Carbohydrate 3.4, Fiber 0.5, Sugar 0.5, Protein 26.2
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