SOUTH SEAS MANGO HALIBUT
This mango halibut recipe is marinated in aromatic spices, then stir-fried and combined with coconut milk and fresh mango. It'll transform a weeknight meal into a tropical delight! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or shallow dish, combine the first 6 ingredients. Add the halibut and turn to coat. Cover and refrigerate for 30 minutes. In a large cast-iron or other heavy skillet, stir-fry red peppers and onion in 1 tablespoon oil until tender, 5 minutes. Remove from pan; set aside. Add 2 tablespoons oil to pan; add halibut. Cook and stir until fish just begins to flake easily with fork, 5-8 minutes. Stir in the milk, tomato paste, mangoes and reserved pepper mixture. Cook over medium heat for 5 minutes. , Meanwhile, in a Dutch oven, cook and stir spinach in remaining oil until wilted, 2 minutes. Serve fish over spinach.
Nutrition Facts : Calories 404 calories, Fat 19g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 285mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 5g fiber), Protein 31g protein.
HASH BROWN-CRUSTED HALIBUT WITH MANGO MINT RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle both sides of the halibut with the salt, pepper and granulated garlic. Compress the hash browns between 2 paper towels until they are flat and about the size of all 4 fillets. Eyeball the size and shape of the fillets and cut out hash brown "hats" to fit the top of each fillet. Dip the presentation side of each piece of halibut into the egg, then press a hash brown "hat" onto the egg.
- Put the melted butter and oil into a cold, 12-inch nonstick pan. Place the fillets hash brown-side down directly into the butter and oil. Place on a burner and turn the heat to medium low. Cook, undisturbed, until the hash browns are golden brown, 8 to 10 minutes. Gently flip using a fish spatula and finish cooking until the fish registers 125 degrees F, about 5 more minutes. Serve immediately with the Mango-Mint Relish.
- Mix together the mint, lime zest and juice, mango, chile and shallot in a bowl; season with salt and pepper.
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
GRILLED HALIBUT WITH MANGO-PAPAYA SALAD
This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.
Provided by Ms.Chae916
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
- Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
- Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
- Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.
Nutrition Facts : Calories 960.8 calories, Carbohydrate 56.9 g, Cholesterol 52 mg, Fat 69.9 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 12 g, Sodium 2311.5 mg, Sugar 44.7 g
MOROCCAN HALIBUT AND CARROTS
Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor.
Provided by Bon Appétit Test Kitchen
Time 25m
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve. 30-minute dinner
MOROCCAN ROASTED HALIBUT
This recipe comes from Sheila Lukins "Celebrate!". The list of ingredients looks long, but it is a very easy dish to prepare, and the outcome is outstanding! I used Orange Roughy instead of the Halibut. Used four large fillets, and the amount of sauce was perfect. I added a few extra chickpeas and raisins. The family doesn't like mint, so I left it out, and I didn't have fresh parsley, so used about 2 T. dried. For a side dish, I made couscous with chicken broth, and added some toasted almonds. The table was set with a rich colored table cloth, candles and a lot of old brass. Dimmed the lights and had one romantic dinner! A definite do again.
Provided by keeney
Categories Halibut
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the olive oil, onion and garlic in a heavy pot over low heat and cook, stirring, until onions are very soft, 15 minutes.
- Add the cardamom, saffron, lemon juice, cinnamon stick, orange zest, broth, and salt and pepper.
- Raise the heat to medium high and bring to a boil.
- Reduce the heat to medium low and simmer, partially covered, for 10 minutes.
- Then stir in the chickpeas, raisins and tomatoes.
- Add the parsley and the 1/4 cup mint and simmer, partially covered, for 15 minutes.
- Preheat the oven to 400 degrees F.
- Remove the cinnamon stick and the orange zest from the vegetable mixture.
- Place the cooked vegetables in a 13x9 inch baking dish and arrange the fish on top.
- Spoon some of the vegetable liquid over the fish.
- Bake until the fish is baked through and flakes easily when tested with a fork, 15 minutes.
- (I baked mine about 10 minutes longer.).
- Serve the fish and the vegetables over couscous and sprinkle with remaining 2 tablespoons fresh mint.
Nutrition Facts : Calories 996.3, Fat 33.2, SaturatedFat 4.7, Cholesterol 195.8, Sodium 622, Carbohydrate 36.1, Fiber 5.3, Sugar 15.4, Protein 133
MOROCCAN-STYLE HALIBUT WITH MANGO AND GOLDEN RAISIN RELISH
In less than 30 minutes from starting to prep the ingredients to serving, you can make this exotic fish dish and the accompanying fruit relish. Another time, make only the fruit relish and serve it with roasted pork or chicken.
Yield Serves 4; 3 ounces fish and 1/4 cup relish per serving
Number Of Ingredients 11
Steps:
- In a small bowl, stir together the relish ingredients. Set aside.
- In another small bowl, stir together the cumin, pepper, and coriander. Sprinkle over both sides of the fish. Using your fingertips, gently press the mixture so it adheres to the fish.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Place the fish in a single layer in the pan. Reduce the heat to medium. Cook for 4 to 5 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter. Sprinkle the fish with the remaining 1 tablespoon parsley. Spoon the relish over the fish.
- Fresh halibut, a good source of omega-3 fatty acids and potassium, may be more widely available in the spring. If you can't find it, try frozen halibut steaks or steaks or fillets from another firm white fish, such as cod or haddock.
- (Per serving)
- Calories: 193
- Total fat: 5.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.5g
- Cholesterol: 36mg
- Sodium: 65mg
- Carbohydrates: 12g
- Fiber: 1g
- Sugars: 10g
- Protein: 24g
- Calcium: 70mg
- Potassium: 644mg
- 1 fruit
- 3 lean meat
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