BAKED PACIFIC HALIBUT WITH LEMON CAPER BUTTER
Simply wonderful. Recipe from "Return to Sunday Dinners" by Russell Cronkhite, a world renowned chef.
Provided by goushiangirl
Categories Halibut
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Adjust rack to center of oven and preheat to 400°F
- Combine butter, capers, onion and lemon juice in food processor and pulse to blend. Set aside.
- Place each halibut fillet on dry surface and sprinkle with salt.
- Smear tops and sides of fillets with mustard and coat with bread crumbs and parsley.
- Coat bottom of baking pan with half of the lemon-caper butter. Place fillets skin side down in pan and dot each fillet with remaining lemon-caper butter.
- Bake until crusty and golden on the outside and moist and flaky in the middle, 15-20 minutes.
- Carefully transfer baked fish to warm platter. Squeeze the lemons into the butter and drippins left of baking sheet and transfer to small bowl. Whisk together thoroughly and pour over fish. Serve immediately.
Nutrition Facts : Calories 625.3, Fat 25.4, SaturatedFat 11.2, Cholesterol 171.1, Sodium 814, Carbohydrate 10.8, Fiber 2.3, Sugar 0.9, Protein 86.7
ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY
The beauty of this dish is its simplicity. Feel free to use any other white fish in place of the halibut.
Provided by Sackville
Categories Halibut
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 230 degrees C.
- Grease a baking dish with some olive oil.
- Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
- Chop the parsley and rinse the capers.
- Lift the fish out onto warm plates and place the baking dish over a moderate flame.
- Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
- Drizzle in a little more oil, then bring to a fierce bubble.
- Tip that over the fish and serve with the steamed spinach.
Nutrition Facts : Calories 459.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 130.6, Sodium 221.9, Carbohydrate 5.8, Fiber 2.5, Protein 85.5
HALIBUT WITH LEMON, CAPERS, AND CROUTONS
Steps:
- In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes. Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan.
- Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess.
- Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side. Transfer the fish to a serving platter and wipe out the pan.
- Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons. Saute briefly, then add the lemon juice and parsley and swirl to combine. Pour over the fish on the serving dish and serve immediately.
PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
- Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
PAN-ROASTED HALIBUT WITH HERBED CORONA BEANS
The halibut is brined briefly in salt water, which seasons it all the way through.
Provided by Miles Thompson
Categories Bon Appétit Healdsburg
Yield 6 Servings
Number Of Ingredients 15
Steps:
- Drain beans and transfer to a large pot. Cover with water by at least 2" and add shallot, bay leaves, and 1 1/2 tablespoons salt. Bring to a boil, then reduce heat and simmer gently, adding water to keep beans submerged, until very soft but not split, 1 1/2 - 2 hours. Let beans cool in liquid.
- Mix anchovies, garlic, parsley, capers, lemon zest, lemon juice, and 1/2 cup oil in a medium bowl; season with salt and pepper. Drain beans and discard shallot and bay leaves. Add to parsley mixture, tossing to coat (save bean cooking liquid to make soup or add to your next batch of beans; it freezes well). Season beans with salt and more lemon juice, if desired.
- Whisk remaining 1/4 cup salt with 4 cups water in a shallow baking dish until salt is dissolved; add halibut (it should be submerged) and let sit 30 minutes (don't let it sit any longer or fish will be too salty).
- Remove halibut and pat dry. Heat remaining 1 tablespoon oil in a large skillet over medium-high and cook halibut (do not season) until a golden brown crust has formed, about 4 minutes. Flip and cook another minute or so, just to finish cooking through and sear the second side. Turn off heat and add butter to skillet. Tilt skillet and spoon foaming butter over fillets for another minute. Serve halibut with beans and lemon wedges for squeezing over.
ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Remove skin from the halibut. Trim about an inch from each end. Cut each piece of trim in thirds and set aside. Tie the perimeter of the halibut with kitchen twine. Keep cool.
- In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter. Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally. Remove the halibut, and set aside in a warm place for 15 minutes.
- Meanwhile, cut the artichokes into thirds widthwise.
- Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Salt and pepper to taste. Cook 2 minutes on each side or until lightly browned. Keep warm.
- Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender. Chop until coarse. Set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan. When hot, add the bibb lettuce and spinach leaves. Cook briefly; then, add garlic cloves and the artichokes.
- In a small nonstick pan over medium-high heat, melt 1 tablespoon butter. Add the capers and brown, about 1 minute.
- Add the lemon cubes and lemon juice to the halibut pan. Sprinkle the capers over the fish. Surround the fish with the artichoke slices, bibb lettuce and spinach. Slice the fish, and spoon parsley sauce on the side. Place in the oven briefly to warm. Serve immediately.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 18 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1225 milligrams, Sugar 4 grams, TransFat 0 grams
BROWN BUTTER-POACHED HALIBUT WITH CELERIAC PURéE & CAPER CRUMBS
This elegant seafood dish will really wow someone special with its delicate flavour and texture - pollock or plaice also work well
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 14
Steps:
- To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well - the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.
- To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.
- Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.
- While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.
Nutrition Facts : Calories 753 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium
More about "roast halibut with capers lemon and parsley recipes"
PAN ROASTED HALIBUT - A FOODCENTRIC LIFE
From afoodcentriclife.com
Reviews 10Category SeafoodCuisine AmericanTotal Time 15 mins
- First make your vinaigrette. Whisk together olive oil, lemon, juice, lemon zest, capers and parsley. Season with a pinch of salt and pepper and set aside to dress fish at serving.
- Heat a non-stick pan over medium heat. If using thin filets, fold the thin tail ends towards the center creating a more uniform piece of fish. Drizzle the top of the filet with olive oil and season. Place the fish top (seasoned) side down in the hot pan and cook for a few minutes until a golden crust forms. Turn the filets over, pour in the white wine and immediately place a tight fitting lid on top of the pan. Turn the heat down a bit to low and allow the filets to steam finish in the wine. It will only take a few minutes (about 3-5), depending on the thickness of the fish. When done, fish should be barley opaque in the center. To test with a digital thermometer it should be at 145°F. To serve, drizzle with a little of the vinaigrette.
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - A FAMILY …
From afamilyfeast.com
4.9/5 (94)Total Time 22 minsCategory EntreeCalories 705 per serving
- Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.
- Swirl the butter and oil around and once it starts to slightly brown, add the fish top side down. Sprinkle the side facing up with the rest of the salt and the pepper. Cook for five minutes then using one or two long fish spatulas, gently flip over being careful not to splash hot fat.
- Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes. Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.
PAN-BROILED HALIBUT WITH LEMON, CAPERS, AND PARSLEY
From sidechef.com
5/5 (1)Total Time 10 minsCuisine Other, Global, AmericanCalories 69 per serving
- Set a rack 4 inches from the broiler, and preheat it to high. Be sure it preheats for a good 10 minutes before you use it.
- In a small bowl, stir together the Mayonnaise (2 tablespoon), Dijon Mustard (1 tablespoon), Capers (1 tablespoon), Fresh Parsley (2 tablespoon), and zest of the Lemon (1).
- Season the Halibut Fillet (4) with Kosher Salt and Freshly Ground Black Pepper (to taste). Spread the mayonnaise mixture evenly over each of the fillets.
- In a large skillet set over high heat, pour in the Grapeseed Oil (2 tablespoon). When the oil begins to shimmer or is nearly smoking, carefully lower the fillets into the oil, and immediately transfer the skillet to the oven. Cook for 4-5 minutes.
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PAN-ROASTED HALIBUT WITH PROSCIUTTO AND ASPARAGUS RECIPE
From cookingchanneltv.com
HALIBUT WITH LEMON AND CAPERS - THERESCIPES.INFO
From therecipes.info
SIMPLY NIGEL | FOOD | THE GUARDIAN
From theguardian.com
PAN SEARED HALIBUT WITH LEMON BEURRE BLANC AND TARTAR POTATO PUREE
From hellskitchenrecipes.com
PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS
From jessmarket.com
PAN-SEARED HALIBUT WITH LEMON CAPER SAUCE - HEALTHY MEAL PLANS
From healthymealplans.com
HALIBUT WITH LEMON & CAPER SAUCE RECIPE - EATINGWELL
From eatingwell.com
HALIBUT WITH LEMON CAPER SAUCE | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
PAN-SEARED HALIBUT STEAKS WITH LEMON CAPER CRUMB - PLATEUP
From plateup.com
BAKED LEMON GARLIC HALIBUT - JO COOKS
From jocooks.com
BAKED HALIBUT WITH LEMON AND CAPERS - GETRECIPESUS.FUN
From getrecipesus.fun
BAKED HALIBUT WITH LEMON CAPER SAUCE - FUELED BY FLAVOR
From fueledbyflavor.com
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE OVER ROASTED
From goodmotherdiet.com
HALIBUT WITH LEMON, CAPERS, AND CROUTONS RECIPE
From crecipe.com
PAN-ROASTED HALIBUT WITH CAPER VINAIGRETTE - LEITE'S CULINARIA
From leitesculinaria.com
HALIBUT AND CAPERS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
LEMON HERB BAKED HALIBUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
HALIBUT WITH CAPERS AND LEMON - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HALIBUT WITH LEMON, CAPERS, AND CROUTONS - COOKING CHANNEL
From cookingchanneltv.com
LEMON-CAPER ROASTED HALIBUT – WORKING WOMAN'S FOOD
From workingwomansfood.com
BAKED HALIBUT WITH BUTTER AND CAPERS HERBED LEMON RICE AND …
From chefn.com
ROASTED HALIBUT WITH LEMON, TOMATOES AND CAPERS
From goodmotherdiet.com
ROASTED HALIBUT WITH ASPARAGUS AND A CAPER AND BUTTER SAUCE
From bbc.co.uk
HALIBUT WITH PARSLEY-LEMON SAUCE RECIPE - FOOD & WINE
From foodandwine.com
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE - WHOLESOME …
From wholesomeyum.com
HALIBUT - TASTE COUNTS
From tastecounts.com
HALIBUT ROASTED WITH CAPERS AND LEMON - ALL INFORMATION ABOUT …
From therecipes.info
HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS
From risherrecipes.blogspot.com
LITORAL: SEARED HALIBUT WITH PARSLEY, CAPERS, AND LEMON
From galavante.com
HALIBUT WITH CAPERS AND LEMON : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND …
From fooddiez.com
SEARED HALIBUT WITH LEMON CAPER SAUCE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
PAN SEARED HALIBUT WITH LEMON CAPER SAUCE
From circlebranchpork.com
ROASTED HALIBUT WITH TOMATOES AND CAPERS - TWO KOOKS IN THE …
From twokooksinthekitchen.com
SLOW-ROASTED HALIBUT WITH FRIED CAPERS, CARAMELIZED LEMON AND …
From joanne-eatswellwithothers.com
You'll also love