Spanish Style Halibut Recipes

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HALIBUT VERACRUZ

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13



Halibut Veracruz image

Steps:

  • Preheat oven to 350 degrees F.
  • Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
  • To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

3 tablespoons vegetable oil
1 cup thinly sliced yellow onion
3 cloves garlic, thinly sliced
2 cups diced tomato
1 medium jalapeno, diced
1 cup dry white wine
2 tablespoons butter
4 (8-ounce) halibut fillets
1 teaspoon kosher salt
1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle
2 medium avocados, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

Provided by Alison Roman

Categories     Bon Appétit     Dinner     Fish     Seafood     Halibut     Asparagus     Green Onion/Scallion     Spring     Olive     Quick & Easy     Entertaining     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free

Yield 6-8 servings

Number Of Ingredients 12



Butter-Roasted Halibut with Asparagus and Olives image

Steps:

  • Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
  • Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
  • Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
  • Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
  • Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

2 bunches asparagus, trimmed, halved lengthwise if thick, divided
6 Tbsp. unsalted butter
7 Tbsp. extra-virgin olive oil, divided
1 tsp. Aleppo-style pepper
2 1/2 lb. skinless halibut, salmon, or arctic char fillet
Kosher salt, freshly ground pepper
2 bunches ramps or scallions, trimmed
3/4 cup Castelvetrano olives, pitted, torn
1/4 cup finely chopped chives
1/4 cup fresh lemon juice
2 Tbsp. coarsely chopped tarragon, plus leaves for serving
Boiled small waxy potatoes and lemon wedges (for serving)

SPANISH HALIBUT

Adapted this from a recipe in "Cuisine at Home". The original included shrimp in the sauce, and served on a bed of sauteed collard greens. It was excellent, but I needed something simpler for everyday dining.

Provided by dianegrapegrower

Categories     Halibut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Spanish Halibut image

Steps:

  • Sear seasoned halibut on both sides in 1 T. oil in a non-stick skillet over medium-high heat. Cook just until done, remove to serving plates and keep warm.
  • Add 2 T. oil, garlic, pepper flakes, and bay leaf to skillet; saute just until garlic begins to turn golden and fragrant.
  • Deglaze with sherry and lemon juice, simmer briefly to reduce a bit, and finish with parsley.
  • Spoon sauce over halibut and serve.

Nutrition Facts : Calories 701.8, Fat 29.7, SaturatedFat 4.1, Cholesterol 130.4, Sodium 227.8, Carbohydrate 6, Fiber 0.5, Sugar 1.3, Protein 85.5

2 halibut fillets or 2 halibut steaks, seasoned with
salt and pepper, to taste
3 tablespoons olive oil
3 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1 bay leaf
2 tablespoons dry sherry
1 lemon, juice of
3 tablespoons parsley, chopped

SPANISH-STYLE HALIBUT

Smoked paprika provides a nice contrast for the sweetness of halibut. You can substitute snapper or any firm white fish if you can't find fresh halibut. From Cooking Light July 2007

Provided by Cynna

Categories     Halibut

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7



Spanish-Style Halibut image

Steps:

  • Cook bacon in skillet until crisp; remove from pan, crumble and set aside.
  • Combine salt, paprika, and pepper in a small bowl.
  • Sprinkle spice mixture evenly over fish.
  • Add fish to bacon drippings in skillet and cook for 3 minutes on each side or until fish flakes easily.
  • Remove fish from pan and keep warm.
  • Add garlic to pan and cook for 1 minute; stirring frequently.
  • Add bacon and spinach to pan and cook until spinach begins to wilt (about 1 minute).
  • Serve with fish.

Nutrition Facts : Calories 279.2, Fat 7.8, SaturatedFat 1.6, Cholesterol 74.1, Sodium 490.2, Carbohydrate 2.3, Fiber 1.1, Sugar 0.2, Protein 47.8

1 slice bacon (applewood smoked)
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper, freshly ground
4 (6 ounce) halibut fillets, skinless
2 garlic cloves, minced
6 ounces Baby Spinach

SPANISH FISH

These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14



Spanish Fish image

Steps:

  • Brush oil onto bottom of a 13-in. x 9-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. , Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables., In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. , Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 251 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 700mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

1 tablespoon olive oil
1 large onion, thinly sliced
2 tablespoons diced pimientos
6 sea bass or halibut fillets (6 ounces each)
1-1/4 teaspoons salt
1/4 teaspoon ground mace
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 thick slices tomato
1 cup thinly sliced fresh mushrooms
3 tablespoons chopped green onions
1/4 cup white wine or chicken broth
4-1/2 teaspoons butter
1/2 cup dry bread crumbs

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