HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
- For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
- Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
- Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.
ITALIAN HALIBUT
Steps:
- Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl.
- Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily.
- Remove from heat and serve halibut with fresh vegetables and a starch of choice.
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
GRILLED HALIBUT WITH OLIVE SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler to very hot.
- Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
- Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
- Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 3 grams, Sodium 320 milligrams, Sugar 0 grams
HALIBUT WITH TUSCAN BEANS AND ENDIVE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.
- Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos
Nutrition Facts : Calories 439 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 400 milligrams, Carbohydrate 28 grams, Fiber 12.5 grams, Protein 41 grams, Sugar 4 grams
GRILLED HALIBUT WITH HERB SALAD AND MEYER LEMON-GREEN OLIVE SALSA
Steps:
- Season the fish with the lemon zest, thyme, and sliced parsley. Cover, and refrigerate at least 4 hours or overnight.
- Remove the fish from the refrigerator 15 minutes before cooking, to let it come to room temperature.
- Light the grill 30 to 40 minutes before you're ready to cook.
- Just before you grill the fish, toss the sliced fennel with the fleur de sel, the super-good olive oil, and 1 tablespoon Meyer lemon juice in a large bowl.
- When the coals are broken down, red, and glowing, brush the fish with the regular extra-virgin olive oil and season with salt and pepper on both sides. Place the fish on the grill, and cook 2 to 3 minutes, rotating the fish once, until it's nicely colored on the first side. Turn the fish over, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little, but the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it off the grill.
- While the fish is cooking, very gently toss the arugula and herbs with the fennel. Season with salt and freshly ground black pepper and taste. Arrange the salad on a large platter, place the fish on top, and spoon some of the Meyer lemon-green olive salsa over the halibut. Serve the remaining salsa on the side.
- Meyer Lemon-Green Olive Salsa
- Place the shallot, champagne vinegar, and a healthy pinch of salt in a small bowl, and let sit 5 minutes.
- Slice the stem and blossom ends from the Meyer lemons. Stand the lemons on one end, and cut them vertically into 1/8-inch slices. Stack the slices in small piles on a cutting board, and cut them lengthwise into 1/8-inch-thick matchsticks. Line up the matchsticks, and cut them into 1/8-inch cubes.
- Add the diced lemon to the shallot. Stir in the honey, olives, parsley, a pinch of pepper, and the olive oil. Taste for balance and seasoning.
- Note
- The halibut needs to be seasoned with lemon and herbs at least 4 hours ahead of time. You can pick the herbs and make the salsa a few hours ahead.
More about "tuscan halibut with grilled peppers and olives recipes"
HALIBUT WITH RED BELL PEPPER AND OLIVE RELISH RECIPE
From bonappetit.com
- Preheat oven to 375°F. Brush large rimmed baking sheet with olive oil. Heat 3 tablespoons oil in large skillet over medium-high heat. Add bell pepper, onion, garlic, and thyme. Sauté until bell pepper is soft, about 6 minutes. Remove from heat. Mix in olives, vinegar, and tomato paste. Season relish to taste with cayenne, salt, and pepper.
- Place fish on prepared baking sheet and brush with olive oil. Sprinkle with salt and pepper. Spoon enough relish over each fillet to cover. Reserve remaining relish. Bake fish until just opaque in center, about 10 minutes. Transfer fish to serving platter. Garnish with thyme sprigs; serve with reserved relish.
BUTTER-ROASTED HALIBUT RECIPE | BON APPéTIT
From bonappetit.com
ROASTED HALIBUT WITH TOMATOES, PEPPERS, AND OLIVES
From theviewfromgreatisland.com
GRILLED HALIBUT WITH OLIVE BAGNA CAUDA - FOOD NETWORK …
From foodnetwork.ca
BAKED HALIBUT WITH OLIVES AND TOMATOES - KITCHEN …
From kitchenconfidante.com
GRILLED HALIBUT WITH CHARRED TOMATOES, OLIVES, AND HERBS
From weightwatchers.com
PAN-SEARED HALIBUT RECIPE (EASY, WITH BUTTERY LEMON CAPER SAUCE ...
From thekitchn.com
GRILLED HALIBUT WITH CALABRIAN CHILE GREMOLATA RECIPE - SIMPLY …
From simplyrecipes.com
GRILLED HALIBUT WITH TOMATO AND CAPER SAUCE RECIPE
From foodandwine.com
HALIBUT WITH FENNEL, PEPPERS, AND TOMATOES - SIMPLY …
From simplyrecipes.com
GRILL-STEAMED MEDITERRANEAN HALIBUT RECIPE | LAND O’LAKES
From landolakes.com
GRILLED HALIBUT RECIPE (WITH LEMON-BASIL PESTO SAUCE)
From thekitchn.com
TUSCAN MARINADE WITH LEMON, GARLIC & HERBS - PLAYS WELL WITH …
From playswellwithbutter.com
ROASTED HALIBUT WITH RED PEPPER & OLIVE RELISH
From theoriginaldish.com
STACKPATH - LINDSAY
From ilovelindsay.com
HALIBUT WITH MOROCCAN HARISSA TOMATOES & OLIVES - THE KITCHEN …
From kitchenfairy.ca
You'll also love