Vegetable Topped Halibut Recipes

Steps:

• In a medium saucepan, combine chicken stock, 3/4 cup water, and 3 tablespoons butter. Add onion, carrot, celery, and potatoes; cook over medium-low heat until tender and most liquid is absorbed. Season with salt.
• In an 8- to 10-inch skillet, bring 1/2 cup water and remaining 1 tablespoon butter to a simmer. Season halibut on both sides with salt. Place halibut in poaching liquid; cook until just well done, 3 to 5 minutes. Using a slotted spatula, transfer halibut to plate, and serve with vegetables.

Steps:

• Place halibut in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with halibut.

Steps:

• Cut whole onions into thin slices.
• Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
• Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
• Grate ginger, and stir into peppers along with five-spice powder.
• Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
• Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
• Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
• When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.

Steps:

• Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.

Steps:

• To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan.
• Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender.
• Drain and return the vegetables to the pan.
• In a large skillet, bring chicken broth to a boil.
• Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness).
• Remove fish from the broth using a slotted spoon and place on individual serving plates.
• While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce.
• Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly.
• Cook and stir an additional 2 minutes; spoon sauce over fish.
• Garnish with fresh basil or lemon slices and enjoy.

Steps:

• Combine chick-peas, tahini, lemon juice, garlic, cummin and salt in a food processor, and process until smooth.
• Combine tomato, green onions and parsley in a small bowl.
• Place chick-pea mixture in mediums serving bowl; spoon tomato mixture evenly over top.
• Serve with wedges of pita bread or assorted crackers.

Steps:

• Lightly season the halibut fillets with salt and pepper.
• Heat olive oil in skillet and saute' halibut until golden on both sides and fish is opaque in center.
• Remove fillets from pan and set aside on heated serving plates.
• Add diced leek, red pepper, asparagus, celery and carrot to the pan and saute' on high heat about 30 seconds.
• Add wine and butter to the vegetable mixture and continue saute'ing while moving the pan back and forth to prevent scorching.
• Continue saute'ing until a sauce is formed, about 1 to 2 minutes.
• Spoon the sauce around the halibut on each plate.
• Garnish with a sprinkle of chipped chive.

Steps:

• For any kind of cooking of non-oily fish, a rule of thumb is ten minutes per inch of thickness in a hot oven (this means 400 degrees or more). When you lower the temperature, things get interesting and sauces have more time to interact with the flesh. By lowering the temperature to 325 or so, this increases the cooking time to 1 1/2 hours.
• Baking: Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees. Rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in bread crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
• Broiling: Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
• Barbeque: Coat fish with olive oil; put on a medium hot grill, turn once; done in about 8 minutes. Dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two.
• Frying: Cut fillet into small portions rinse and drain; dredge in flour dip into egg mixture (beaten whites and yolks). Shake in a paper bag with cracker crumbs; fry in hot pan with 1/8 inch of vegetable oil. Fish cooks quickly, about 3-4 minutes per side, done when brown and flakes.
• Appetizer: Wrap 3/4 inch pieces of halibut with bacon, hold tight with a toothpick, cook them in the broiler, turning once.

Steps:

• Heat oil in wok.
• Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
• Stir in other ingredients; cook 1-2 minutes more.
• Serve with rice.

Steps:

• Preheat oven to 400°F. Sprinkle halibut with salt and pepper. Spread 1/2 tablespoon hot ajvar on each side of each fish fillet. Set aside.
• Heat oil in heavy large ovenproof skillet over medium heat. Add carrots, potatoes and celery; sauté until tender, about 8 minutes. Mix in beans, clam juice, parsley, garlic and cup hot ajvar. Bring to boil. Season with salt. Arrange fish atop vegetable mixture in skillet. Cover and bake until fish is opaque in center, about 20 minutes.