Zesty Halibut Recipes

Steps:

• Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
• Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
• Variation: Remove foil during last 10 minutes of cooking, until lightly browned.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Steps:

• Spray a medium baking dish lightly with cooking spray.
• Lay onion slices on bottom and the fish on top.
• Place the lemon slices on fish and sprinkle with tomato.
• Season with pepper.
• Pour wine all over.
• Slowly bring to a boil on the top of the stove.
• Transfer to the oven and cook 10-15 minutes at 350F until the fish is cooked through.

Steps:

• Preheat the oven to 450˚F (230˚C). Arrange the oven racks the top third and bottom third of the oven.
• Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes, then drain.
• Transfer the potatoes to a rimmed baking sheet and gently smash so they flatten halfway. Drizzle a generous amount of olive oil over the potatoes, then season with salt, pepper, and 1 tablespoon of the Zesty spice blend. Spread on a baking sheet and set aside.
• In a small bowl, mix together 2 tablespoons of the Zesty spice blend, 1 tablespoon salt, and 2 teaspoons pepper. Gently the pat halibut fillets dry with a paper towel. Season the fillets on all sides with spice mixture.
• Arrange the halibut and green beans in a single layer on a rimmed baking sheet. Drizzle olive oil over the fish and green beans. Sprinkle salt and pepper over the beans and toss to coat. Turn the fish over to ensure all sides are coated in olive oil.
• Place potatoes on the top rack of the oven and the fish and beans on the bottom rack. Roast until the potatoes are crispy, the fish is opaque in the center, and the beans are crisp but tender, 15-18 minutes.
• Meanwhile, make the sauce: In a medium bowl, mix together the basil, lemon zest, and lemon juice. Drizzle in the olive oil and stir to incorporate, then season with salt and pepper.
• To serve, divide the halibut, potatoes, and green beans among plates. Spoon the sauce over the fish and beans.
• Enjoy!

Steps:

• 1. Preheat the oven to 425°F.
• 2. Put the fish in a baking dish and top with the bell peppers, onion, ginger, and soy sauce. Drizzle the orange juice over the fish and sprinkle the zest evenly over it; cover the dish tightly with parchment paper. Bake for 15 minutes, or until the fish is cooked through.
• 3. Using two large spatulas, transfer the fish to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions.

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.

Steps:

• Lightly oil rack in broiler pan.
• Rinse halibut and pat dry withh paper towels; place fish fillets on the prepared rack.
• In a small bowl, mix together the butter, salt, pepper, dill weed, garlic, wine and lemon zest. Brush half of this mixture over the fish.
• Set the oven to broil (550 degrees F.).
• Broil fillets about 4 inches from heat until light brown, approximately 5 minutes.
• Carefully flip the fish fillets and brush with the remaining butter mixture. Fillets should flake easily, but remain moist. Approximately 4 or 5 minutes longer.
• Serve broiled halibut filets dressed with the Tomato-Garlic Salsa over rice, lime wedges, and a fresh garden salad.
• TOMATO-GARLIC SALSA:.
• 2 cloves garlic, minced.
• 2 medium tomatoes, seeded and chopped.
• 1/2 cup scallions, chopped.
• 1 serrano chili or jalapeno pepper, seeded and minced.
• 1 tablespoon cilantro, finely snipped.
• 1 1/2 tablespoons lime juice.
• 1 tablespoon lime zest.
• 1/2 teaspoon dried oregano (rub between fingers to waken flavor).
• 1 1/2 teaspoons olive oil.