HALIBUT, CHARD AND POTATO CASSEROLE
This is based on a comforting Majorcan dish that is traditionally made with hake, a fish that isn't as easy to find here as halibut or Arctic char, both of which I've used for the dish. Pacific halibut is the type that gets the Environmental Defense Fund's highest rating. Make sure to cover this tightly so the fish doesn't dry out. An hour seems like a long time to cook fish, but the fish is well insulated and won't dry out.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Oil a heavy lidded casserole or Dutch oven.
- Heat 1 tablespoon of the olive oil over medium heat in a medium skillet and add the onion. Cook, stirring often, until tender, about 5 minutes, and stir in the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the tomatoes and salt and pepper to taste. Bring to a simmer and cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down slightly and smell fragrant.
- Meanwhile, steam the chard for 2 to 3 minutes, until just wilted. Rinse briefly with cold water, squeeze out excess water, and chop coarsely.
- Place a spoonful of the tomato sauce in the bottom of the casserole. Season the potato slices with salt and pepper and arrange in a layer in the bottom of the casserole.
- In a large bowl toss together the chard, salt and pepper, and parsley. Lay half of this mixture over the potatoes. Season the fish fillets with salt and pepper and lay on top of the chard. Pour half the tomato sauce over the fish. Top with the remaining chard mixture and pour on the remaining tomato sauce. Pour in the wine and drizzle on the remaining olive oil. Cover tightly and place in the oven.
- Bake 1 hour, until the potatoes are tender. Serve hot or warm.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 982 milligrams, Sugar 4 grams
POTATO-CRUSTED HALIBUT
Steps:
- In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
- Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
- To cook the fish:
- Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
- This will make a fish lover out of anyone!
BAKED HALIBUT
I got this easy baked halibut recipe from Sandy Schroth of the Puffin Bed & Breakfast in Gustavus, Alaska. -Edward Mahnke, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 378 calories, Fat 20g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 545mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
BAKED POTATO CASSEROLE
This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.
Provided by rocc27
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
- Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
- Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 22.1 g, Cholesterol 54.1 mg, Fat 24.3 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 10.7 g, Sodium 828.6 mg, Sugar 3 g
HALIBUT CASSEROLE
This is from a clipping i cut out years ago by MME Jehane Benoit. Filling comfort food. Just add a salad and you are set to go/
Provided by conniecooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes till done.
- Peel and slice thinly.
- Spread in the bottom of a 1 1/2 quart casserole that has been lightly treated with cooking spray.
- Place Halibut in a saucepan with salt, pepper and sage.
- Cover with boiling water. Simmer on medium 15 minutes.
- Drain break in pieces and spread over potatoes.
- Melt butter in a small saucepan.
- Stir in flour and cook and stir a minute till flour looses its rawness.
- Gradually whisk in milk (it must boil to thicken ).
- When sauce has thickened add lemon juice, zest and sour cream, mix well.
- Pour over fish and top with grated cheese.
- Bake at 375° 10 - 15 minutes.
BAKED HALIBUT AND POTATO CASSEROLE
Steps:
- slice potatoes arrange half in buttered 9 x 13 pyrex dish sprinkle with seasonings season fish, arrange on potatoes slice onions- place on top of fish with rest of potatoes season again, dot with butter cover with milk or tomato juice bake uncovered at 350 1 hr until tender
FAVORITE HALIBUT CASSEROLE
I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.-Gayle Brown, Millville, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside. , In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos., Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly.
Nutrition Facts :
HALIBUT, CHARD AND POTATO CASSEROLE
This recipe is based on a traditional Majorcan dish. Make sure, during cooking, that the dish is tightly covered to ensure the fish does not dry out. From Martha Rose Shulman, "The Very Best of Recipes for Health."
Provided by threeovens
Categories Halibut
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat ove to 350 degrees F; oil a heavy casserole or oven safe Dutch oven.
- In a medium skillet, heat 1 tablespoon olive oil, over medium heat, and cook onion, stirring often, until tender, about 5 minutes.
- Stir in the garlic, cook 30 seconds; stir in tomatoes, with juice, and season with salt and pepper.
- Bring to a simmer, stir often, and cook 10 to 15 minutes.
- Meanwhile in another pot, steam chard, until just wilted, 2 to 3 minutes; rinse with cold water, squeeze out excess water, and chop coarsley.
- Place a spoonful of the tomato sauce in the bottom of the casserole; season potatoes with salt and pepper and arrange, in a layer, in the bottom of the casserole.
- In a large bowl, toss together the chard, salt and pepper, and parsley.
- Spread half of this mixture over the potatoes; season the fish with salt and pepper and lay them on top of the chard.
- Pour half the tomato sauce over the fish, then top with the remaining chard mixture.
- Pour over the remaining tomato sauce, add in the wine, drizzle all with the remaining olive oil.
- Cover tightly and bake until the potatoes are tender, one hour.
- NOTES: Can be served hot or warm. Tomato sauce can be made up to three days ahead of serving. The entire casserole can be assembled several hours before baking (refrigerate).
Nutrition Facts : Calories 308.9, Fat 7.1, SaturatedFat 1.2, Cholesterol 74.2, Sodium 398.9, Carbohydrate 25.9, Fiber 4.9, Sugar 4.9, Protein 33
BAKED HALIBUT WITH CHEESE
Although I seldom use processed foods like dehydrated mashed potatoes, this is very good. Would think you could just use leftover mashed potatoes instead of the dehydrated ones. This is slightly adapted from DEANN'S POTATO CHEESE HALIBUT which I ran across years ago on RecipeSource.com. Deeann, whoever and wherever you are, thanks so much!
Provided by French Terrine
Categories Weeknight
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450. Cover broiler pan with aluminum foil and grease well.
- In med bowl mix mayonnaise, lemon juice, horserradish, Swiss cheese, Parmesan cheese, onion, hot pepper sauce and garlic salt. Add white pepper to taste. Fold in potato flakes and mix well.
- Spread mixture evenly over fish filets. Place filets on brolier pan. Reduce oven temperture to 400 and bake for 10-15 minutes Turn oven to broil and cook until tops are golden brown. Fish flakes when done.
Nutrition Facts : Calories 589, Fat 20.2, SaturatedFat 7, Cholesterol 232.2, Sodium 617.3, Carbohydrate 12.4, Fiber 0.7, Sugar 2.3, Protein 85.2
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
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