Braised Halibut With Asparagus Baby Potatoes And Saffron Recipes

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ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER



Roasted Halibut with Saffron-Fennel Butter image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 stick unsalted butter, at room temperature
1/2 teaspoon lightly crumbled saffron threads
1/4 teaspoon fennel seeds
Kosher salt and freshly ground pepper
1 small bulb fennel, trimmed, cored and thinly sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)

Steps:

  • Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
  • Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
  • Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
  • Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE



Slow-Roasted Halibut with Asparagus and Salsa Genovese image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 25m

Yield 10 servings

Number Of Ingredients 15

1/3 cup extra-virgin olive oil, divided
12 halibut fillets, about 6 ounces each, skinned
Sea salt, preferably gray salt and freshly ground black pepper
10 tablespoons dry white wine
5 tablespoon unsalted butter
3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows
1 pound green olives, pitted
1/4 cup pine nuts, toasted
1/4 cup chopped fresh Italian flat-leaf parsley
1/4 cup chopped fresh basil leaves
2 teaspoon chopped fresh thyme leaves, optional
1 teaspoon grated lemon zest
1 tablespoon minced capers, rinsed before mincing
2 small clove garlic, minced
3/4 cup extra-virgin olive oil , plus more for storing

Steps:

  • Preheat the oven to 300 degrees F.
  • Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
  • Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
  • Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
  • Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

BRAISED HALIBUT



Braised Halibut image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 10

1 tablespoon of butter
1 small onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons dry white wine
1 pound halibut steaks
Salt and freshly ground black pepper
1 cup or more fish stock or chicken broth
Steamed carrot threads or pea pods for garnish
Black sesame seeds for garnish, optional

Steps:

  • Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
  • Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
  • With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS



Seared Halibut with Parmigiana Asparagus image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 (6-ounce) halibut steaks
Sea salt
White pepper
1/2 cup all-purpose flour
16 young asparagus
1 small shallot, minced
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
3/4 cup grated Parmesan

Steps:

  • For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
  • For asparagus: Preheat the oven to 350 degrees F.
  • Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
  • To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON



Braised Halibut With Asparagus, Baby Potatoes and Saffron image

The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 teaspoon saffron threads
2 tablespoons lightly toasted almonds
2 garlic cloves, green shoots removed, or 4 green garlic cloves
2 anchovies, rinsed
Salt and black pepper to taste
2 tablespoons extra-virgin olive oil
4 5- to 6-ounce halibut fillets
1 pound baby potatoes, cut in 3/4-inch pieces, or small potatoes, halved and sliced about 3/4-inch thick
3/4 pound asparagus, trimmed and cut in 2-inch lengths
2 tablespoons minced parsley
2 tablespoons minced basil

Steps:

  • Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
  • In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
  • In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
  • Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
  • Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
  • Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES



Pan-Seared Halibut With Olive Oil Potatoes image

Provided by Alex Witchel

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds (3 medium) Yukon Gold potatoes, peeled
Sea salt
6 tablespoons extra virgin olive oil
5 1/2 cloves garlic, thinly sliced
Half a small anchovy fillet
1/4 teaspoon fresh thyme leaves plus 2 whole sprigs
1/2 cup pitted Kalamata olives
White pepper
1/4 cup milk
1/2 pound plus 3 1/2 tablespoons butter
1 small shallot, thinly sliced
2 large red bell peppers, cored and seeded, cut into 1-inch pieces
1 teaspoon sugar
1 1/2 cups chicken stock or canned broth
1 teaspoon saffron threads
2 pinches cayenne pepper
1 1/2 pounds halibut fillet, skin removed, cut into 4 equal pieces
2 tablespoons grapeseed oil

Steps:

  • Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
  • When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
  • In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
  • Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
  • To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.

Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 43 grams, Carbohydrate 44 grams, Fat 89 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 40 grams, Sodium 1522 milligrams, Sugar 9 grams, TransFat 2 grams

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE



Halibut Fillets With Creamy Saffron Sauce image

If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup yogurt, preferably full-fat
Salt and pepper
Large pinch Aleppo pepper or small pinch cayenne
1 shallot, peeled and minced
1/2 teaspoon saffron threads
Juice of 1/2 lemon, or more to taste
2 pounds halibut fillet, in 2 or 4 pieces
2 tablespoons butter

Steps:

  • In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
  • Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
  • Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES



Roasted Halibut over Braised Potatoes, Tomatoes and Olives image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 Yukon gold potatoes, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
1 small lemon, thinly sliced, seeds removed
1 medium shallot, thinly sliced
1 pint cherry or grape tomatoes, halved
1/2 cup dry white wine
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained
2 teaspoons fresh thyme leaves
2 tablespoons unsalted butter, cubed
Four 6-ounce center cut halibut fillets (about 1 1/2 inches thick)
1/4 cup fresh parsley leaves, chopped, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
  • Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
  • Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
  • Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO



Roasted Halibut with Tomatoes, Saffron, and Cilantro image

Categories     Fish     Tomato     Roast     Saffron     Summer     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
2 cups red grape tomatoes, halved
1 cup yellow teardrop tomatoes, halved
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 green onions, chopped (white part only)
1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
2 tablespoons chopped fresh basil
1/4 teaspoon saffron threads

Steps:

  • Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
  • Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
  • Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY



Roasted Halibut and Potatoes With Rosemary image

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

1 1/2 pounds fingerling potatoes
Kosher salt
Extra-virgin olive oil
4 (6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
Black pepper
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus 1/2 teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
1/2 teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
1/2 teaspoon grated lemon zest
Lemon wedges, for serving

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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