PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
HALIBUT WITH MUSHROOMS
Baked halibut fillets are complemented by oyster mushrooms, leeks, and a drizzle of chive oil. Serve with our Beet Salad to complete the dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9-by-13-inch baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
- Heat 1 tablespoon oil in same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 teaspoon salt.
- Bake until fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
"BRAISED" HALIBUT WITH GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season halibut with salt and pepper. Add halibut to hot pan and cook 2 minutes per side, until golden brown. Remove halibut from pan and set aside.
- To the same pan, add carrots, onions, celery, and garlic. Saute 3 minutes, until soft. Return halibut to pan and add wine. Simmer 1 minute. Add bay leaves and broth and simmer 10 minutes, until fish is fork tender. Remove from heat and add parsley.
- Serve half of the halibut for this meal and reserve remaining halibut for a future meal.
BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
- Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
BRAISED HALIBUT
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
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.
BAKED HALIBUT WITH PAPRIKA, OLIVES & MUSHROOMS
Make and share this Baked Halibut With Paprika, Olives & Mushrooms recipe from Food.com.
Provided by nanrichp
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F. Spray 10" baking dish with nonstick cooking spray. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
- Heat oil in medium nonstick skillet over medium high heat. Add onion, mushrooms and bell pepper. Saute until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
- Spread vegetable mixture over halibut. Bake, uncovered, until halibut is cooked through, about 20 minutes.
Nutrition Facts : Calories 366.2, Fat 12.3, SaturatedFat 2, Cholesterol 137.1, Sodium 320.5, Carbohydrate 8.3, Fiber 2.8, Sugar 4, Protein 54.3
BAKED HALIBUT WITH PAPRIKA, OLIVES & MUSHROOMS
We really like this dish and I didn't want to lose the recipe, but I have no idea where I found it. Quick easy and healthy! I serve with a green rice and tossed salad.
Provided by nanrichp
Categories Halibut
Time 32m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Spray 8" baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
- Heat oil in medium nonstick skillet over medium high heat. Add onion, mushrooms and bell pepper. Saute until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and peper.
- Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.
Nutrition Facts : Calories 520.4, Fat 21.5, SaturatedFat 3, Cholesterol 93.7, Sodium 168.4, Carbohydrate 16.6, Fiber 5.1, Sugar 7.5, Protein 66.4
LEMON-CAPER BRAISED HALIBUT
Provided by Harley Pasternak, M.Sc.
Categories Citrus Fish Quick & Easy Dinner Lemon Seafood Halibut Capers Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 2
Number Of Ingredients 9
Steps:
- Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
- Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS
Provided by Randi Landriz
Categories Fish Mushroom Olive Bake Low Carb Quick & Easy Low/No Sugar Dinner Seafood Halibut Bell Pepper Bon Appétit Los Angeles California Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
- Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
- Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.
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BRAISED HALIBUT WITH MUSHROOMS AND SHRIMP RECIPE
From foodandwine.com
- In a very large skillet, heat 1 tablespoon of the olive oil. Add the shrimp, season with salt and pepper and cook over moderate heat, turning a few times, until pink and curled, about 3 minutes. Transfer the shrimp to a large plate.
- Add 1 tablespoon of the olive oil to the skillet and, when it's hot, add the sliced mushrooms. Cook over moderately high heat, stirring a few times, until any liquid evaporates and the mushrooms are browned, about 7 minutes. Push the mushrooms to the side of the skillet and add 1 more tablespoon of the olive oil. Add the sliced garlic and cook over low heat until golden, about 1 minute. Toss the garlic together with the mushrooms in the skillet and season with salt and pepper. Transfer the mushrooms and garlic to the plate with the shrimp.
- Add the remaining 1 tablespoon of olive oil to the skillet. Season the halibut steaks with salt and pepper and add them to the skillet. Cook over moderate heat for about 3 minutes, then carefully turn the halibut. Add the Albariño, cover and cook until the halibut is just white throughout, about 2 minutes longer.
- Return the shrimp and mushrooms to the skillet along with any accumulated juices and stir gently until heated through. Remove the skillet from the heat and season the pan sauce with salt and pepper. Transfer the halibut steaks to plates. Spoon the shrimp, mushrooms, and Albariño sauce over the fish and serve immediately with crusty bread.
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