BROILED HALIBUT WITH RICOTTA-PEA PUREE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
- Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
- Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
- Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.
Nutrition Facts : Calories 429, Fat 20 grams, SaturatedFat 6 grams, Cholesterol 72 milligrams, Sodium 484 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 42 grams
BROILED HALIBUT WITH SUMMER HERBS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
- Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
- Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 638 calorie, Fat 55 grams, SaturatedFat 8 grams, Cholesterol 94 milligrams, Sodium 343 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 28 grams
HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
BROILED HALIBUT WITH BECHAMEL SAUCE RECIPE
Provided by Jlundquist
Number Of Ingredients 16
Steps:
- Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes. Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside. For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg. For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper. Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.
More about "broiled halibut with bechamel sauce recipes"
HEAVENLY HALIBUT, BROILED HALIBUT FILLETS TOPPED WITH …
From highlandsranchfoodie.com
5/5 (115)Total Time 25 minsCategory Main Course SeafoodCalories 429 per serving
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- 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.
BEST BROILED HALIBUT WITH BECHAMEL SAUCE RECIPES
From alicerecipes.com
SESAME GINGER BROILED HALIBUT RECIPE - THE SPRUCE EATS
From thespruceeats.com
BROILED HALIBUT WITH BECHAMEL SAUCE RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel02.sni.foodnetwork.com
BROILED HALIBUT - HOW TO COOK MEAT
From howtocookmeat.com
BROILED HALIBUT WITH LEMON SAUCE - CHAMPAGNE TASTES®
From champagne-tastes.com
BROILED HALIBUT WITH BECHAMEL SAUCE | PUNCHFORK
From punchfork.com
BROILED HALIBUT WITH BECHAMEL SAUCE RECIPE | GIADA DE LAURENTIIS
From foodnetwork.cel29.sni.foodnetwork.com
HOW TO BROIL HALIBUT IN THE OVEN - CHAMPAGNE TASTES®
From champagne-tastes.com
RECIPE || BROILED HALIBUT (OR COD) WITH BéCHAMEL SAUCE
From jennycoobs.wordpress.com
BROILED HALIBUT WITH BECHAMEL SAUCE (GIADA DE LAURENTIIS) RECIPE
From recipeofhealth.com
BROILED HALIBUT WITH BECHAMEL SAUCE - PESCATARIAN RECIPES - FOODIEZ
From fooddiez.com
BROILED HALIBUT WITH BECHAMEL SAUCE RECIPE
From recipenode.com
21 TASTY SAUCES FOR HALIBUT I CAN’T RESIST – HAPPY MUNCHER
From happymuncher.com
BROILED HALIBUT WITH HERB BUTTER - THE SPRUCE EATS
From thespruceeats.com
BROILED HALIBUT WITH WHITE WINE LEMON CAPER MINT …
From whiteonricecouple.com
HOW TO BROIL PACIFIC HALIBUT | WILD ALASKAN COMPANY
From wildalaskancompany.com
BROILED SALMON WITH HORSERADISH SAUCE RECIPE - THE WASHINGTON …
From washingtonpost.com
BEST SAUCES FOR HALIBUT ⋆ THE 9 YOU SHOULD CONSIDER ⋆
From wewantthesauce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love