Broiled Halibut With Shaved Spring Vegetable Salad Recipes

BROILED HALIBUT WITH SHAVED SPRING VEGETABLE SALAD

Broiled Halibut with Shaved Spring Vegetable Salad image

Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

4 (5-ounce) skinless halibut fillets
Coarse salt and freshly ground black pepper
1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons
1 bunch radishes (about 5), thinly sliced
1/2 small red onion, thinly sliced
1 small bulb fennel, thinly sliced
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 whole seed nutmeg

Steps:

Heat broiler, and on a lightly oiled baking sheet, season fillets with salt. Place tray directly under broiler, close oven door, and turn off broiler. Leave fish in oven until flaky, 15 to 20 minutes, depending on thickness.
Meanwhile, combine vegetables and herbs in a large bowl and season with salt and pepper. Whisk lemon juice with oil and drizzle over salad, tossing to combine.
Serve with halibut. Garnish salad with grated nutmeg and a drizzle of oil.

Nutrition Facts : Calories 304 g, Cholesterol 58 g, Fat 11 g, Fiber 4 g, Protein 39 g, SaturatedFat 2 g, Sodium 214 g

BROILED HALIBUT

Broiled Halibut image

Make and share this Broiled Halibut recipe from Food.com.

Provided by Dancer

Categories Halibut

Time 1h42m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 halibut steaks
1/2 cup soy sauce
4 -5 tablespoons sherry wine
1 large garlic clove
1/2 teaspoon ground ginger
2 teaspoons honey

Steps:

Combine the above marinade ingredients in a non metallic container.
Marinate halibut steaks in this mixture for an hour, turning the halibut steaks after 30 minutes to ensure they are marinated equally on both sides.
Remove from the marinade and let excess marinade drain off of steaks.
Place the halibut steaks on a broiler pan, making sure they are not touching each other.
Place the pan about 4 inches underneath the broiler element.
Broil about 10 minutes per inch of thickness measured at the thickest part, or until the fish flakes when tested with a fork.
This dish may be garnished with lemon wedges and a small parsley sprig.

Nutrition Facts : Calories 545.2, Fat 9.4, SaturatedFat 1.3, Cholesterol 130.6, Sodium 2235.3, Carbohydrate 7.3, Fiber 0.3, Sugar 4.1, Protein 88.8

GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES

Grilled Halibut Niçoise with Market Vegetables image

If it looks good at the market, it will be good in this salad.

Provided by Andrew Knowlton

Categories Bon Appétit Salad Halibut Fish Summer Spring Tomato Potato Radish Green Bean Olive Egg Dinner Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 large eggs
1 1/2 pounds skin-on halibut fillets
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
1 cup Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Green Olive Tapenade

Steps:

Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

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