Greek Style Halibut Recipes

MEDITERRANEAN BAKED HALIBUT

Steps:

• Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
• Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
• Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
• Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
• Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
• Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
• When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

BAKED HALIBUT WITH LEMON AND ROSEMARY (GREECE)

Steps:

• Preheat oven to 350 degrees F.
• Heat olive oil in a frying pan on medium heat. Add onions and garlic and sauté for 5 minutes.
• Add the tomatoes, lemon juice, rosemary, mustard, salt and pepper. Sauté for 5 more minutes. Remove from heat.
• Place the halibut steaks in one layer on a lightly oiled baking dish. Cover with rosemary mixture.
• Cover baking dish with foil and bake for 30 minutes or until fish is cooked through and flaky.

GRILLED HALIBUT SIMPLY DELICIOUS

Steps:

• Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
• Remove halibut from bag and place on hot very WELL OILED grill.
• Grill for 4 to 5 minutes per side.
• Place fish and don`t move for 4 minutes or it will fall apart.
• Fish is done when it flakes easily with a fork and is opaque all the way through.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

EASY MEDITERRANEAN FISH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
• Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

GREEK STYLE HALIBUT

Steps:

• Place fish in a lightly oiled baking dish.
• Lay onions over fish and sprinkle with oregano and lemon juice.
• Mix together parsley and tomatoes and spread over fish, then sprinkle with cheese.
• Cover tightly with foil and place in a preheated 350 oven for 25 to 30 minutes or until fish flakes easily with a fork.

GREEK HALIBUT WITH LEMON FETA YOGURT SAUCE #RSC

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and ½ teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes.
• Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator.
• Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes.
• Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!

GREEK BAKED FISH WITH TOMATOES AND ONIONS

Steps:

• Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
• Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
• Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.