GRILLED HALIBUT WITH SAUCE GRIBICHE
You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the sauce gribiche: Add mustard, vinegar and olive oil in a mini prep food processor. Pulse about 3 to 5 times until emulsified. Add the cornichons, capers and eggs, pulse two more times until the mixture is combined but still chunky and uneven. Transfer to a small bowl and stir in the parsley and lemon zest. Season to taste with salt and black pepper. Refrigerate until serving.
- For the halibut: When ready to grill, preheat one side of the grill to high and leave one side cool, creating indirect heat. Season each fillet with salt, pepper and paprika. Drizzle olive oil on top.
- Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.
GRILLED HALIBUT WITH ASIAN PLUM SAUCE
Make and share this Grilled Halibut With Asian Plum Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- The sauce: in a bowl, mix all the sauce ingredients together; mix until completely blended and smooth; taste for seasoning.
- Place halibut in a zip-lock plastic bag and pour ¼ cup of the sauce over it; turn the fish in the bag to coat evenly; seal bag and marinate fish for at least 30 minutes and up to 2 hours in the refrigerator.
- Prepare grill for med-high heat grilling or a grill pan over high heat.
- Spray grill pan with cooking spray; remove fillets from the marinade and place on the grill or in grill pan.
- Cook for about 5 minutes per side, or until cooked through and opaque.
- Place the fillets on serving plates and spoon over some of the remaining sauce; garnish with the scallions and serve immediately.
Nutrition Facts : Calories 370.4, Fat 8.2, SaturatedFat 1.1, Cholesterol 93.1, Sodium 427.9, Carbohydrate 9.1, Fiber 0.4, Sugar 0.2, Protein 61.4
GRILLED HALIBUT WITH LIMA BEAN AND ROASTED TOMATO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 450°F.
- Core tomatoes, then halve crosswise. Stud the cut side of each half with garlic slivers, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Arrange tomatoes, cut sides up, in a lightly oiled shallow baking pan, then drizzle evenly with 1 tablespoon oil. Roast until just soft and wilted, 15 to 20 minutes.
- While tomatoes roast, cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 5 to 8 minutes. Drain in a colander and cool slightly, about 10 minutes. When beans are cool enough to handle, gently slip off skins. Coarsely chop beans and roasted tomatoes, then toss with basil, remaining tablespoon oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and lemon juice (to taste).
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine charcoal heat. It is medium-hot when you can hold your hand there for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate setting.
- Pat fish dry and season both sides with salt and pepper. Grill on lightly oiled grill rack, covered only if using gas grill, turning over once, until just cooked through, 6 to 8 minutes total.
- Serve fish topped with bean and roasted tomato sauce.
GRILLED HALIBUT WITH MUSTARD DILL SAUCE
Moist fish steaks are draped with thick and creamy sauce in this flavorful recipe. The topping makes a nice alternative to traditional tartar sauce and is just as good on swordfish. -Laura Lunardi, West Chester, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 447mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
GRILLED HALIBUT WITH LEMONGRASS TOMATO SAUCE
Categories Tomato Halibut Summer Grill/Barbecue Shallot Lemongrass Gourmet
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a boil, stirring. Reduce heat and cook at a bare simmer, stirring occasionally, until tomatoes fall apart and form a chunky sauce, about 20 minutes.
- Force sauce through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Season with salt and pepper.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Brush fish on both sides with remaining 2 tablespoons oil, then season with salt and pepper. Grill fish, covered only if using gas grill, on lightly oiled rack, turning over once, until just cooked through, 7 to 8 minutes total. Serve fish with sauce.
ASIAN GRILLED HALIBUT
Bring Asian sesame flavor to grilled halibut with this simple recipe. Enjoy Grilled Asian Halibut on the grill, or you can cook it in a broiler pan!
Provided by My Food and Family
Categories Home
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Combine dressing and onions. Reserve 1/4 cup dressing mixture for later use.
- Pour remaining dressing mixture over fish in shallow dish; turn to evenly coat both sides of each fillets with dressing mixture.
- Refrigerate 30 min. to marinate.
- Heat greased grill to medium heat. Remove fish from marinade; discard marinade.
- Grill fish 6 to 7 min. on each side or until fish flakes easily with fork, brushing occasionally with reserved dressing mixture.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
LATIN GRILLED HALIBUT WITH GREEN SAUCE
Make and share this Latin Grilled Halibut With Green Sauce recipe from Food.com.
Provided by carolinafan
Categories Halibut
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Brush fish lightly with oil; sprinkle with seasoned salt.
- Grill fish 4 to 5 inches from medium-high heat about 10 minutes, turning once, until fish flakes easily with fork.
- Mix salsa, avocado and olives. Serve over fish. Garnish with sour cream and cilantro.
Nutrition Facts : Calories 307.5, Fat 11.9, SaturatedFat 1.7, Cholesterol 60.6, Sodium 626.4, Carbohydrate 8.2, Fiber 3.7, Sugar 2.8, Protein 41.4
GRILLED HALIBUT WITH OLIVE SAUCE
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or broiler to very hot.
- Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
- Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
- Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.
Nutrition Facts : @context http, Calories 358, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 3 grams, Sodium 320 milligrams, Sugar 0 grams
GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE
These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.
Provided by threeovens
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
- In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
- Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
- Set up your grill for indirect cooking, about 250 to 300 degrees F.
- Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
- Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
- Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
- Remove from heat, add the green onion and let cool slightly; puree in a food processor.
- Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
- Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
- Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
- Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.
Nutrition Facts : Calories 1526.5, Fat 95, SaturatedFat 34.3, Cholesterol 368.8, Sodium 2651.8, Carbohydrate 65.8, Fiber 3.1, Sugar 58.6, Protein 104.3
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