Halibut And Cockles In Herb Broth Recipes

HALIBUT AND COCKLES IN HERB BROTH

Steps:

• Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
• Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
• Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
• Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
• Bring stock to a boil. Pour half the stock into food processor with herbs; puree (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.

BROILED HALIBUT WITH SUMMER HERBS

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.

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.

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

GARLIC AND HERB HALIBUT AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
• In small bowl, mix dressing, salt, garlic-pepper blend and basil. Place fish and vegetables in pan. Drizzle with dressing mixture, turning fish and vegetables to coat.
• Bake uncovered 30 to 35 minutes, turning vegetables once or twice, until fish flakes easily with fork and vegetables are tender.

HALIBUT AND COCKLES IN HERB BROTH

Steps:

• Cover mushrooms with boiling water. Let stand until softened, about 3 minutes. Drain, and finely chop; set aside.
• Put 1/4 cup of each of the herbs into a food processor; set aside. Stir together remaining 3 tablespoons of each of the herbs, the mushrooms, oil, and 1/2 teaspoon salt in a medium bowl; set aside.
• Bring stock to a boil in a medium pot. Reduce heat to medium-low; add cockles. Cover; cook until cockles open, about 2 minutes. Discard any that do not open. Using a slotted spoon, transfer cockles to a bowl, and cover. (Keep heat on).
• Season both sides of fish with salt and pepper. Add to stock. Cover; cook, carefully turning once, until center is opaque, 2 to 3 minutes per side. Using a slotted spatula, transfer fish to a plate, and cover.
• Bring stock to a boil. Pour half the stock into a food processor with herbs; purée (be very careful with hot liquid). Add to remaining stock; pour through a fine sieve into a medium bowl, pressing on herbs; discard herbs. Divide fish and cockles among bowls. Ladle broth into bowls; top fish with reserved herb mixture.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

POACHED HALIBUT IN LEMON-THYME BROTH

Steps:

• Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
• Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
• Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
• Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.

FRESH HERBED HALIBUT

Steps:

• Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
• Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
• Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.