RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Provided by Tom Kerridge
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
- In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
- Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
- Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
- Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
- Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
- As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
- When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
- Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
HALIBUT BRAISED IN RED WINE
Make and share this Halibut Braised in Red Wine recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 58m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put 3 tablespoons butter in a 10-or 12-inch skillet over medium heat.
- When the butter melts, add the shallot and cook, stirring occasionally, until tender, 2-3 minutes.
- Add the wine and bay leaves; increase heat to high, and cook until the mixture is reduced to about 1/2 cup, about 20 minutes.
- Add the stock and reduce to about 1 cup, about 10 minutes.
- Add the halibut along with some salt and pepper, turn the heat to low, and cover.
- Cook for about 10 minutes or until the halibut is tender (a thin-blade knife will pass through it with little resistance).
- Transfer the halibut to a warm plate and stir in the remaining butter, cooking and stirring until the sauce is smooth.
- Taste and adjust seasoning; pour the sauce over and around the fish, garnish and serve.
Nutrition Facts : Calories 644.7, Fat 47.3, SaturatedFat 22.1, Cholesterol 154.4, Sodium 288, Carbohydrate 4, Sugar 0.6, Protein 32.7
BRAISED HALIBUT WITH FENNEL IN PUTTANESCA SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425˚ F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion and fennel and season with salt and pepper. Reduce the heat to medium and cook, stirring occasionally, until tender, 8 to 10 minutes.
- Stir the garlic into the vegetables and cook 1 more minute, then stir in the oregano and red pepper flakes. Pour in the wine and cook, scraping up the browned bits from the bottom of the pan, until most of the wine evaporates, about 3 minutes. Add the tomatoes, lemon zest, olives, capers and brine and sugar. Cook, stirring occasionally, until thickened, about 4 minutes.
- Season the fillets with salt and pepper, nestle them in the sauce and transfer the skillet to the oven. Cook until the fish is cooked through and flakes easily with a fork, about 10 minutes. Drizzle with olive oil and sprinkle with parsley.
PAN SEARED BRAISED HALIBUT IN A PUTTANESCA SAUCE SERVED WITH GNOCCHI AND ESCAROLE
Steps:
- Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.
- To plate: Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.
- Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.
- On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.
BRAISED HALIBUT
Provided by Food Network
Yield 2 servings
Number Of Ingredients 10
Steps:
- Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
- Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
- With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.
More about "halibut braised in red wine recipes"
PAN SEARED HALIBUT RECIPE WITH RED WINE REDUCTION …
From thespruceeats.com
4.8/5 (8)Total Time 15 minsCategory Entree, Lunch, DinnerCalories 559 per serving
PAN SEARED HALIBUT BRAISED RED CABBAGE | DINNER …
From greatchefs.com
SWEET & SOUR BRAISED HALIBUT RECIPE | EATINGWELL
From eatingwell.com
BRAISED HALIBUT WITH MUSHROOMS AND SHRIMP - FOOD & WINE
From foodandwine.com
ROASTED HALIBUT WITH WINE-BRAISED FENNEL RECIPE
From foodandwine.com
HALIBUT BRAISED IN RED WINE - FISH - GOOD HOUSEKEEPING
From goodhousekeeping.com
Estimated Reading Time 1 min
- In nonstick 12-inch skillet, melt 1 tablespoon butter over low heat. Add shallots and garlic and cook,
- stirring occasionally, until shallots are tender, about 4 minutes. Add carrot and cook 4 minutes longer. Add wine and heat to boiling over high heat; boil 2 minutes. Add broth, salt, and thyme. Slip in halibut and reduce heat to low. Cover and cook until fish is just opaque throughout, about 8 minutes. With slotted spatula, transfer fish to platter and keep warm.Increase heat to high and boil wine mixture until it has reduced by half, 7 to 10 minutes. Remove from
- heat and swirl in remaining 1 tablespoon butter until melted. Strain sauce through fine-mesh sieve. To serve, spoon sauce over fish and sprinkle with parsley. Makes 4 main-dish servings.
EASY HALIBUT RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
ROASTED HALIBUT WITH BRAISED CANNELLINI BEANS | WINE ENTHUSIAST
From winemag.com
SEARED HALIBUT WITH WINE-BRAISED ARTICHOKES à LA BARIGOULE - SAVEUR
From saveur.com
PAN-SEARED HALIBUT WITH BRAISED SWISS CHARD RECIPE - CURTIS STONE
From faws.netlify.app
HALIBUT FILLETS BRAISED WITH GINGER, GARLIC, & WINE RECIPE
From recipes.net
PAN-SEARED HALIBUT WITH TOMATO VINAIGRETTE - FOOD & WINE
From foodandwine.com
HALIBUT BRAISED IN RED WINE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HALIBUT BAKED IN RED WINE RECIPE | THE WINE SOCIETY
From thewinesociety.com
PAN-SEARED HALIBUT WITH BRAISED SWISS CHARD - FOOD & WINE
From foodandwine.com
PAN-SEARED HALIBUT WITH WINE-BRAISED LEEKS - GREATIST
From greatist.com
ONION-BRAISED BEEF BRISKET - A FAMILY FEAST®
From afamilyfeast.com
HALIBUT OR OTHER FISH BRAISED IN RED WINE RECIPE
From epicurious.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