HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE RECIPE
Give your halibut fillet a twist with this easy recipe. You will love the tenderness of the fish matched with a spicy and rich sauce.
Provided by Recipes.net Team
Categories Pan-Fry & Skillet
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the yogurt together with salt, pepper, jalapeno pepper, and shallot.
- Rub the saffron between your fingers to crush it, then stir it into the yogurt mixture.
- Let it sit for about 20 minutes (or covered and refrigerated for up to 2 hours).
- Sprinkle the halibut with salt, black pepper, and cayenne.
- Add the butter to a nonstick skillet large enough to hold the halibut and set the heat to medium.
- When the butter melts, add the fish and cook gently, turning once or twice for 10 minutes, until a thin-bladed knife meets little resistance when inserted into the thickest part.
- Just before serving, add the juice, taste, and adjust the seasoning.
- Serve the fish hot, warm, or at room temperature, with the sauce spooned over it. Enjoy!
Nutrition Facts : Calories 303.00kcal, Carbohydrate 5.00g, Cholesterol 134.00mg, Fat 11.00g, Fiber 1.00g, Protein 45.00g, SaturatedFat 6.00g, ServingSize 4.00, Sodium 184.00mg, Sugar 4.00g, TransFat 1.00g, UnsaturatedFat 3.00g
ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE
If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
- Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
- Serve fish hot, warm, or at room temperature, with the sauce spooned over it.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams
BROILED HALIBUT WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
- Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
- For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
- For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
- Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.
HALIBUT WITH CREAM SAUCE
"This is definitely a family favorite," Ginny reports from Ketchikan, Alaska. "I serve the flaky fish and rich white sauce alongside rice pilaf."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 572 calories, Fat 43g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 817mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
HALIBUT WITH CREAMY GARLIC AND HERB SAUCE
This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.
Provided by feeshette
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 4
Number Of Ingredients 19
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.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g
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