Halibut Ivory Coast Recipes
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
HALIBUT IVORY COAST
Africans prepare fish in many intesting ways. In this dish the rice absorbs the flavors of all the ingredients and seasonings in the steaming process with most delicious results. I found this on the internet. Posted for ZWT7-Africa.
Provided by CJAY8248
Categories Halibut
Time 1h
Yield 1 pot, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 6-quart dutch oven, saute onions,crushed redpepper,salt, and black pepper in peanut oil until soft but not brown.
- Lay prepared pumpkin over the onions.
- Place halibut carefully over the pumpkin.
- Arrange coconut strips over the fish.
- Pour uncooked white rice over the coconut and sprinkle with salt.
- Combine the water, coconut water and tomato paste and pour carefull into the pot so as not to disturb contents.
- Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed.
- Serve directly from the pot. Do not stir before serving.
Nutrition Facts : Calories 751.1, Fat 42.1, SaturatedFat 25.6, Cholesterol 69.5, Sodium 1158.6, Carbohydrate 62.6, Fiber 10, Sugar 8.8, Protein 34.8
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