Halibut Saute Recipes

SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA

Seared Halibut with Sauteed Swiss Chard and Salsa Cruda image

Provided by Anne Burrell

Time 20m

Yield 1 serving

Number Of Ingredients 20

Ingredients

Olive oil
1 clove garlic, smashed
Pinch crushed red pepper
1 slice bacon, cut into 1/2-inch lengths (lardons)
4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
1/4 cup chicken stock, divided
Salt
1 (6-ounce) halibut filet
1/2 cup Salsa Cruda, recipe follows
1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice
1/4 small red onion, cut into 1/4-inch dice
1/2 small zucchini, green part only, cut into 1/4-inch dice
5 pitted Gaeta or kalamata olives, slivered
1 clove garlic, smashed and finely chopped
1 sprig fresh oregano, picked and leaves chopped
3 basil leaves, chiffonade
1 1/2 tablespoons red wine vinegar
Pinch crushed red pepper
1 1/2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

PAN-SEARED MARINATED HALIBUT FILLETS

Pan-Seared Marinated Halibut Fillets image

Provided by Alex Witchel

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

HALIBUT SAUTE

Halibut Saute image

Make and share this Halibut Saute recipe from Food.com.

Provided by VickiAk

Categories Halibut

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb halibut
salt and pepper
3 tablespoons oil
1 cup thinly sliced carrot
1 cup diagonally sliced green onion
1 cup broccoli floret
1/4 teaspoon ground ginger
1/4 cup chicken broth
2 teaspoons cornstarch
1 teaspoon lemon peel or 1 teaspoon lime peel

Steps:

Cut halibut into 1-inch cubes.
Season halibut with salt and pepper.
Saute halibut chunks in 2 tablespoons oil barely cooked.
Remove from skillet and reserve.
Saute vegetables in remaining oil until crisp-tender.
Return halibut to skillet and add ground ginger.
Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture.
Cook and stir until thickened and halibut chunks will flake with a fork.

Nutrition Facts : Calories 227.7, Fat 12, SaturatedFat 1.7, Cholesterol 55.6, Sodium 154.9, Carbohydrate 7.3, Fiber 1.6, Sugar 2.2, Protein 22.7

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