Halibut Steamed With Oranges Tomatoes And Olives Recipes

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.

BAKED HALIBUT WITH ZUCCHINI, OLIVES, TOMATOES AND ORANGES

Steps:

• Heat oven to 400°F. Cut 2 (16-inch) squares cooking parchment paper or foil.
• Season both sides of fish with cinnamon, salt and pepper; place 1 piece each onto middle of parchment paper. For each piece, top with half the zucchini, olives and tomatoes; season with a pinch more salt and pepper. Pour 1 tablespoon stock over each, then top with half the orange slices and thyme.
• To make packets, roll and crimp opposite sides of parchment paper together over fish and vegetables, then roll and crimp ends to prevent steam from escaping. Place packets on cookie sheet.
• Bake 12 to 15 minutes or until fish flakes easily with a fork. Transfer packets to plates for serving.

HALIBUT, SQUASH, TOMATOES, AND OLIVES

Steps:

• Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
• Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
• Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table, being careful not to burn yourself when the steam escapes.

STEAMED HALIBUT

Steps:

• Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.