Halibut With Apricot Rosemary Glaze Recipes

HALIBUT WITH APRICOT-ROSEMARY GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Place fish in a lightly sprayed (with cooking oil) shallow baking dish and set aside.
• In a small saucepan over medium-low heat stir together apricot preserves, garlic, orange peel, rosemary, salt and pepper until heated.
• Pour mixture over the fish and bake for 15 minutes or until the fish flakes with a fork.

APRICOT-GLAZED HALIBUT

Steps:

• Set the oven to broil. Grease a broiler pan. Place the fish in a single layer on the broiler pan. Broil 4 inches from the heat for 4 minutes then carefully turn the fish over. Broil for 4 minutes longer or until the fish flakes easily. While the fish is cooking, combine the apricot preserves, vinegar, and parsley or tarragon. When the fish has cooked, spoon the apricot mixture over the top. Serve immediately. To grill the fish, cover and grill 5-6 inches over medium heat for 10 to 20 minutes, turning once, or until the fish flakes easily. Top with the apricot mixture before serving.

HALIBUT WITH ROSEMARY

Steps:

• Sprinkle fish with salt and pepper. Coat with flour.
• Heat oil in frying pan over medium heat. Arrange fish in a single layer in pan. Cook, turning once, until fish is brown and flaky, app. 5 minutes per side.
• Remove fish to a warm platter. To pan, add vinegar, garlic, rosemary, and water. Boil until reduced by half; remove garlic. Spoon sauce over fish.

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.

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

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.