Halibut With Clementine Gremolata Recipes

SEARED HALIBUT WITH ARUGULA GREMOLATA

Seared Halibut with Arugula Gremolata image

This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 45m

Number Of Ingredients 12

Ingredients

2 yellow squashes, sliced into 1/2-inch-thick half-moons
8 ounces new potatoes, halved (or quartered if large)
4 small shallots, peeled and quartered
4 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
1 cup packed arugula or sorrel leaves, chopped
1 cup fresh flat-leaf parsley leaves, chopped
1/3 cup toasted pine nuts
1 small lemon, zested and juiced
1 tablespoon safflower oil
4 fillets (6 ounces each) Pacific halibut, skin removed

Steps:

Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.

HALIBUT WITH ENDIVE AND GREMOLATA

Halibut with Endive and Gremolata image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons extra-virgin olive oil
1 teaspoon sugar
2 heads endive, quartered lengthwise
1/4 cup piquillo peppers, drained and sliced into rings
1 clove garlic, roughly chopped
1 small red onion, thinly sliced
1 cup low-sodium vegetable broth
One 15-ounce can cannellini beans, drained and rinsed
3 tablespoons coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh parsley
2 teaspoons finely grated lemon zest
1 small clove garlic, finely chopped
Pinch red pepper flakes
Kosher salt
1 to 2 tablespoons extra-virgin olive oil
Four 6-ounce halibut fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

Steps:

For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.

HALIBUT WITH ROASTED BEETS, BEET GREENS, AND DILL-ORANGE GREMOLATA

Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata image

Provided by Bon Appétit Test Kitchen

Categories Leafy Green Roast Quick & Easy Low Cal High Fiber Dinner Orange Halibut Beet Healthy Dill Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

5 tablespoons olive oil, divided
1/4 cup chopped fresh dill
1 tablespoon finely grated orange peel
3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
1/2 cup thinly sliced shallots
4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)

Steps:

Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.
Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.
Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

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