PAN SEARED HALIBUT WITH FRESH TOMATO SAUCE
Pan Seared Halibut with Fresh Tomato Sauce is so fresh and simple to prepare. This recipe would also be great with grouper, cod or another white fish.
Provided by LindySez
Categories Fish & Seafood Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Pat the fish dry with paper towels and season with salt and pepper.
- Heat a sauté pan over medium heat, add the oil; when hot add the fish. Cook until just cooked through, turning once (my halibut was about 1 inch thick, I cooked it for about 3 minutes per side). After you turn the fish, while it cooks on the other side; add the prosciutto to the pan. Stir it around a bit, once the fish is ready, remove it to a plate and add the cut tomatoes to the pan. Cook, stirring until the tomatoes start to break down. Add a pinch of salt and a dash of pepper; then stir in the basil along with the cold butter. Stir until the butter has melted, add the fish back into the pan to warm slightly, then plate on a warm plate, spooning the sauce over the fish.
Nutrition Facts : ServingSize 1 g, Calories 323 kcal, Carbohydrate 4 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 214 mg, Fiber 1 g, UnsaturatedFat 10 g
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
HALIBUT WITH TOMATO-BASIL SAUCE
Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.
Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.
HALIBUT WITH FRESH TOMATO SAUCE
Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.
Provided by Dancer
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
- Rub fish with vegetable oil and season with salt and pepper.
- Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
- Spoon some tomato sauce on 4 plates.
- Put fish on sauce.
PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.
HALIBUT WITH TOMATO-SORREL SAUCE
Make and share this Halibut With Tomato-Sorrel Sauce recipe from Food.com.
Provided by CocinaQueen
Categories < 30 Mins
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- For Sauce:.
- Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
- For Halibut:.
- Preheat oven to 400°F Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and a dash of pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
- Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
- Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
- Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.
Nutrition Facts : Calories 770.3, Fat 51.4, SaturatedFat 23.8, Cholesterol 195.5, Sodium 349.7, Carbohydrate 9.8, Fiber 2.2, Sugar 4.1, Protein 65
TOMATO-POACHED HALIBUT
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
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