HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE
Steps:
- Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
- Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.
CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Vegetables:
- Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
- Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
- Fish:
- Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
- To cook and assemble everything:
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
- Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
- Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
- Divide the veggies between 4 serving plates and top with the crusted fish.
POTATO-CRUSTED HALIBUT
Steps:
- In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
- Using a mandoline, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.
- To cook the fish:
- Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales". Transfer to serving plates and serve.
- This will make a fish lover out of anyone!
FRESH HERBED HALIBUT
This recipe is awesome for fresh halibut - fresh herbs, lemon and dill spice the fish without overpowering the taste while remaining healthy and satisfying!
Provided by Lorenzo
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
- Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
- Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 3.9 g, Cholesterol 72.6 mg, Fat 6.5 g, Fiber 1.5 g, Protein 47.8 g, SaturatedFat 0.9 g, Sodium 565.2 mg, Sugar 0.2 g
ROASTED HALIBUT AND POTATOES WITH ROSEMARY
This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.
Provided by David Tanis
Categories lunch, weekday, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
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HERB CRUSTED HALIBUT | SEAFOOD, FISH RECIPE | NO RECIPE …
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5/5 (5)Category MainCuisine AmericanTotal Time 55 mins
- Halibut is one of my favorite fish to cook. I love the texture and the mild flavor, and it’s an easy fish to find. Best of all, Halibut in pretty “forgiving” when it comes to cooking. Don’t get me wrong, you need to be careful not to over or under cook it, but I think you’ve got a bit more room to play with than some other fish. In this recipe video, I cook an herb crusted halibut filet, served with a shitake mushroom broth, over mashed potatoes. The crispy herb crust gives the dish a nice texture, the mushrooms an earthiness, and the creamy mashed potatoes hold everything together. Recipe Overview and Keys to Success For this herb crusted halibut recipe there are just a couple things you need to be careful of. Don’t worry though, each is shown in the video:
- Most importantly, don’t overcook the halibut. While it is a forgiving fish, you still need to be careful. Watch for the doneness clues, primarily the color around the edges – which I describe below and show in the video. The mushroom broth has very few ingredients, and is subtle. To extract the most flavor I use more mushrooms than I’ll actually want to eat, and cook them thoroughly to extract their flavor; and use a good chicken stock as it carries the broth.
- Halibut filets (about 8 ounces each) Salad croutons – half a cup Parsley – a third cup loosely packed Shitake mushrooms – 5 – 6 sliced A shallot – diced (see how to dice a shallot) A garlic clove – minced (see how to mince garlic) White wine – 2 tablespoons Chicken stock – half cup Salt & pepper
HALIBUT WITH LEMONY ZUCCHINI NOODLES | FEASTING AT HOME
From feastingathome.com
5/5 (19)Total Time 30 minsCategory MainCalories 381 per serving
- Heat oil in a medium skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil.
- Pat fish dry and season with salt and pepper. Sear both sides until golden. ( TIP: If you let the fish sear without moving it too much, it will form a crust and release itself naturally from the pan. If it sticks, it is usually that you are moving or lifting it too soon.) Once both sides are golden, place in the warm oven until cooked through to your liking. ( roughly 3 – 6 minutes – time will depend on thickness of the cut)
- In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut.
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