Mushroom Crusted Halibut With Candied Onion Tomato And Sauce Of Fresh Peas Recipes

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE

Steps:

• Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
• Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
• Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
• Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

BAKED HALIBUT WITH TOMATO CAPER SAUCE

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.

HALIBUT WITH MUSHROOMS

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
• Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
• Chive Oil
• Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
• Beet Salad
• Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
• Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
• Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
• Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

BAKED HALIBUT WITH MUSHROOM CREAM SAUCE

Steps:

• 1. Preheat oven to 350. Melt 3 TBSp of butter. Place halibut in baking pan and pour melted butter over fillets. Sprinkle with salt and pepper. Bake for 20 to 30 minutes until fish is flakey.
• 2. While fish is baking, melt 3 TBSP butter in skillet. Add sliced mushrooms and saute until golden. Add green onions and continue to saute for three minutes. Add flour and saute until flour has coated mushrooms and onions. Add sherry and chicken bouillon. Continue to stir and add milk. As it thickens add cajun seasoning and salt & pepper to taste. Bring to simmer and continue stirring until desired thickness.
• 3. Transfer halibut onto serving dish. Top each fillet with enough sauce to cover. Serve remaining sauce at the table for additional servings.

HALIBUT WITH MUSHROOMS

Steps:

• In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
• Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
• With a lifter, turn fish over; spread mushroom mixture evenly over fish.
• Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

HALIBUT WITH FRESH TOMATO SAUCE

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.

HALIBUT WITH MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until leeks and shallots are translucent, about 3 minutes. Spread into two 9-by-13-inch baking dishes, dividing evenly. Top with fish; season with salt and pepper. Set aside.
• Heat 1 tablespoon oil in same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter mushrooms over fish. Repeat with remaining oil and mushrooms and 1/2 teaspoon salt.
• Bake until fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.