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
POACHED HALIBUT WITH TOMATO AND BASIL
A great fish dish that is also low carb and healthy. Courtesy Rachael Ray. The Mediterranean Succotash recipe I've posted is made to go with this.
Provided by Chef Lirpakay
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper.
- In a large skillet add the oil.
- Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
- Top each fillet of fish with 1/4 of the tomatoes.
- Place the pan on the stove top and bring the liquid to a boil over medium high heat.
- Top the pan with a tight fitting lid and reduce heat to moderate.
- Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
- Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
- Spoon pan juices over the fish.
- Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
- Serve immediately.
Nutrition Facts : Calories 269.7, Fat 6.4, SaturatedFat 1.1, Cholesterol 102.9, Sodium 148.3, Carbohydrate 6.4, Fiber 1.4, Sugar 3.2, Protein 39.9
PRESSURE-COOKER TOMATO-POACHED HALIBUT
Simple halibut with a burst of lemon comes together easily. Serve it with bread or, even better, try it with polenta or angel hair pasta. -Danna Rogers, Westport, CT
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir poblano peppers and onion until crisp-tender, 2-3 minutes. Press cancel. Stir in tomatoes, water, olives, garlic, pepper and salt. Top with fillets., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 614mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES
Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
- While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
- Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
- Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.
OIL-POACHED HALIBUT WITH TOMATOES AND FENNEL
Provided by Shelley Wiseman
Categories Fish Tomato Vegetable Poach Dinner Seafood Halibut Fennel Fall Summer Anniversary Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 12 servings
Number Of Ingredients 11
Steps:
- Simmer garlic, fennel bulbs, tomatoes, fennel seeds, sugar, bay leaf, zest, and 1 teaspoon salt in oil, stirring occasionally, until vegetables are tender but still intact, 30 to 40 minutes.
- While vegetables simmer, rub fish with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and let stand 10 to 20 minutes.
- Transfer vegetables to a bowl with a slotted spoon, then submerge fish in oil (if necessary, to lift level of oil, return vegetables to pot) and cover surface of oil with parchment paper. Cook fish over medium heat (without simmering) 5 minutes and remove from heat. Let fish cook from residual heat (still covered with parchment) until just cooked through, 10 to 15 minutes.
- Carefully transfer fish to a platter using 2 metal spatulas. Discard bay leaf. Surround with vegetables. Drizzle with some of oil and sprinkle with chopped fronds. Serve warm or at room temperature.
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
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