ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES
You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
- Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
- Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
- Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
- When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving
STEAMED GREEN CABBAGE WITH HALIBUT FILLET
Gently steamed with butter, green cabbage turns into a tender bed of leaves for a halibut fillet, which is cooked directly on top. Preparing everything together in a single pan makes the halibut aromatic and moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
- Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.
Nutrition Facts : Calories 308 g, Cholesterol 77 g, Fiber 5 g, Protein 38 g, SaturatedFat 6 g, Sodium 266 g
RICE PAPER WRAPPED HALIBUT ROASTED WITH FOIE GRAS GINGERED SPAGHETTI SQUASH AND WILD MUSHROOM RAGOUT
Steps:
- Spread foie mousse on each fillet and top with 3 chives. Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel. Place halibut, foie side down in the middle of the wrapper and fold in bottom side first. Then fold in the 2 sides followed by the top. Let rest on folded side for 5 minutes before cooking. These can be made 4 hours in advance. In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes. This will seal the package. Flip over and sear the foie side until brown. Flip back over and toast in a 400 degree oven for about 8 to 10 minutes. On a large plate, place small mound of squash in the middle. Surround with mushrooms and garnish with truffle oil and chives.;
- In a processor, puree into a mousse the foie gras, egg, cream, truffle oil and chicken until smooth. Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper. Set aside;
- Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is "al dente". Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving
- Wild Mushroom Ragout: Canola oil 5 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms 1 cup chanterelles 1 cup quartered shiitakes 1 cup morels 1 cup cepes or porcinis 1/2 tablespoon fresh minced thyme 1 cup red wine 1 cup veal demi-glace (1 cup chicken stock with 1 tablespoon dark soy sauce) 1 tablespoon butter (optional)
- In a hot saute pan coated with oil, caramelize the shallots. Season. Add the crimini mushrooms first and cook for 1 minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent then add the demi-glace. Simmer slowly for 20 minutes. Whisk in butter and keep hot for serving.
- Yield: 4 servings
- Suggested Wine: Sebastopol Vineyards, Dutton Ranch, Russian River, Pinot Noir, 1995
GEORGE'S BANK HALIBUT WITH SAVOY CABBAGE, GARLIC CONFIT AND FINGERLING POTATOES IN LOBSTER CREAM
Steps:
- In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 lengthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
- In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
- Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
- Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.
RED CABBAGE RAGù
What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren't too diluted, use just a small amount of water and trust that the cabbage will release moisture as it cooks. Use this warming braise to sauce fat noodles, or eat it with polenta, mashed potatoes, beans, sausage or a fried egg. The cabbage can be cooked up to three days ahead.
Provided by Ali Slagle
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
- Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
- Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
- Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
- In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
- When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.
HALIBUT WITH VEGETABLE RAGOûT
With the mercury rising, who wants to feast on a winter stew? Lighten up with this dish from Sondra Bernstein, author of _The Girl & the Fig Cookbook_ (Simon &Schuster). It features fresh herbs and veggies and a protein-packed halibut fillet. Then, instead of hitting the couch to digest, you can hit the pavement for an after-dinner stroll.
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.
RAGOûT OF HALIBUT AND CABBAGE
Categories Sauté Quick & Easy Dinner Bacon Halibut Fall Cabbage Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
Steps:
- Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Add onion to drippings in pan. Sauté until beginning to color, about 4 minutes. Add clam juice and potato and bring to boil. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
- Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes. Add half and half and bacon; simmer 1 minute to blend flavors. Season ragout with salt and pepper. Ladle into bowls and serve.
More about "ragoût of halibut and cabbage recipes"
PAN SEARED HALIBUT BRAISED RED CABBAGE | DINNER …
From greatchefs.com
17 BEST HALIBUT RECIPE IDEAS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
THE BEST RED CABBAGE RAGU - RICH & DELICIOUS RED CABBAGE …
From lowlyfood.com
PAN-SEARED HALIBUT WITH SAUCE PROVENçAL, RAGOûT OF CORN, LEEK …
From acfchefs.org
LEMON ROASTED HALIBUT AND ASPARAGUS | HEART AND STROKE FOUNDATION
From heartandstroke.ca
BAKED HALIBUT WITH VEGGIES SHEET PAN RECIPE - HOW TO COOK HALIBUT
From prevention.com
RAGOUT OF HALIBUT AND CABBAGE - BIGOVEN.COM
From bigoven.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
RAGOUT OF HALIBUT AND CABBAGE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RAGOUT OF HALIBUT AND CABBAGE RECIPE - COOKING INDEX
From cookingindex.com
EASY HALIBUT RECIPES THAT ARE FRESH AND FLAVOURFUL
From foodnetwork.ca
RAGOûT OF HALIBUT AND CABBAGE RECIPES
From tfrecipes.com
HALIBUT WITH CORN AND PANCHETTA - FEASTING AT HOME
From feastingathome.com
HALIBUT TACOS WITH RED CABBAGE AND CILANTRO SLAW RECIPE
From houseandhome.com
ASTRAY RECIPES: RAGOUT OF HALIBUT AND CABBAGE
From astray.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love