HALIBUT AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
- For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.
ROASTED HALIBUT WITH GRAPEFRUIT FENNEL SALSA
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
- Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
- Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.
PEA, FETA AND MINT SALAD
Steps:
- In a medium saucepan, bring salted water to a boil. Blanch the peas in the boiling water until they are just tender and bright green, about 2 minutes. Refresh immediately by plunging them into a bowl of cold water. Drain and reserve the peas.
- In a small pan, heat 1 tablespoon of the oil over medium heat. Add the onion, and cook until soft, stirring occasionally, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the mustard, the remaining 2 tablespoons olive oil, vinegar and honey, and season with salt and black pepper, to taste.
- In a large salad bowl, mix the peas, onions, pistachios, and pour over the dressing. Add the mint and snow pea leaves, and gently toss to coat with dressing. Top the salad with the feta cheese just before serving.
HALIBUT CEVICHE SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 3h35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
- Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
- For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
- For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
- To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.
HALIBUT WITH SUGAR SNAP PEA SALAD
From Real Simple on line. Don't want to lose it because it sounds good. Heart healthy, quick and easy. * Tip: taste the peas before making the salad. It they're not as sweet as you'd like, steam them for a minute or two, then run them under cold water. This will help bring out their natural sugars and make them more tender.
Provided by Oolala
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine the lime juice, ginger, 1 tablespoons of the oil, and 1/4 teaspoons each of the salt and pepper.
- Add the snap peas, onion and sesame seeds, if using, and toss to coat.
- Heat the remaining tablespoons of oil in a large nonstick skillet over medium-high heat and season the fish with with 1/2 teaspoons salt and 1/4 teaspoons pepper.
- Cook the fish until opaque throughout, 3-5 minutes per side.
- Serve with the snap pea salad and lime wedges.
Nutrition Facts : Calories 549.2, Fat 16.4, SaturatedFat 2.3, Cholesterol 130.4, Sodium 621.2, Carbohydrate 10.9, Fiber 3.5, Sugar 2.4, Protein 86.8
PEAS WITH HALIBUT
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
- Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
- Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
- Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams
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