Sauteed Halibut With Apple And Dried Cherry Compote Recipes

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PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE



Pan Seared Halibut Recipe With Lemon Butter Sauce image

This pan seared halibut recipe with lemon butter sauce takes just 20 minutes... which you'd never guess with how fancy pan fried halibut looks. I'll show you how to pan sear halibut, plus how to make the perfect sauce for halibut.

Provided by Maya Krampf

Categories     dinner     Main Course

Time 15m

Number Of Ingredients 8

4 6-oz Halibut fillets ((1.5 lb total))
1/2 tsp Garlic powder
1/2 tsp Paprika
1 tsp Sea salt
1/4 tsp Black pepper
2 tbsp Olive oil
1/2 cup Salted butter
1 medium Lemon ((cut in half))

Steps:

  • Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
  • Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
  • Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
  • Remove the fish from the pan and cover tightly with foil to keep warm.
  • Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
  • Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
  • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

Nutrition Facts : Calories 513 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 61 mg, Sodium 785 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SAUTéED HALIBUT WITH ENVY™ APPLE & LEMON BROWN BUTTER SAUCE



Sautéed Halibut with ENVY™ Apple & Lemon Brown Butter Sauce image

Provided by Emily Weeks, RDN, LD

Number Of Ingredients 7

2 halibut filets (skin removed)
2 T canola oil
Kosher salt to season
2 T unsalted butter
½ cup small diced ENVY™ apples
1 T lemon juice
1 tsp finely chopped parsley

Steps:

  • Generously season both sides of the fish filets with kosher salt
  • Heat a medium sauté pan over high heat and let heat for at least 30 seconds
  • Add 2 T canola oil to the pan and let warm for 10-15 seconds
  • Carefully add the fish filets to the hot oil and let sear on high for 1 minute
  • After 1 minute, turn down the heat to medium and allow the fish to gently cook for another 2 minutes
  • Using a spatula, carefully flip each filet and continue cooking over medium heat for another 2 minutes
  • Remove the fish from the pan and let rest on a paper towel lined plate to soak up excess oil
  • Drain the oil from the pan and return it to the heat
  • Add the butter and allow to melt and begin to brown (approx. 1 min)
  • Add the apples and allow to sauté for 1 more minute
  • Add the lemon juice and chopped parsley and stir, turn heat off
  • Plate the fish on a dinner plate and spoon the sauce over top!

DRIED FRUIT COMPOTE WITH FRESH APPLE AND PEAR



Dried Fruit Compote With Fresh Apple and Pear image

An alcohol-free compote with a variety of dried fruit and a bright flavor. This compote, which I like to add to my morning yogurt, does not involve wine, though you could add some red or white wine for flavor if you wanted to. The sweetness will vary with the type of fruit used. If you use dried sour cherries, don't use too many, because they will give the compote too stronga sour cherry flavor. Sweet fruit, like dried apples, pears and raisins, will result in a compote with a brighter taste. Apricots are great too, contributing another rich taste layer. I add fresh apple and pear for their texture, which remains somewhat crunchy even after they simmer.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, dessert

Time 10m

Yield Serves 6 to 8

Number Of Ingredients 10

2 cups mixed dried fruit, such as raisins (several types), apples, pears, peaches, cranberries, chopped apricots (about 1/2 pound)
2 1/2 cups water
3 tablespoons mild honey, such as clover (more to taste)
1 cinnamon stick
1 teaspoon vanilla extract
2 strips orange zest
1 strip lemon zest
1 firm but ripe pear, peeled, cored and diced (optional)
1 apple, preferably a slightly tart variety like Pink Lady, peeled, cored and diced (optional)
Whipped cream or plain yogurt for serving, if desired

Steps:

  • Cut large pieces of dried fruit into smaller pieces.
  • Combine all of the ingredients in a saucepan and bring to a boil. Reduce heat, cover and simmer 5 minutes. Turn off heat and allow fruit to steep for 30 minutes or longer. Remove cinnamon stick and orange and lemon zest. Serve topped with whipped cream or yogurt if desired, or stir into your morning yogurt.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 8 grams

SAUTEED HALIBUT WITH APPLE AND DRIED CHERRY COMPOTE



SAUTEED HALIBUT WITH APPLE AND DRIED CHERRY COMPOTE image

Categories     Fish     Sauté     Dinner     Healthy

Yield serves 4

Number Of Ingredients 13

1/3 cup dried cherries
1/4 cup apple brandy
1/4 cup unsalted butter
2 cups walla walla onions thinly sliced
1 1/2 cups granny smith apples 1/2 inch dice
2 garlic cloves, minced
1 TBSP lemon juice
1/2 tsp salt and black pepper
4 halibut filets, boneless skinless
1 egg beaten with a little
water
as needed all-purpose flour, for dredging
2 TBSP hazelnut oil

Steps:

  • Rehydrate the cherries in brandy over a slow boil. Remove from the heat and set aside. Heat the butter over medium heat and cook the onions until translucent, about 3 minutes. Add the apples and garlic. Continue to cook and stir occasionally until the apples are soft and the onions are gloden brown Stir the lemon juice into the cherries and brandy. Add the cherries to the apples:warm throughly and correct seasoning. Keep warm. Season the fillets with salt and pepper. dip fillets into beaten egg and then flour. Heat the oil over medium-high heat and saute the fillets until gloden brown on both sides, 3 mintues on one side,2 minutes on the second side.(turn only once, if necessary, finish in oven.) Serve each halibut fillet topped with the warm compote.

APPLE-PEAR COMPOTE



Apple-Pear Compote image

Apples and pears are almost always popular, so this warm, comforting dessert recipe is great for potlucks or other get-togethers. I also like to add raisins or chopped nuts to the compote, and for a more adult flavor I add 1/3 cup brandy or rum.-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Desserts

Time 3h35m

Yield 8 cups.

Number Of Ingredients 13

5 medium apples, peeled and chopped
3 medium pears, chopped
1 medium orange, thinly sliced
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 cup maple syrup
1/3 cup butter, cubed
2 tablespoons lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
5 tablespoons orange juice, divided
4 teaspoons cornstarch
Sweetened whipped cream and toasted chopped pecans, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Cook, covered, on low 3-4 hours or until fruit is tender., In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook, covered, on high 15-20 minutes longer or until sauce is thickened. If desired, top with whipped cream and pecans., Freeze option: Freeze cooled compote in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little orange juice if necessary.

Nutrition Facts : Calories 149 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 34mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 2g fiber), Protein 0 protein.

DRIED APRICOT-CHERRY COMPOTE



Dried Apricot-Cherry Compote image

Looking for a delicious dessert? Then check out this apricot-cherry compote made in slow cooker.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 8h5m

Yield 6

Number Of Ingredients 5

2 packages (6 ounces each) dried apricots
2 cans (5 1/2 ounces each) apricot nectar
1/2 cup sweetened dried cherries
1/3 cup sugar
2 teaspoons grated orange peel

Steps:

  • Mix all ingredients in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Serve warm or chilled. To chill, cool about 2 hours, then spoon compote into container; cover and refrigerate until chilled.

Nutrition Facts : Calories 235, Carbohydrate 65 g, Cholesterol 0 mg, Fiber 9 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

CHERRY COMPOTE



Cherry Compote image

Funny enough I didn't find a similar recipe here so I decided to post it. Serve over cheesecake.

Provided by Bethania

Categories     Fruit Filling Recipes

Time 45m

Yield 18

Number Of Ingredients 4

2 (14.5 ounce) cans pitted sour cherries, drained
1 cup white sugar
3 ½ tablespoons cornstarch
½ teaspoon lemon juice

Steps:

  • Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
  • Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
  • Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 3.3 mg

GRILLED HALIBUT WITH WARM TOMATO COMPOTE



Grilled Halibut with Warm Tomato Compote image

Categories     Tomato     Low Carb     Quick & Easy     Wheat/Gluten-Free     Halibut     Summer     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

1 1/2 tablespoons butter
2 6- to 7-ounce halibut fillets (each about 1 inch thick)
2 tablespoons chopped shallots
1 cup chopped plum tomatoes (about 5 ounces)
3 tablespoons dry white wine
1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried

Steps:

  • Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine and tarragon and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm.
  • Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.

APPLE, DRIED CHERRY AND WALNUT COMPOTE (ZIPLOCK ZIP AND STEAM)



Apple, Dried Cherry and Walnut Compote (Ziplock Zip and Steam) image

Make and share this Apple, Dried Cherry and Walnut Compote (Ziplock Zip and Steam) recipe from Food.com.

Provided by MsSally

Categories     Dessert

Time 8m

Yield 2 serving(s)

Number Of Ingredients 6

2 medium granny smith apples, peeled, cored and cut into 1/2-inch pieces
1/4 cup dried cherries
1/4 cup walnuts, coarsely chopped (optional)
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice

Steps:

  • Combine all ingredients in Medium or Large Ziploc® Brand Zip 'n Steam™ Bag.
  • Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
  • Microwave on full power for 6 minutes or until apples are fork-tender.
  • Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
  • Serve over vanilla frozen yogurt or angel food cake if desired.

Nutrition Facts : Calories 99.9, Fat 0.2, Sodium 4.2, Carbohydrate 26.4, Fiber 3.6, Sugar 21.1, Protein 0.4

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