Sweet And Sour Halibut With Lemon Rice Recipes

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

SWEET AND SOUR HALIBUT

Steps:

• In a large saucepan, combine the first five ingredients; bring to a boil.
• Reduce heat; simmer uncovered for 30 minutes.
• Add the green pepper, cook 5 minutes longer; set aside.
• In a bowl combine the flour, 3 tablespoons water, soy sauce, salt and pepper.
• Add halibut; toss gently to coat.
• Transfer to a broiler pan.
• Broil 4 inches from the heat for 5-6 minutes or until fish flakes easily with a fork.
• Set aside and keep warm.
• Combine cornstarch and remaining water until smooth; stir into green pepper mixture.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat to medium; add tomatoes and pineapple.
• Cook and stir for 4 minutes or until heated through.
• Serve with halibut over rice.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

SWEET-AND-SOUR HALIBUT WITH LEMON RICE

Steps:

• Mix all ingredients except Lemon Rice in large glass or plastic bowl. Cover and refrigerate 2 hours. Heat oven to 375°. Spray rectangular baking dish, 13x9x2 inches, with nonstick cooking spray. Place fish mixture in dish. Bake uncovered 12 to 15 minutes, stirring once, until fish flakes easily with fork. Serve over Lemon Rice.1 Serving: Calories 200 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 60mg Sodium 570mg Carbohydrate 24g (Dietary Fiber 1g) Protein 23g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SWEET-AND-SOUR HALIBUT

Steps:

• In a saucepan simmer the water and the vinegar with the sliced whole scallion, the gingerroot, the sugar, the soy sauce, and the ketchup, stirring occasionally, for 5 minutes, add the sesame oil and the cornstarch mixture, stirred, and simmer the sauce, stirring, for 2 minutes. Keep the sauce warm, covered.
• In a bag shake the halibut in the flour, transfer it to a large sieve or colander, and shake it to remove the excess. In a large deep skillet heat 1/4 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the halibut in 2 batches, turning it, for 2 to 3 minutes, or until it is cooked through, transferring it as it is cooked with a slotted spoon to paper towels to drain. Add the halibut to the sauce, stirring to coat it well, and serve it over the rice and sprinkle with the scallion greens.