BAKED HALIBUT
I got this easy baked halibut recipe from Sandy Schroth of the Puffin Bed & Breakfast in Gustavus, Alaska. -Edward Mahnke, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.
Nutrition Facts : Calories 378 calories, Fat 20g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 545mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.
HALIBUT WITH ARTICHOKE AND OLIVE CAPONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 52m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste.
- For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.)
- Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side.
- Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve.
BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS
Provided by Randi Landriz
Categories Fish Mushroom Olive Bake Low Carb Quick & Easy Low/No Sugar Dinner Seafood Halibut Bell Pepper Bon Appétit Los Angeles California Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
- Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
- Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.
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MEDITERRANEAN BAKED HALIBUT - THE DIZZY COOK
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5/5 (42)Total Time 20 minsCategory Main CourseCalories 320 per serving
- Preheat oven to 425 degrees F. Mix together chopped sun-dried tomatoes, mayo, garlic, oregano, and red pepper flakes (if using).
- Coat a small baking sheet with a splash of olive oil and place the fish on top, skin side down. Sprinkle fish with a tiny bit of kosher salt. Spread the mayonnaise/tomato mixture over the top of the fish.
- Bake at 425 for 15-17 minutes. My fish was about 1 1/2" thick and took 15 minutes. Remove from oven and top with fresh chopped basil. Enjoy!
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- 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.
BUTTER-ROASTED HALIBUT RECIPE | BON APPéTIT
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5/5 (30)Estimated Reading Time 5 minsServings 6-8
- Preheat oven to 325°. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
- Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
- Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15–25 minutes, depending on the thickness of your fillets.
- Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
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