HEAVENLY HALIBUT
Rich, cheesy topping goes perfectly with mild flavored halibut.
Provided by chellebelle
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g
ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon butter and the saffron in a small microwave-safe bowl and microwave until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the fennel seeds in a food processor and pulse until smooth. Add the melted saffron butter, 1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about 20 minutes. (The saffron butter will keep in the refrigerator for up to 2 weeks.)
- Meanwhile, preheat the oven to 425 degrees F. Toss the sliced fennel, garlic, the juice of 1/2 lemon, 1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle with 2 tablespoons water and season with 1/2 teaspoon salt and a few grinds of pepper. Cover with foil and bake until the fennel is tender, about 20 minutes.
- Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables; drizzle with the juice of the remaining 1/2 lemon and season with salt and pepper.
- Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes; remove from the oven and top each piece with a thin slice of saffron butter. Return the halibut to the oven and bake until the butter just begins to melt, about 2 more minutes. Serve with fennel fronds.
BROILED HALIBUT WITH SUMMER HERBS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
- Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
- Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 638 calorie, Fat 55 grams, SaturatedFat 8 grams, Cholesterol 94 milligrams, Sodium 343 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 28 grams
HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE
If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
- Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
- Serve fish hot, warm, or at room temperature, with the sauce spooned over it.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams
BROILED HALIBUT WITH SAFFRON RICE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
- In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
- Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
- While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
- Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 1200, UnsaturatedFat 28 grams, Carbohydrate 87 grams, Fat 50 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 17 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED HALIBUT ON A SAFFRON RISOTTO CAKE WITH PEA TENDRILS AND WHITE TRUFFLE OIL VINAIGRETTE
Steps:
- For the saffron risotto cake: Preheat the oven to 300 degrees F.
- Sweat the onions in butter until transparent. Add the rice and cook, stirring, for 2 minutes. Add the saffron and white wine and stir until the wine is absorbed. Start adding the broth, 1/2 cup at a time, waiting for each addition to be absorbed before adding another 1/2 cup. Continue until the rice is just tender or "al dente". Add the butter, then season with salt and pepper. Remove from the heat and pour into a small, 2 inch deep pan, or put into ramekins, smoothing over the tops and put into a refrigerator until cold and set.
- If using the pan, cut the risotto into circles with a 2 3/4-inch biscuit cutter, if using ramekins, remove the rice carefully, retaining the disk-shape. Heat a saute pan and add 2 tablespoons of canola oil. Saute the rice cakes until golden brown on both sides. Put in the oven for 10 minutes over to insure the cakes are heated through.
- Preheat a grill.
- For the White Truffle Vinaigrette: Put shallots, verjus, and mustard into a glass bowl and stir together. Blend the oils together. Slowly whisk in the oils into the mustard-verjus mixture, constantly stirring to emulsify the dressing. Add the chives, and season, to taste, with salt and pepper. Reserve at room temperature.
- Grilled Halibut wrapped with Leeks: Bring a pot of water large enough to hold the leeks to a boil. Add kosher salt. Cook the leek until just tender and immediately plunge into ice water. Drain well and cut into 1/2-inch wide strips at least 12 to 15 inches long.
- Cut the fish into strips 12 inches long about 1-inch wide and 1/2-inch thick. Roll up in a spiral and wrap with the leek strip. Secure with the skewers in a "x" fashion. Brush with canola oil and season with salt and pepper then place on a stovetop grill or BBQ and cook until just done about 4 minutes on both sides. Keep warm until service.
- For the Pea shoots: Heat a large saute pan and add the oil. When the oil just begins to smoke add the shallots and cook for 10 seconds. Add the tendrils and "stir fry" the pea shoots until they just begin to wilt. Do not over cook, you want them wilted but still crispy. They cook fast, so do this at the last moment.
- Assembly: Place the tendrils down first on a warm plate or large entree bowl, put the risotto cake in the center. Top with the grilled halibut and spoon the dressing over the pea tendrils and put a little on the fish. You can top the fish with some micro greens, lightly dressed or herb plush or nothing at all.
SAFFRON HALIBUT PACKETS
Steps:
- For the tea: Add the saffron threads to the white wine, and let the flavors steep for 10 minutes.
- For the packets: Preheat the oven to 400 degrees F.
- Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes.
- In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat.
- Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.)
- Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet.
- Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes.
- Once cooked, open the packets, and garnish the halibut with the green onion slivers.
- In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir.
- Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture.
- Pour in the water, and stir to combine.
- Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer.
- Cook the rice until the rice is fully cooked, about 25 minutes.
- Season the rice with salt, to taste.
ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO
Steps:
- Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
- Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
- Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.
HALIBUT WITH RICE WINE
This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice.
Provided by Kathryn Mazierski
Categories World Cuisine Recipes Asian
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
- Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
Nutrition Facts : Calories 193.8 calories, Carbohydrate 8.6 g, Cholesterol 35.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 0.6 g, Sodium 230.5 mg, Sugar 6.6 g
More about "broiled halibut with saffron rice recipes"
SAFFRON RICE RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (6)Calories 252 per servingCategory Side Dish
BROILED HALIBUT WITH HERB BUTTER - THE SPRUCE EATS
From thespruceeats.com
LEMON GARLIC HALIBUT RECIPE WITH ROASTED POTATOES
From thespruceeats.com
BROILED HALIBUT WITH WHITE WINE LEMON CAPER MINT …
From whiteonricecouple.com
17 BEST HALIBUT RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
29 GRILLED FISH RECIPES FOR YOUR NEXT BARBECUE | EPICURIOUS
From epicurious.com
HALIBUT WITH SAFFRON FREGOLA - LIDIA
From lidiasitaly.com
10 BEST HALIBUT FILLETS RICE RECIPES | YUMMLY
From yummly.com
HERB CRUSTED HALIBUT WITH SAFFRON RICE - DIVINE LIFESTYLE
From divinelifestyle.com
HOW TO BROIL HALIBUT IN THE OVEN - CHAMPAGNE TASTES®
From champagne-tastes.com
HOW TO BROIL PACIFIC HALIBUT | WILD ALASKAN COMPANY
From wildalaskancompany.com
BROILED HALIBUT WITH SAFFRON RICE RECIPES- WIKIFOODHUB
From wikifoodhub.com
BROILED HALIBUT WITH SAFFRON RICE - DINING AND COOKING
From diningandcooking.com
POACHED HALIBUT STEAK WITH SAFFRON RICE (PLOV) RECIPE
From cookitsimply.com
BROILED HALIBUT WITH SAFFRON RICE RECIPES RECIPE
From alicerecipes.com
You'll also love