SHAVED VEGETABLE SALAD
When beautiful produce is available, sometimes the best way to cook it is, well, not to! This raw salad is crunchy, vibrant and fresh. Use a mandoline to give the vegetables the paper-thin treatment.
Provided by Food Network Kitchen
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Shave the beets into paper-thin rounds, the carrot into paper-thin slices on a bias and the radish into paper-thin half-moons on a mandoline. Thinly slice the cabbage with a sharp knife.
- Whisk together the oil, honey, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until well combined. Set aside.
- Lay the beet, carrot and radish pieces all over the bottom of a large serving platter. Drizzle with 2 tablespoons of the vinaigrette. Gently toss the cabbage, watercress and remaining vinaigrette together in a medium bowl until well coated. Pile the cabbage and watercress in the middle of the platter and top with the goat cheese, pepitas, basil and chives.
Nutrition Facts : Calories 160, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 190 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 4 grams, Sugar 5 grams
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
BROILED HALIBUT WITH SHAVED SPRING VEGETABLE SALAD
Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Heat broiler, and on a lightly oiled baking sheet, season fillets with salt. Place tray directly under broiler, close oven door, and turn off broiler. Leave fish in oven until flaky, 15 to 20 minutes, depending on thickness.
- Meanwhile, combine vegetables and herbs in a large bowl and season with salt and pepper. Whisk lemon juice with oil and drizzle over salad, tossing to combine.
- Serve with halibut. Garnish salad with grated nutmeg and a drizzle of oil.
Nutrition Facts : Calories 304 g, Cholesterol 58 g, Fat 11 g, Fiber 4 g, Protein 39 g, SaturatedFat 2 g, Sodium 214 g
BROILED HALIBUT WITH LEMON AND HERBS
Make and share this Broiled Halibut With Lemon and Herbs recipe from Food.com.
Provided by William Uncle Bill
Categories Halibut
Time 18m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
- Rinse halibut steaks in cold water and pat dry on paper towels.
- In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
- Place the halibut steaks in the casserole dish.
- Spread one half the lemon/herb mixture equally over each steak.
- Place under the broiler on HIGH heat and broil for 6 minutes.
- Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
- Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
- Serve with cooked basmati brown rice.
- You may also use finely chopped chives or green onions instead of the shallots.
PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD
Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn't really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.
Provided by Yotam Ottolenghi
Categories dinner, seafood, main course
Time 50m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
- Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
- Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
- Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
- Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 23 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams
STIR-FRIED HALIBUT WITH VEGETABLES
Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.
Provided by PalatablePastime
Categories Halibut
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in wok.
- Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
- Stir in other ingredients; cook 1-2 minutes more.
- Serve with rice.
GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES
If it looks good at the market, it will be good in this salad.
Provided by Andrew Knowlton
Categories Bon Appétit Salad Halibut Fish Summer Spring Tomato Potato Radish Green Bean Olive Egg Dinner Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
- Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
- Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
- Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.
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NHOAM TREY MHASAMOUT (GRILLED HALIBUT SALAD) RECIPE
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4.9/5 (10)Author Chanthy YenServings 4-6Estimated Reading Time 4 mins
- Prepare a grill for medium-high heat. Rub halibut all over with oil, then season with salt. Grill, turning halfway through, until just cooked through, about 5 minutes total. Transfer to a plate.
- Pound lemongrass, ginger, and galangal in a mortar and pestle to a paste. (Alternatively, you can pulse in a food processor.) Transfer to a small bowl and finely grate zest from limes into paste. Halve limes and squeeze in juice; mix well. Add fish sauce, oil, shrimp paste, salt, and pepper and mix again to combine.
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- Divide salad among plates. Top with shallots, chile, crispy fried onions, and puffed rice (if desired).
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