Dilled Lemon Pepper Halibut Recipes

Steps:

• Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
• In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
• Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
• Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
• Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.

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.

Steps:

• Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
• Cover and cook on high for 3 to 5 minutes or until the fish turns white.

Steps:

• Place lemon juice and garlic clove in small dish. Add halibut and turn to coat. Refrigerate 30 minutes to 1 hour.
• Preheat barbecue (medium-high heat). Brush halibut with olive oil. Rub with lemon peel. Season generously with pepper. Season with salt. Grill halibut until cooked through, turning once, about 8 minutes. Transfer to plates and serve with lemon wedges.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add halibut, one piece at a time, and shake to coat. Place in a 13-in. x 9-in. baking dish coated with cooking spray. , In a small bowl, combine the sour cream, mayonnaise, pickle, onion, dill, lemon juice and seasoned salt; spread evenly over halibut. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.