Grilled Halibut Steaks On A Bed Of Arugula With Tomato Salad And Gremolata Recipes

Steps:

• Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
• Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
• Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.

Steps:

• Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
• Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
• Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
• When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
• Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Steps:

• Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
• Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
• Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
• Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

Steps:

• Prepare grill.
• In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Mince garlic. Squeeze juice from lemon into a small bowl and stir in fennel, garlic, salt, and oil. Put halibut in a large dish and pour marinade over it, turning fish to coat. Marinate halibut, covered and chilled, at least 10 minutes and no more than 1 hour.
• Grill halibut on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side. (Alternatively, grill halibut in a hot oiled well-seasoned ridged grill pan over moderate heat.)
• Serve halibut with tsatsiki.

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until butter is melted. Remove from the heat; set aside., Grill halibut on greased rack, covered, over medium heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, basting frequently with butter mixture, 4-5 minutes on each side.

Steps:

• Combine first 4 ingredients and mix well in a shallow dish (I use an 8x8 glass dish). Add Halibut, coat and marinate 30 minutes on each side.
• Heat grill to high. Salt and pepper steak just before placing on grill. Cook 4 minutes per side. Flip it once only.
• Serve with lemon wedges.

Steps:

• In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes. , Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork.