GRILLED HALIBUT WITH SUMMER SALSA
Steps:
- For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
- For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
- Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!
HALIBUT PUTTANESCA
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.
GRILLED HALIBUT II
Halibut fillets marinated in lime juice and herbs are simple and delicious, and perfect for any occasion. Pineapple and mango salsas - or any of your personal favorites - make for a perfect finish fresh off the grill.
Provided by Karen David
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
- Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
- Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 0.6 g, Cholesterol 62.5 mg, Fat 7.7 g, Fiber 0.1 g, Protein 36 g, SaturatedFat 0.6 g, Sodium 94 mg, Sugar 0.1 g
GRILLED HALIBUT SIMPLY DELICIOUS
This is a Greek version of grilled halibut. Yes I know halibut is not Greek but it's the flavors and simplicity of cooking that is Greek. Flavored with olive oil, lemon, garlic and Greek oregano. You can use halibut steak which can handle the grill better.
Provided by Rita1652
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine olive oil, garlic, lemon juice, parsley, oregano, salt and pepper in a zip lock bag. Mix the marinade and add halibut and refrigerate for 1 hour. Preheat grill.
- Remove halibut from bag and place on hot very WELL OILED grill.
- Grill for 4 to 5 minutes per side.
- Place fish and don`t move for 4 minutes or it will fall apart.
- Fish is done when it flakes easily with a fork and is opaque all the way through.
Nutrition Facts : Calories 317.9, Fat 16.3, SaturatedFat 2.5, Cholesterol 102.2, Sodium 141.7, Carbohydrate 2.4, Fiber 0.7, Sugar 0.3, Protein 38.7
GRILLED HALIBUT
This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer.
Provided by braniffb13
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
- Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 1.5 g, Cholesterol 153.9 mg, Fat 37.7 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 21.9 g, Sodium 485.8 mg, Sugar 0.7 g
GRILLED PACIFIC HALIBUT WITH MANGO SALSA
This sweet and spicy salsa goes beautifully with a firm, white fish like halibut. Make sure your mango is very ripe. Mangos are a good source of potassium, vitamin A and beta-carotene. You would think that such a sweet fruit would be high in calories, but because of all the water in a juicy mango, the caloric content is relatively low - about 135 calories in a whole mango, according to nutritionist and author Jonny Bowden.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 30m
Yield Serves four
Number Of Ingredients 11
Steps:
- Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
- Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
- Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
- Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 15 grams, TransFat 1 gram
GRILLED HALIBUT WITH PUTTANESCA SALSA AND PARMESAN ORZO
Steps:
- Directions 1. In a medium saucepan, combine the orzo, broth, and wine. Bring to a boil and stir; reduce heat to low. Cover and simmer until orzo is just tender, about 12 minutes. Stir in the Parmesan and black pepper. Cover and set aside. 2. While orzo is cooking, heat a grill pan over medium-high heat. Brush the halibut with 2 teaspoons over medium-high heat. Brush the halibut with 2 teaspoons of the olive oil and season with 1/4 teaspoon of the salt. Grill until just cooked through, 3 to 4 minutes per side. Transfer to a platter. 3. Combine the tomatoes, olives, and capers in a medium bowl. Warm the remaining olive oil in a small skillet over medium heat. Add the garlic and red pepper; saute until just fragrant, about 30 seconds. Stir in remaining salt. Toss garlic mixture with tomato mixture. Add basil and toss well.
GRILLED HALIBUT TACOS WITH SALSA VERDE
Roasting the vegetables for the salsa in these fish tacos intensifies the flavors and provides such a wonderful, smoky taste.-Michelle Anderson, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature., Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving., In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature., To serve, top tortillas with fish, cabbage and salsa.
Nutrition Facts : Calories 265 calories, Fat 9g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 722mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED HALIBUT WITH BLUEBERRY SALSA
Give halibut a new, summery spin. The salsa may seem sophisticated, but it's really a cinch to prepare. -Donna Goutermont, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, coarsely mash 1 cup blueberries. Stir in the onion, cilantro, jalapeno, orange juice, vinegar, 1 teaspoon oil, 1/8 teaspoon salt, pepper and remaining blueberries. Cover and chill until serving., Meanwhile, drizzle fillets with remaining oil; sprinkle with remaining salt. Grill halibut, covered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 521mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
BAKED HALIBUT WITH ORZO, SPINACH, AND CHERRY TOMATOES
Provided by Kristi Parnell
Categories Fish Leafy Green Pasta Tomato Bake Quick & Easy Halibut Spinach Healthy Bon Appétit California
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until just opaque in center, about 12 minutes.
- Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite; drain. Add 2 tablespoons oil and garlic to same saucepan; sauté over medium heat 1 minute. Add drained pasta, spinach, and tomatoes; stir to coat. Season with salt and pepper. Remove from heat. Cover; let stand 1 minute (spinach will wilt). Divide pasta between 2 plates. Top with halibut and remaining dressing.
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