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.
BOUILLABAISSE WITH SEARED HALIBUT
Steps:
- Set a large Dutch oven over medium-high heat, and heat 2 tablespoons of the olive oil until shimmering. Add the fennel and onions, and cook, until the vegetables are softened, about 3 minutes. Stir in the garlic and saffron, and cook until fragrant, about 1 minute. Deglaze with the white wine and licorice liqueur, scraping up any browned bits. Reduce the liquid until it's almost completely evaporated. Then add the tomatoes, fish stock, thyme and bay leaf. Add the potatoes, bring to a boil and cook until just tender, about 10 minutes. Add the clams and mussels and simmer for another 3 minutes to give them a head start. Add the shrimp, simmering until the shellfish open, a final 2 minutes. Discard any unopened shellfish.
- Bring a large nonstick saute pan to medium-high heat and add the remaining oil. Pat the halibut fillets dry with a paper towel and sprinkle both sides generously with salt and pepper. Once the oil begins to smoke lightly, sear the halibut. Cook until the bottom is golden and crispy, 4 to 5 minutes on the first side. Flip and finish cooking for 1 to 2 minutes on the second side. Remove the fish from pan, keep warm and set aside.
- To serve, place each halibut fillet in the bottom of a shallow serving bowl. Arrange a few potatoes, shrimp, clams and mussels around the fish in each bowl. Ladle broth into the bowls. Garnish with parsley, scallions, a few fennel fronds and lemon wedges. Serve immediately with Garlicky Rouille.
- Peel the potatoes and rough chop. Place the potato, red pepper and garlic into the bowl of a food processor and pulse until just coarsely chopped. Add the mayonnaise, lemon juice and sweet paprika. Process until smooth and creamy. Season with cayenne and salt to taste. Cover and place in the refrigerator for 10 to 15 minutes to chill and allow the flavors to come together.
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
HALIBUT WITH CRAB SAUCE
A thick and creamy crab sauce tops tender halibut in this delightful dish. "It's one of our favorite fish recipes," shares Shirley West of Lynnwood, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.
Nutrition Facts : Calories 328 calories, Fat 14g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 517mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein. Diabetic Exchanges
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- Add the tomatoes, stock, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer uncovered for 30 minutes.
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