Roasted Halibut With Baby Artichokes And Parsley Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT IN ARTICHOKE AND TOMATO BROTH

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11



Halibut in Artichoke and Tomato Broth image

Steps:

  • Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
  • In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.
  • Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

SLOW ROASTED HALIBUT

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23



Slow Roasted Halibut image

Steps:

  • Preheat the oven to 250 degrees F.
  • For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
  • Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
  • For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
  • Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
  • For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

1 1/2 sticks (12 tablespoons) unsalted butter, softened
Four 6- to 8-ounce halibut fillets, skin removed
Kosher salt and freshly ground black pepper
12 middle neck clams, cleaned
3 cloves garlic, smashed
2 shallots, roughly chopped
Small bundle fresh parsley with stems, roughly chopped (optional)
1 cup dry white wine
1 cup Champagne
2 sprigs fresh thyme
1 fresh bay leaf
1 shallot, thinly sliced
Juice and peel of 1 lemon
1 teaspoon black peppercorns
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 tablespoon creme fraiche
Kosher salt and freshly ground black pepper
4 ounces uni
1 tablespoon finely sliced chives
1 zucchini, thinly sliced on a mandoline
Zest of 1 lemon
Extra-virgin olive oil
Caviar

ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE

Provided by Bryan Miller

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12



Roasted Halibut With Baby Artichokes And Parsley Sauce image

Steps:

  • Preheat oven to 450 degrees.
  • Remove skin from the halibut. Trim about an inch from each end. Cut each piece of trim in thirds and set aside. Tie the perimeter of the halibut with kitchen twine. Keep cool.
  • In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter. Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally. Remove the halibut, and set aside in a warm place for 15 minutes.
  • Meanwhile, cut the artichokes into thirds widthwise.
  • Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Salt and pepper to taste. Cook 2 minutes on each side or until lightly browned. Keep warm.
  • Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender. Chop until coarse. Set aside.
  • Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan. When hot, add the bibb lettuce and spinach leaves. Cook briefly; then, add garlic cloves and the artichokes.
  • In a small nonstick pan over medium-high heat, melt 1 tablespoon butter. Add the capers and brown, about 1 minute.
  • Add the lemon cubes and lemon juice to the halibut pan. Sprinkle the capers over the fish. Surround the fish with the artichoke slices, bibb lettuce and spinach. Slice the fish, and spoon parsley sauce on the side. Place in the oven briefly to warm. Serve immediately.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 30 grams, Carbohydrate 38 grams, Fat 44 grams, Fiber 18 grams, Protein 31 grams, SaturatedFat 12 grams, Sodium 1225 milligrams, Sugar 4 grams, TransFat 0 grams

Center-cut fillet of halibut, about 3 pounds and 2 inches thick, bone in
8 cloves garlic, unpeeled
9 tablespoons olive oil
4 tablespoons butter
8 baby artichokes, trimmed at top and bottom, one layer of outside leaves removed
Sea salt and pepper
1 cup Italian parsley leaves
2 cups bibb lettuce
1 cup baby spinach leaves
1/3 cup capers, drained
1 lemon, peeled and cut into small cubes
1 tablespoon fresh lemon juice

PASTRAMI SALMON

Provided by Bryan Miller

Categories     project, appetizer, side dish

Time 40m

Yield 8 servings

Number Of Ingredients 15



Pastrami Salmon image

Steps:

  • Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
  • In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
  • Cover, and refrigerate salmon for 2 to 3 days.
  • Scrape marinade from fish, and discard. Dry fish with paper towels.
  • In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
  • Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
  • Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 31 grams

1 side of fresh salmon, about 2 to 2 1/2 pounds, skin and bones removed
1 cup coarse kosher salt
1/2 cup sugar
3 tablespoons cracked pepper
2 bunches fresh coriander
1 bunch fresh Italian parsley
1/2 pound shallots, peeled
1/2 cup molasses
2 tablespoons cayenne pepper
5 bay leaves
2 tablespoons paprika
2 tablespoons ground coriander
3 tablespoons ground black pepper
8 teaspoons mustard oil
1 slice rye toast per serving

ROASTED HALIBUT WITH FRESH HERB SAUCE

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13



Roasted Halibut With Fresh Herb Sauce image

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

ROASTED HALIBUT AND POTATOES WITH ROSEMARY

This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.

Provided by David Tanis

Categories     lunch, weekday, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12



Roasted Halibut and Potatoes With Rosemary image

Steps:

  • Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
  • Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
  • Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
  • As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
  • When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
  • Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram

1 1/2 pounds fingerling potatoes
Kosher salt
Extra-virgin olive oil
4 (6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
Black pepper
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus 1/2 teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
1/2 teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
1/2 teaspoon grated lemon zest
Lemon wedges, for serving

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7



Roasted Halibut With Lemons, Olives and Rosemary image

Steps:

  • Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

ROASTED NIçOISE SALAD WITH HALIBUT

Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.

Provided by Anna Stockwell

Categories     Potato     Artichoke     Green Bean     Olive     Halibut     Mayonnaise     Lemon     Basil     Dinner     Fish     One-Pot Meal

Yield 4 servings

Number Of Ingredients 12



Roasted Niçoise Salad with Halibut image

Steps:

  • Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
  • Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
  • Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
  • Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
  • Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
  • Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.

1 1/2 lb. Yukon Gold potatoes, cut into 1 1/2" pieces
2 (12-oz.) jars marinated artichoke hearts, drained
5 Tbsp. extra-virgin olive oil, divided
1 1/4 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 lb. green beans, preferably haricots verts, trimmed
1/2 cup pitted Kalamata olives, halved
1 1/2 lb. skinless halibut fillets
1/2 cup mayonnaise
1 tsp. finely grated lemon zest, preferably Meyer
3 Tbsp. fresh lemon juice, preferably Meyer
1/4 cup basil leaves (from about 1/2 bunch)

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 10



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

Steps:

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  • Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  • Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

ROASTED HALIBUT WITH GARLIC SAUCE

Provided by Ruth Cousineau

Categories     Fish     Garlic     Roast     Quick & Easy     Mayonnaise     Seafood     Halibut     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5



Roasted Halibut with Garlic Sauce image

Steps:

  • Preheat oven to 450°F with rack in middle.
  • Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
  • Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
  • Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.

1 3/4 pounds halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/3 cup mayonnaise
Accompaniment: lemon wedges

HALIBUT ROASTED WITH GARLIC-PARSLEY BUTTER

It takes a very hot oven to roast this fish, and the results are incredible! The halibut is gently browned on the outside. You'd never be able to accomplish this "blast of hot air" in a conventional oven because the circulating heat hits everything at one time. Sometimes I add a few baby potatoes, scrubbed and quartered, or a quartered fennel bulb, tossed in melted butter and scattered around the fish. They'll be done at the same time as the halibut.

Yield makes 4 servings

Number Of Ingredients 5



Halibut Roasted with Garlic-Parsley Butter image

Steps:

  • Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.
  • Rinse the fish and pat dry with paper towels. Center it on the pan. Mix the butter, parsley, and garlic together. Brush the fish on both sides with the mixture.
  • Roast the fish for 10 minutes, until it flakes when tested with a fork. Brush with any remaining butter mixture and sprinkle with salt and pepper. Transfer it to a warm serving platter.

One 1 1/2-pound halibut fillet, thawed if frozen
8 tablespoons (1 stick) melted butter
2 tablespoons minced fresh flat-leaf parsley
2 to 3 garlic cloves, minced
Kosher salt and freshly ground black pepper

More about "roasted halibut with baby artichokes and parsley sauce recipes"

BAKED HALIBUT WITH ARTICHOKES & TOMATOES - HOME & PLATE
Web May 8, 2015 Course Main Course Cuisine American Servings 2 Ingredients 4 fresh Alaskan halibut fillets, skin removed Salt and pepper Garlic powder 1/4 cup olive oil 1/3 …
From homeandplate.com
Cuisine American
Category Main Course
Servings 2
Total Time 25 mins
  • In a large skillet, melt the butter, add the olive oil and bring to medium heat. Sauté the fish for about 3 minutes a side until just starting to caramelize. Remove the fish from the skillet to a baking dish.
  • Add the artichokes, wine, lemon juice, and broth to the pan and simmer for about 5 minutes. Add the tomatoes and simmer until they pop, for 3 minutes more.
  • Preheat oven to 350 degrees. Bake the fish for an additional 15-20 minutes until the fish is flaky and cooked through. Serve over angel hair pasta.


OVEN ROASTED HALIBUT JAMIE OLIVER - TABLE FOR SEVEN
Web Dec 20, 2021 Lemon juice – Fresh lemon juice squeezed by hand! This is not just best, it’s essential. Spices – Smoked paprika and red pepper flakes. Garlic – You can use as …
From ourtableforseven.com
Cuisine American
Total Time 25 mins
Category Main
Calories 197 per serving


ARTICHOKE AND HALIBUT RECIPES - SUPERCOOK
Web browse 19 artichoke and halibut recipes collected from the top recipe websites in the world. ... Roasted Halibut with Braised Artichokes and Potatoes. cookstr.com. …
From supercook.com


ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE FOOD
Web Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with …
From homeandrecipe.com


ROASTED HALIBUT WITH ASPARAGUS AND A CAPER AND BUTTER SAUCE - BBC
Web Preheat the oven to 220C/425F/Gas 7. Heat 50g/1¾oz of the butter in an ovenproof frying pan set over a medium to high heat. When the butter is foaming, add the fish and …
From bbc.co.uk


ROASTED HALIBUT WITH FRESH HERB SAUCE - FOOD & WINE
Web Nov 17, 2015 Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for ...
From foodandwine.com


SEARED HALIBUT WITH ARTICHOKES à LA BARIGOULE - SAVEUR
Web Mar 29, 2021 Ingredients. 4 medium lemons, divided; 6 globe artichokes (4½ lb.), ends trimmed; Kosher salt and freshly ground black pepper; 1 ⁄ 4 cup extra-virgin olive oil, plus …
From saveur.com


BEST ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE …
Web Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and …
From alicerecipes.com


ROASTED HALIBUT WITH BABY ARTICHOKES AND PARSLEY SAUCE
Web Jul 20, 2015 Ingredients Center-cut fillet of halibut, about 3 pounds and 2 inches thick, bone in 8 cloves garlic, unpeeled 9 tablespoons olive oil 4 tablespoons butter 8 baby …
From diningandcooking.com


BAKED HALIBUT WITH ROASTED CHERRY TOMATOES - A FOODCENTRIC LIFE
Web Apr 13, 2011 Roast the Tomatoes. Pre-heat the oven to 375°F degrees.vCover a rimmed baking sheet with foil or parchment. In a small bowl, toss halved tomatoes with olive oil, …
From afoodcentriclife.com


BUTTER-ROASTED HALIBUT RECIPE | BON APPéTIT
Web Apr 16, 2019 Preparation. Step 1. Preheat oven to 325°. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside. Step 2. Heat butter and 2 Tbsp. oil in a small saucepan over medium.
From bonappetit.com


LEMON GARLIC HALIBUT RECIPE - A CEDAR SPOON
Web Sep 27, 2021 In a small mixing bowl combine the paprika, oregano, basil, salt and pepper. Set aside. Heat a large skillet over medium hight heat. Add the olive oil and garlic. Saute for 2 minutes. Add the shallots and …
From acedarspoon.com


RECIPE: MEATY, JUICY, LOCAL BLUEFISH SHINES WITH A BRIGHT SAUCE OF ...
Web Aug 15, 2023 1. Place an oven rack about 6 inches below the broiler element. Turn on the broiler. Lightly oil a broiler pan. 2. Cut the fish into 4 even-sized pieces.
From bostonglobe.com


Related Search