Steamed Halibut With Lemon Olive Quinoa Salad Recipes

SPICY LEMON QUINOA

This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 10

Spicy Lemon Quinoa image

Steps:

Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.

Ingredients

2 cups quinoa
Coarse salt
1/2 cup toasted pine nuts
2 teaspoons freshly grated lemon zest
1/2 cup chopped flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper

STEAMED HALIBUT WITH COCONUT SAUCE

Provided by Daphne Brogdon

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Steamed Halibut with Coconut Sauce image

Steps:

Special equipment: a large bamboo steamer
In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
Cook's Note: Cod or sea bass can be substituted for halibut.

Ingredients

Two 13.5-ounce cans coconut milk
Juice of 3 limes
2 cloves garlic, thinly sliced
One 3-inch piece lemongrass, split in half and smashed
1/2 serrano chile, thinly sliced (seeds included)
2 1/2 tablespoons turbinado sugar
2 tablespoons plus 2 teaspoons fish sauce
Four 6-ounce halibut fillets, skin removed (see Cook's Note)
Kosher salt
Cilantro sprigs, for garnish

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

Ingredients

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

BAKED HALIBUT WITH CHOPPED OLIVE SALAD

Categories Fish Olive Pepper Bake Low Carb Wheat/Gluten-Free Halibut Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Baked Halibut with Chopped Olive Salad image

Steps:

Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
Transfer fish to plates. Spoon chopped olive salad over fish and serve.

Ingredients

1/2 cup chopped drained roasted red peppers from jar
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/3 cup chopped pitted brine-cured green olives
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced garlic
8 tablespoons extra-virgin olive oil
6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick)
1/4 cup dry white wine

STEAMED HALIBUT

We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 5m

Number Of Ingredients 4

Steamed Halibut image

Steps:

Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g

Ingredients

Herbs such as basil, thyme, parsley, and tarragon
2 halibut steaks
Salt
1 lime