DYNAMITE HALIBUT
I created this recipe because my family just loves the dynamite dishes served in sushi restaurants. It's a hit for all ages! This would even be great on top of chicken breasts! Serve atop of sushi rice and a side of steamed broccoli. Garnish with a lemon wedge.
Provided by Cari
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Set an oven rack into the center of the oven.
- Line a baking sheet with aluminum foil and a layer of cooking spray.
- Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
- Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
- Spread the mushroom mixture over the halibut pieces.
- Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
- Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
- Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
- Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
- Squeeze the remaining lemon half evenly over the fish.
- Sprinkle with sesame seeds and green onions.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 8.7 g, Cholesterol 70.2 mg, Fat 33 g, Fiber 1.8 g, Protein 35.6 g, SaturatedFat 4.5 g, Sodium 419.6 mg, Sugar 3.8 g
STUFFED HALIBUT
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Remove skin from steaks and the flesh away from the bone; you'll end up with 4 pieces of fish from each steak so you have 8 small fillets in all. Cut a slit on the side of each piece and stuff with some of olivada. Lightly season the two sides of the steaks with salt and pepper. Transfer them to a baking pan, drizzle the top with olive oil and bake for 8 to 10 minutes or until just cooked through.
- Keep your eye on the fish; you really don't want to overbake it or it will dry out; the insides should have a trace of translucence in them.
HALIBUT STUFFED WITH KALE AND FETA PESTO
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends regularly request this clever, superb-tasting dish.
Provided by Kim Kushner
Categories Fish Halibut Kale Feta Dinner Quick & Easy Quick and Healthy Roast Spring Passover Kosher Kosher for Passover Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450ºF. Using the grapeseed oil, lightly grease a rectangular baking dish large enough to accommodate the fillets in a single layer.
- Place the halibut fillets in the prepared baking dish and season lightly with salt and pepper. Use a sharp knife to slash several deep cuts in the top of each fillet, being careful not to cut all the way through the fish.
- In a mini food processor, combine the scallions, kale, celery, and cheese and process until the ingredients are crumb-sized. Add 1 tablespoon of the olive oil and pulse until a paste forms, adding more oil as needed to achieve a good consistency. Season with salt and pepper.
- Use a small spoon or your finger to stuff the pesto into the slits in each fillet, filling them with as much pesto as will fit and allowing it to overflow. Roast until the fish is opaque at the center when tested with the tip of a knife, about 15 minutes. Let cool for 3 minutes before serving.
BACON-WRAPPED HALIBUT
My husband and I team up to make this appetizer, though it is easy to do alone. Tasty, easy and vanishes as soon as it is placed on the table. What more could you ask for!
Provided by ROBIN JOYE
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Yield 36
Number Of Ingredients 4
Steps:
- Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
- Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
- Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 0.1 g, Cholesterol 10 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 94.1 mg
BAKED COD WITH BUTTERY CRACKER TOPPING
Baked, stuffed fish is an old-school restaurant staple in New England; covered in lemony, butter-soaked cracker crumbs, it's a wonderful way to eat mild white fish like cod or haddock. The dish has a long history and relies on two ingredients New Englanders have in abundance: fresh seafood and crackers, which are descended from sailors' hardtack. Fannie Farmer's 1896 "Boston Cooking-School Cook Book" has a recipe for cracker-stuffed halibut, seasoned with butter, salt, pepper and onion juice. Some modern versions use saltines, others use butter crackers like Ritz, and many enrich the crackers with crab meat. This recipe is an easy weeknight variation: Instead of rolling the fish up around the stuffing, which requires long, thin filets, it is generously covered in the stuffing and roasted until the cracker topping is toasted and the fish flakes.
Provided by Sarah DiGregorio
Categories easy, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Put the crackers in a medium bowl and use your hand to crush them until they are finely crushed. (Some coarser bits are OK.) Add 4 tablespoons of the melted butter, the chives, parsley, lemon zest and onion and garlic powders, and stir to evenly combine, making sure to moisten all the crumbs.
- Put the fish fillets in a large, ovenproof skillet. Drizzle the remaining 1 tablespoon butter over the fish and turn to coat. Season the fish on all sides with salt and pepper. Mound the cracker mixture on top of the fish, covering it. (Some cracker crumbs will fall off the fish.)
- Roast in the oven for 10 to 16 minutes, depending on the thickness of the fillets. Plan for about 10 minutes per inch; the fish should flake easily, and the juices should be bubbly around the edges. Squeeze the lemon juice over the top. Sprinkle with paprika, and serve with extra lemon wedges on the side.
HALIBUT STUFFED WITH SHRIMP AND CRABMEAT
This is so delicious. Two 1 1/2 lb. halibut fillets may be substituted, with stuffing layered between fillets.
Provided by Chef mariajane
Categories Halibut
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Melt 1/4 cup butter. Reduce to low: add crabmeat and shrimp, coating well.
- Stir in flour. Pour in the stock, cream and wine, stirring until blended, Heat gently until hot.
- Stir in mushrooms, green pepper, rice salt and pepper.
- Remove from heat; spoon into pocket of the halibut. Spread the excess mixture over the bottom of baking dish which has been lightly greased.
- Arrange the stuffed fish on top and pour over the melted butter. Bake in preheated 350F oven, covered, for 50 minutes or until fish is tender but still firm.
- Remove from oven. Garnish with parsley and lemon wedges and serve at once.
Nutrition Facts : Calories 786.8, Fat 38.9, SaturatedFat 20.1, Cholesterol 329, Sodium 965.2, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 92.2
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