5 Ingredient Pan Seared Halibut With Artichoke Hearts And Saffron Broth Recipes

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

HALIBUT IN ARTICHOKE AND TOMATO BROTH



Halibut in Artichoke and Tomato Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

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

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.

SAFFRON HALIBUT PACKETS



Saffron Halibut Packets image

Provided by Roger Mooking

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons saffron threads
1 tablespoon white wine
4 (6-ounce) skinless halibut fillets
1 1/2 tablespoons capers, drained and rinsed
2 carrots, thinly sliced on the bias
Zest and juice of 1 orange
1/4 cup white wine
1 tablespoon butter
Kosher salt
Bunch green onions, top 1/3 sliced for garnish, and middle 1/3 kept whole*
Freshly ground black pepper
1 tablespoon butter
Bunch green onions, whites portion only, smashed and coarsely chopped
1 clove garlic, chopped
1 teaspoon saffron threads
2 cups parboiled (long grain) rice
4 cups water
Kosher salt

Steps:

  • For the tea: Add the saffron threads to the white wine, and let the flavors steep for 10 minutes.
  • For the packets: Preheat the oven to 400 degrees F.
  • Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes.
  • In a medium saute pan, pour in the remaining saffron tea, capers, carrots, orange zest, orange juice, and white wine. Bring the ingredients up to a simmer, and cook until the carrots are slightly tender, approximately 2 minutes. Stir in the butter, and season with salt, to taste, and remove the pan from the heat.
  • Tear off 4 pieces of foil or parchment paper large enough to wrap up each fish fillet and vegetables (not too tight.)
  • Place the whole green onion pieces in the center of the parchment. Lay a bed of carrot mixture over the whole green onions. Season the halibut with salt, and pepper, to taste, and place the fillets over the carrot mixture. Spoon the remaining sauce, and carrots over the fish, and fold up the parchment edges (not too tight), creating a sealed packet.
  • Set the packets on a sheet tray, and bake until the fish is just cooked through, approximately 10 minutes.
  • Once cooked, open the packets, and garnish the halibut with the green onion slivers.
  • In a pot, melt the butter over medium heat, add the green onion whites, and garlic, and sweat until tender. Add in the saffron threads, and stir.
  • Stir in the rice, ensuring the grains are well coated with the saffron-butter mixture.
  • Pour in the water, and stir to combine.
  • Bring the cooking liquid to a boil, cover, and reduce the heat to a simmer.
  • Cook the rice until the rice is fully cooked, about 25 minutes.
  • Season the rice with salt, to taste.

PAN-SEARED HALIBUT WITH OLIVE OIL POTATOES



Pan-Seared Halibut With Olive Oil Potatoes image

Provided by Alex Witchel

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds (3 medium) Yukon Gold potatoes, peeled
Sea salt
6 tablespoons extra virgin olive oil
5 1/2 cloves garlic, thinly sliced
Half a small anchovy fillet
1/4 teaspoon fresh thyme leaves plus 2 whole sprigs
1/2 cup pitted Kalamata olives
White pepper
1/4 cup milk
1/2 pound plus 3 1/2 tablespoons butter
1 small shallot, thinly sliced
2 large red bell peppers, cored and seeded, cut into 1-inch pieces
1 teaspoon sugar
1 1/2 cups chicken stock or canned broth
1 teaspoon saffron threads
2 pinches cayenne pepper
1 1/2 pounds halibut fillet, skin removed, cut into 4 equal pieces
2 tablespoons grapeseed oil

Steps:

  • Place potatoes in a large pot and cover with lightly salted water. Bring to a boil and cook until tender when pierced with a knife. Meanwhile, in a small skillet, combine 1 tablespoon olive oil and 1/2 clove sliced garlic. Sauté over low heat until lightly golden, then add anchovy and 1/4 teaspoon thyme leaves. Transfer to a small food processor and add olives, 1 tablespoon olive oil and 1 teaspoon cold water. Purée until smooth and season to taste with white pepper; set aside.
  • When potatoes are tender, drain and put through a food mill or mash them. Return to pot and place over low heat. Stir with a wooden spoon until potatoes start to stick to pot, then slowly add milk, 2 tablespoons olive oil and 1/2 pound butter. Stir until very smooth, then season to taste with salt and pepper. Set aside and keep warm.
  • In a medium saucepan, combine remaining 2 tablespoons olive oil with 3 cloves sliced garlic. Sauté over medium heat until garlic is aromatic. Add shallot and sauté until translucent. Stir in peppers, 1 teaspoon salt and sugar. Reduce heat to low, cover and cook for 2 minutes. Add chicken stock and saffron; simmer, partially covered, until peppers are tender, about 8 minutes. Purée in a food processor, blender or with an immersion blender, and pass through a fine sieve. Transfer to a small pan and season with cayenne and salt to taste. Add 2 tablespoons butter and whisk or blend until frothy. Set aside and keep warm.
  • Heat oven to 350 degrees. Season halibut fillets with salt and pepper to taste. Place a large ovenproof skillet over medium-high heat and add grapeseed oil. When oil is hot, add fillets presentation-side down. Cook for 1 minute on stove top, then place in oven for 5 minutes. Remove pan from oven and return to stove top on medium heat. Add remaining 1 1/2 tablespoons butter to pan. When it starts to foam, add remaining 2 cloves garlic and sprigs of thyme. Baste fish with butter for 1 minute. Remove fillets from pan when undersides are golden brown.
  • To serve, place a large spoonful of potatoes in middle of four wide-rimmed plates or shallow soup bowls. Top with a halibut fillet, seared-side up. Place a spoonful of olive mixture on each fillet. Bring bell pepper emulsion to a boil and whisk until foamy, then pour around potatoes.

Nutrition Facts : @context http, Calories 1124, UnsaturatedFat 43 grams, Carbohydrate 44 grams, Fat 89 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 40 grams, Sodium 1522 milligrams, Sugar 9 grams, TransFat 2 grams

SUNNY'S SPICY 5-INGREDIENT SPINACH ARTICHOKE DIP



Sunny's Spicy 5-Ingredient Spinach Artichoke Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7

One 14-ounce jar marinated artichoke hearts
Kosher salt and freshly ground black pepper
16 ounces baby spinach
8 ounces whipped chive cream cheese
1/4 cup sour cream
12 ounces shredded pepper jack cheese
One 14.5-ounce bag tortilla chips

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
  • Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
  • Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
  • Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.

More about "5 ingredient pan seared halibut with artichoke hearts and saffron broth recipes"

HALIBUT IN SAFFRON BROTH - EMERILS.COM
WEB Directions. In a small bowl combine the butter and the flour; set aside. In a shallow, wide bottomed pan, place the potatoes, stock, garlic, saffron, and the 1/2 teaspoon of salt. …
From emerils.com


SEARED HALIBUT WITH ARTICHOKES à LA BARIGOULE - SAVEUR
WEB Mar 29, 2021 Instructions. Step 1. Preheat the oven to 400°F. Step 2. Clean the artichokes: Fill a large bowl with cold water, then halve, squeeze, and drop two of the lemons into the water. Peel away and ...
From saveur.com


EASY PAN SEARED HALIBUT RECIPE - LIVELY TABLE
WEB Aug 18, 2022 How To Make Pan Seared Halibut. Marinate the fish. In a shallow dish, whisk the minced garlic, lemon juice, white wine and lemon juice. Cut the halibut into filets.t. Place the filets in the marinade, turning …
From livelytable.com


5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON …
WEB 5 Ingredient Pan-seared Halibut With Artichoke Hearts And Saffron Broth With Halibut Fillets, Salt, Ground Black Pepper, Olive Oil, Artichoke Hearts, Reduced Sodium …
From yummly.com


5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON …
WEB Get 5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth Recipe from Food Network
From foodnetwork.cel28.sni.foodnetwork.com


5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS …
WEB 4 halibut fillets (about 5 ounces each) 1 (14-ounce) can artichoke hearts, drained and chopped; 3/4 cup reduced-sodium chicken broth; 1 tablespoon olive oil; 1 teaspoon saffron threads; Salt; Freshly ground black pepper
From punchfork.com


RECIPE FOR 5 INGREDIENT PAN-SEARED HALIBUT WITH …
WEB Oct 11, 2022 We’ve outlined all the ingredients and directions for you to make the perfect 5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth. This dish qualifies as a Easy level recipe. It should …
From dawnsrecipes.com


SIMPLE PAN SEARED HALIBUT {RESTAURANT-QUALITY} - FEEL …
WEB Jan 10, 2023 Pat the halibut dry with a paper towel. Season each fillet with parsley, garlic powder, salt, and pepper. Heat the olive oil in a large skillet. Place the halibut on the hot oil skin side up, and cook without …
From feelgoodfoodie.net


5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON …
WEB Get full 5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth (Robin Miller) Recipe ingredients, how-to directions, calories and nutrition review. Rate …
From recipeofhealth.com


5 INGREDIENT PAN SEARED HALIBUT WITH ARTICHOKE HEARTS AND …
WEB Steps: Preheat the oven to 375 degrees F. Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the …
From tfrecipes.com


PAN-SEARED HALIBUT /W ARTICHOKE HEARTS - GROOMER'S …
WEB Instructions. Season both sides of halibut with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown. Remove fish from pan and set aside. To …
From groomerseafood.com


5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS AND SAFFRON …
WEB 5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 19% of your daily …
From fooddiez.com


BEST PAN SEARED HALIBUT IN NAGE RECIPES | FOOD …
WEB Feb 3, 2022 Add wine and stock and bring to a boil. Reduce heat to medium and let simmer and reduce for 15 to 20 minutes. Add lemon zest and lemon juice. Season the liquid with salt and pepper. Reduce heat to …
From foodnetwork.ca


SEARED HALIBUT WITH SAFFRON BROTH - THE TELEGRAPH
WEB Jan 2, 2022 Ingredients. 1 shallot, peeled and sliced; 1 small or ½ medium leek, rinsed well, cut into 5cm pieces; 1 clove garlic, peeled and sliced; 1 plum tomato, roughly chopped
From telegraph.co.uk


HALIBUT WITH ARTICHOKES AND TOMATOES - WHOLE FOODS …
WEB Arrange halibut in the middle of a 12x12-inch piece of parchment paper. Drizzle both sides with oil. Top with lemon and arrange tomatoes, artichoke hearts and parsley over the top and around the sides. Season all over …
From wholefoodsmarket.com


GORDON RAMSAY PAN SEARED HALIBUT - TABLE FOR SEVEN
WEB Aug 26, 2024 In a large pan, heat the olive oil over medium-high heat for 2 minutes. Add the fish fillets in a single layer (if all of the fish will not fit in a single layer, do it in batches). Sear the salmon for 3-4 minutes, without …
From ourtableforseven.com


PAN SEARED HALIBUT | SO EASY TO MAKE & EVERYTHING …
WEB Nov 11, 2022 Step 1: Prep and Season. First, use a paper towel to blot the halibut fillets dry, removing the excess water from the surface. A drier exterior will make it easier to get a nice golden sear on the fish. Then, …
From thedietchefs.com


5 INGREDIENT PAN-SEARED HALIBUT WITH ARTICHOKE HEARTS IN A SAFFRON ...
WEB Bathing in a pool of saffron broth with marinated artichoke hearts, this beautifully light halibut with a golden-brown crisp makes a Michelin-worthy meal.
From foodnetwork.co.uk


Related Search