Baked Halibut With Onions Recipes

EASY BAKED HALIBUT

Steps:

• Preheat the oven to 400F. In a small bowl, mix together the mayonnaise, shallot, lemon juice, parsley, one tablespoon of chives (save the remaining for garnish), mustard, salt and pepper.
• Lightly coat the inside of the baking dish with oil or butter (to prevent the halibut from sticking). Place the halibut filets in the baking dish. Then evenly spoon your mayonnaise mixture onto the top of the halibut filets.
• Bake in the oven for 15-20 minutes minutes being careful not to overcook. Just before the fish is done, turn on the top broiler of your oven for 1-2 minutes to make the top golden. The fish is done when it becomes opaque and flakes easily.
• Remove the halibut from the oven and sprinkle the remaining chives on top before serving.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
• Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
• Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
• Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
• When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

HALIBUT BAKED IN CREAM

Steps:

• Lay halibut in a close-fitting, buttered, shallow baking dish; sprinkle with salt and pepper and pour cream over.
• Cover with tomatoes and top with onions; dot with butter.
• Cover dish tightly with foil and bake in a 375° for 20 minutes.
• Remove foil and spoon cream over fish then continue baking for about 15 minutes, basting occasionally with the cream, until fish flakes easily.

HALIBUT ONION CRUNCH

Steps:

• Preheat oven to 450°F.
• Combine the oil, lemon juice, marjoram, garlic salt, dry mustard, and pepper.
• Pour over halibut; marinate 20 minutes, turning once.
• Transfer fish to buttered baking dish.
• Sprinkle with cheese and onions.
• Bake 15 minutes or until done.

BAKED HALIBUT

Steps:

• Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.

BAKED HALIBUT WITH ONIONS

Steps:

• Place the butter in a 13-in. x 9-in. baking dish; top with onions. Bake, uncovered, at 400° for 8 minutes or until tender. Spread mayonnaise over both sides of halibut; coat with cornflake crumbs. Place over onions. , Bake, uncovered, for 20-22 minutes or until fish flakes easily with a fork.

ROASTED HALIBUT WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet, heat the olive oil over medium-high heat. Add the onions and cover partially until they start to sizzle and brown, about 10 minutes. Remove top of pan and reduce heat to medium. Cook, stirring occasionally, until the onions shrink and brown. While onions are cooking, preheat oven to 450 degrees [or preheat grill to medium-high]. Line a baking sheet [or fish grilling tray] with aluminum foil and spray the foil with nonstick cooking spray. Put the fish on top of the foil lined pan or tray, and season it with salt to taste. In a small bowl, whisk together the mustard, mayonnaise (or olive oil) vinegar and honey. Brush the mixture liberally over the top, bottom and non-skin covered sides of the fish. Roast the fish in the oven for 10-15 minutes [or grill for 10-12 minutes) until a knife slides easily in the thickest part of the fillet, and the middle of the fish is white. A few minutes before fish is fully cooked, add a splash of balsamic vinegar to the onions and stir thoroughly. Remove the fish from the oven to a plate and top with the onions or serve the onions on the side.

BAKED HALIBUT SITKA

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Grease a 9x13 inch baking dish.
• Season halibut with salt and ground black pepper.
• Place halibut in the greased baking dish.
• Combine green onions, mayonnaise, sour cream, and dill in a bowl.
• Spread green onion mixture evenly over each halibut piece.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
• Remove from the oven and let stand for 5 minutes before serving.

BAKED HALIBUT WITH WARM SHERRY ONION VINAIGRETTE

Steps:

• In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
• Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
• Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.
• Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
• Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
• Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.