Baked Halibut Wrapped In Lettuce Recipes

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ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE



Roasted Halibut With Mussel Butter Sauce image

This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.

Provided by Kay Chun

Categories     seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ounces dried kelp (dashima or kombu; see Tip)
4 tablespoons extra-virgin olive oil, plus more for greasing
1 (2 1/2-pound) skinless halibut or cod fillet (1-inch thick; see Tip)
Kosher salt
1 (8-ounce) bottle clam juice
3 dozen mussels, cleaned (about 2 pounds)
2 tablespoons fresh lemon juice
1/2 teaspoon saffron, crumbled
2 small shallots, finely chopped
1 garlic clove, crushed
4 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped tarragon, plus small leaves for garnish

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
  • On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
  • Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
  • Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
  • Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
  • While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
  • Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
  • To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER



Halibut in Chard Leaves with Lemon-Thyme Butter image

Categories     Herb     Bake     Quick & Easy     Lemon     Halibut     Thyme     Chard     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
2 teaspoons grated lemon peel
4 very large Swiss chard leaves, halved lengthwise, center stems cut out
4 1-inch-thick halibut fillets (each 6 to 8 ounces)
4 lemon slices

Steps:

  • Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
  • Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

ROMAINE-WRAPPED HALIBUT



Romaine-Wrapped Halibut image

Categories     Citrus     Fish     Leafy Green     Vegetable     Bake     Dinner     Lemon     Seafood     Halibut     Summer     Winter     Shallot     Lettuce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

3 tablespoons unsalted butter, softened
1 lemon, halved crosswise
2 tablespoons finely chopped shallot
10 unblemished large outer romaine leaves (from 2 heads)
4 (6-oz) pieces halibut, cod, or other white fish fillet (1 1/4 to 1 1/2 inches thick)

Steps:

  • Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter. Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon.
  • Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper. Sprinkle dish with remaining juice.
  • Cook lettuce in a large pot of salted boiling water 1 minute. Immediately transfer with tongs to a bowl of ice water to cool. Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact.
  • Spread out 1 lettuce leaf lengthwise on a work surface. Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary). Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce. Spread top of fish with one fourth of shallot butter. Wrap lettuce over fish to form a packet (don't worry if ends aren't covered by lettuce) and transfer to baking dish. Make 3 more packets in same manner, arranging them close together in baking dish.
  • Top each packet with a lemon slice. Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil.
  • Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish. Serve with pan juices poured over packets.

CALIFORNIA FISH LETTUCE WRAPS



California Fish Lettuce Wraps image

Grilled fish, avocado aioli and fresh pico de gallo come together to create a Paleo-friendly dinner your whole family will love.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 15

2 cups diced tomatoes
1/4 cup diced red onion
1/4 cup fresh cilantro, chopped
2 tablespoons finely chopped jalapeño chile
1/4 teaspoon salt
1 avocado, pitted and peeled
2 tablespoons orange juice
2 tablespoons lime juice
2 cloves garlic
1/4 teaspoon salt
12 oz firm white fish (2 or 3 filets), such as mahi mahi, halibut or cod
1 tablespoon olive oil
1/2 teaspoon salt
8 large romaine lettuce leaves, rib ends removed to create lettuce taco shells
2 cups shredded cabbage

Steps:

  • Heat charcoal or gas grill.
  • In medium bowl, toss Pico de Gallo ingredients. Set aside.
  • In blender, place Avocado Aioli ingredients. Cover; blend until thoroughly combined. Set aside.
  • Rub fish with olive oil and 1/2 teaspoon salt. Place fish on grill over medium heat (if fish fillets have skin, place skin side down). Cover grill; cook 8 to 12 minutes, turning once, until fish flakes easily with fork. Transfer to plate to cool slightly, then flake fish with fork, removing skin as needed.
  • To assemble, divide fish, cabbage and pico de gallo evenly between lettuce leaf taco shells. Top with avocado aioli. Serve immediately.

Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 60 mg, Fat 2, Fiber 6 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 6 g, TransFat 0 g

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