Barefoot Contessa Halibut Salad Recipes

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HALIBUT NIçOISE



Halibut Niçoise image

What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.

Provided by Tejal Rao

Categories     dinner, lunch, salads and dressings, seafood, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 16

Salt, as needed
1/2 pound green beans, trimmed
1 pound baby or new potatoes
1/2 cup mixed kalamata and green olives, pitted and finely chopped
1 anchovy fillet, finely chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped shallots
2 tablespoons rice wine vinegar
4 tablespoons olive oil
Ground black pepper, as needed
1 large ripe heirloom tomato, cut into 8 wedges
4 eggs
4 halibut fillets (about 1/2 pound each)
2 tablespoons unsalted butter
1 head bibb lettuce, leaves separated, washed and torn into bite-size pieces
1 lemon, halved

Steps:

  • Fill a large pot with water, season generously with salt, and bring to a boil. In the sink, prepare a bowl full of cold water and ice. Add green beans to the pot and cook for 45 seconds to 1 minute, then scoop out with a slotted spoon and transfer to ice water.
  • Add potatoes to the pot of hot water and simmer for 20 to 25 minutes, or until they are fork tender. Drain and set aside until cool enough to handle. Leave the smaller potatoes whole, and halve or quarter any larger ones so they're bite-size.
  • Meanwhile, in a small bowl, mix olives, anchovy and garlic, and set aside. In a large bowl, mix shallots and rice wine vinegar, and let stand for 20 minutes. Add 2 tablespoons olive oil and a few turns of ground black pepper. Drain and add green beans, along with potatoes and tomato wedges, and toss gently to coat. Season with salt and pepper, and set aside.
  • Fill a 12-inch skillet with 2 inches of water and bring to a boil. Crack each egg into a small bowl and fish out any pieces of shell. Slide eggs into the water and poach until white is set and yolk is still soft, about 3 minutes. Remove eggs with a slotted spoon to a bowl of warm water until ready to plate.
  • Heat oven to 425 degrees. Heat a large ovenproof skillet, ideally cast iron, over high heat. Add remaining 2 tablespoons olive oil and swirl to coat the pan. Pat the halibut dry with a paper towel and season all over with salt and pepper. Add fillets to hot pan, skin-side down, leaving at least 2 inches between each. (Cook fish in 2 pans or in 2 batches if needed.)
  • Let fish cook until it releases easily from the pan, about 2 to 3 minutes. Flip fillets, add butter to pan and transfer to the oven. After 2 minutes, baste fish with melted butter, then return to oven until it's just cooked through, slightly firm and golden brown, 2 to 3 minutes more.
  • Divide lettuce among four plates, and top with dressed beans, potatoes and tomato. Add fish and top each fillet with a poached egg. Drizzle over any extra pan juice from the fish, along with a spoonful of the olive-anchovy mixture. Squeeze lemon juice over each plate and eat immediately.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 19 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1361 milligrams, Sugar 5 grams, TransFat 0 grams

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees.
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

HALIBUT CEVICHE SALAD



Halibut Ceviche Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 3h35m

Yield 4 servings

Number Of Ingredients 20

Vegetable oil cooking spray
Four 6-to-7-inch corn tortillas
2 teaspoons extra-virgin olive oil
1/8 teaspoon kosher salt
One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
1/2 cup fresh lemon juice (from 2 large lemons)
1/4 cup fresh lime juice (from 3 to 4 large limes)
Zest of 1 large lemon
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice (from 2 large limes)
1 teaspoon agave
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 green onions, pale green and white parts only, finely sliced
3 tomatoes, seeded and chopped into 1/2-inch pieces
1 large avocado, peeled, seeded and cut into 1/2-inch cubes
1 small jalapeno, finely diced
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside.
  • Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes.
  • For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.
  • For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated.
  • To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving.

BAREFOOT CONTESSA HALIBUT SALAD



BAREFOOT CONTESSA HALIBUT SALAD image

Categories     Salad     Fish     Dinner

Yield 4-5 Servings

Number Of Ingredients 10

2 1/2 pounds Halibut
good olive oil
kosher salt and freshly ground black pepper
1/2 cup finely diced celery
3/4 cup finely diced red onion
1/2 cup chopped fresh dill
1/4 cup freshly squeezed lemon juice
1/4 cup white wine vinegar
1/4 cup capers, drained
3/4 cup good mayonnaise

Steps:

  • Preheat the oven to 400 degrees. Place the fish on a sheet pan. Rub both sides well with olive oil and sprinkle with salt and pepper. Roast for 20 minutes or until fish is firm and fully cooked. Do NOT overcook or the halibut will be dry. Allow to cool to room temperature. Remove and discard any skin and bones. When the fish is cool, flake the meat into a bowl. Add the celery, red onion, dill, lemon juice, vinegar, capers, mayonnaise, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix gently and refrigerate for 30 minutes. Taste for seasonings and serve at room temperature.

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