Broiled Halibut With Summer Herbs Recipes

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

EASY HALIBUT FILLETS WITH HERB BUTTER

Steps:

• Make little aluminum foil trays sized to fit each fillet.
• Wipe the bottom of each tray with olive oil.
• Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
• Mix the butter with the chopped herbs throughly.
• Place 1 tablespoon of the butter on the halibut.
• Broil for 4 minutes.
• Carefully turn each fillet over, not spilling any of the melted herb butter.
• Broil for 4 more minutes.
• Remove and plate, pouring the melted sauce over each fillet.

FRESH HERBED HALIBUT

Steps:

• Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
• Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
• Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• Preheat broiler to high.
• Place halibut on a rimmed baking pan; rub all over with salt and pepper. Place little pieces of butter all over fish; broil until fish turns opaque in center, about 10 to 12 minutes.
• Immediately remove fish from oven and set on a serving plate; drizzle with freshly squeezed lemon juice. Sprinkle with parsley or basil and garnish with lemon wedges.
• Serving size: 3 oz

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

LIME HERB GRILLED HALIBUT

Steps:

• Mix the lime juice, olive oil, garlic, lime zest and hot sauce in a blender or food processor.
• Stir in the fresh minced basil and rinsed capers.
• Place the fish in a single layer in a resealable bag or a flat glass casserole. Pour half of the marinade over the fish and seal the resealable bag or if using a glass casserole cover with plastic wrap. Save the other half for when the fish is done.
• Marinate for 30 minutes in the refrigerator turning the meat occasionally to redistribute the marinade. Do not marinate any longer or the lime will "cook" the fish.
• When ready to grill the fish, remove from the marinade and place on a platter. Gently blot the fish with paper towels. Discard the fish marinade.
• Season the fish on both sides with the Seasoned Salt and Black Pepper.
• Oil the grill grates or us grill spray oil on the grates before lighting the grill.
• Heat the grill to medium high heat 450 ℉.
• Grill the fish until just cooked though 4 minutes per side. It may differ depending on your thickness of fish. A perfect medium is 130 ℉ to 135 ℉.
• Divide the halibut among 4 plates. Stir the remaining marinade and drizzle over the fish.

BROILED HALIBUT WITH SUMMER HERBS

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
• Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
• Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.

BROILED HALIBUT WITH HERB BUTTER

Steps:

• Brush broiler rack with a little olive oil.
• Lightly sprinkle halibut with salt and pepper.
• Combine melted butter with garlic, chopped parsley, if using, and herb seasoning blend.
• Brush the fish fillets with the herb butter mixture.
• Place on broiler rack. Broil for about 10 to 14 minutes, depending on thickness, turning once about halfway through.
• Serve this halibut with potatoes or rice, spinach, or another green vegetable. If desired, serve with a creamy sauce. The recipe is very easy to scale down for two people. Use 2 fillets, a small clove of garlic, about 1 1/2 tablespoons of melted butter, and 1 teaspoon of parsley along with a little less seasoning.

BROILED HALIBUT WITH RICOTTA-PEA PUREE

Steps:

• Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
• Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.
• Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.
• Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

BROILED HALIBUT WITH SUMMER HERBS

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.