Broiled Halibut With Tomatoes Olives Garlic Recipes

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HALIBUT WITH TOMATOES AND OLIVES



Halibut With Tomatoes and Olives image

Make and share this Halibut With Tomatoes and Olives recipe from Food.com.

Provided by ellie_

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 garlic cloves, smashed
2 tablespoons olive oil
1 1/2 lbs tomatoes, quartered
3 tablespoons katamata olives, pitted
1 tablespoon marjoram, chopped
4 halibut or 4 your favorite firm fish fillets
1/4 cup breadcrumbs

Steps:

  • Preheat broilder.
  • In a broiler-safe pan cook garlic in the oil over medium heat for one minute. Stir in tomatoes, olives and marjoram. Simmer for 5 minutes or until tomatoes have wilted a bit.
  • Add fish to pan, skin side down and cook for 5 minutes.
  • Top fish with crumbs and broil until crumbs are golden and fish is done (2 minutes).
  • Serve fish with sauce and drizzle with 1 tablespoon oil if desired.

Nutrition Facts : Calories 127.6, Fat 8.2, SaturatedFat 1.1, Sodium 104.9, Carbohydrate 12.6, Fiber 2.8, Sugar 4.9, Protein 2.6

GRILLED HALIBUT WITH OLIVE SAUCE



Grilled Halibut With Olive Sauce image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon coarsely ground black pepper
2 pounds halibut steaks
1/4 cup extra virgin olive oil
3/4 cup oil-cured Mediterranean black olives, pitted and coarsely chopped
1 tablespoon fresh lemon juice
1 clove garlic, chopped

Steps:

  • Preheat a grill or broiler to very hot.
  • Press the pepper into the surface of the fish. Brush the fish with all but one tablespoon of the oil.
  • Grill or broil the fish, turning it once, until it is just cooked, 6 to 10 minutes, depending on the thickness of the fish and the heat of the grill or broiler.
  • Meanwhile, combine the remaining oil with the olives, lemon juice and garlic. As soon as the fish is cooked, transfer it to a platter and spoon the olive mixture on top.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 15 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 3 grams, Sodium 320 milligrams, Sugar 0 grams

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

OIL-POACHED HALIBUT WITH FENNEL, TOMATOES, AND MASHED POTATOES



Oil-Poached Halibut With Fennel, Tomatoes, and Mashed Potatoes image

Poaching in olive oil gives fish a buttery texture. We flavor the oil with fennel, cherry tomatoes, and olives and use some of the poaching oil to finish the mashed potatoes that the fish and vegetables are served over.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 55m

Number Of Ingredients 9

1 1/4 pounds skin-on halibut fillet, cut into 4 pieces (5 ounces each)
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for poaching
2 pounds russet potatoes (3 medium), peeled and cut into 1-inch pieces
1 head fennel, bulb cored and cut into 1/2-inch-thick wedges, fronds reserved for serving
1 1/2 cups cherry tomatoes (8 ounces)
1 cup pitted mixed olives
4 small rosemary sprigs
3/4 cup whole milk, warmed

Steps:

  • Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
  • While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
  • Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
  • Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

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