Garlic And Herb Halibut And Vegetables Recipes

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

GARLIC AND HERB HALIBUT AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray.
• In small bowl, mix dressing, salt, garlic-pepper blend and basil. Place fish and vegetables in pan. Drizzle with dressing mixture, turning fish and vegetables to coat.
• Bake uncovered 30 to 35 minutes, turning vegetables once or twice, until fish flakes easily with fork and vegetables are tender.

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE

Steps:

• Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
• Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

GARLIC-AND-HERB OVEN FRIED HALIBUT

Steps:

• Preheat oven to 450°F.
• Combine first 5 ingredients in a shallow dish.
• Place eggs in a shallow dish.
• Place flour in a shallow dish.
• Sprinkle fish with salt and pepper.
• Dredge fish in flour.
• Dip in egg mixture.
• Dredge in breadcrumb mixture.
• Heat 1 tablespoon oil in skillet over medium-high heat.
• Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
• Place fish on foil lined baking sheet coated with cooking spray.
• Repeat process with remaining olive oil and remaining fish.
• Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
• While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

GARLIC HALIBUT

Steps:

• Rinse the fish fillets under cold running water and blot dry with paper towels. Arrange the fillets in a nonreactive baking dish just large enough to hold them.
• Prepare the marinade: Pound the garlic, ginger, cilantro leaves and root, if using, and sugar to a paste in a mortar with a pestle. (I would suggest starting with pounding the garlic). You could also purée in a mini chopper or food processor. Work in the fish sauce, sake, sesame oil, salt, and pepper. Spoon marinade on both sides of the fillets. Cover the fish with plastic wrap and let marinate in the refrigerator for 30 minutes to 1 hour, turning the fillets once or twice.
• Set up the grill for direct grilling and preheat to high. When ready to cook, oil a fish basket, if using, or brush and oil the grill grate. Place the fillets in the basket on the hot grate. Grill until each side of the fillets is browned and cooked through, 4 to 6 minutes per side. If grilling directly on the grate, brush the tops of the fillets with oil before gently turning them with a spatula. To test for doneness, press a fillet with your finger. It should break into clean flakes when fully cooked. Another test is to insert a metal skewer in the side of a fillet. when it is done the skewer will come out very hot to the touch after 20 seconds.
• Note: To grill a fish fillet on a fish grate, place the grate on top of the regular grate and preheat to high. Oil the fish grate with a folded paper towel dipped in oil or lift it with tongs and spray with oil. As an added precaution against sticking, brush or spray the fillets themselves with oil.

HALIBUT WITH VEGETABLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Wash halibut and pat dry. Cut into serving size pieces, and place in a 9x13 inch baking pan. Sprinkle with salt and pepper. Stir together the olive oil, parsley, onion, celery, bell pepper, tomatoes, capers, and garlic; pour over the halibut.
• Bake until halibut is slightly opaque in the center, about 20 minutes. Remove from oven; let stand for 10 minutes before serving.