Halibut Asparagus Stir Fry Recipes

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HALIBUT-ASPARAGUS STIR-FRY



Halibut-Asparagus Stir-Fry image

Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea. Recipe from Betty Crocker

Provided by Sassy Cat

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb swordfish or 1 lb tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon gingerroot, finely chopped
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 (8 ounce) package mushrooms, sliced (3 cups)
1 medium tomatoes, cut into thin wedges
2 tablespoons reduced sodium soy sauce
1 tablespoon lemon juice

Steps:

  • Spray 10-inch nonstick skillet with cooking spray.
  • Heat over medium high heat.
  • Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
  • Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
  • Serve with additional soy sauce if desired.
  • Please note:.
  • my recipes are for people who have choosen a healty life-style.

Nutrition Facts : Calories 180.9, Fat 3.1, SaturatedFat 0.5, Cholesterol 36.3, Sodium 372.6, Carbohydrate 10.7, Fiber 2.8, Sugar 3.2, Protein 28.8

STIR-FRIED HALIBUT WITH VEGETABLES



Stir-Fried Halibut with Vegetables image

Make and share this Stir-Fried Halibut with Vegetables recipe from Food.com.

Provided by PalatablePastime

Categories     Halibut

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 10

2 teaspoons sesame oil
1 lb halibut, cut into 1 inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon lemon juice
1 (10 ounce) package frozen asparagus cuts, thawed
1 cup sliced fresh mushrooms
1 medium tomatoes, sliced into thin wedges
1 teaspoon minced ginger

Steps:

  • Heat oil in wok.
  • Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
  • Stir in other ingredients; cook 1-2 minutes more.
  • Serve with rice.

HALIBUT AND ASPARAGUS STIR-FRY



Halibut and Asparagus Stir-Fry image

Add something flavorful to your family's Asian dinner! Serve stir-fried halibut and asparagus over rice - a dish that's ready in 25 minutes.

Provided by Pillsbury Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 10

1 tablespoon butter or margarine
1/2 lb halibut fillet, cut into 3/4-inch pieces
1/2 teaspoon lemon-pepper seasoning
1/4 cup thin onion wedges (1/2 small onion)
8 oz fresh asparagus spears, cut into 1-inch pieces (2 cups)
1 small red bell pepper, cut into 1/2-inch pieces (1 cup)
1/3 cup stir-fry sauce
1 tablespoon lemon juice
1 tablespoon honey
Hot cooked rice, if desired

Steps:

  • In 10-inch nonstick skillet, melt butter over medium-high heat. Sprinkle halibut with lemon-pepper seasoning; add to skillet with onion. Cook and stir 2 to 3 minutes or until halibut is white and no longer opaque.
  • Stir in asparagus and bell pepper. Cook and stir 5 to 7 minutes or until vegetables are crisp-tender and halibut flakes easily with fork.
  • In small bowl, mix stir-fry sauce, lemon juice and honey. Add to mixture in skillet; cook and gently stir until well blended and thoroughly heated. Serve over hot cooked rice.

Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 75 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 1/2 Cups, Sodium 2060 mg, Sugar 21 g, TransFat 0 g

BRAISED HALIBUT WITH ASPARAGUS, BABY POTATOES AND SAFFRON



Braised Halibut With Asparagus, Baby Potatoes and Saffron image

The whole dish is incredibly easy and follows a classic sear and simmer braising procedure: Sear the fish and set aside, sauté the aromatics, simmer the potatoes until tender, then gently simmer the fish and asparagus with the potatoes until done. Don't add more than a pinch of salt to the water when cooking the potatoes, otherwise the reduced broth will be too salty.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

1/2 teaspoon saffron threads
2 tablespoons lightly toasted almonds
2 garlic cloves, green shoots removed, or 4 green garlic cloves
2 anchovies, rinsed
Salt and black pepper to taste
2 tablespoons extra-virgin olive oil
4 5- to 6-ounce halibut fillets
1 pound baby potatoes, cut in 3/4-inch pieces, or small potatoes, halved and sliced about 3/4-inch thick
3/4 pound asparagus, trimmed and cut in 2-inch lengths
2 tablespoons minced parsley
2 tablespoons minced basil

Steps:

  • Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
  • In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
  • In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
  • Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
  • Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
  • Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 9 grams, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 868 milligrams, Sugar 3 grams

PAN-SEARED HALIBUT WITH WHITE ASPARAGUS RISOTTO AND PEA PURéE



Pan-Seared Halibut with White Asparagus Risotto and Pea Purée image

Categories     Dinner     Halibut     Asparagus     Anniversary     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 26

For the halibut:
3 tablespoons grapeseed oil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 (6- to 8-ounce) skinless, boneless halibut fillets
4 pieces caul fat*
2 tablespoons olive oil
For the pea purée:
1 cup blanched peas
1/4 cup blanched baby spinach
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
For the asparagus and risotto:
1 bunch white asparagus, peeled
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
4 cups chicken stock or low-sodium chicken broth
1 tablespoon olive oil
1 medium shallot, minced
2 cups arborio rice
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
*Caul fat is a weblike membrane of fatty material that encases the organs of some animals, including pigs, sheep, and cows. When wrapped around meat or fish, it adds flavor, moisture, and fat, and basically melts into the meat or fish as it cooks. Some butchers and specialty markets carry caul fat, but you may need to ask your butcher or supermarket meat counter to order it. If you can't find caul fat, try wrapping the halibut in thin strips of bacon.

Steps:

  • Marinate the halibut:
  • In a large bowl or baking dish, whisk together the oil, rosemary, thyme, salt, and pepper. Add the halibut and stir to coat it in the marinade. Cover with plastic wrap and marinate, in the refrigerator, 20 to 30 minutes.
  • Make the pea purée:
  • In a blender or food processor, blend together the peas, spinach, and lemon juice, stopping and scraping down the sides occasionally, and blending until smooth. Season with salt and pepper and set aside.
  • Make the asparagus and risotto:
  • Fill a large bowl with ice water.
  • In a medium saucepan over high heat, bring salted water to a boil. Add the asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge the spears into the ice water to stop cooking. Drain the asparagus again and pat dry.
  • In a medium saucepan sauté pan over moderately high heat, melt 2 tablespoons of the butter. Add the asparagus and toss it in the melted butter. Season with salt and pepper and set aside.
  • In a medium saucepan over moderate heat, warm the chicken stock. Keep the stock hot on the stove.
  • In a second medium saucepan over moderate heat, warm the olive oil. Add the shallot and sauté, stirring occasionally, until tender. Add the rice and sauté, stirring constantly, until just toasted. Add 1 cup of hot stock and simmer, stirring frequently, until the stock is almost absorbed, about 4 minutes. Add more stock, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until the rice is tender and the mixture creamy, about 20 minutes longer. Add the remaining 4 tablespoons of butter, Parmesan cheese, chives, and parsley. Season with salt and pepper and keep warm.
  • Finish the halibut:
  • Preheat the oven to 350°F.
  • Remove the halibut from the marinade and pat dry, then roll each fillet in a piece of caul fat. In a large sauté pan over moderate heat, warm the olive oil. Sear the halibut on all sides, then finish in the oven for 3 to 5 minutes.
  • To serve:
  • Divide the risotto among 4 plates. Top with asparagus and halibut, and drizzle with pea purée.

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS



Seared Halibut with Parmigiana Asparagus image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
4 (6-ounce) halibut steaks
Sea salt
White pepper
1/2 cup all-purpose flour
16 young asparagus
1 small shallot, minced
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
3/4 cup grated Parmesan

Steps:

  • For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
  • For asparagus: Preheat the oven to 350 degrees F.
  • Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
  • To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

STIR-FRIED ASPARAGUS



Stir-Fried Asparagus image

This recipe for stir-fried asparagus is a bright, flavorful way to prepare the vegetable.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 tablespoon vegetable or olive oil
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon coarse salt
Pinch of freshly ground black pepper
1 to 2 tablespoons water

Steps:

  • In a nonstick skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Add the water, and continue to cook until easily pierced with the tip of a paring knife, about 3 minutes more.

HALIBUT-ASPARAGUS STIR-FRY



Halibut-Asparagus Stir-Fry image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1 lb halibut, swordfish or tuna fillet, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon finely chopped gingerroot
1 box (10 oz) frozen asparagus cuts, thawed, drained
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 medium tomato, cut into thin wedges
2 tablespoons reduced-sodium soy sauce
1 tablespoon lemon juice
Additional reduced-sodium soy sauce, if desired

Steps:

  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus; cook and stir 2 to 3 minutes or until fish almost flakes with fork.
  • Carefully stir in remaining ingredients. Cook until fish flakes easily with fork and mixture is thoroughly heated. Serve with additional soy sauce.

Nutrition Facts : Calories 155, Carbohydrate 11 g, Cholesterol 60 mg, Fiber 3 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg

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