Halibut With Basil Tomato Sauce Recipes

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HALIBUT WITH TOMATO-BASIL SAUCE



Halibut with Tomato-Basil Sauce image

Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

6 plum tomatoes, cut into 1-1/4-inch slices
1 tablespoon olive oil
4 to 6 garlic cloves, peeled
1/2 teaspoon balsamic vinegar
2 tablespoons minced fresh basil
Water
4 halibut steaks (1 inch thick)
TOPPING:
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 cup soft bread crumbs
2 tablespoons minced fresh basil
2 tablespoons chopped ripe olives

Steps:

  • Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.

Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.

HALIBUT WITH BASIL TOMATO SAUCE



Halibut with Basil Tomato Sauce image

A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon lemon juice
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
2 halibut fillets (6 ounces each)
1/4 cup diced seeded tomato
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon chopped green onion
1-1/2 teaspoons red wine vinegar
1/4 teaspoon grated orange zest

Steps:

  • In a large bowl, combine the lemon juice, rosemary, oil, salt and pepper. Add halibut; turn to coat. Cover and refrigerate for up to 1 hour., Drain and discard marinade. On a lightly oiled grill rack, grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. , In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

POACHED HALIBUT WITH TOMATO AND BASIL



Poached Halibut with Tomato and Basil image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade

Steps:

  • Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.

HALIBUT WITH FRESH TOMATO SAUCE



Halibut With Fresh Tomato Sauce image

Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 -2 1/2 large ripe tomatoes, diced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, juice of
1 teaspoon minced garlic
4 (8 ounce) halibut steaks
3 tablespoons vegetable oil
salt
pepper

Steps:

  • Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
  • Rub fish with vegetable oil and season with salt and pepper.
  • Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
  • Spoon some tomato sauce on 4 plates.
  • Put fish on sauce.

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

GRILLED HALIBUT WITH ROSEMARY AND TOMATO-BASIL SAUCE



Grilled Halibut With Rosemary and Tomato-basil Sauce image

Marinating is a great way to bring out the flavor of foods and help them cook faster. The sauce cooks in just 10 minutes.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb halibut fillet
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary
salt & freshly ground black pepper, to taste
1/2 cup diced ripe tomatoes
1/4 cup coarsely chopped fresh basil
2 tablespoons finely chopped scallions
1 tablespoon red wine vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon grated orange rind

Steps:

  • Place halibut in a large, shallow dish.
  • In a small bowl, mix together lemon juice, oil and rosemary.
  • Season with salt and pepper to taste.
  • Pour marinade over fish and turn to coat both sides.
  • Cover and refrigerate for at least 30 minutes or up to 4 hours.
  • Drain fish and place on a greased grill 4 inches from the heat source and cook, turning once, until opaque throughout, about 10 minutes per inch of thickness.
  • Meanwhile, in a small bowl place tomatoes, basil, scallions, vinegar, oil and orange rind.
  • Whisk together until well blended.
  • Season with salt and pepper to taste.
  • Heat sauce on low heat until warm.
  • Place grilled fish on large serving platter and spoon sauce over top.
  • Serve immediately.

Nutrition Facts : Calories 207.4, Fat 8, SaturatedFat 1.1, Cholesterol 46.5, Sodium 80.3, Carbohydrate 2.1, Fiber 0.6, Sugar 0.8, Protein 30.7

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