Halibut With Clementine Gremolata Recipes

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SEARED HALIBUT WITH ARUGULA GREMOLATA



Seared Halibut with Arugula Gremolata image

This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 12

2 yellow squashes, sliced into 1/2-inch-thick half-moons
8 ounces new potatoes, halved (or quartered if large)
4 small shallots, peeled and quartered
4 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
1 cup packed arugula or sorrel leaves, chopped
1 cup fresh flat-leaf parsley leaves, chopped
1/3 cup toasted pine nuts
1 small lemon, zested and juiced
1 tablespoon safflower oil
4 fillets (6 ounces each) Pacific halibut, skin removed

Steps:

  • Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
  • Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
  • Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.

PAN SEARED HALIBUT WITH WHITE BEANS AND GREMOLATA



Pan Seared Halibut With White Beans And Gremolata image

Pan Seared Halibut: seared to perfection in sautéed onions, garlic, cherry tomatoes, & cannellinis. Finished w/Gremolata of garlic, lemon & parsley.

Provided by Holly Sander

Categories     Entree

Time 25m

Number Of Ingredients 16

2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon minced garlic, (about 1 large clove)
1 teaspoon freshly grated lemon zest
Freshly ground black pepper to taste
1 tablespoon olive oil
1/3 cup finely chopped onion
1/2 teaspoon salt and pepper
3 cloves garlic,, minced
2 14 ounce cans rinsed and drained white cannelini beans
1 tablespoon finely chopped fresh rosemary
1 cup chicken stock
2 tablespoons fresh lemon juice
3/4 pound campari tomatoes, roughly chopped (about 6-8 campari tomatoes depending on their size)
Salt and pepper
2 tablespoons olive oil
1 1/2 pounds halibut filet, (Four 6-ounce filets)

Steps:

  • In a small bowl stir together gremolata ingredients, and season with pepper to taste
  • Set aside until ready to garnish and serve the fish
  • Add 1 tablespoon olive oil to a sauce pan over medium heat.
  • Add chopped onion, sprinkle some of the salt & pepper, and cook for 4 minutes.
  • Add the minced garlic and cook for 1 more minute. Stir in the beans, fresh rosemary, chicken stock, and lemon, then simmer for 3-4 minutes.
  • Add in the chopped tomatoes, the rest of salt & pepper, then saute until the sauce comes together, about 3 more minutes.
  • Season the fish well with salt and pepper.
  • Add olive oil to a separate large saute pan over medium-high heat.
  • Sear the fish for 3 to 4 minutes on each side.
  • Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.
  • Serve hot and garnish with gremolata.

Nutrition Facts : Calories 290 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 ounces of halibut, plus beans, Sodium 616 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

HALIBUT WITH ENDIVE AND GREMOLATA



Halibut with Endive and Gremolata image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 teaspoon sugar
2 heads endive, quartered lengthwise
1/4 cup piquillo peppers, drained and sliced into rings
1 clove garlic, roughly chopped
1 small red onion, thinly sliced
1 cup low-sodium vegetable broth
One 15-ounce can cannellini beans, drained and rinsed
3 tablespoons coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh parsley
2 teaspoons finely grated lemon zest
1 small clove garlic, finely chopped
Pinch red pepper flakes
Kosher salt
1 to 2 tablespoons extra-virgin olive oil
Four 6-ounce halibut fillets
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

Steps:

  • For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
  • For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
  • For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
  • Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.

HALIBUT WITH CLEMENTINE GREMOLATA



Halibut with Clementine Gremolata image

Provided by Lora Zarubin

Categories     Citrus     Fish     Garlic     Bake     Christmas     Low Cal     Dinner     Seafood     Halibut     Winter     Healthy     Christmas Eve     Parsley     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Gremolata:
3 clementines
1/3 cup chopped fresh Italian parsley
2 garlic cloves, peeled, minced
1 teaspoon sea salt
1/4 cup extra-virgin olive oil
Fish:
1 clementine
4 6-ounce halibut fillets
Extra-virgin olive oil (for drizzling)

Steps:

  • For gremolata:
  • Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD: Gremolata can be prepared 4 hours ahead. Cover and refrigerate.
  • For fish:
  • Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD: Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.
  • Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve.

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