Halibut With Rice Wine Recipes

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BAKED HALIBUT WITH WINE AND HERBS



Baked Halibut with Wine and Herbs image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

4 sprigs thyme
8 sprigs parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear, red and yellow tomatoes, for garnish
Optional serving suggestion: Tapenade, recipe follows
1/2 cup pitted and chopped kalamata olives
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
  • Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
  • To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

HALIBUT WITH RICE WINE



Halibut with Rice Wine image

This is a great way to prepare halibut, cod, sea bass, or salmon. Serve it with couscous or rice.

Provided by Kathryn Mazierski

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 6

Number Of Ingredients 11

1 teaspoon vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
½ cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
¼ teaspoon pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
  • Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 8.6 g, Cholesterol 35.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 23.9 g, SaturatedFat 0.6 g, Sodium 230.5 mg, Sugar 6.6 g

BROILED HALIBUT WITH SAFFRON RICE



Broiled Halibut With Saffron Rice image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 halibut steaks, cut in half (about 1 1/2 pounds)
Juice of 1 lime or lemon
1 tablespoon olive oil
1/4 teaspoon saffron threads
1 cup dry white wine
2 shallots, minced
1 clove garlic, minced
1 jalapeno pepper, seeded and chopped
2 tablespoons butter
2 cups Arborio or short grain rice
Approximately 1 1/2 quarts hot chicken or fish stock, or water
Coarse salt and freshly ground pepper to taste
1/4 cup heavy cream
2 tablespoons chopped fresh chives

Steps:

  • Preheat broiler. Wipe the halibut steaks dry with paper towels. Sprinkle with lime or lemon juice and olive oil. Set aside. Mix the saffron with the wine and set aside.
  • In a large skillet, soften the shallots, garlic and jalapena pepper in the butter. Add the rice and cook, stirring frequently, until the grains are opaque. Pour in the saffron wine mixture and bring to boil, stirring.
  • Turn down heat and add a cup of stock or water. Simmer over low heat, stirring occasionally. As the liquid evaporates, add more. Season with salt and pepper to taste. Continue adding liquid and stirring for about 20 minutes, or until the rice is al dente. The liquid should be absorbed; the rice should be creamy.
  • While the rice is cooking, broil the halibut steaks. If they are done before the rice, keep warm.
  • Add the cream to the rice, stir thoroughly over low heat and correct seasoning. Place half a halibut steak on each plate, plus a serving of rice. Sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 1200, UnsaturatedFat 28 grams, Carbohydrate 87 grams, Fat 50 grams, Fiber 2 grams, Protein 85 grams, SaturatedFat 17 grams, Sodium 1500 milligrams, Sugar 4 grams, TransFat 0 grams

HALIBUT WITH RICE WINE RECIPE



Halibut with Rice Wine Recipe image

Grilled halibut is served with a delicious Asian-style sauce featuring shallots, sesame oil, soy sauce, and rice wine.

Provided by @MakeItYours

Number Of Ingredients 11

1 teaspoon vegetable oil
1 shallots, finely chopped
2 cloves garlic, finely chopped
1 tablespoon black bean sauce
1/2 cup mirin (Japanese sweet wine)
1 tablespoon soy sauce
1 tablespoon rice vinegar
6 (4 ounce) fillets halibut, skin removed
1 teaspoon sesame oil
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate. Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.

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  • Lightly coat fish with oil. Season with salt and pepper on both sides. Put fish in oven safe dish and set aside.
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  • Heat oil in non-stick saucepan over medium heat. Sauté shallots and garlic to release fragrance, but not to brown. Mix in black bean sauce, rice wine, and soy sauce. Bring to simmer and cook until reduced by half. Remove from heat, and stir in vinegar; set aside.
  • Pat fish dry with kitchen towel. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate OR heat up the grill skillet and spray with cooking spray.
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