Halibut Zucchini Saute Recipes

HALIBUT WITH ZUCCHINI SALSA VERDE

Steps:

• Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
• Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
• Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
• Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

VEGGIE-BAKED HALIBUT

Steps:

• Instructions:Preheat the oven to 450º F. Coat a glass baking dish with cooking spray. Heat the olive oil in a large skillet over medium heat. Add the onion to the hot skillet and sauté for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and sauté, stirring constantly for 45 seconds. Remove from heat and let cool. Gently mix the tomato, 3 tablespoons of feta cheese, and dill in a small bowl. Add the zucchini mixture and mix. Season with sea salt and freshly cracked lemon pepper, to taste. Cut the halibut into smaller pieces, then season with sea salt and freshly cracked lemon pepper on both sides. Place the halibut in the baking dish then spoon the veggie mixture over the top of each piece of fish. Sprinkle more feta cheese over the fish. Place in the oven and bake for 15-20 minutes or until the fish flakes easily with a fork. Plate to serve, enjoy!

HALIBUT ZUCCHINI SAUTE

Steps:

• Sprinkle halibut with salt and pepper.
• Sauté zucchini, onion and garlic in 1 tbsp.
• oil for 2 minutes.
• Add tomato and parsley and cook covered for 1 minute.
• Remove from pan.
• Sauté halibut in 2 tbsps.
• hot oil until brown on both sides.
• Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
• Return vegetables to pan.
• Add lemon juice, salt and pepper to taste.
• Heat briefly.
• Recipe may be doubled.

PAN FRIED HALIBUT

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

ROASTED HALIBUT AND ZUCCHINI WITH BUTTER SAUCE

Steps:

• Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
• In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
• While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES

Steps:

• Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
• Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
• Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
• Heat a grill or grill pan over medium-high heat.
• Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA

Steps:

• Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
• Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
• When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
• Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
• Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

BAKED HALIBUT WITH ZUCCHINI AND TAHINI SAUCE

Steps:

• Preheat the oven to 400 degrees.
• Thinly slice 1 of the lemons into 8 or so rounds and set aside.
• Place two 15-by-12-inch sheets of parchment paper on a rimmed baking sheet. Fold each sheet in half lengthwise, then reopen the paper.
• Arrange the lemon slices on 1 side of each of the sheets. Top with 2 thyme sprigs, followed by the fish fillets. Scatter the shallot and zucchini around the fish, and drizzle with the tahini and the juice of the remaining lemon. Carefully divide the wine between the 2 sheets and season everything generously with salt and pepper. Garnish with parsley leaves, if using.
• Fold the parchment over the fish and crimp the edges like a pie crust until the packets are tightly sealed.
• Bake in the oven for 10 minutes, until the fish is flaky and cooked through. Allow to cool for a few minutes before opening, then serve immediately directly in the packets.

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

HALIBUT STEAKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
• Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
• Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

HALIBUT SAUTE

Steps:

• Cut halibut into 1-inch cubes.
• Season halibut with salt and pepper.
• Saute halibut chunks in 2 tablespoons oil barely cooked.
• Remove from skillet and reserve.
• Saute vegetables in remaining oil until crisp-tender.
• Return halibut to skillet and add ground ginger.
• Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture.
• Cook and stir until thickened and halibut chunks will flake with a fork.

ZUCCHINI LEMONY NOODLES WITH HALIBUT

Steps:

• Preheat the oven to 375°C. Heat oil in a skillet over medium heat and add smashed garlic clove and swirl to infuse garlic into the oil. Pat fish dry and season with salt and pepper. Sear both sides until golden. Place in the warm oven until cooked through to your liking. In a skillet, heat oil over medium heat and add shallots and garlic, stirring until softened. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut. Garnish with halved cherry tomatoes, chilli flakes and shaved pecorino cheese if you like.

BACON WRAPPED ZUCCHINI-HALIBUT

Steps:

• Thinly slice one zucchini into long, very thin strips. Cut the remaining zucchini into rounds. Lay the zucchini strips on top of the halibut. Cut off any extra ends and add to the zucchini rounds. Wrap the two strips of bacon around the halibut and zucchini. Place in a skillet (cast-iron is ideal) over medium heat. Place the halibut with the loose ends of the bacon side down. Sear for 5-8 minutes until the bacon is crisp. Flip over, cover with a lid and sear on the other side for 5-8 minutes until the bacon is crisp and when you press into the fish it feels almost firm (not hard) to the touch. Set the fish aside on a plate and cover, with the lid or foil. It will continue to steam and cook through in the center. Pour out any excess bacon grease so there is a generous teaspoon remaining, turn the heat up to medium-high Add the zucchini rounds to the pan immediately. Allow the zucchini to sear and brown slightly, then flip and toss so that you are evenly coating and frying up the zucchini rounds. Serve the fish on top of the zucchini. Tear up the basil, toss on to the fish & zucchini. Squeeze lemon juice over everything.

SEARED HALIBUT WITH LEMON BUTTER SAUCE, SAUTéED VEGETABLES AND IDAHOAN® CLASSIC MASHED POTATOES

Steps:

• In a sauté pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by ½ its original volume.
• While the lemon sauce is reducing, prepare fish and vegetables.
• Remove from heat and swirl in diced butter.
• Preheat a non stick skillet on medium high heat with the olive oil. Season the halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.
• In a skillet over medium high heat, add the olive oil. Sauté the vegetables until crisp tender, about 2-3 minutes. Keep warm.
• Prepare Idahoan® Classic Mashed Potatoes following package instructions.
• Plate the mashed potatoes, vegetables and halibut. Drizzle halibut with the lemon butter sauce and garnish with lemon zest and fresh herbs.

HALIBUT WITH SUMMER VEGETABLE SAUCE

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
• Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
• Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.