Herb Crusted Halibut Aka Mommys Fish Sticks Recipes

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HERB CRUSTED HALIBUT



Herb Crusted Halibut image

Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.

Provided by Duncan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 9

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
  • Rinse halibut fillets and pat dry with a paper towel.
  • Place halibut fillets onto the prepared baking sheet.
  • Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
  • Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g

ROASTED HALIBUT WITH FRESH HERB SAUCE



Roasted Halibut With Fresh Herb Sauce image

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS



Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 ribs celery
Kosher salt
1 lemon, halved, divided
1/2 pound haricots verts, stem end removed
Extra-virgin olive oil
2 garlic cloves
Pinch crushed red pepper flakes
Four 6-ounce halibut fillets, skin removed
Kosher salt
1/2 bunch thyme, leaves chopped
1/2 bunch chives, minced
4 sprigs flat-leaf parsley, leaves finely chopped
1 heaping cup instant mashed potato flakes
1 egg beaten with 1 tablespoon water
Extra-virgin olive oil

Steps:

  • Vegetables:
  • Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
  • Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
  • Fish:
  • Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
  • To cook and assemble everything:
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
  • Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
  • Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
  • Divide the veggies between 4 serving plates and top with the crusted fish.

HERB-CRUSTED HALIBUT



Herb-crusted Halibut image

I used frozen halibut for this and wow its was very nice, the combination of herbs works for this recipe. Points 5.

Provided by Dancer

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

16 ounces halibut steaks
2 large egg whites, lightly beaten
1 cup fresh breadcrumb, seasoned with herbes de Provence (thyme, oregano, rosemary, and basil)
olive oil flavored cooking spray
1 tablespoon olive oil
1 shallot, finely minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 cup no-salt-added chicken broth or 1 cup homemade chicken broth
1 tablespoon small caper, well rinsed and minced
2 tablespoons finely minced flat leaf parsley
1 tablespoon cornstarch, mixed with 1 tablespoon water

Steps:

  • Lightly rinse the halibut steaks and pat dry with paper towels.
  • Place each steak between two sheets of plastic wrap and flatten to about 1/2-inch thick.
  • Dip each steak into the beaten egg white, then into the breadcrumbs.
  • Set aside.
  • Lightly coat a cast iron skillet or a heavy nonstick skillet with cooking spray.
  • Place over high heat and add the halibut steaks.
  • Cook for 2 to 3 minutes per side, turning once, until golden brown and fish flakes easily when prodded with a fork.
  • Remove halibut steaks; keep warm.
  • Heat olive oil in a heavy saucepan; add shallot and sauté for 4 minutes, stirring frequently.
  • Stir in the wine and lemon juice.
  • Cook over medium-high heat until sauce is reduced by half.
  • Add the chicken broth, capers, parsley, and cornstarch mixture.
  • Bring sauce to a boil.
  • Arrange halibut steaks on heated serving plates.
  • Tap each with some of the sauce.

Nutrition Facts : Calories 321, Fat 7.8, SaturatedFat 1.3, Cholesterol 36.6, Sodium 372, Carbohydrate 25.2, Fiber 1.4, Sugar 2.5, Protein 30.7

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE



Herb and Garlic Crusted Halibut with Oven Baked Ratatouille image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 (6-ounce) halibut fillets
Salt and pepper
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish

Steps:

  • Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
  • Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

GRILLED HALIBUT WITH LEMON-HERB CRUST



Grilled Halibut With Lemon-Herb Crust image

I was looking for recipes to cook halibut seeing as I caught 2 from a deep sea fishing trip off of Vancouver Island. The first one I caught was 46 lb and the second one was 27 lb. I found this recipe from a Hellman's pamphlet. I made a couple of changes to suit our taste. We love doing halibut this way. The topping keeps the fish moist. We had our halibut cut into 1 lb. servings so we bbq it in one piece and then cut it into portions. The recipe says it serves 4 but my husband and I split it ourselves.

Provided by DeeDee

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon lemon zest
salt & pepper
1 tablespoon butter or 1 tablespoon margarine, melted
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 chopped green onion
1 chopped plum tomato
1 lb halibut fillet, about 1/2 inch thick, skin left on
2 tablespoons lemon juice

Steps:

  • In a small bowl, combine bread crumbs, parmesan, lemon zest, salt and pepper.
  • Add melted butter and toss with a fork to form a crumbly mixture.
  • In another small bowl, combine mayonnaise, green onion and tomato. (The recipe says to add 1 tablespoons chopped fresh tarragon but I never have it so I omit it).
  • Arrange fish, skin side down, on a platter. Spread each fillet with mayonnaise mixture. Press crumbs mixture onto each fillet.
  • Preheat barbecue on high for 10 minutes. Reduce to medium-high and barbecue fish skin side down until fish flakes easily with a fork and topping is nicely brown - about 10-12 minutes.
  • Drizzle lemon juice over fillets and serve immediately.

Nutrition Facts : Calories 287.3, Fat 10.2, SaturatedFat 3.3, Cholesterol 58.3, Sodium 290.4, Carbohydrate 14, Fiber 1.2, Sugar 2.1, Protein 33.7

CRISPY CRUSTY HALIBUT



Crispy Crusty Halibut image

Make and share this Crispy Crusty Halibut recipe from Food.com.

Provided by Oolala

Categories     Halibut

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

4 halibut steaks, 1/2-inch each
2 eggs
1 tablespoon lemon juice
1 cup corn flake crumbs
1/2 cup parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon dill weed
2 teaspoons dried parsley flakes
2 teaspoons butter, melted

Steps:

  • Wash fish, dry with paper towels.
  • Blend beaten eggs and lemon juice lightly. In a separate bowl , mix crumbs, cheese, salt, dill, and parsley.
  • Moisten fish with melted butter, dip into egg, then coat with crumb mixture. Press mixture into fish so coating will stick.
  • Refrigerate for at least 1 hour to set.
  • Place fish on a buttered foil in a baking dish and broil 3 inches from heat for 5 minutes per side.
  • Serve with lemon wedges.

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