Herbcookedhalibut Recipes

15 MINUTE BAKED HALIBUT WITH HERBS

Steps:

• Preheat oven to 450.
• Place the fish in a baking dish just large enough to hold them.
• Mix remaining ingredients well in a bowl and pour over fish.
• Cover, and bake until done, about 15 minutes; don't overcook.
• Check for doneness by inserting the tip of a knife into the center of the fish. Halibut should flake easily when done, yet still be moist.
• Remove from heat just before it is done to your liking, as it will continue to cook.
• Serve at once, pouring the pan juices over the fish.

BAKED HALIBUT WITH WINE AND HERBS

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.

ROASTED HALIBUT WITH FRESH HERB SAUCE

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.

HERB-CRUSTED HALIBUT

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.