Martini Halibut With Creamy Dill Sauce Recipes

HALIBUT WITH CREAM SAUCE

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

MARTINI HALIBUT WITH CREAMY DILL SAUCE

Steps:

• Preheat oven to 450.
• For the halibut, combine gin and lemon juice in a 9x13-inch baking pan, season with 1/2 tsp salt and black pepper. Top with lemon slices and dill sprigs; cover pan with foil. Cook halibut until white and flaky, about 10-15 minutes.
• For sauce, whisk together yogurt, remaining dill, lemon zest, 1 tsp lemon juice, 1/2 tsp salt, cayenne, and garlic. Serve with halibut.

GRILLED HALIBUT WITH MUSTARD DILL SAUCE

Steps:

• In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

CREAMY HALIBUT OLYMPIA

Steps:

• Season halibut fillets with salt and pepper.
• Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill in a bowl. Season with salt. Pour on top of halibut. Sprinkle green onions, panko, and capers on top.
• Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE

Steps:

• In a small bowl, whisk yogurt together with salt, pepper, Aleppo pepper or cayenne, and shallot. Rub saffron between your fingers to crush it, then stir it into yogurt mixture. Let sit for about 20 minutes (or covered and refrigerated for up to 2 hours). Just before serving, add juice, taste, and adjust seasoning.
• Sprinkle halibut with salt and Aleppo pepper or cayenne. Put butter in nonstick skillet large enough to hold halibut, and turn heat to medium. When the butter melts, add fish, and cook gently, turning once or twice, until a thin bladed knife meets little resistance when inserted into the thickest part, generally less than 10 minutes.
• Serve fish hot, warm, or at room temperature, with the sauce spooned over it.

BAKED HALIBUT WITH SOUR CREAM-DILL SAUCE

Steps:

• For the fish: Place steaks in an ungreased 13 x 9 x 2 inch baking dish. Pour broth over the steaks; drizzle with butter.
• Sprinkle with the garlic, salt, marjoram, and pepper. Top with the lemon slices. Sprinkle with parsley.
• Cover and bake at 350 degrees for 35 to 40 minutes or until the fish flakes easily when tested with a fork. Serve with the sauce.
• For the sauce, combine all ingredients. Chill.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
• Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.