Poached Halibut With Garlic Butter Sauce Recipes

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10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE



10-Minute Baked Halibut With Garlic-Butter Sauce image

Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1 tablespoon Old Bay Seasoning
1 1/2 lbs halibut fillets
1/2 cup unsalted butter
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon finely chopped herbs (dill, oregano, tarragon, marjoram, chervil, rosemary, take your pick)

Steps:

  • In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
  • Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
  • Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
  • Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
  • Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
  • Melt the garlic butter and pour it over the fish.
  • Bake the fish for 10 minutes, basting once with the sauce.
  • The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
  • Serve fish with the garlic butter spooned over each portion.

Nutrition Facts : Calories 344.6, Fat 26.2, SaturatedFat 11.4, Cholesterol 108.8, Sodium 95.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 25.9

MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL



Mario Batali's Oven-Poached Halibut in Olive Oil image

I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.

Provided by hoosfoos

Categories     Halibut

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs halibut fillets (each 1 inch thick)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup capers, rinsed (preferably packed in salt)
1 1/2 large lemons, thinly sliced
3 tablespoons loosely packed fresh flat leaf parsley
2 cups extra virgin olive oil
1 tablespoon loosely packed fresh flat leaf parsley

Steps:

  • Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
  • Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
  • Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
  • Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
  • COOK'S NOTE:
  • To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
  • Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

BUTTER-POACHED HALIBUT



Butter-Poached Halibut image

I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Naomi Pomeroy

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 pounds unsalted butter
2 teaspoons salt
4 5-oz halibut fillets
Lemon wedges
Crunchy salt
dill

Steps:

  • Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
  • Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
  • Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

OLIVE-OIL POACHED HALIBUT NUGGETS WITH GARLIC AND MINT



Olive-Oil Poached Halibut Nuggets With Garlic and Mint image

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 pound halibut fillet, cut into 1 1/4-inch cubes
1/4 teaspoon fine sea salt, more to taste
1/4 teaspoon freshly ground black pepper, more to taste
4 tablespoons extra virgin olive oil
1 small rosemary sprig
1/2 teaspoon dried mint
2 garlic cloves, minced
Fresh lemon juice, to taste (optional)
Chopped fresh mint, for garnish

Steps:

  • Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.
  • Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).
  • Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.

Nutrition Facts : @context http, Calories 453, UnsaturatedFat 24 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 0 grams, Protein 42 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 0 grams

POACHED HALIBUT WITH GARLIC BUTTER SAUCE



Poached Halibut with Garlic Butter Sauce image

Number Of Ingredients 21

In a large saucepan, bring to a boil:
1 quart water
1/2 cup onion sliced
1 stalk celery whole
2 sprigs fresh parsley
pinch fennel seeds
1 bay leaf
1 cup dry white wine
dash salt
2 pounds halibut steaks
In a small saucepan, prepare the sauce:
1 tablespoon onion finely chopped
1 teaspoon minced garlic
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons fresh parsley finely chopped
1 tablespoon chopped capers
2 teaspoons flour
1/2 cup chicken broth
2 tablespoons red wine vinegar
salt and pepper to taste

Steps:

  • In a large saucepan, bring first set of ingredients to a boil for about 10 minutes. Add the fish and make sure that the liquid covers the fish. If not add more water or wine. Simmer for 10 minutes. Meanwhile, prepare the sauce. In a small saucepan, heat butter and oil and sauté the onions and garlic until onions are translucent. Add parsley and capers. Add the flour to the broth and then slowly add it to the oil mixture. Stir and bring it to a boil. Add salt and pepper to taste. Carefully remove the fish and place onto a platter. Pour sauce over and garnish with lemon wedges and parsley leaves..

Nutrition Facts : Nutritional Facts Serves

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