Saffron Scented Halibut With Spinach Zucchini And Tomato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT WITH TOMATO AND SPINACH



Halibut with Tomato and Spinach image

Categories     Sauce     Tomato     Side     Halibut     Spinach     Simmer

Yield serves 6

Number Of Ingredients 8

2 pounds fresh plum tomatoes, halved and cored (about 4 cups)
2 pounds skinless halibut fillet, cut into 2-inch chunks
1 1/2 teaspoons kosher salt
All-purpose flour, for dredging
1/4 plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
1/4 teaspoon peperoncino flakes
6 ounces fresh spinach, trimmed (about 12 packed cups leaves)

Steps:

  • Put the tomato halves in a food processor and process to make a smooth purée. Set aside.
  • Season the halibut chunks with 1/2 teaspoon salt. Spread the flour on a plate, and lightly dredge the halibut, tapping off the excess.
  • Pour 1/4 cup of the olive oil into a large skillet, and set over medium-high heat. When the oil is hot, add the fish and brown on all sides, until just cooked through, about 5 minutes in all. Remove the fish to a plate and keep warm.
  • Add the sliced garlic to the skillet. Let the garlic sizzle for a minute, then pour in the tomato purée. Slosh out the food processor's work bowl with 1 cup hot water, and add that to the skillet. Season with the peperoncino. Bring to a rapid simmer, and cook until very thick, about 10 to 12 minutes.
  • Season the sauce with the remaining teaspoon of salt, and stir in the remaining 2 tablespoons olive oil. Increase heat to high, add the spinach, and cook until spinach is just wilted into the sauce, about 3 or 4 minutes. Divide the spinach and sauce among plates, and serve the halibut on top.

ROASTED HALIBUT WITH TOMATOES, SAFFRON, AND CILANTRO



Roasted Halibut with Tomatoes, Saffron, and Cilantro image

Categories     Fish     Tomato     Roast     Saffron     Summer     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds plum tomatoes, cut into 1-inch pieces (about 8 cups)
2 cups red grape tomatoes, halved
1 cup yellow teardrop tomatoes, halved
8 8-ounce halibut fillets (each about 1 inch thick)
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 green onions, chopped (white part only)
1 tablespoon chopped fresh cilantro plus cilantro sprigs for garnish
2 tablespoons chopped fresh basil
1/4 teaspoon saffron threads

Steps:

  • Preheat oven to 450°F. Place all tomatoes in 13x9x2-inch glass baking dish. Sprinkle with salt and pepper; toss to combine. Sprinkle fish with salt and pepper; place atop tomatoes.
  • Whisk oil, vinegar, green onions, chopped cilantro, basil, and saffron in small bowl to blend. Season dressing to taste with salt and pepper. Pour dressing evenly over fish. Let stand 10 minutes.
  • Bake until fish is opaque in center, about 10 minutes. Cool slightly. Place 1 fillet on each of 8 plates. Season tomato mixture to taste with salt and pepper. Top fish with tomato mixture, dividing equally. Garnish with cilantro sprigs. Serve warm.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI



Halibut Provençal with Tomatoes and Zucchini image

Categories     Sauce     Tomato     Bake     Halibut     Zucchini     Brine

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons olive oil, plus more for the pan
1 onion, preferably Vidalia, chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded, and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

Steps:

  • Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
  • To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
  • To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

HALIBUT FILLETS WITH CREAMY SAFFRON SAUCE



Halibut Fillets With Creamy Saffron Sauce image

If your experience with saffron is that it fades into the background, you have not been cooking with real saffron. There is no easier way to remedy this than to stir it into an uncooked, yogurt-based sauce in which it plays a leading role. (A touch of mild Aleppo pepper is a fine addition, but a pinch of cayenne - just enough to give a suspicion of its presence - also does nicely.) I like this concoction, which takes just a couple of minutes to prepare, with halibut or other mild fish. The halibut can be lightly poached in butter (you don't need much!) or, if you prefer, steamed or baked with no fat, until just tender.

Provided by Mark Bittman

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup yogurt, preferably full-fat
Salt and pepper
Large pinch Aleppo pepper or small pinch cayenne
1 shallot, peeled and minced
1/2 teaspoon saffron threads
Juice of 1/2 lemon, or more to taste
2 pounds halibut fillet, in 2 or 4 pieces
2 tablespoons butter

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.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 6 grams, Sodium 740 milligrams, Sugar 4 grams, TransFat 0 grams

HALIBUT WITH LEMON, SPINACH, AND TOMATOES



Halibut with Lemon, Spinach, and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 cup olive oil
2 (6-ounce) halibut fillets
Salt and freshly ground pepper
1 lemon, juiced
1 tablespoon butter
2 (10-ounce) bags baby spinach
3 cloves garlic, crushed
1/2 teaspoon salt
6 Roma tomatoes, diced
1/2 cup olive oil
1/2 cup chopped kalamata olives

Steps:

  • Fresh basil leaves, as garnish
  • In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
  • In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach
  • is wilted. Season, to taste, with lemon juice and pepper.
  • In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata
  • olives. Heat quickly on high heat so that the tomatoes do not turn into a
  • sauce.
  • Put spinach in center of each plate then place the piece of halibut in the center
  • of the spinach. Spoon the sauce over the halibut and garnish with fresh
  • basil.

More about "saffron scented halibut with spinach zucchini and tomato recipes"

HALIBUT WITH SAFFRON SAUCE – OUR FAMILY TABLE | RECIPE COLLECTION
3 Add vermouth, wine vinegar, tomato paste, and saffron. Stir to combine. 4 Increase heat to medium-high. Reduce until liquid has evaporated, about five minutes. 5 Add heavy cream, …
From ourfamilytable.net


BAKED HALIBUT IN A SAFFRON BROTH OVER MASHED POTATOES WITH A …
Serve filets in a large bowl on top of MASHED POTATOES, with SAFFRON BROTH ladled over all and fish topped with a generous dollop of TOMATO AND BLACK OLIVE RAGOUT.
From emerils.com


SAFFRON SCENTED HALIBUT WITH SPINACH | GLOBAL RECIPE HUB: EXPLORE ...
Jan 28, 2023 Saffron-Scented Halibut with Spinach, Zucchini and Tomato,Have plenty of coarse country bread on hand to soak up the flavorful juices on the plate.,Don't be
From recipefuel.com


HALIBUT WITH TOMATO AND SPINACH RECIPES
Make and share this Halibut With Lemon, Spinach, and Tomatoes recipe from Food.com. Provided by FrVanilla. Categories Halibut. Time 15m. Yield 2 serving(s) Number Of …
From tfrecipes.com


SAFFRON-SCENTED HALIBUT WITH SPINACH, ZUCCHINI AND TOMATO
This sumptuous recipe combines tender halibut fillets marinated in a saffron-infused lemon oil, roasted to perfection, and served atop a bed of sautéed spinach and a flavorful zucchini and …
From constantcookbook.com


OVEN-ROASTED ROSEMARY HALIBUT WITH FRESH TOMATO …
Oct 11, 2021 Oven-Roasted Rosemary Halibut with Fresh Tomato-Zucchini Sauce For a beautiful and delicious, company-worthy but family-friendly dinner, this recipe is easy and quick to prepare and serve with its puttanesca-like flavors.
From moretimeatthetable.com


FILLET OF HALIBUT WITH A SAVORY TOMATO SAUCE - LIDIA - LIDIA'S ITALY
Drain any oil from the pan and keep the halibut warm. Drain any liquid from the spinach and divide the spinach among 6 serving plates. Top with a piece of halibut. Remove the garlic …
From lidiasitaly.com


PAN SEARED WILD PACIFIC HALIBUT WITH SAFFRON CREAM SAUCE
Apr 5, 2014 Pan Seared Wild Pacific Halibut with Saffron Cream Sauce This evening I decided to prepare the fresh wild Pacific halibut we picked up at Costco today. It was a beautiful fillet that was slightly over 1 pound.
From gourmetgirlcooks.com


SAFFRON-SCENTED HALIBUT | SOUSVIDE SUPREME BLOG
with Tomato Basil Compote and Zucchini. Watch the Sous Vide Gourmet Cooking Video Series to see how to prepare this dish. Courtesy of Chef Jason Wilson (Crush, Seattle WA) Serves 4. INGREDIENTS. For the halibut. 4 (5 …
From blog.sousvidesupreme.com


SAFFRON SCENTED HALIBUT WITH SPINACH ZUCCHINI AND TOMATO RECIPES
Place the fillets onto a plate, and stain each one with a few steeped saffron threads from the tea, and refrigerate for 15 to 20 minutes. In a medium saute pan, pour in the remaining saffron tea, …
From tfrecipes.com


SAFFRON-SCENTED HALIBUT WITH SPINACH, ZUCCHINI AND TOMATO
1 in a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron. 2 season the fish fillets with coarse salt and pepper. 3 place in a nonaluminum dish in a single layer.
From fishofsea.blogspot.com


BAKED HALIBUT RECIPE - REAL FOOD WITH SARAH
Apr 1, 2022 This delicious Baked Halibut recipe is is the perfect healthy weeknight dinner. It's flaky, buttery and done in just 30 minutes. Serve with rice, couscous or potatoes.
From realfoodwithsarah.com


HALIBUT WITH SAFFRON FREGOLA - LIDIA - LIDIA'S ITALY
Stir to coat the fregola in the tomato paste, and add the white wine. Bring it to a simmer, and cook until the wine is absorbed, about 1 minute. Add the hot chicken stock with the saffron, and season with 1/2 teaspoon salt.
From lidiasitaly.com


HALIBUT IN SAFFRON BROTH - EMERILS.COM
Season the halibut with salt and pepper on both sides, then add to the pot. Cover with a lid, reduce the heat to low, and gently poach for 3 minutes, or until just cooked through. Carefully …
From emerils.com


SAFFRON-SCENTED HALIBUT WITH SPINACH, ZUCCHINI AND …
In a small bowl, whisk together the juice of 1 lemon, the olive oil and saffron. Season the fish fillets with coarse salt and pepper. Place in a nonreactive dish in a single layer. Pour the oil mixture over the fish and turn to coat. Cover and …
From williams-sonoma.com


Related Search