Best 3 Barefoot Contessa Halibut Salad Recipes
Indulge in a culinary journey with the Barefoot Contessa's Halibut Salad, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish features succulent halibut, poached to perfection and flaked into tender morsels, complemented by a medley of crisp vegetables, including bell peppers, celery, and red onion. The salad is further enriched with the addition of capers, olives, and fresh herbs, creating a vibrant and aromatic experience. A zesty lemon-herb vinaigrette ties all the ingredients together, adding a refreshing tang that elevates the overall flavor profile. Accompanying this main course are two complementary recipes: a creamy Avocado-Yogurt Dressing for those who prefer a rich and tangy sauce, and a simple Lemon-Herb Vinaigrette for a lighter, citrusy dressing. Whether you're seeking a main course that impresses or a versatile dressing to enhance your culinary creations, this article offers a range of options to suit your taste and preferences.
Here are our top 3 tried and tested recipes!
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
HALIBUT WITH HERBED BUTTER
Steps:
- For the herb butter, in a medium bowl, combine the butter, garlic, chopped herbs, and lemon zest plus salt and pepper to taste. Mix thoroughly and transfer to a small saucepan.
- Heat the olive oil in a grill pan over high heat. Sprinkle the halibut generously on both sides with salt and pepper. When the grill pan is hot, place the fish on the pan, and cook for about 3 minutes on one side.
- Meanwhile, heat the herb butter just until melted.
- Turn the fish, lower the heat to medium, and pour the melted herb butter over the fish. Cover the pan, turn off the heat, and allow to sit for 3 minutes.
- To serve, place the fish on a serving platter, spoon the herb butter over the fish, sprinkle with extra parsley, and serve hot.
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram
Tips:
- Use fresh, high-quality ingredients. The better the ingredients, the better the salad will be.
- Don't overcook the fish. Halibut is a delicate fish, so it's important to cook it gently. Otherwise, it will become tough and dry.
- Use a light hand with the dressing. A little bit of dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
- Serve the salad immediately. Halibut salad is best when it's served fresh. The longer it sits, the more the flavors will meld together and the less vibrant the salad will be.
Conclusion:
Barefoot Contessa's halibut salad is a light, refreshing, and flavorful dish that's perfect for a summer lunch or dinner. It's easy to make and can be tailored to your own taste preferences. With its combination of fresh halibut, crisp vegetables, and tangy dressing, this salad is sure to be a hit with your family and friends.
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