Best 7 Broiled Halibut With Shaved Spring Vegetable Salad Recipes

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Indulge in a culinary masterpiece with our broiled halibut recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish showcases the delicate, flaky halibut, expertly cooked to perfection under the broiler's intense heat. Accompanying the halibut is a vibrant shaved spring vegetable salad, a delightful medley of crisp and colorful vegetables tossed in a zesty vinaigrette dressing. The freshness of the vegetables adds a refreshing contrast to the richness of the halibut, creating a balanced and satisfying meal. But that's not all—this article also features a collection of other equally enticing recipes, each a culinary journey waiting to be explored. Embark on a culinary adventure and discover the art of cooking with our curated selection of recipes, ranging from delectable appetizers to soul-satisfying main courses and irresistible desserts.

Here are our top 7 tried and tested recipes!

BROILED HALIBUT WITH SUMMER HERBS



Broiled Halibut with Summer Herbs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)
1 lemon, halved, plus wedges for serving
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh dill
2 tablespoons roughly chopped fresh parsley
4 cups baby arugula (about 3 ounces)
2 tablespoons extra-virgin olive oil
3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
  • Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
  • Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 638 calorie, Fat 55 grams, SaturatedFat 8 grams, Cholesterol 94 milligrams, Sodium 343 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 28 grams

GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES



Grilled Halibut Niçoise with Market Vegetables image

If it looks good at the market, it will be good in this salad.

Provided by Andrew Knowlton

Categories     Bon Appétit     Salad     Halibut     Fish     Summer     Spring     Tomato     Potato     Radish     Green Bean     Olive     Egg     Dinner     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

4 large eggs
1 1/2 pounds skin-on halibut fillets
2 tablespoons plus 1/4 cup olive oil
Kosher salt, freshly ground pepper
2 pounds mixed vegetables (such as scallions, garlic scapes, Romano beans, halved small eggplants, halved baby or new potatoes)
4 cups torn lettuce leaves (such as romaine, red leaf, or butter)
1 cup Sun Gold tomatoes, halved
1 bunch small breakfast radishes, trimmed, halved lengthwise
1 cup Green Olive Tapenade

Steps:

  • Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
  • Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
  • Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
  • Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

BROILED HALIBUT



Broiled Halibut image

Make and share this Broiled Halibut recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 1h42m

Yield 4 serving(s)

Number Of Ingredients 6

4 halibut steaks
1/2 cup soy sauce
4 -5 tablespoons sherry wine
1 large garlic clove
1/2 teaspoon ground ginger
2 teaspoons honey

Steps:

  • Combine the above marinade ingredients in a non metallic container.
  • Marinate halibut steaks in this mixture for an hour, turning the halibut steaks after 30 minutes to ensure they are marinated equally on both sides.
  • Remove from the marinade and let excess marinade drain off of steaks.
  • Place the halibut steaks on a broiler pan, making sure they are not touching each other.
  • Place the pan about 4 inches underneath the broiler element.
  • Broil about 10 minutes per inch of thickness measured at the thickest part, or until the fish flakes when tested with a fork.
  • This dish may be garnished with lemon wedges and a small parsley sprig.

Nutrition Facts : Calories 545.2, Fat 9.4, SaturatedFat 1.3, Cholesterol 130.6, Sodium 2235.3, Carbohydrate 7.3, Fiber 0.3, Sugar 4.1, Protein 88.8

BROILED HALIBUT WITH LEMON AND HERBS



Broiled Halibut With Lemon and Herbs image

Make and share this Broiled Halibut With Lemon and Herbs recipe from Food.com.

Provided by William Uncle Bill

Categories     Halibut

Time 18m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
2 large garlic cloves, finely minced
1/2 teaspoon salt
16 ounces fresh halibut steaks, 3/4 inch thick
1 tablespoon butter
1 tablespoon extra virgin olive oil

Steps:

  • In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
  • Rinse halibut steaks in cold water and pat dry on paper towels.
  • In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
  • Place the halibut steaks in the casserole dish.
  • Spread one half the lemon/herb mixture equally over each steak.
  • Place under the broiler on HIGH heat and broil for 6 minutes.
  • Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
  • Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
  • Serve with cooked basmati brown rice.
  • You may also use finely chopped chives or green onions instead of the shallots.

PAN-FRIED HALIBUT WITH SPICED CHICKPEA AND HERB SALAD



Pan-Fried Halibut With Spiced Chickpea and Herb Salad image

Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder is optional; it can be purchased ground, or you can start with a whole dried Persian lime, roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder. This recipe doesn't really need anything alongside, but some good bread could easily bulk it up. Turn it into a great vegetarian salad by eliminating the fish and adding some extra chickpeas.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 17

1/3 cup/60 milliliters olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground Persian lime powder (optional)
2 garlic cloves, crushed
3/4 teaspoon kosher salt
2 lemons (finely grate the zest to get 2 teaspoons, juice to get 2 tablespoons and cut the remaining into wedges)
4 skinless boneless halibut fillets, patted dry (about 1 pound/410 grams total)
1 can chickpeas (15.5 ounces/400 grams), drained and patted dry
1/3 cup plus 1 tablespoon/80 grams plain yogurt
1/4 packed cup/10 grams cilantro (coriander) leaves
2 packed tablespoons parsley leaves
4 spring onions, finely sliced
1 small bunch large-leaf spinach, firm stems removed, leaves finely sliced
1 or 2 mild green chiles, such as Anaheim, to taste, finely sliced and seeds removed if you like
Salt
2 tablespoons vegetable oil

Steps:

  • Marinate the fish and chickpeas: In a small bowl, mix the first 6 ingredients together with the lemon zest. Add 2 1/2 tablespoons of marinade to a bowl with the halibut and mix well. Add 2 tablespoons of the marinade to a separate bowl with the chickpeas and stir to combine. Set both aside at room temperature for 20 minutes. Mix the remaining marinade together with the yogurt and set aside.
  • Meanwhile, in a mixing bowl, blend the herbs together with the spring onions, spinach, chiles, lemon juice and a good pinch of salt.
  • Heat a large nonstick frying pan over medium-high heat, then add 1/2 tablespoon of vegetable oil. Add the chickpeas (and bits of garlic) and fry for 6 minutes, stirring every now and then until crisp and golden-brown. Transfer to a plate and wipe the pan clean.
  • Return the pan to a medium-high heat with the remaining 1 1/2 tablespoons of vegetable oil. Add the halibut fillets, spaced apart, and fry for 3 minutes on one side, then flip and fry for another 2 minutes on the other side until both sides are crisp and golden brown.
  • Very carefully transfer the fillets to a large platter. Toss the chickpeas gently with the salad, then transfer the salad to the platter next to the halibut fillets. Drizzle half of the yogurt over the salad and serve with the lemon wedges and the remaining yogurt sauce alongside.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 23 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 10 grams, Protein 88 grams, SaturatedFat 5 grams, Sodium 1652 milligrams, Sugar 9 grams, TransFat 0 grams

GRILLED HALIBUT WITH MANGO-PAPAYA SALAD



Grilled Halibut with Mango-Papaya Salad image

This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.

Provided by Ms.Chae916

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h15m

Yield 4

Number Of Ingredients 20

4 (4 ounce) fillets halibut
kosher salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
1 cup orange juice
½ medium lemon, juiced
2 tablespoons honey
1 teaspoon Italian seasoning
1 teaspoon chopped garlic
¼ teaspoon red pepper flakes
1 teaspoon chopped fresh dill
1 (8 ounce) package mixed salad greens
1 cup sliced baby bella mushrooms
1 medium mango - peeled, seeded and diced
1 medium papaya - peeled, seeded and cubed
½ small red onion, chopped
3 slices cooked bacon, chopped
3 tablespoons crumbled feta cheese
2 cups Italian-style salad dressing
1 cup freshly squeezed orange juice
1 tablespoon honey

Steps:

  • Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
  • Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
  • Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
  • Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

Nutrition Facts : Calories 960.8 calories, Carbohydrate 56.9 g, Cholesterol 52 mg, Fat 69.9 g, Fiber 4.5 g, Protein 31.4 g, SaturatedFat 12 g, Sodium 2311.5 mg, Sugar 44.7 g

BROILED HALIBUT WITH SHAVED SPRING VEGETABLE SALAD



Broiled Halibut with Shaved Spring Vegetable Salad image

Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsley, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

4 (5-ounce) skinless halibut fillets
Coarse salt and freshly ground black pepper
1 bunch baby rainbow carrots (about 6 ounces) or 3 medium carrots, trimmed and thinly peeled into ribbons
1 bunch radishes (about 5), thinly sliced
1/2 small red onion, thinly sliced
1 small bulb fennel, thinly sliced
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 whole seed nutmeg

Steps:

  • Heat broiler, and on a lightly oiled baking sheet, season fillets with salt. Place tray directly under broiler, close oven door, and turn off broiler. Leave fish in oven until flaky, 15 to 20 minutes, depending on thickness.
  • Meanwhile, combine vegetables and herbs in a large bowl and season with salt and pepper. Whisk lemon juice with oil and drizzle over salad, tossing to combine.
  • Serve with halibut. Garnish salad with grated nutmeg and a drizzle of oil.

Nutrition Facts : Calories 304 g, Cholesterol 58 g, Fat 11 g, Fiber 4 g, Protein 39 g, SaturatedFat 2 g, Sodium 214 g

Tips for Cooking Broiled Halibut with Shaved Spring Vegetable Salad:

  • Choose fresh, high-quality halibut. Look for fish with a firm texture and a mild, briny flavor.
  • Broil the halibut on a hot grill or in a preheated broiler. This will help to create a crispy crust on the outside of the fish while keeping the inside moist and flaky.
  • Use a variety of spring vegetables in your salad. This will add color, flavor, and texture to the dish.
  • Dress the salad with a light vinaigrette dressing. This will help to brighten the flavors of the vegetables and fish.
  • Serve the broiled halibut with the shaved spring vegetable salad immediately. This dish is best enjoyed fresh and warm.

Conclusion:

Broiled halibut with shaved spring vegetable salad is a delicious and healthy meal that is perfect for a spring or summer dinner. The fish is cooked to perfection, and the salad is light and refreshing. This dish is sure to please everyone at the table.

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