Best 5 Cold Halibut With Assorted Vegetables Recipes

In this culinary journey, we'll embark on a tantalizing voyage to discover the art of preparing a Cold Halibut dish. We'll explore a collection of delectable recipes that showcase the versatility of this firm, mild-flavored fish. From a refreshing ceviche bathed in tangy citrus dressing to a zesty halibut escabeche bursting with aromatic flavors, we'll guide you through the steps of creating these culinary masterpieces. Additionally, we'll delve into the secrets of crafting a flavorful halibut tartare, where the fish's delicate texture harmonizes with a symphony of finely chopped ingredients. Join us as we venture into the world of Cold Halibut, where taste buds dance with joy and culinary artistry takes center stage.

Here are our top 5 tried and tested recipes!

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

Ingredients

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.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH

Pan-Fried Halibut Fillets with Roasted Vegetable Chile Broth image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 tablespoons unsalted butter
1/2 cup finely diced red onion
2 cloves finely chopped garlic
1 cup white wine
3 cups fish stock
1 roasted red bell pepper, seeded and peeled and thinly sliced
1 roasted yellow bell pepper, seeded and peeled and thinly sliced
1 roasted poblano, seeded and peeled and thinly sliced
8 cloves roasted garlic
12 roasted shallots
12 roasted pearl onions
Salt and freshly ground pepper
Honey
2 tablespoons olive oil
1 tablespoon unsalted butter
4 halibut fillets, 6 ounces each
Salt and freshly ground pepper
1/2 sage leaves
1/2 cup parsley leaves
2 garlic cloves
3 tablespoons pine nuts
2 tablespoons grated Parmesan
1/2 cup olive oil
Salt and freshly ground pepper

Steps:

In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

One-Pan Baked Halibut Recipe with Vegetables image

You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 13

Ingredients

Zest of 2 lemons
Juice of 2 lemons
1 cup extra virgin olive oil
1 1/2 tablespoon freshly minced garlic
2 teaspoon dill weed
1 teaspoon seasoned salt, (more for later)
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 to 3/4 teaspoon ground coriander
1 pound fresh green beans
1 pound cherry tomatoes
1 large yellow onion, (sliced into half moons)
1 1/2 pound halibut fillet, (slice into 1 1/2-inch pieces)

Steps:

Preheat the oven to 425 degrees F.
In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving

HALIBUT WITH SUMMER VEGETABLE SAUCE

Halibut with Summer Vegetable Sauce image

Categories Tomato Vegetable Sauté Low Cal Low/No Sugar Halibut Summer Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 1/2 cups coarsely chopped red onion
1 1/2 pounds plum tomatoes, cut into 1-inch pieces
6 ounces zucchini, cut into 1/2-inch pieces
2/3 cup fresh corn kernels or frozen, thawed
5 tablespoons thinly sliced fresh basil
3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets
1 tablespoon fresh lime juice

Steps:

Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Roasted Halibut With Lemons, Olives and Rosemary image

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

Ingredients

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

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:

For the best results, use fresh halibut fillets. If you can't find fresh halibut, frozen halibut fillets can also be used.
To make sure the halibut is cooked through, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit.
If you don't have a meat thermometer, you can also check the halibut by gently flaking it with a fork. If the halibut flakes easily, it is cooked through.
Be careful not to overcook the halibut, as it can become dry and tough.
The vegetables in this recipe can be varied depending on your preferences. Some other vegetables that would work well include broccoli, cauliflower, carrots, and snap peas.
This recipe can be served as a main course or as an appetizer.

Conclusion:

Cold halibut with assorted vegetables is a refreshing and delicious dish that is perfect for a summer meal. The halibut is cooked gently in a flavorful poaching liquid, and the vegetables are crisp and tender. This dish is also very versatile, as the vegetables can be varied depending on your preferences. Whether you serve it as a main course or as an appetizer, cold halibut with assorted vegetables is sure to be a hit.

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