Best 3 Halibut Divine Recipes
Welcome to a culinary journey where flavors dance on your tongue and the aroma of the sea fills the air. Halibut Divine is an exquisite seafood extravaganza showcasing the versatility and delectable taste of halibut. The recipes in this article offer an array of cooking techniques, each highlighting the unique characteristics of this premium fish. From the crispy crunch of pan-fried halibut to the succulent tenderness of baked halibut, and the elegant presentation of halibut en papillote, these recipes promise an unforgettable dining experience.
Embark on a culinary voyage with our pan-fried halibut recipe, where the crispy golden crust envelops the flaky, melt-in-your-mouth fish. A symphony of flavors awaits in our baked halibut recipe, where tender halibut fillets are lovingly embraced by a medley of herbs, lemon, and butter, resulting in a dish that is both comforting and sophisticated.
Transport yourself to a seaside haven with our halibut en papillote recipe. This culinary masterpiece showcases halibut fillets steamed to perfection in parchment paper, infused with the essence of aromatic vegetables and herbs. The result is a symphony of flavors and textures that will leave you craving more.
But the culinary adventure doesn't end there. Discover the secrets of making a creamy and indulgent halibut chowder, perfect for a cozy evening meal. And for those who seek a lighter option, our halibut ceviche recipe offers a tantalizing combination of fresh halibut, tangy lime, and refreshing cilantro.
So, prepare your taste buds for a delightful escapade as you delve into these halibut recipes. Each dish promises to deliver a unique culinary experience, showcasing the versatility and exquisite taste of this ocean treasure.
HEAVENLY HALIBUT
Rich, cheesy topping goes perfectly with mild flavored halibut.
Provided by chellebelle
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g
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
PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams
Tips:
- Choose the freshest halibut possible. Look for fish that is firm and has a mild, sweet smell. Avoid fish that is slimy or has a strong odor.
- Cook the halibut gently. Halibut is a delicate fish, so it is important to cook it over low heat. This will help to prevent the fish from drying out or becoming tough.
- Use a variety of cooking methods. Halibut can be grilled, baked, pan-fried, or steamed. Each cooking method will give the fish a slightly different flavor and texture.
- Pair halibut with complementary flavors. Halibut is a versatile fish that can be paired with a variety of flavors. Some good options include lemon, butter, herbs, and white wine.
- Don't overcook the halibut. Halibut is a relatively thin fish, so it is important to cook it for just a few minutes per side. Overcooked halibut will be dry and tough.
Conclusion:
Halibut is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can create a perfect halibut dish that your family and friends will love.
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