Best 2 Halibut Provencale Recipes

Tantalize your taste buds with a culinary journey to the sun-kissed shores of Provence with our delightful Halibut Provençale. This classic French dish showcases the delicate flavors of halibut, expertly paired with an aromatic medley of tomatoes, garlic, onions, and bell peppers, all bathed in a vibrant saffron-infused broth. Indulge in a symphony of textures and flavors as the tender fish flakes effortlessly under your fork, while the vibrant vegetables add a delightful crunch and sweetness. Discover the secrets behind this timeless recipe, along with variations that cater to diverse dietary preferences and culinary skills. Embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

HALIBUT PROVENCALE

Halibut Provencale image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h12m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon grapeseed oil
1 shallot, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon minced fresh thyme leaves
1 (16-ounce) can crushed tomatoes
Salt and freshly ground black pepper
6 (4-ounce) halibut fillets
1/2 cup heavy cream
1 cup grape tomatoes, quartered
1 tablespoon minced fresh flat-leaf parsley

Steps:

Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.

HALIBUT BROCHETTES PROVENçALE

Halibut Brochettes Provençale image

Provided by Jeanne Thiel Kelley

Categories Marinate Fourth of July Picnic Low Cal High Fiber Father's Day Backyard BBQ Dinner Halibut Summer Grill/Barbecue Healthy Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

1 1/2 tablespoons minced fresh basil
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
1/2 teaspoon chopped fennel seeds
1/4 teaspoon finely chopped dried lavender blossoms*
1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8 mini plum tomatoes or large cherry tomatoes
16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds halibut, cut into 1 1/2-inch cubes
5 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed
1/3 cup dry white wine
Nonstick vegetable oil spray
Special Equipment
12 metal skewers

Steps:

Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD: Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.
Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.
Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.
Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.
Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce over.
Also called culinary lavender buds; available at some supermarkets and farmers' markets, at many natural foods stores, and from deandeluca.com.

Tips:

Choose the freshest halibut you can find. Fresh halibut should have a firm, white flesh and a mild, sweet flavor. Avoid fish that is slimy or has a strong odor.
Season the halibut well. Halibut is a mild-flavored fish, so it is important to season it well to bring out its flavor. Some good seasonings for halibut include salt, pepper, garlic, lemon, and herbs such as thyme or rosemary.
Cook the halibut gently. Halibut is a delicate fish, so it is important to cook it gently to prevent it from becoming tough or dry. The best way to cook halibut is to bake it, broil it, or pan-fry it over medium heat.
Serve the halibut with a flavorful sauce. Halibut is a versatile fish that can be served with a variety of sauces. Some good sauces for halibut include beurre blanc, lemon butter, or a tomato-based sauce.

Conclusion:

Halibut is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can cook halibut that is flaky, moist, and full of flavor. So next time you are looking for a healthy and delicious seafood option, give halibut a try!