Best 4 Halibut Steamed With Oranges Tomatoes And Olives Recipes
Indulge in a culinary journey with our exquisite Halibut Steamed with Oranges, Tomatoes, and Olives. This delectable dish tantalizes the taste buds with its vibrant flavors and aromatic essence. The delicate halibut is steamed to perfection, preserving its moist texture and mild sweetness. Surrounded by a medley of juicy oranges, ripe tomatoes, and briny olives, each bite offers a harmonious blend of sweet, tangy, and savory notes. Accompanied by a flavorful broth infused with white wine, this dish promises a delightful experience for seafood enthusiasts and culinary adventurers alike.
In addition to the main recipe, this article offers a treasure trove of culinary inspiration with a diverse collection of recipes featuring halibut. Embark on a culinary adventure with Halibut Steamed with Ginger and Scallions, a dish that showcases the delicate flavors of halibut complemented by the aromatic zing of ginger and scallions. For a taste of the Mediterranean, try the Halibut Baked with Tomatoes and Olives, where the halibut bakes in a flavorful broth of tomatoes, olives, and aromatic herbs. If you prefer a crispy texture, the Pan-Fried Halibut with Lemon Butter Sauce is a delightful option, featuring halibut fillets pan-fried to golden perfection and served with a tangy lemon butter sauce.
For those seeking a lighter meal, the Halibut Ceviche with Avocado and Mango is a refreshing and flavorful choice. This zesty dish combines tender halibut marinated in lime juice, avocado, mango, and a medley of fresh herbs. And for a hearty and comforting meal, the Halibut Fish Chowder is a classic that warms the soul. This creamy chowder is brimming with tender halibut, vegetables, and a rich broth, perfect for a chilly evening.
With this comprehensive collection of recipes, you'll have a culinary repertoire that celebrates the versatility and deliciousness of halibut. From the delicate flavors of steamed halibut to the crispy texture of pan-fried fillets, and the hearty goodness of fish chowder, these recipes offer a culinary journey that will leave you craving for more.
HALIBUT, SQUASH, TOMATOES, AND OLIVES
Steaming food in parchment -- or en papillote, as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Lightly season the halibut fillets on both sides with salt and pepper. Cut 4 pieces of parchment paper (12 by 16 inches each) and lay them on a clean work surface. Fold each in half crosswise, making a crease in the middle, then open and lay flat.
- Cut yellow squash into julienned strips and divide among parchment rectangles, mounding on one side of the fold. Season with salt and pepper. Lay a piece of halibut on top of each pile of squash. Divide the cherry tomatoes (sliced in half, if large) and olives between the four piles and top each pile with thyme. Drizzle each with oil.
- Starting in one corner, fold each packet into a half-moon and seal well. Transfer packets to a rimmed baking sheet, and cook in the oven until parchment puffs up, about 12 to 14 minutes. To serve, place each packet on a plate and cut open with kitchen shears at the table, being careful not to burn yourself when the steam escapes.
Nutrition Facts : Calories 294 g, Cholesterol 54 g, Fat 10 g, Protein 37 g, Sodium 255 g
BAKED HALIBUT WITH TOMATO CAPER SAUCE
This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.
Provided by Martha Rose Shulman
Categories dinner, weekday, sauces and gravies, main course
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
- Make the sauce as directed and keep warm.
- Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
- Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.
Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams
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
TOMATO-POACHED HALIBUT WITH ARUGULA, OLIVE AND ORANGE SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat your oven to 400 degrees F.
- Heat 3 tablespoons of the olive oil a Dutch oven or deep rondeau pan over medium heat. Add the onions, peppers, garlic, jalapeno and a pinch of salt and cook until the vegetables are tender and slightly caramelized, 3 to 5 minutes. Stir in the cumin, paprika and cayenne and toast for a minute before stirring in the tomatoes. Season with salt and pepper and simmer for 15 minutes, until all of the flavors come together. Remove from the heat and stir in the sherry vinegar to taste.
- Season the fish pieces on both sides and nestle into the sauce, leaving spacing in between. Roast, uncovered for 15 to 20 minutes, until the fish is cooked through.
- In the meantime, remove the rind and segment the orange, reserving any juice. To a mixing bowl, add the arugula, olives and orange segments. Add in some of the orange juice and drizzle with the remaining 2 tablespoons of olive oil. Season with salt and toss to coat the arugula.
- Place a piece of halibut onto a plate with a scoop of the tomato mixture. Top with some arugula salad and serve.
Tips:
- Choose fresh halibut: Look for firm, moist fish with bright eyes and pink or red gills. Avoid fish that is slimy or has an unpleasant odor.
- Prepare the halibut: Rinse the fish under cold water and pat it dry. Cut it into 1-inch thick fillets.
- Marinate the halibut: Combine the orange juice, olive oil, garlic, salt, and pepper in a bowl. Add the halibut fillets and turn to coat. Cover and refrigerate for at least 30 minutes.
- Steam the halibut: Preheat a steamer basket over a pot of simmering water. Place the marinated halibut fillets in the steamer basket and cover. Steam for 10-12 minutes, or until the fish is cooked through. Do not overcook.
- Make the sauce: While the fish is steaming, heat the olive oil in a skillet over medium heat. Add the tomatoes, olives, capers, and oregano. Cook for 5-7 minutes, or until the tomatoes are softened.
- Serve the halibut: Place the steamed halibut fillets on a bed of rice or quinoa. Top with the tomato sauce and garnish with fresh herbs.
Conclusion:
This steamed halibut recipe is a healthy and flavorful dish that is perfect for a weeknight meal. The halibut is cooked perfectly in the steamer basket, and the tomato sauce is a delicious complement to the fish. This recipe is also easy to make, so it is a great option for busy cooks. Give it a try and enjoy a delicious and healthy meal!
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