Best 4 Halibut With Carrots Fennel Lemon And Garlic Recipes
Embark on a culinary adventure with our tantalizing halibut recipes, where the delicate flavors of the sea harmoniously blend with the vibrant essence of fresh vegetables, zesty citrus, and aromatic herbs. Dive into the delightful simplicity of our Halibut with Carrots, Fennel, Lemon, and Garlic, where tender halibut fillets bask in a flavorful broth infused with the sweet earthiness of carrots, the subtle anise notes of fennel, the bright acidity of lemon, and the savory depth of garlic.
Transport your taste buds to the Mediterranean with our vibrant Halibut with Salsa Verde, where succulent halibut is crowned with a vibrant salsa crafted from fresh herbs, capers, and lemon zest, creating a symphony of flavors that will leave you craving more.
For a taste of the Orient, try our Miso-Glazed Halibut, where halibut fillets are coated in a delectable miso glaze, caramelized to perfection, and served alongside a medley of sautéed vegetables, offering a harmonious balance of sweet, savory, and umami flavors.
Indulge in the rustic charm of our Halibut en Papillote, where halibut fillets are gently steamed in parchment paper with a medley of vegetables, herbs, and white wine, resulting in a dish that is both elegant and bursting with flavor.
Satisfy your seafood cravings with our Pan-Seared Halibut with Lemon Butter Sauce, where halibut fillets are perfectly seared until golden brown and then enveloped in a luscious lemon butter sauce, creating a classic combination that is both timeless and irresistible.
From the delicate nuances of Halibut with Carrots, Fennel, Lemon, and Garlic to the bold flavors of Miso-Glazed Halibut, our collection of halibut recipes promises an extraordinary culinary journey that will tantalize your taste buds and leave you craving for more. So, prepare to embark on a seafood extravaganza and savor the delectable delights that await you.
HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
MOROCCAN HALIBUT AND CARROTS
Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor.
Provided by Bon Appétit Test Kitchen
Time 25m
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Sprinkle both sides of fish with salt and freshly ground black pepper, then with half of cinnamon and cayenne. Melt 1 tablespoon butter in heavy medium skillet over mediumhigh heat. Add fish. Sauté until brown and just opaque in center, 4 to 5 minutes per side. Transfer fish to plates. Remove skillet from heat and wipe out. Add remaining 1 tablespoon butter, carrots, lemon juice, and lemon peel. Sprinkle with salt, pepper, and remaining cinnamon and cayenne. Toss to blend. Cover and cook over medium-low heat until carrots are just tender, about 5 minutes. Mix in mint. Mound carrots on fish and serve. 30-minute dinner
HALIBUT WITH TOMATOES AND FENNEL
This flavorful fish diet takes only 25 minutes to get to the table. Make extra couscous to have for later in the week.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Cook couscous according to package instructions.
- In a large skillet with a tight-fitting lid, heat oil over medium. Add fennel and cook, stirring frequently, until translucent, 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Add tomatoes and cook, stirring frequently, until they beginto soften and release their juices, 3 to 4 minutes. Nestle halibut in tomato mixture and season with salt and pepper. Cover and cook until fillets are opaque throughout, 8 minutes.
- Fluff couscous with a fork. Reserve 2 1/4 cups for another meal. To serve, divide remaining couscous and halibut-tomato mixture among 4 shallow bowls and sprinkle with fennel fronds, if desired.
Nutrition Facts : Calories 414 g, Fat 8 g, Fiber 5 g, Protein 42 g
SEARED HALIBUT WITH CORIANDER & CARROTS
{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc
Provided by Sarah Copeland
Categories Dairy Fish Yogurt Dinner Seafood Halibut Spice Root Vegetable Carrot Seed Coriander Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 22
Steps:
- Prepare the halibut: Toast the coriander and fennel seeds in a medium frying pan over medium heat until fragrant, about 2 minutes. Remove from the heat and crush with a mortar and pestle, or transfer to a clean spice grinder. Grind to a fine powder. Add the turmeric and cayenne. Set aside 1/4 teaspoon of the spice blend; reserve the remaining spice blend.
- Lay out your halibut on a baking sheet/tray and season with salt and pepper. Brush or drizzle with 1 tablespoon of the olive oil and rub the remaining spice mixture over the fish on both sides. Cover and refrigerate for 1 hour.
- Prepare the carrots: While the fish rests, bring a large pot of salted water to a boil. Meanwhile, fill another bowl with ice and water to create an ice bath. When the water boils, add the carrots and cook until crisp-tender, about 2 minutes. Transfer them to the ice bath with a slotted spoon. Pull them out after about 2 minutes and set aside.
- Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together with yogurt, olive oil, and grated ginger. Season with salt and pepper. Transfer to a small bowl.
- When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begin to release easily from the pan, about 4 minutes. Gently flip and cook the other side until the fish is just cooked through but still slightly translucent in the center. Remove the fish to the platter.
- Heat the 2 tablespoons olive oil in another large skillet over medium-low heat. Add the carrots and toss to coat. Season with salt. Add the shallot and cook until just beginning to soften but still purple, about 2 minutes. Pull from the heat and transfer the carrots to a plate or platter. Add the 1/4 teaspoon reserved spice blend to the residual oil in the pan. Spoon the flavored oil over the carrots and finish with parsley.
- Serve fish and carrots on 2 pretty plates with carrots. Drizzle with yogurt sauce or serve the sauce in a small bowl alongside.
Tips:
- Ensure fish is fresh: Use high-quality, fresh halibut for the best flavor and texture.
- Proper seasoning: Season the halibut generously with salt and pepper to enhance its natural flavor.
- Cooking temperature: Cook the halibut until it reaches an internal temperature of 145°F (63°C) for flaky, tender fish.
- Vegetables preparation: Cut the vegetables into uniform-sized pieces to ensure even cooking.
- Searing vegetables: Sear the vegetables in a hot skillet to caramelize them and bring out their natural sweetness.
- Lemon-garlic sauce: Combine lemon juice, garlic, butter, and herbs to create a flavorful sauce that complements the fish and vegetables.
- Garnish: Add fresh herbs like parsley or chives as a garnish for a pop of color and extra flavor.
Conclusion:
This halibut recipe with carrots, fennel, lemon, and garlic offers a delicious and healthy meal that showcases the delicate flavor of halibut. The combination of roasted vegetables, zesty lemon-garlic sauce, and flaky fish creates a harmonious dish that is sure to impress. Whether you're cooking for a special occasion or simply looking for a flavorful weeknight meal, this recipe is sure to satisfy your taste buds.
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