Best 2 Halibut With Rice Wine Recipes

Indulge in the delectable flavors of halibut, a versatile fish prized for its mild, yet subtly sweet taste. This article presents a culinary journey through a diverse range of halibut recipes, each offering a unique flavor profile to tantalize your taste buds. From the classic Halibut with Rice Wine, a harmonious blend of delicate fish and aromatic rice wine, to the zesty Halibut Piccata, a delightful combination of tangy lemon and capers, these recipes showcase the versatility of this exceptional fish. Discover the secrets of preparing Halibut with a Miso Glaze, a dish that infuses halibut with a savory and slightly sweet glaze, or embark on a culinary adventure with Halibut en Papillote, a French technique that seals the fish and vegetables in parchment paper, resulting in a moist and flavorful meal. For a crispy and golden delight, try the Air Fryer Halibut, a healthier alternative that delivers a satisfying crunch without compromising on taste. And if you're a fan of Asian flavors, the Steamed Halibut with Soy Sauce and Ginger offers a light and aromatic dish that highlights the natural flavors of halibut.

Let's cook with our recipes!

PAN SEARED ALASKAN HALIBUT WITH PONZU, LEMONGRASS SAUCE, AND LEMON RICE PILAF

Pan Seared Alaskan Halibut with Ponzu, Lemongrass Sauce, and Lemon Rice Pilaf image

Provided by Ming Tsai

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 33

Ingredients

1 tablespoon kosher salt
2 tablespoons coarsely ground black pepper
4 very fresh halibut fillets, skinless, about 6 ounces each
2 tablespoons grapeseed oil
Salt and pepper
1 tomato, diced
2 tablespoons chopped chives
1 tablespoon lemon juice
2 tablespoons ponzu
1 shallot, minced
1/2 cup grapeseed oil
4 cups watercress, washed and picked
Salt and pepper
Lemon Rice Pilaf, recipe follows
Lemongrass Sauce, recipe follows
2 tablespoons grapeseed oil
1 large onion, diced
1 tablespoon minced fresh ginger
1 tablespoon lemon zest
2 cups jasmine rice
1/2 cup white wine
3 cups chicken stock
2 tablespoons chopped parsley
2 tablespoons grapeseed oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 tablespoons minced shallot
1 tablespoon chopped lemongrass
4 tablespoons ponzu (can substitute fresh lemon juice)
2 cup chicken stock
4 large artichoke hearts, blanched and slice in 1/8" slices
2 tablespoons butter
Salt and pepper

Steps:

Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.

MISO-GLAZED BROILED HALIBUT

Miso-Glazed Broiled Halibut image

This is also good with cod, or any mild white fish. Serve with lime wedges.

Provided by Allyson

Categories World Cuisine Recipes Asian

Time 22m

Yield 4

Number Of Ingredients 6

Ingredients

cooking spray
¼ cup miso
2 tablespoons rice wine
2 tablespoons mirin (Japanese sweet rice wine)
1 ½ pounds halibut fillets, bones removed
1 tablespoon sesame seeds

Steps:

Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
Whisk miso, rice wine, and mirin together in a small bowl until smooth.
Place halibut on the baking sheet and cover with 1/2 the miso mixture.
Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

Nutrition Facts : Calories 260.3 calories, Carbohydrate 7.8 g, Cholesterol 54.4 mg, Fat 6.1 g, Fiber 1.2 g, Protein 37.9 g, SaturatedFat 0.9 g, Sodium 732.7 mg, Sugar 3.4 g

Tips:

Choose the right halibut: Look for halibut steaks or fillets that are firm and have a mild, sweet flavor.
Marinate the halibut: Marinating the halibut in a mixture of rice wine, soy sauce, and ginger will help to tenderize the fish and infuse it with flavor.
Cook the halibut gently: Halibut is a delicate fish, so it's important to cook it gently over medium heat. Overcooking will make the fish tough and dry.
Serve the halibut with a flavorful sauce: A simple sauce made with rice wine, soy sauce, and ginger is a great way to complement the delicate flavor of the halibut.

Conclusion:

Halibut with rice wine is a delicious and easy-to-make dish that is perfect for any occasion. The mild, sweet flavor of the halibut pairs perfectly with the savory flavors of the rice wine and soy sauce. This dish is sure to be a hit with your family and friends.