Best 4 Halibut With Vegetable Confetti Recipes

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**Halibut with Vegetable Confetti: A Culinary Symphony of Flavors**

Indulge in the delectable symphony of flavors presented by halibut with vegetable confetti, a dish that tantalizes the taste buds with its perfect balance of textures and colors. The delicate, flaky texture of halibut harmonizes beautifully with the vibrant medley of vegetables, each bringing its unique flavor to the forefront. From the sweetness of bell peppers to the earthy notes of mushrooms and the slight bitterness of asparagus, every bite is an explosion of taste. This recipe offers a culinary experience that is both visually stunning and gastronomically satisfying. Embark on a culinary journey with halibut with vegetable confetti and discover a dish that will leave you craving for more.

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ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES



One-Pan Baked Halibut Recipe with Vegetables image

You'll love this simple baked halibut recipe with colorful vegetables tossed in a citrus and olive oil sauce! Perfect for busy weeknights because it comes together in 20 minutes or less. If you can't find halibut, another white fish like cod, haddock, or red snapper would work well. This sheet pan dinner is a filling meal in one, but if you want to make the most of the zesty Mediterranean-style sauce, serve the halibut and veggies over a bed of barley or bulgur.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

Zest of 2 lemons
Juice of 2 lemons
1 cup extra virgin olive oil
1 1/2 tablespoon freshly minced garlic
2 teaspoon dill weed
1 teaspoon seasoned salt, (more for later)
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
1/2 to 3/4 teaspoon ground coriander
1 pound fresh green beans
1 pound cherry tomatoes
1 large yellow onion, (sliced into half moons)
1 1/2 pound halibut fillet, (slice into 1 1/2-inch pieces)

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
  • Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
  • Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
  • Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
  • When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

Nutrition Facts : Calories 311.5 kcal, Sugar 5.2 g, Sodium 479.2 mg, Fat 19.8 g, SaturatedFat 2.9 g, Carbohydrate 11.1 g, Fiber 3.2 g, Protein 23.6 g, Cholesterol 55.6 mg, UnsaturatedFat 16.1 g, ServingSize 1 serving

HALIBUT WITH VEGETABLES



Halibut With Vegetables image

You can use any white fleshed fish or shellfish for this. Just adjust the cooking time accordingly. This stew should be thick, not soupy. From The Best Recipes in the World by Mark Bittman.

Provided by Sandyg61

Categories     Halibut

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons corn oil
3 garlic cloves, minced
1 large onion, roughly chopped
2 carrots, roughly chopped
2 potatoes, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 turnip, peeled and roughly chopped
2 celery ribs, roughly chopped
2 large tomatoes, cored and chopped with their juice (canned are fine)
2 lbs halibut or 2 lbs other fish, cut into chunks
1 tablespoon paprika
salt and pepper

Steps:

  • Heat oil in a large saucepan or casserole with a lid over medium-high heat.
  • Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add all the vegetables and stir once or twice.
  • Turn the heat to medium, cover and cook for 20 minutes, stirring occasionally. If the mixture dries out add a little water.
  • When the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper.
  • Re-cover and cook until the fish is done(a thin-bladed knife inserted into it's center will meet little resistance).
  • Taste and adjust the seasoning (this will take plenty of black pepper).

Nutrition Facts : Calories 382.2, Fat 7.1, SaturatedFat 1.2, Cholesterol 111.2, Sodium 225.8, Carbohydrate 32.8, Fiber 6.4, Sugar 8, Protein 46.6

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE



Roasted Halibut With Mussel Butter Sauce image

This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.

Provided by Kay Chun

Categories     seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ounces dried kelp (dashima or kombu; see Tip)
4 tablespoons extra-virgin olive oil, plus more for greasing
1 (2 1/2-pound) skinless halibut or cod fillet (1-inch thick; see Tip)
Kosher salt
1 (8-ounce) bottle clam juice
3 dozen mussels, cleaned (about 2 pounds)
2 tablespoons fresh lemon juice
1/2 teaspoon saffron, crumbled
2 small shallots, finely chopped
1 garlic clove, crushed
4 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped tarragon, plus small leaves for garnish

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
  • On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
  • Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
  • Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
  • Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
  • While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
  • Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
  • To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

HALIBUT WITH VEGETABLE CONFETTI



Halibut with Vegetable Confetti image

Make and share this Halibut with Vegetable Confetti recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 fresh halibut fillets
salt and pepper
1 tablespoon olive oil
1/4 cup diced leek
1/4 cup diced sweet red pepper
1/4 cup diced asparagus or 1/4 cup zucchini
2 tablespoons diced carrots
2 teaspoons diced celery
4 ounces dry white wine
2 teaspoons butter
2 teaspoons chopped chives

Steps:

  • Lightly season the halibut fillets with salt and pepper.
  • Heat olive oil in skillet and saute' halibut until golden on both sides and fish is opaque in center.
  • Remove fillets from pan and set aside on heated serving plates.
  • Add diced leek, red pepper, asparagus, celery and carrot to the pan and saute' on high heat about 30 seconds.
  • Add wine and butter to the vegetable mixture and continue saute'ing while moving the pan back and forth to prevent scorching.
  • Continue saute'ing until a sauce is formed, about 1 to 2 minutes.
  • Spoon the sauce around the halibut on each plate.
  • Garnish with a sprinkle of chipped chive.

Nutrition Facts : Calories 514.4, Fat 15.8, SaturatedFat 4.5, Cholesterol 200.9, Sodium 310.9, Carbohydrate 6, Fiber 1.3, Sugar 2.5, Protein 72.8

Tips:

  • Choose fresh, high-quality halibut: Look for firm, white flesh with a mild, slightly sweet flavor.
  • Use a variety of vegetables: This recipe is a great way to use up leftover vegetables or to showcase seasonal produce.
  • Don't overcook the halibut: Halibut is a delicate fish that cooks quickly. Overcooking will make it tough and dry.
  • Serve immediately: Halibut is best served fresh out of the oven, when the flesh is flaky and the vegetables are still crisp-tender.

Conclusion:

This halibut with vegetable confetti recipe is a delicious and healthy way to enjoy this versatile fish. The combination of flaky halibut, crisp-tender vegetables, and flavorful sauce makes this a dish that everyone will love. Whether you're serving it for a special occasion or a weeknight dinner, this recipe is sure to please.

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