Best 7 Pan Roasted Halibut With Wilted Butter Lettuce Fresh Spring Peas And Pine Nuts Recipes

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Embark on a culinary journey with our pan-roasted halibut, a delicate and flavorful fish perfectly complemented by a medley of vibrant ingredients. Savor the tender halibut, expertly seared to maintain its succulent texture, while the wilted butter lettuce adds a touch of freshness and subtle bitterness. Delight in the sweetness of fresh spring peas, bursting with natural goodness, and the nutty crunch of pine nuts, providing a textural contrast. This dish is a symphony of flavors and textures, coming together to create a truly memorable dining experience.

In addition to the main recipe, we offer variations to cater to different palates and preferences. For those seeking a vegetarian option, the tofu steak alternative provides a plant-based protein source, while the salmon fillet option offers a slightly richer flavor profile. Explore the versatility of this recipe by trying out different sides, such as roasted vegetables or quinoa, to create a complete and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-ROASTED HALIBUT PUTTANESCA



Pan-Roasted Halibut Puttanesca image

Provided by Ben Robinson

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
Two 6-ounce skinned and deboned halibut filets
Kosher salt
1/3 medium white onion, finely diced
5 cloves garlic, thinly sliced
3 anchovy filets, crushed into a paste
1/4 cup pitted Kalamata olives
1 tablespoon capers
1 cup crushed San Marzano tomatoes
1/4 teaspoons crushed red pepper flakes
1/4 cup dry white wine
1/4 cup thinly sliced fresh basil
1 lemon, zested

Steps:

  • Preheat the oven to 400 degrees F. Line a small rimmed baking sheet with parchment paper.
  • Heat 2 tablespoons of the olive oil in a medium nonstick skillet over medium-high heat until it starts to shimmer. Sprinkle the halibut with some salt. Sear the halibut on both sides until lightly golden, about 2 minutes per side. Transfer the halibut to the prepared baking sheet lined and bake in the oven until the internal temperature reaches 130 degrees F on an instant read thermometer, 5 to 6 minutes.
  • Return the skillet to medium-low heat. Add the remaining 2 tablespoons olive oil. Cook the onions and garlic until slightly softened, about 2 minutes. Add the anchovy paste, olives and capers to the skillet and stir to combine. Add the crushed tomatoes and crushed red pepper flakes and bring to a low simmer for 5 minutes. Add the wine and simmer until the wine cooks off slightly, about 2 minutes. Season with salt.
  • To serve, spoon the sauce directly onto the plate and top with the halibut filets. Top with the basil and lemon zest.

PAN-ROASTED HALIBUT WITH PROSCIUTTO, LEMON, WHITE WINE, AND CAPERS



Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 10

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
  • Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

PAN-ROASTED HALIBUT WITH PROSCIUTTO AND ASPARAGUS



Pan-Roasted Halibut with Prosciutto and Asparagus image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 13

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
Two 6-ounce halibut fillets
Extra-virgin olive oil, for cooking and drizzling
3 tablespoons unsalted butter
2 slices prosciutto, cut into strips
1/2 cup white wine
Juice of 1 lemon
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
1 bunch (about 6 ounces) asparagus, trimmed
3 cups arugula
2 ounces Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter and get the skillet hot. Add the fish and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, transfer the skillet to the oven and roast until the fish is just cooked through, about 10 minutes.
  • Remove the fish to 2 plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, half the lemon juice, the capers, the remaining 2 tablespoons butter and the parsley and bring to a boil. Add the asparagus and cook until just tender, about 2 minutes. Season with salt and pepper to taste.
  • Meanwhile, add arugula to a bowl. Dress with the remaining lemon juice and olive oil to taste. Season with salt and pepper. Shave Parmesan over the arugula and toss lightly.
  • Pour the sauce over the fish, top with the prosciutto and asparagus and serve with the arugula salad on top. Enjoy!

PAN-SEARED MARINATED HALIBUT FILLETS



Pan-Seared Marinated Halibut Fillets image

Provided by Alex Witchel

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
3 small garlic cloves, peeled and minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
4 6-ounce halibut fillets, skin removed
1 tablespoon light olive oil or vegetable oil
Chopped parsley, for garnish, optional

Steps:

  • In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
  • In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Steps:

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  • Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  • Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g

PEAS WITH HALIBUT



Peas With Halibut image

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 pound bacon
1 to 3 tablespoons extra virgin olive oil or butter
1 1/2 to 2 pounds halibut
Salt and pepper to taste
15 spring or pearl onions, trimmed and peeled, or 1 large white onion, chopped
1 pound small peas, fresh or frozen, or use fresh snap or snow peas, trimmed
2 cups chopped heart of romaine lettuce
1/2 cup chopped mint leaves

Steps:

  • If using bacon, cut it into 1/4-inch bits, and render it with 1 tablespoon olive oil over medium high heat in a large skillet, which can later be covered. Stir until crisp. Remove with a slotted spoon, and reserve. If using olive oil or butter, put 3 tablespoons in skillet over medium high heat.
  • Brown fish in fat quickly, just a couple of minutes to a side, sprinkling it with salt and pepper as it browns. Remove, and set aside.
  • Add onions to pan, and cook, stirring occasionally, until soft, about 5 minutes. Add peas and lettuce, and cook, stirring, until glistening. Add a little more salt and pepper. Return fish to pan, simply resting it on top of peas-lettuce mixture. Turn heat to medium-low, cover, and cook gently until fish is done. (A thin-bladed knife inserted into its thickest part will meet little or no resistance.)
  • Remove fish to a platter. Stir bacon and mint into peas mixture. Taste, and adjust seasoning as necessary. Serve fish with vegetable mixture on the side.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 21 grams, Fiber 6 grams, Protein 45 grams, SaturatedFat 5 grams, Sodium 1022 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

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

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

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

Tips:

  • Choose the freshest halibut possible. Look for firm, opaque flesh that is free of any discoloration or strong odor.
  • Pat the halibut dry before cooking. This will help the fish sear properly and prevent it from sticking to the pan.
  • Use a heavy-bottomed skillet for cooking the halibut. This will help to distribute the heat evenly and prevent the fish from burning.
  • Sear the halibut over high heat until it is golden brown and crispy on the outside. Then, reduce the heat to medium-low and continue cooking until the fish is cooked through.
  • Be careful not to overcook the halibut. Overcooked halibut will be dry and tough.
  • Serve the halibut immediately with your favorite sides. Some suggestions include wilted butter lettuce, fresh spring peas, and pine nuts.

Conclusion:

This pan-roasted halibut recipe is a delicious and healthy way to enjoy this versatile fish. The halibut is cooked to perfection and the wilted butter lettuce, fresh spring peas, and pine nuts add a delicious and nutritious touch. This dish is sure to impress your family and friends.

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