Best 7 Paquetitos De Halibut A La Florentina Recipes

PAQUETITOS DE HALIBUT A LA FLORENTINA

Steps:

• Precalienta la parrilla a fuego medio-alto. Corta cuatro hojas de 18 pulgadas de largo de papel de aluminio extra resistente (o usa el papel común doble) y con una cuchara coloca 1/2 taza de arroz en el centro de cada una, dejando el papel ligeramente levantado todo alrededor. Completa esto con un filete de pescado. Pon la espinaca alrededor del pescado; ponlo a un lado.
• Usa una cuchara y añade el aderezo de forma pareja sobre el pescado y la espinaca. Dobla hacia arriba los bordes del papel. Dóblalo dos veces por la parte superior y por los extremos para formar paquetitos que queden bien sellados, dejando espacio para que circule el calor.
• Asa los paquetitos 13 minutos. Coloca cada paquetito en un plato. Haz cortes en el papel con un cuchillo afilado para dejar salir el vapor antes de abrir. Espolvorea cada paquetito con queso parmesano.

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

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.

SEA BASS ALLA FIORENTINA

Steps:

• Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
• In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
• Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

PAQUETITOS DE PESCADO A LA FLORENTINA PARA DOS

Steps:

• Calienta el horno a 375ªF.
• Coloca 3/4 taza de arroz al centro de cada hoja (2 de 18 pulgs. de largo) de papel aluminio resistente; pon el pescado encima. Acomoda la espinaca alrededor del pescado; rocíalo con el aderezo. Dobla el papel para formar 2 paquetitos.
• Colócalos, sin encimarlos, en un molde poco profundo.
• Hornéalos durante 15 min. o hasta que el pescado se desmenuce fácilmente con un tenedor. Antes de abrir los paquetitos, hazles unos cortes al papel para que salga el vapor. Espolvorea el pescado con el queso.

HALIBUT CAKES (CROQUETTES)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
• Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
• Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
• Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

CREAMY HALIBUT FLORENTINE

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a heavy-bottomed saucepan over medium-low heat stir together the half and half cream with cheddar cheese and Parmesan cheese until melted and smooth; mix in the flour and water stirring constantly until thickend and smooth; remove from heat.
• Sprinkle the spinach evenly into the baking dish.
• Brush the halibut on both sides with melted butter, then season with seasoned salt (or white salt) and black pepper on both sides.
• Place the halibut steaks over the spinach, then pour the cheese sauce over the halibut.
• Bake 35-40 minutes or until fish flakes easily with a fork.
• Divide onto four plates.
• Delicious!

HALIBUT FLORENTINE

Steps:

• Melt butter in sauce pan.
• Add flour.
• Add milk and stir until thick to make a white sauce.
• Add 1/4 cup of the parmesan cheese and stir until melted.
• Add salt and pepper to sauce to taste.
• Place spinach in bottom of casserole dish.
• Top with fish fillet(s).
• Cover with white sauce.
• Combine Mozzarella, 1/4 cup of Parmesan, cheddar cheese, bread crumbs and Old Bay Seasoning.
• Sprinkle over top of sauce.
• Bake at 350°F for 20-30 minutes (no need to cover with foil).