Indulge in the culinary delight of roasted halibut, a flaky and flavorful fish, delicately crusted with a nutty and aromatic walnut coating. This dish, presented with a vibrant medley of roasted vegetables, is a symphony of flavors and textures that will tantalize your taste buds.
The walnut crust, a harmonious blend of walnuts, herbs, and zesty lemon, adds a delightful crunch and a nutty dimension to the tender halibut. The roasted vegetables, a colorful array of carrots, parsnips, and broccoli, caramelize in the oven, infusing the dish with natural sweetness and earthy notes.
Accompanying the main course are three delectable sauces: a creamy lemon sauce, a zesty salsa verde, and a vibrant roasted red pepper sauce. Each sauce brings its own unique character to the dish, allowing you to customize your culinary experience.
The creamy lemon sauce, with its velvety texture and tangy flavor, complements the delicate flavors of the halibut and vegetables. The salsa verde, a vibrant green sauce made from fresh herbs, capers, and anchovies, adds a burst of freshness and a touch of brininess. The roasted red pepper sauce, with its smoky and sweet notes, adds a touch of warmth and complexity.
This roasted halibut with walnut crust is a versatile dish that can be enjoyed for lunch or dinner. It is perfect for special occasions or a delightful weeknight meal. With its combination of flavors, textures, and colors, this dish is sure to impress your family and friends.
ROASTED HALIBUT WITH WALNUT CRUST
Provided by Diane Rossen Worthington
Categories Roast Walnut Halibut Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Mix walnuts, panko, and all herbs in small bowl; sprinkle with salt and pepper. Brush each fish fillet with 1 tablespoon melted butter; sprinkle with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb mixture atop fish, dividing equally and pressing to adhere. Roast fish until just opaque in center, about 8 minutes. If crisper topping desired, preheat broiler and broil fish about 1 minute, watching carefully to prevent burning. Transfer fish to plates; garnish with lemon wedges.
- *Available in the Asian foods section of some supermarkets and at Asian markets.
PISTACHIO-CRUSTED HALIBUT WITH ROASTED BROCCOLINI
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a rimmed baking sheet in the center of the oven and preheat to 450˚ F. Grate the lemon zest and set aside. Cut the lemon into 4 wedges and add to a large bowl along with the broccolini, 2 tablespoons olive oil, 1/2 teaspoon salt and the red pepper flakes. Toss to coat. Spread on the hot baking sheet and roast until crisp-tender and charred, flipping halfway through, 15 to 20 minutes.
- Meanwhile, pulse the pistachios in a food processor until finely chopped. Add the reserved lemon zest, panko, za'atar and 1/2 teaspoon salt; pulse to combine. Transfer to a shallow bowl. Press the halibut fillets in the pistachio mixture, turning to fully coat all sides.
- Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Add the halibut and cook, turning once, until golden brown, about 4 minutes per side.
- Season the halibut with salt and divide among plates. Serve with the roasted broccolini and lemon wedges.
Nutrition Facts : Calories 460, Fat 24 grams, SaturatedFat 3 grams, Cholesterol 85 milligrams, Sodium 782 milligrams, Carbohydrate 22 grams, Fiber 7 grams, Protein 41 grams, Sugar 5 grams
HERB CRUSTED HALIBUT
Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.
Provided by Duncan
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a baking sheet with foil.
- Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
- Rinse halibut fillets and pat dry with a paper towel.
- Place halibut fillets onto the prepared baking sheet.
- Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
- Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g
ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY
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
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 high-quality halibut: Look for firm, opaque flesh with a mild, sweet flavor. Avoid fish that is discolored or has an unpleasant odor.
- Make sure the halibut is evenly coated in the walnut crust: This will help ensure that the fish cooks evenly and develops a golden brown crust.
- Roast the halibut at a high temperature: This will help to sear the fish and lock in the juices.
- Be careful not to overcook the halibut: Halibut is a delicate fish, so it is important to cook it just until it is opaque and flaky. Overcooked halibut will be dry and tough.
- Serve the halibut immediately: Halibut is best enjoyed when it is freshly cooked. Leftover halibut can be stored in the refrigerator for up to 2 days.
Conclusion:
Roasted halibut with walnut crust is a delicious and elegant dish that is perfect for a special occasion. The halibut is roasted to perfection and the walnut crust adds a delightful crunch and nutty flavor. This dish is sure to impress your guests and is a great way to enjoy this delicious fish.
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