Best 3 Seared Halibut With Arugula Butternut Squash And Dried Cranberry Vinaigrette Recipes
Indulge in a delectable culinary journey with our tantalizing seared halibut, a symphony of flavors that will transport your taste buds to a realm of pure bliss. Perfectly seared to achieve a golden-brown crust, the halibut's tender and flaky flesh harmonizes beautifully with the vibrant arugula, roasted butternut squash, and dried cranberries. Drizzled with a tangy and subtly sweet vinaigrette, this dish is a captivating interplay of textures and flavors that will leave you craving more.
Alongside the seared halibut, we present an array of complementary recipes that elevate the dining experience. Discover the secrets to creating a light and refreshing arugula salad, where peppery arugula leaves are tossed with a zesty lemon vinaigrette, toasted walnuts, and crumbled feta cheese. Embark on a culinary adventure with roasted butternut squash, where tender squash cubes are roasted to perfection, caramelizing their natural sweetness and enhancing their earthy flavors. And finally, learn the art of crafting a delightful dried cranberry vinaigrette, a vibrant dressing that brings together the tanginess of cranberries, the sweetness of honey, and the acidity of balsamic vinegar.
SEARED HALIBUT WITH ARUGULA GREMOLATA
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
- Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
- Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.
CAPERS AND HALIBUT
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
Provided by Barbara Tantrum
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
- Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
- Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 1.4 g, Cholesterol 72.1 mg, Fat 17 g, Fiber 0.2 g, Protein 24.2 g, SaturatedFat 7.8 g, Sodium 337 mg, Sugar 0.3 g
SEARED HALIBUT WITH ARUGULA, BUTTERNUT SQUASH AND DRIED CRANBERRY VINAIGRETTE
Steps:
- 1. Make the vinaigrette by mixing the sherry vinegar, Dijon mustard, honey, dried cranberries and 1 oz of extra virgin olive oil 2. Sear the halibut in a hot pan with olive oil 3. Once the halibut is browned on one side, flip the filets, turn down the heat just a bit, and continue until cooked through 4. While the halibut is cooking, in a separate pan sauté the diced butternut squash in butter until golden brown 5. Finish the squash by adding the sage leaves to the sauté pan (make sure the squash is not over cooked and mushy) 6. In a mixing bowl, toss the arugula and onions with the vinaigrette (hold back a portion of the vinaigrette to spoon over the top of the halibut) 7. To plate, place the arugula salad mixture in the center of the plate and top with the halibut filet 8. Dress the top of the fish with a spoonful of the sherry vinaigrette, and then the butternut squash 9. Finish by garnishing with the chives
Tips:
- Choose the freshest halibut possible. Fresh halibut should have a mild, sweet flavor and a firm, white flesh.
- Sear the halibut over high heat. This will create a crispy crust on the outside of the fish while keeping the inside moist and flaky.
- Be careful not to overcook the halibut. Halibut is a delicate fish that cooks quickly. Overcooked halibut will be tough and dry.
- Serve the halibut immediately. Halibut is best served hot, right out of the pan.
- Pair the halibut with a light and refreshing side dish. Arugula salad, roasted butternut squash, or steamed vegetables are all good options.
Conclusion:
Seared halibut with arugula, butternut squash, and dried cranberry vinaigrette is a delicious and healthy meal that is perfect for any occasion. The halibut is cooked quickly and easily, and the arugula, butternut squash, and dried cranberries add a delicious and nutritious touch. This dish is sure to please everyone at your table.
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