Recipes for "halibut"

Melt butter in a large pot over medium heat. Add onion; cook until softened and translucent, about 5 minutes. Add potatoes and garlic; cook until potatoes softened slightly, about 10 minutes.

Add chicken stock, tomatoes, and carrots; bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in milk and cream; season with salt and black pepper, then stir in halibut and simmer uncovered until halibut is flaky and no longer translucent in center, about 10 minutes. Gently stir in Cheddar cheese and pepper flakes until cheese melted. Serve immediately.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.

Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.

Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.

Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish with cooking spray.

Mix together Cheddar cheese, mayonnaise, sour cream, flour, onion, lemon juice, and cayenne pepper in a medium bowl.

Arrange halibut steaks in the prepared baking dish and cover with Cheddar cheese mixture.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until fish flakes easily with a fork, about 15 more minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.

In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.

Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Preheat grill for medium-high heat.

Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.

Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.

Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

Preheat the oven to 375 degrees F (190 degrees C).

Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.

Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.

Coat a 9x13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.

Pour 1 can enchilada sauce into a bowl; dip tortillas, one at a time, into sauce to lightly coat. Equally divide halibut mixture in center of each tortilla. Tightly roll tortillas to enclose filling; place enchiladas seam-sides down in the prepared baking dish. Pour remaining 1/2 can enchilada sauce over top of enchiladas. Sprinkle with remaining 1 cup Cheddar cheese. Cover the dish with aluminum foil

Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.

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.

Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; sauté in hot butter and oil until golden brown, about 5 minutes. Push mushrooms 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 fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.

Pour 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.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together panko bread crumbs and melted butter in a bowl until well combined. Set aside.

Pour enough chicken stock into an oven-proof skillet to cover the bottom; arrange halibut fillets in the skillet.

Drizzle lemon juice over fillets; season with salt and pepper. Spread a thin layer of Dijon mustard over each fillet; press bread crumb mixture into mustard.

Bake fish in the skillet in the preheated oven until fillets flake easily with a fork and topping is browned, about 20 minutes.

Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.

Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.

Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

Preheat the oven to 350 degrees F (175 degrees C).

Grease the inside of a 9x13-inch baking dish with butter.

Place halibut in the prepared baking dish.

Mix sour cream, green onions, butter, salt, white pepper, and dill in a bowl.

Spread sour cream mixture over halibut.

Bake halibut in preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

Remove halibut from the oven and sprinkle with Parmesan cheese.

Place oven rack about 6 inches from broiler heat source and turn on oven's broiler.

Place under preheated broiler and broil until cheese is lightly browned, 2 to 3 minutes.

Whisk orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.

Heat olive oil in a skillet over medium-high heat. Cook halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour orange juice mixture into skillet and bring to a boil. Reduce heat to medium and simmer until halibut flakes easily with a fork and sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

Preheat the oven to 400 degrees F (200 degrees C).

Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.

Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.

Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

Place the cedar plank in water to soak, about 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Stir butter, lemon juice, herbes de Provence, dill, tarragon, paprika, and garlic together in a small bowl.

Place halibut steaks on the cedar plank. Season to taste with pepper; spoon half the butter mixture onto the halibut.

Place the cedar plank into the grill; cook, with grill lid closed, for 20 minutes. Open grill; baste halibut with remaining butter mixture. Continue grilling until fish flakes easily with a fork, about 10 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.

In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.

Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

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, adding more mayonnaise if the mixture seems dry.

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.

Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.

Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Beat egg in a small bowl. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Cut halibut into 4 equal pieces.

Heat olive oil in a large skillet over medium-low heat.

Meanwhile, dip each piece halibut into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until all sides evenly coated; tap off excess.

Immediately place coated halibut into the skillet; cook until lightly browned, about 5 minutes. Flip; cook until opaque and fish flakes easily with a fork, about 2 minutes more.

Place potatoes into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While potatoes are boiling, mash garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with garlic paste, butter, and pepper. Keep warm.

Preheat the oven to 500 degrees F (260 degrees C).

While potatoes are cooking, pulse hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of halibut fillets into nut mixture, and set aside.

Heat olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place halibut fillets nut-side-up into the skillet; cook until halibut begins to brown, 3 to 4 minutes. Turn fillets over, and place into the preheated oven. Bake, nut-side-down until fish flakes easily with a fork, about 5 minutes.

Melt remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in vegetable broth, and bring to a simmer.

To serve, mound potatoes onto the center of each dinner plate. Place a halibut fillet on top of mashed potatoes nut-side-up, then drizzle with browned butter sauce.

In a shallow dish, whisk together the olive oil and lemon zest. Pat the fish filets dry and season on all sides lightly with kosher salt, to taste. Place in the oil and turn to coat the fish in the oil, then top with freshly cracked black pepper, to taste. Set aside while you make the gremolata.

In the bowl of a food processor, pulse the parsley and garlic until chopped. Add the Calabrian chile, olive oil, red wine vinegar, kosher salt, and a few grinds of black pepper. Process until gremolata is cohesive but not too finely combined (slightly rougher texture than pesto, for example). Transfer to a bowl and set aside.

Grease the grill grates or grill pan lightly with oil using tongs and a clean kitchen towel.

Place the halibut on the grill (skin side down if you didn't remove the skin) and close the lid. Grill until the fish begins to look opaque and grill marks appear on the bottom side, about 5 minutes.

Flip the fish using tongs or a fish spatula, close the lid again, and continue to grill until the internal temperature reaches 145°F and the fish is flaky and opaque throughout, about 3 to 5 minutes.

Transfer to a serving platter and top with gremolata, a few parsley leaves, and flaky salt.

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Make the beurre blanc: Bring wine, vinegar, shallots, thyme, and bay leaf to a boil in a small saucepan over medium heat. Continue to boil until liquid has evaporated, 3 to 4 minutes. Stir in cream and boil until liquid has reduced by half, 4 to 5 minutes. Reduce the heat to low. Whisk in one piece butter until melted; repeat with remaining butter. Do not allow sauce to simmer, or it may separate.

Strain sauce through a fine sieve into a heat-proof bowl. Stir in chives, lemon juice, salt, and pepper. Set the bowl into a larger container full of hot water to keep warm until needed.

Start the halibut: Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Pat halibut fillets dry; season with salt and pepper.

Heat oil and butter in a large skillet over medium-high heat until butter melts. Add halibut and cook until lightly browned on the outside and fish flakes easily with a fork, 2 to 3 minutes per side. Transfer to a baking sheet and let rest for 5 minutes.

While the halibut is resting, make the topping: Stir almonds, bread crumbs, and melted butter together in a small bowl.

Brush beaten egg over fillets, then cover with topping.

Broil fillets in the preheated oven until browned, 1 to 2 minutes, watching closely so they don't burn.

Transfer fillets to individual plates, and spoon beurre blanc around them.

Preheat the oven to 425 degrees F (220 degrees C).

Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.

Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.

Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.

Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Preheat the oven to 475 degrees F (245 degrees C).

Grease a 9x13 inch baking dish.

Season halibut with salt and ground black pepper.

Place halibut in the greased baking dish.

Combine green onions, mayonnaise, sour cream, and dill in a bowl.

Spread green onion mixture evenly over each halibut piece.

Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.

Remove from the oven and let stand for 5 minutes before serving.

Gather ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.

Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over halibut steaks.

Cook on the preheated grill until halibut flakes easily with a fork, 5 to 6 minutes per side.

Serve and enjoy!

Rinse halibut steaks and pat dry. Season with salt and pepper, then dust with flour.

Melt butter in a large skillet over medium-high heat. Fry halibut steaks in melted butter for 4 to 5 minutes, or until nicely browned and flaky. Remove from the skillet and keep warm.

Reduce the heat to medium and stir wine into the skillet, scraping up any browned bits stuck to the bottom. Mix in lemon juice, then stir in cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil, and capers; cook and stir for 1 more minute.

Serve halibut with sauce spooned over top. Garnish with additional parsley if desired.

Heat oil in a large skillet over medium-high heat. Add halibut steaks and sear until nicely browned, 2 to 3 minutes per side. Transfer to a plate.

Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost completely gone, then stir in garlic, butter, and capers. Season with salt and pepper, then simmer for about 1 minute to blend the flavors.

Return halibut steaks to the pan. Spoon sauce over steaks to coat; cook until fish flakes easily with a fork, 2 to 3 more minutes.

To serve, cut steaks in half and pour pan sauce over top.

Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.

Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.

Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.