Halibut In Cider Recipes

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SEARED HALIBUT WITH BRUSSELS SPROUT HASH

The flavors of fall abound in this dish of hearty vegetable hash served under seared fish fillets. A quick apple cider pan sauce brings it all together.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Seared Halibut with Brussels Sprout Hash image

Steps:

  • Combine the Brussels sprouts and 2 tablespoons water in a microwave-safe bowl; cover with plastic wrap and put the bowl on a plate. Prick the potatoes with a fork and place around the bowl on the plate. Microwave the Brussels sprouts and potatoes until the Brussels sprouts are bright green, about 7 minutes, then continue cooking the potatoes until just tender, 3 to 4 more minutes. Let both cool slightly, then drain the Brussels sprouts and chop the potatoes.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and potatoes; season with salt and pepper and cook, stirring, until browned, about 5 minutes. Add 1 more tablespoon olive oil, the apple, serrano and thyme, and cook until the apple softens, 5 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Season the fish with salt and pepper; add to the skillet and cook, turning once, until just cooked through, about 8 minutes.
  • Divide the hash among plates; top with the fish. Add the cider and 2 teaspoons vinegar to the fish skillet; simmer until reduced, about 2 minutes. Remove from the heat and swirl in the butter and the remaining 1/2 teaspoon vinegar; season with salt. Spoon over the fish and hash; top with parsley.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 184 milligrams, Sodium 395 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 35 grams, Sugar 11 grams

1 pound Brussels sprouts, trimmed and quartered
4 red-skinned potatoes (about 1 pound)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Gala apple, peeled and cut into small pieces
1 serrano chile pepper, thinly sliced (remove seeds before slicing for less heat)
1 1/2 teaspoons fresh thyme, chopped
4 6-ounce skinless halibut fillets
1/2 cup apple cider
2 1/2 teaspoons white wine vinegar
1 tablespoon unsalted butter
Chopped fresh parsley, for topping

CEDAR PLANKED HALIBUT

Halibut steaks are barbequed on a cedar plank with a succulent butter and herb basting sauce.

Provided by Luke

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 1h10m

Yield 4

Number Of Ingredients 10



Cedar Planked Halibut image

Steps:

  • 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.

Nutrition Facts : Calories 397.6 calories, Carbohydrate 2.3 g, Cholesterol 114.7 mg, Fat 27 g, Fiber 0.5 g, Protein 35.8 g, SaturatedFat 15.1 g, Sodium 256.2 mg, Sugar 0.2 g

1 untreated cedar plank
½ cup butter, melted
1 tablespoon lemon juice
2 teaspoons herbes de Provence
2 teaspoons dried dill weed
2 teaspoons dried tarragon
1 teaspoon paprika
3 cloves garlic, minced
4 halibut steaks
ground black pepper to taste

HALIBUT IN CIDER

Adapted from Cooking With the Two Fat Ladies. Be sure to use dry alcoholic cider in this. Posted for ZWT6.

Provided by Chocolatl

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Halibut in Cider image

Steps:

  • Preheat oven to 350°F.
  • Heat oil in a skillet and saute onions until pale gold.
  • Add garlic and cook a little longer.
  • Stir in cider.
  • Add salt and pepper to taste.
  • Place fish in a greased baking dish.
  • Add lemon juice.
  • Arrange lemon slices over the fish.
  • Pour onion-cider mixture over fish.
  • Place tomatoes and parsley on top.
  • Dot with butter.
  • Bake for 20 minutes, or until cooked.

2 tablespoons olive oil
1 1/2 cups chopped onions
1 garlic clove, minced
2 1/2 cups hard alcoholic cider
salt and pepper
4 halibut steaks
1 lemon, juice of
1 lemon, sliced
1 lb tomatoes, peeled and sliced
1 handful of minced parsley
butter

PAN-SEARED MARINATED HALIBUT FILLETS

Provided by Alex Witchel

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9



Pan-Seared Marinated Halibut Fillets image

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

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

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