Halibut With Tomatoes And Olives Recipes

Steps:

• Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

Steps:

• Generously season fish with salt. Coat the bottom of a 3-to-4-quart saucepan or small pot with oil, then nestle fish pieces in, skin-sides down. Add just enough oil to fully submerge fish (about1 cup); attach a deep-fry thermometer to pan. Heat over medium until oil reaches 150 degrees. Reduce heat to low to maintain temperature (remove pan from heat briefly if it climbs above 150 degrees). Cook until fish turns opaque and is just cooked through, 8 to 12 minutes, depending on thickness. Remove with a fish spatula or slotted spoon, allowing excess oil to drip back into pot; transfer to a plate, skin-sides up, and loosely.cover with foil to keep warm.
• While the fish is cooking; in a small pot, combine potatoes, 1 tablespoon salt, and enough water to submerge potatoes by about 2 inches. Bring to a boil, then reduce heat to medium; simmer potatoes until tender and easily pierced with the tip of a knife., 10-12 minutes. Drain; press potatoes through a ricer back into pot (or, for a chunkier potatoes, use a potato masher). Cover to keep warm.
• Add fennel wedges, tomatoes, olives, and rosemary to pan, adding more oil to fully submerge ifnecessary. Increase heat to medium-high and cook until oil temperature reaches 210 degrees. Reduce heat to medium-low to maintain temperature and continue cooking until fennel is tender and easily pierced with the tip of a knife, 10 to 12 minutes. Remove vegetable mixture with a slotted spoon,reserving oil for potatoes.
• Add milk and 1/4 cup reserved oil to potatoes, stirring until smooth. Season to taste with salt, pepper, and more oil. Remove skin from fish and serve over potatoes, with vegetable mixture and a drizzle of poaching oil.

Steps:

• Preheat the oven to 425 degrees F.
• Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
• Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
• Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
• Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Steps:

• Season the fish fillet with salt and pepper. Heat the olive oil in a saute pan over medium-high heat. Place the fish in the pan, gently pressing on the flesh. Reduce the heat to medium and cook for 4 minutes on 1 side, turn the fish over, and cook for another 2 minutes, or just until done. Remove from the heat to a serving plate and keep warm.
• In a medium saute pan, heat the butter on medium heat. When hot, add the olives, capers, tomato and garlic and cook until warm. Add the dry white wine and fish stock or clam juice. Cook another 2 minutes. Place olive mixture on top of the fish and garnish with basil.

Steps:

• Preheat broilder.
• In a broiler-safe pan cook garlic in the oil over medium heat for one minute. Stir in tomatoes, olives and marjoram. Simmer for 5 minutes or until tomatoes have wilted a bit.
• Add fish to pan, skin side down and cook for 5 minutes.
• Top fish with crumbs and broil until crumbs are golden and fish is done (2 minutes).
• Serve fish with sauce and drizzle with 1 tablespoon oil if desired.

Steps:

• Preheat oven to 400.
• Mix lemon and mustard blend in oil 'til emulsified (I love my immersion blender!). Stir in tomatoes, olives, capers, salt & pepper.
• Put the fish in a baking dish just large enough to hold them in one layer and pour the tomato mixture over it.
• Cook the fish in middle of oven until just cooked through--depending on the thickness of your fish, it can vary from 10-20 minutes.
• Stir in parsley, and serve fish with the sauce. Freshly ground black pepper is great, but the capers and olives usually have enough salt to carry the dish.
• Excellent on angel hair pasta!

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.

Steps:

• Season fish with salt and pepper and dredge in flour.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add fish and saute' until lightly browned and opaque in the center (4 minutes per side) and then transfer to platter.
• Heat the remaining olive oil in the same skillet and add shallots and crused red pepper. Saute' for 1 minute.
• Mix in the tomatoes, olives, 1/4 cup basil and capers. Add the clams and wine.
• Boil until sauce thickens slightly, about 5 minutes).
• Mix in 1/4 cup of basil. Season sauce with salt and pepper and spoon over fish.