Herb And Garlic Crusted Halibut With Oven Baked Ratatouille Recipes

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HERB-CRUSTED HALIBUT AKA "MOMMY'S FISH STICKS"

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 generous servings

Number Of Ingredients 11



Herb-Crusted Halibut aka

Steps:

  • Rinse fillets and pat dry. Use 3 shallow dishes to prepare your breading ingredients. In the first dish, mix the flour with 1/2 teaspoon seasoned salt or Essence and 1/4 teaspoon pepper. Break the eggs into the second dish and beat well. In the third dish, mix the panko with the remaining seasoned salt or Essence, pepper, and dried herbs.
  • Heat 1/4-inch of oil in a large heavy skillet over medium-high heat. Bread each fillet by dipping first in the flour mix, then the eggs, then the panko, coating thoroughly with each layer. Place carefully in the hot oil. (Don't crowd the skillet; work in batches if needed.) Cook 2 to 4 minutes on each side (time will depend on the thickness of the fillets.) Serve immediately with lemon wedges.

1 1/2 pounds halibut fillets (preferably Alaskan), skin removed
1/2 cup all-purpose flour
1 1/2 teaspoons seasoned salt or Essence, divided
1 teaspoon pepper, divided
2 large eggs
1 1/2 cups panko (Japanese bread crumbs)
2 tablespoons dried parsley
1 teaspoon dried dill
1/2 teaspoon dried marjoram
Vegetable oil, for pan-frying
Lemon wedges

CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 15



Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts image

Steps:

  • Vegetables:
  • Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
  • Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
  • Fish:
  • Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
  • To cook and assemble everything:
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
  • Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
  • Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
  • Divide the veggies between 4 serving plates and top with the crusted fish.

6 ribs celery
Kosher salt
1 lemon, halved, divided
1/2 pound haricots verts, stem end removed
Extra-virgin olive oil
2 garlic cloves
Pinch crushed red pepper flakes
Four 6-ounce halibut fillets, skin removed
Kosher salt
1/2 bunch thyme, leaves chopped
1/2 bunch chives, minced
4 sprigs flat-leaf parsley, leaves finely chopped
1 heaping cup instant mashed potato flakes
1 egg beaten with 1 tablespoon water
Extra-virgin olive oil

SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE

This dish looks especially pretty if plated like this: make a thin circle of the zucchini puree on a plate. Stack eggplant and onion on top of zucchini paste circle. Place halibut on top of the onions; drizzle fish with basil puree; and garnish with roasted pepper and tomato salad and a fried basil leaf.

Provided by Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 17



Slow Roasted Halibut with

Steps:

  • Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
  • Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
  • Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
  • Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
  • Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
  • Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
  • Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.

4 (6-ounce) Alaskan Halibut fillets
Olive oil, to saute
1 medium onion, peeled and diced
Olive oil, to saute
1 clove garlic, peeled and minced
1/4 cup tomato paste
1 red pepper, roasted, peeled and diced
1 yellow pepper, roasted, peeled and diced
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper, to taste
1/4 cup lemon juice
3 zucchini
6 cloves garlic, peeled, triple blanched
1 tablespoon olive oil
1/2 cup chicken stock
1/4 cup cream
1/8 pound fresh, clean spinach (about a handful)

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19



Halibut with Creamy Garlic and Herb Sauce image

Steps:

  • 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.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

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



Herb Crusted Halibut image

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

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

BAKED HALIBUT WITH CRISPY PANKO

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 7



Baked Halibut with Crispy Panko image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8



10-Minute Baked Halibut With Garlic-Butter Sauce image

Steps:

  • In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
  • Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
  • Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
  • Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
  • Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
  • Melt the garlic butter and pour it over the fish.
  • Bake the fish for 10 minutes, basting once with the sauce.
  • The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
  • Serve fish with the garlic butter spooned over each portion.

Nutrition Facts : Calories 344.6, Fat 26.2, SaturatedFat 11.4, Cholesterol 108.8, Sodium 95.7, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 25.9

1/4 cup olive oil
1 tablespoon Old Bay Seasoning
1 1/2 lbs halibut fillets
1/2 cup unsalted butter
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
1 tablespoon finely chopped herbs (dill, oregano, tarragon, marjoram, chervil, rosemary, take your pick)

ROASTED GARLIC AND PARMESAN BAKED HALIBUT

Fish can be intimidating for those who didn't grow up cooking or eating it. One of the best ways to ease people into eating anything unfamiliar is by smothering it in roasted garlic and cheese. Forget the old Italian maxim of not mixing seafood and cheese: they pair magically and make first forays into cooking and eating halibut easy to execute and even easier to eat.

Provided by Naomi Tomky

Categories     Halibut     Fish     Seafood     Garlic     Parmesan

Number Of Ingredients 8



Roasted Garlic and Parmesan Baked Halibut image

Steps:

  • Preheat the oven to 375˚F.
  • Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
  • Raise the oven temperature to 425˚F.
  • Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
  • While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
  • Remove and serve immediately.

1 garlic head
1/2 tablespoon olive oil
1 tablespoon unsalted butter
1 pound halibut, skin removed, in 4 even fillets
Kosher salt, as needed
Freshly ground black pepper, as needed
1/2 cup mayonnaise
1/2 cup grated Parmesan

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