Halibut With Fresh Tomato Sauce Food

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PAN SEARED HALIBUT WITH FRESH TOMATO SAUCE



Pan Seared Halibut with Fresh Tomato Sauce image

Pan Seared Halibut with Fresh Tomato Sauce is so fresh and simple to prepare. This recipe would also be great with grouper, cod or another white fish.

Provided by LindySez

Categories     Fish & Seafood     Main Course

Time 15m

Number Of Ingredients 8

2 about 5 ounce each pieces of halibut filet, skin removed if present (or you could use cod, grouper or another white fish, cooking times may vary)
1 tablespoon extra virgin olive oil
1 ounce I used 2 slices from the package prosciutto, thinly sliced (also called a chiffonade)
1 cup halved cherry tomatoes (or other type of tomato diced (if you are making this in winter, use diced canned tomatoes))
A splash of white wine (about 1/4 cup)
1 tablespoon cold unsalted butter
1/2 cup fresh basil (torn)
Salt and freshly ground pepper (to taste)

Steps:

  • Pat the fish dry with paper towels and season with salt and pepper.
  • Heat a sauté pan over medium heat, add the oil; when hot add the fish. Cook until just cooked through, turning once (my halibut was about 1 inch thick, I cooked it for about 3 minutes per side). After you turn the fish, while it cooks on the other side; add the prosciutto to the pan. Stir it around a bit, once the fish is ready, remove it to a plate and add the cut tomatoes to the pan. Cook, stirring until the tomatoes start to break down. Add a pinch of salt and a dash of pepper; then stir in the basil along with the cold butter. Stir until the butter has melted, add the fish back into the pan to warm slightly, then plate on a warm plate, spooning the sauce over the fish.

Nutrition Facts : ServingSize 1 g, Calories 323 kcal, Carbohydrate 4 g, Protein 34 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 71 mg, Sodium 214 mg, Fiber 1 g, UnsaturatedFat 10 g

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

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.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

HALIBUT WITH FRESH TOMATO SAUCE



Halibut With Fresh Tomato Sauce image

Make and share this Halibut With Fresh Tomato Sauce recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 -2 1/2 large ripe tomatoes, diced
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 lemon, juice of
1 teaspoon minced garlic
4 (8 ounce) halibut steaks
3 tablespoons vegetable oil
salt
pepper

Steps:

  • Combine tomatoes, basil, olive oil, vinegar, lemon juice and garlic in a bowl, set aside.
  • Rub fish with vegetable oil and season with salt and pepper.
  • Grill fish over medium-high fire about 5 minutes per side or until fish springs back when pushed with a finger, or the flesh is opaque.
  • Spoon some tomato sauce on 4 plates.
  • Put fish on sauce.

HALIBUT WITH LEMON, SPINACH, AND TOMATOES



Halibut with Lemon, Spinach, and Tomatoes image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 cup olive oil
2 (6-ounce) halibut fillets
Salt and freshly ground pepper
1 lemon, juiced
1 tablespoon butter
2 (10-ounce) bags baby spinach
3 cloves garlic, crushed
1/2 teaspoon salt
6 Roma tomatoes, diced
1/2 cup olive oil
1/2 cup chopped kalamata olives

Steps:

  • Fresh basil leaves, as garnish
  • In a large saute pan over medium-high heat add the olive oil and heat. When oil is hot, place the halibut steaks in pan and cook 3 to 4 minutes each side, or until a fork can be easily inserted into the fish. Season, to taste, with salt, pepper and lemon juice. Remove from the heat and keep warm.
  • In another large saute pan over medium heat, add the olive oil and butter. Add the spinach gradually along with the crushed garlic and salt. Saute until the spinach
  • is wilted. Season, to taste, with lemon juice and pepper.
  • In a small saucepan combine the tomatoes, olive oil, garlic, salt, and kalamata
  • olives. Heat quickly on high heat so that the tomatoes do not turn into a
  • sauce.
  • Put spinach in center of each plate then place the piece of halibut in the center
  • of the spinach. Spoon the sauce over the halibut and garnish with fresh
  • basil.

MUSHROOM CRUSTED HALIBUT WITH CANDIED ONION, TOMATO AND SAUCE OF FRESH PEAS



Mushroom Crusted Halibut with Candied Onion, Tomato and Sauce of Fresh Peas image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

1 6-ounce halibut filet
1/4 cup tomato fondue or stewed tomato
1/4 cup odessa style mushrooms in sour cream (mushroom duxelles)
3 ounces butter at room temperature
2 tablespoons parmesan cheese , grated
1/4 cup bread crumbs
Sauce of Fresh Peas (recipe follows)
Candied Onions (recipe follows)
2 large Spanish onions, sliced
1 tablespoon butter
1 clove of garlic, mined
2 tablespoons shallot, minced
1 cup fish stock
1/4 cup cream
1 cup fresh peas
1 tablespoon butter

Steps:

  • Season the fish with salt and fresh ground pepper. Spread a layer of tomato fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle and on top, the mixture of butter, parmesan cheese and bread crumbs. Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done and the crust is golden. TO SERVE: Place the Candied Onions in the center of the plate and place the fish on top. Spoon the Sauce of Fresh Peas around and garnish with fresh pea shoots.;
  • Cook onion in butter slowly until tender and caramelized and all liquid has cooked down.;
  • Sweat the garlic and shallot in the butter until tender. Add the fish stock and cream and simmer for three minutes. Add the peas and cook until tender. Puree with hand blender. Strain and keep warm.;

PAN SEARED HALIBUT WITH ROASTED HEIRLOOM TOMATOES



Pan Seared Halibut with Roasted Heirloom Tomatoes image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons grapeseed oil
Four 6-ounce halibut fillets
1 tablespoon salt
1 tablespoon cracked black pepper
2 sprigs fresh thyme
1 lemon, juiced
1 tablespoon olive oil
1 1/2 cups halved heirloom tomatoes
1 teaspoon chopped garlic
2 tablespoons freshly chopped parsley leaves

Steps:

  • In a large saute pan over medium-high heat, add the grapeseed oil. Season the fish with salt and pepper and add to the pan. Sear the fish for 3 to 4 minutes on each side. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce. Remove the halibut from the pan to a serving platter. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon. Cook for 2 minutes and then add the parsley. Stir to combine and serve on top of the fish.

CAPERS AND HALIBUT



Capers and Halibut image

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

1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

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

HALIBUT WITH TOMATO-BASIL SAUCE



Halibut with Tomato-Basil Sauce image

Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

6 plum tomatoes, cut into 1-1/4-inch slices
1 tablespoon olive oil
4 to 6 garlic cloves, peeled
1/2 teaspoon balsamic vinegar
2 tablespoons minced fresh basil
Water
4 halibut steaks (1 inch thick)
TOPPING:
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 cup soft bread crumbs
2 tablespoons minced fresh basil
2 tablespoons chopped ripe olives

Steps:

  • Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.

Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.

TOMATO-POACHED HALIBUT



Tomato-Poached Halibut image

My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon olive oil
2 poblano peppers, finely chopped
1 small onion, finely chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/4 cup chopped pitted green olives
3 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
4 halibut fillets (4 ounces each)
1/3 cup chopped fresh cilantro
4 lemon wedges
Crusty whole grain bread, optional

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

HALIBUT WITH BASIL TOMATO SAUCE



Halibut with Basil Tomato Sauce image

A well-seasoned tomato salsa dresses up these tender, flaky fillets. I'm an empty-nester now, but my sons love this recipe. My husband, Ron, never complains when I make it either! -Carolyn Schmeling, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon lemon juice
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1-1/2 teaspoons olive oil
1/4 teaspoon salt
Dash pepper
2 halibut fillets (6 ounces each)
1/4 cup diced seeded tomato
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon chopped green onion
1-1/2 teaspoons red wine vinegar
1/4 teaspoon grated orange zest

Steps:

  • In a large bowl, combine the lemon juice, rosemary, oil, salt and pepper. Add halibut; turn to coat. Cover and refrigerate for up to 1 hour., Drain and discard marinade. On a lightly oiled grill rack, grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. , In a small saucepan, combine the remaining ingredients. Cook over medium heat until heated through. Serve with fish.

Nutrition Facts : Calories 203 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 168mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges

HALIBUT CREOLE



Halibut Creole image

The garden meets the sea in this kicked up fish dish!! I wish I could credit this recipe's creator but it was given to me by a neighbor, who got it from her sister-in-law, blah, blah. I am just glad it came to me!

Provided by Shae2138

Categories     Halibut

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs halibut steaks
salt
fresh ground pepper or course ground pepper
3 tomatoes, peeled,seeded,and chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 jalapeno, chopped (de-seeded to reduce heat, if you need to)
3 tablespoons butter
1 1/2 tablespoons lemon juice
1 teaspoon Tabasco sauce or 1 teaspoon your favorite hot sauce

Steps:

  • Preheat oven to 400 degrees F.
  • Lightly butter a shallow baking dish large enough to place fish in one layer.
  • Salt and pepper fish steaks, place in baking dish.
  • Mix together tomato, green pepper, onion, and jalapeno and top each fish steak with mixture.
  • Melt butter and mix in lemon juice and tabasco, then drizzle over each fish steak.
  • Bake approx 25 minutes, basting w/ pan juices about every 10 minutes.
  • NOTE: If I have closer to 2 lbs of fish steaks, I will double the sauce mixture, but that's just preference!

ROASTED HALIBUT WITH FRESH HERB SAUCE



Roasted Halibut With Fresh Herb Sauce image

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

ROASTED HALIBUT WITH TOMATO CREAM SAUCE



Roasted Halibut With Tomato Cream Sauce image

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

Provided by CountryLady

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons stone ground dijon mustard
1 teaspoon dried herbes de provence
1 teaspoon chopped garlic
2 tablespoons olive oil
6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets
12 shrimp
1 tablespoon olive oil
1 cup canned tomato, drained & chopped
1 teaspoon herbes de provence
salt & freshly ground black pepper
1/3 cup whipping cream

Steps:

  • Combine mustard, herbs, garlic & olive oil.
  • Brush on fish& shrimp; marinate for 30 minutes.
  • Oil the base of an ovenproof baking dish; place fish in the center.
  • Scatter tomatoes around fish & sprinkle with herbs.
  • Bake in preheated 450°F oven for 5 minutes.
  • Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
  • Remove from the oven; pour the juices & tomatoes into a small pot.
  • Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
  • If you prefer a smooth sauce, whisk with an immersion blender.
  • Serve fish surrounded by shrimps & topped with sauce.

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From lisasdinnertimedish.com


GRILLED HALIBUT WITH TOMATO, GREEN OLIVE, AND CELERY SAUCE ...
Grilled Halibut with Tomato, Green Olive, and Celery Sauce is From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of to 3 anchovies, kosher salt, kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy.
From fooddiez.com


SEAR-ROASTED HALIBUT WITH TOMATO & CAPERS - RECIPE ...
Position a rack in the center of the oven and heat the oven to 450°F. In a medium bowl, mix the tomatoes, capers, oregano, vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper. Season the fish with 3/4 tsp. salt and 1/4 tsp. pepper and dredge it in the flour, shaking off the excess. Heat the oil in a 12-inch (preferably nonstick) ovenproof skillet over ...
From finecooking.com


HALIBUT WITH FRESH TOMATO SAUCE - ALL INFORMATION ABOUT ...
Pan Seared Halibut with Fresh Tomato Sauce is so fresh and simple to prepare. This recipe would also be great with grouper, cod or another white fish. The making of Pan Seared Halibut with Fresh Tomato Sauce. This recipe for Pan Seared Halibut with Fresh Tomato Sauce is so easy, it hardly needs a recipe.
From therecipes.info


10 BEST HALIBUT CREAM SAUCE RECIPES - YUMMLY
Roasted Tomato Pesto Cream Sauce Lucky 32. salt, butter, chopped garlic, pesto, heavy cream, pesto, Roma tomatoes and 1 more.
From yummly.com


FILLET OF HALIBUT WITH A SAVORY TOMATO SAUCE - LIDIA
Heat a large skillet, preferably non-stick, over medium-high heat. Add the halibut and cook, turning once, until well browned and barely opaque in the center, about 8 minutes. Drain any oil from the pan and keep the halibut warm. Drain any liquid from the spinach and divide the spinach among 6 serving plates. Top with a piece of halibut.
From lidiasitaly.com


HALIBUT FILLETS WITH BOMBAY TOMATO SAUCE | SEAFOOD RECIPES
Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add the tomatoes and coconut milk. Taste and adjust the seasoning, if needed. Allow to cook for about 5 minutes, stirring occasionally, while you prepare the halibut. In a small bowl mix the oil, ginger, salt, pepper and turmeric. Generously brush the halibut on both sides ...
From weber.com


BROILED HALIBUT WITH BUTTERY TOMATO SAUCE | CANADIAN LIVING
Buttery Tomato Sauce: Meanwhile, in skillet, melt butter over medium-high heat; cook shallots and garlic, stirring, until butter is browned, about 1 minute. Stir in tomatoes, honey, salt and pepper; cook, tossing, until tomatoes begin to break down, about 1 minute. Stir in basil; heat until wilted. Spoon over fish. Serve with broccoli.
From canadianliving.com


10 BEST SAUCE FOR HALIBUT STEAKS RECIPES | YUMMLY
garlic cloves, fresh cilantro, Spice Islands® Minced Onion, Italian flat leaf parsley and 5 more. Adobo Sauce La Cocina Mexicana de Pily. clove, cumin, onion, garlic, Ancho chilies, allspice, chilies and 4 more. Orange Sauce Sobre Dulce y Salado. orange, orange juice, ground black pepper, salt, sugar, sour cream and 1 more.
From yummly.com


PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE ...
This easy pan seared halibut recipe with lemon butter sauce will show you how to pan sear halibut perfectly every time! Pan fried halibut could pass for a fancy meal out, but it’s surprisingly easy to make. In just 5 minutes prep and 15 minutes cooking time, dinner is ready. It tastes plenty decadent, thanks to the butter lemon sauce for halibut, but it’s plenty healthy, …
From wholesomeyum.com


GRILLED HALIBUT WITH TOMATO AVOCADO SALSA | FOODIECRUSH.COM
Simply seasoned halibut filets are topped with an easy but flavorful tomato and avocado salsa. Preheat the grill on high heat. Drizzle the halibut filets with olive oil and season with kosher salt and freshly ground black pepper. Oil the grill grates …
From foodiecrush.com


HALIBUT (RECIPE) - MARINELLI TRUE
Halibut with Tomato Basil Sauce, Olives and Onions Fresh seafood is always a treat and this dish exemplifies the flavours of a seaside port. Halibut has a nice semi firm flesh and the accent of tomato sauce with olives and onions brings out the best of this fish. Serves 4 Ingredients ¼ cup extra-virgin olive oil1 yello
From marinellisauce.com


HALIBUT FILLETS WITH BOMBAY TOMATO SAUCE | SEAFOOD RECIPES ...
Mix well and cook for 2 to 3 minutes, stirring often to avoid burning. Add the tomatoes and coconut milk. Taste and adjust the seasoning, if needed. Allow to cook for about 5 minutes, stirring occasionally, while you prepare the halibut. In a small bowl mix the oil, ginger, salt, pepper, and turmeric. Generously brush the halibut on both sides ...
From weber.com


HALIBUT IN GARLIC TOMATO SAUCE RECIPE - FOOD NEWS
Halibut With Fresh Tomato Sauce Recipe. Preheat the oven to 450˚F. In a small bowl, combine the breadcrumbs, fresh, parsley, lemon zest, garlic, chili flakes, sea salt, and black pepper. . . Line a large baking tray with aluminum foil and grease with 2 Tbsp of olive oil. Place the fish fillets on the baking tray and top with the breadcrumb ...
From foodnewsnews.com


RECIPES FOR HALIBUT WITH FRESH TOMATO SAUCE
Recipes: halibut with persimmon tomato and dill relish, halibut with roasted grape tomato salsa, halibut in artichoke & tomato broth, halibut with fresh tomato sauce, halibut in artichoke and tomato broth, halibut with tomato capers and …
From cooktime24.com


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