Best Anton Mosimanns Halibut Fillets Recipes

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ANTON MOSIMANN'S HALIBUT FILLETS



Anton Mosimann's Halibut Fillets image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 fillets of halibut weighing about 6 ounces each, skinned and carefully boned
Coarse salt and freshly ground pepper to taste
11 ounces red onions, finely sliced
4 fluid ounces red wine, preferably Beaujolais
1 teaspoon orange peel
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon unsalted melted butter
4 sprigs fresh tarragon to garnish

Steps:

  • Season the fish fillets with salt and pepper and set aside.
  • Place the onions and red wine in a fireproof dish and season lightly with salt and pepper. Cover and simmer until soft, stirring occasionally with a wooden spoon. Add the orange peel and honey. Keep warm.
  • Heat the oil and one tablespoon butter in a frying pan and saute the fillets on each side for about two minutes or until golden.
  • Arrange the onions on four warmed plates, place the fish fillets on top and brush them with the melted butter. Garnish with tarragon sprigs and serve immediately.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 693 milligrams, Sugar 5 grams, TransFat 0 grams

BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

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

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

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

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

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.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

HALIBUT STEAKS WITH HAZELNUT RED PEPPER



Halibut Steaks With Hazelnut Red Pepper image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 large or four small halibut steaks (about 2 pounds)
Juice 1/2 lemon
4 red bell peppers
2 shallots, coarsely chopped
1 clove garlic, coarsely chopped (green part removed)
2 tablespoons peanut or vegetable oil
2 to 3 tablespoons hazelnut oil
Coarse salt and freshly ground pepper to taste
2 to 3 tablespoons fresh tarragon leaves, chopped

Steps:

  • Preheat broiler. Wipe the steaks dry with paper towels and sprinkle on both sides with lemon juice. Set aside.
  • Cut the peppers into quarters, flatten them out and place them skin side up on a broiling rack. Broil until the skin has charred. Place the peppers in a paper or plastic bag and allow them to cool.
  • Soften the shallots and garlic in one tablespoon of the peanut or vegetable oil in a saucepan. Place in the jar of a blender or food processor. Skin the peppers and add to the shallots with the hazelnut oil. Season with salt and pepper and blend until smooth. Correct seasoning and pour the sauce into a saucepan. Keep warm.
  • Brush the halibut steaks on both sides with the remaining tablespoon of oil and broil until cooked, turning once (about five to seven minutes on each side, depending on the thickness of the steaks).
  • Stir the tarragon leaves into the sauce. To serve, either place the steaks on a pool of sauce poured onto individual plates, or pass the sauce separately.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 933 milligrams, Sugar 8 grams, TransFat 0 grams

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Anton Mosimann is a renowned chef and restaurateur, known for his innovative and delicious recipes. One of his most popular culinary creations is the halibut fillet, which he prepares in a variety of ways using different ingredients and cooking techniques. Whether you're a seafood lover or simply looking for a healthy and flavorful meal, Anton Mosimann's halibut fillet recipes are sure to impress. Halibut is a type of flatfish that is native to the northern Pacific and Atlantic oceans. It has a firm, white flesh that is mild in flavor and easy to cook. Halibut is also a great source of protein and Omega-3 fatty acids, making it a healthy choice for any diet. Anton Mosimann's halibut fillet recipes typically involve pan-searing or baking the fish, and pairing it with a variety of ingredients such as vegetables, fruits, and sauces. One of his signature recipes is the halibut fillet with mango and coconut sauce, which features a spicy and sweet sauce made with coconut milk, mango, ginger, and chili. The halibut is pan-seared to perfection and served over a bed of rice or quinoa, making for a delicious and healthy meal. Another popular halibut recipe from Anton Mosimann is the halibut fillet with porcini mushrooms and truffle oil. This dish involves baking the halibut in a parchment paper pouch with porcini mushrooms, garlic, and truffle oil, which infuses the fish with a rich and earthy flavor. It's a perfect dish for a special occasion or dinner party, as it's impressive-looking and packed with flavor. For a lighter and healthier option, Anton Mosimann's halibut fillet with beets and fennel is a great choice. This recipe involves roasting the halibut with thinly-sliced beets, fennel, and lemon zest, which gives the fish a fresh and citrusy flavor. It's a simple and elegant dish that's perfect for a light lunch or dinner. In addition to these recipes, Anton Mosimann also has a variety of halibut fillet recipes that feature different cooking techniques and flavors. Some of his other popular halibut dishes include the halibut fillet with saffron risotto, the halibut fillet with red pepper coulis, and the halibut fillet with aubergine and tomato sauce. With such a diverse range of flavors and styles to choose from, there's a halibut fillet recipe from Anton Mosimann to suit every taste and occasion. Overall, Anton Mosimann's halibut fillet recipes are a testament to his culinary creativity and expertise. From bold and spicy to light and fresh, his recipes offer a variety of flavors and ingredients that showcase the versatility of this delicious fish. Whether you're a seafood lover or simply looking for a healthy and flavorful meal, Anton Mosimann's halibut fillet recipes are sure to impress.

Valuable Tips for Cooking Anton Mosimann's Halibut Fillets Recipes

Anton Mosimann is a renowned chef with a reputation for creating delicious recipes that are simple to make. His recipes, especially those that involve halibut fillets, are loved by many food enthusiasts. Halibut is a popular fish, known for its flaky texture and mild flavor. When preparing Anton Mosimann's halibut fillets recipes, it is essential to keep in mind the following tips.
Use fresh halibut fillets
The quality of your halibut fillets is crucial to the success of your dish. Fresh halibut fillets are always the best choice because they guarantee a flaky texture and a better taste. When buying halibut fillets, ensure that they are fresh and have no signs of discoloration or a pungent smell.
Do not overcook the halibut fillets
Overcooking halibut fillets is a common mistake that can ruin your dish. It is essential to cook the fillets for just the right amount of time. Overcooked fillets become dry and chewy, losing their delicate flavor and texture. Keep an eye on your fillets as they cook, and once they start to flake and turn opaque, remove them from the heat.
Season the halibut fillets well
Seasoning is a vital step when cooking any dish, and halibut fillets are no exception. Anton Mosimann's halibut fillets recipes often call for simple seasonings like salt, black pepper, and lemon juice, but you can add your preferred seasoning. It is best to season the fillets before cooking them, ensuring that the seasoning penetrates the meat, enhancing its flavor.
Use the right cooking method
Anton Mosimann's halibut fillets recipes usually call for methods like pan-frying, grilling, or baking. Each method has its unique benefits, and the choice should depend on your preference and what you want to achieve. For instance, baking is ideal for those who want a no-fuss approach, while grilling gives the fillets a charred smoky flavor. It is essential to use the method that best suits your needs.
Pair the halibut fillets with the right sides
The sides you serve with your halibut fillet dish can either make or break the meal. Anton Mosimann often recommends pairing his halibut fillets with creamy sides like mashed potatoes or rice pilaf, and a fresh green salad. When choosing your sides, it is best to go for options that complement the flavors of the fillets.
Experiment with sauces
Halibut fillets are versatile and can pair with many sauces, both spicy and creamy. Anton Mosimann's halibut fillets recipes often include simple sauces like lemon-butter sauce or a wine sauce. However, you can experiment with different sauces and find one that works best for you.
Use the right equipment
Investing in the right equipment can make your cooking experience smoother and more enjoyable. When preparing Anton Mosimann's halibut fillets, ensure that you have the necessary kitchen tools, including a non-stick skillet, a fish spatula, and a meat thermometer. This equipment helps in ensuring that your fillets cook evenly and are not burnt.
Serve the halibut fillets immediately
Halibut fillets are best served hot and immediately after cooking. Leaving them to sit for too long can diminish their taste and texture. Once you have cooked your fillets, serve them right away, garnished lightly with fresh herbs or lemon wedges.
Experiment with different recipes
Anton Mosimann's halibut fillets recipes are a great starting point for your culinary journey. However, it is best to explore different sources and experiment with different recipes. There are numerous halibut fillet recipes available online, and you can find one that suits your tastes. In conclusion, cooking Anton Mosimann's halibut fillets recipes requires patience, attention to detail, and the right ingredients. By following the tips above, you can create a delicious and healthy meal that your family and friends will love.

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