Best Baked Halibut On A Pipérade Bed Recipes

BAKED HALIBUT

Baked Halibut image

I got this easy baked halibut recipe from Sandy Schroth of the Puffin Bed & Breakfast in Gustavus, Alaska. -Edward Mahnke, Houston, Texas

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 pounds halibut steaks (1 inch thick)
1 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup butter, softened
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
Paprika

Steps:

Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.

Nutrition Facts : Calories 378 calories, Fat 20g fat (11g saturated fat), Cholesterol 146mg cholesterol, Sodium 545mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 45g protein.

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

Ingredients

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

BAKED HALIBUT WITH WINE AND HERBS

Baked Halibut with Wine and Herbs image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 sprigs thyme
8 sprigs parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear, red and yellow tomatoes, for garnish
Optional serving suggestion: Tapenade, recipe follows
1/2 cup pitted and chopped kalamata olives
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

Preheat oven to 450 degrees F.
In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

BAKED HALIBUT ON A PIPéRADE BED

Baked Halibut on a Pipérade Bed image

Categories Bake Basil Halibut Bell Pepper Parade

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 red and 2 yellow bell peppers, cored, seeded and cut into 1/4-inch strips
1 medium-sized red onion, halved lengthwise and slivered
1/2 teaspoon dried thyme
Salt and pepper, to taste
1 tablespoon finely minced garlic
6 tablespoons chopped flat-leaf parsley
1/4 cup chopped fresh basil leaves
Juice of 1 lemon
2 halibut fillets (8 ounces each), 1 inch thick
2 lemons, halved, for serving

Steps:

1. Place 4 tablespoons of the oil and the butter in a heavy saucepan over low heat. Add the peppers and onion. Cook, stirring occasionally, until completely soft, about 30 minutes, seasoning with the thyme, salt, and pepper.
2. Add the garlic, 4 tablespoons of the parsley, and the basil. Cook for 5 minutes more. (You can add some white wine if liquid is needed.) Spoon into a 9x13x2-inch baking dish. Meanwhile, preheat the oven to 400°F.
3. Combine the lemon juice, the remaining tablespoon of oil, salt, and pepper. Cut the fish in half crosswise and marinate in the lemon juice mixture for 15 minutes. Arrange the fish atop the peppers; drizzle with the marinade. Bake for 15 minutes. Serve immediately with lemon halves; sprinkle with the remaining parsley.