Best Baked Halibut With Paprikaolives And Mushrooms Recipes

BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS

Braised Halibut with Paprika and Mushrooms image

Provided by Michael Symon : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 pounds halibut fillet
Salt and freshly ground black pepper
1/2 cup butter
3 cups chopped wild mushrooms
3 chopped scallions
1 red pepper, chopped
2 tablespoons Hungarian paprika
1 tablespoon flour
1 cup fish stock
1 cup sour cream

Steps:

Preheat oven to 350 degrees F.
Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside.
Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning.
Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky.

BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS

Baked Halibut with Paprika,olives and Mushrooms image

Provided by Randi Landriz

Categories Fish Mushroom Olive Bake Low Carb Quick & Easy Low/No Sugar Dinner Seafood Halibut Bell Pepper Bon Appétit Los Angeles California Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
4 1-inch-thick halibut fillets (about 8 ounces each)
4 teaspoons fresh lemon juice
2 tablespoons olive oil
1 onion, chopped
1/2 pound mushrooms, chopped (about 3 cups)
1 red bell pepper, chopped
12 pimiento-stuffed green olives, chopped
1 to 1 1/2 teaspoons hot paprika

Steps:

Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

HALIBUT WITH MUSHROOMS

Halibut with Mushrooms image

Categories Salad Mushroom Bake Halibut

Yield serves 10

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
4 tablespoons unsalted butter
4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
4 shallots, thinly sliced into rings (1 cup)
8 medium garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned
2 pounds oyster mushrooms, halved if large
Chive Oil, for drizzling (recipe follows)
Beet Salad, for serving (recipe follows)
Chive Oil
2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
1 cup extra-virgin olive oil
(makes about 3/4 cup)
Beet Salad
8 small golden beets and 8 small red beets, stems trimmed to 1 inch
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
4 tablespoons balsamic vinegar
(serves 10)

Steps:

Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
Chive Oil
Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
Beet Salad
Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.