Best Baked Halibut With Warm Sherry Onion Vinaigrette Recipes

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 WARM SHERRY ONION VINAIGRETTE

Baked Halibut with Warm Sherry Onion Vinaigrette image

Categories Herb Olive Bake Quick & Easy Vinegar Halibut Spring Gourmet

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 1/2 cups finely chopped onion
3 tablespoons minced shallot
1 large garlic clove, minced
1 tablespoon unsalted butter
4 tablespoons Sherry vinegar*
1 plum tomato, seeded and chopped fine
1/3 cup finely diced red bell pepper
1/2 cup olive oil
1 1/2 teaspoons minced fresh thyme plus 1 thyme sprig and additional sprigs for garnish if desired
4 Kalamata or other brine-cured large black olives, pitted and chopped fine
2 tablespoons minced fresh parsley leaves
three 10- to 12-ounce pieces of halibut fillet, halved crosswise
2 tablespoons dry white wine
1/4 cup fish stock or bottled clam juice
*available at specialty foods shops and some supermarkets

Steps:

In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
Preheat oven to 425°F. and butter a baking dish just large enough to hold fillets in one layer.
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.