Best Broiled Halibut Steaks Nicoise Recipes

GRILLED HALIBUT STEAKS

Steps:

• In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes. , Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork.

GRILLED HALIBUT STEAKS WITH POTATOES, OLIVES, AND ONIONS

Steps:

• In a pot, cover potatoes with 2 inches water; generously season with salt. Bring to a boil over high heat; cook 8 minutes. Add onions; continue boiling until potatoes are easily pierced with the tip of a knife and onions are crisp-tender, 4 to 5 minutes more. Drain; let cool slightly. When cool enough to handle, peel onions.
• Preheat grill to medium-high. In a wide, shallow dish, whisk together vinegar, mustard, and 1/2 cup oil. Chop enough oregano to yield 3 tablespoons (from 2 to 3 sprigs) and stir into vinaigrette with olives; season with salt and pepper. In another bowl, toss potatoes and onions with remaining 1 tablespoon oil; season with salt and pepper. Brush fish and remaining oregano sprigs with oil; season with salt and pepper.
• Brush grates with oil, add vegetables, and grill, turning a few times, 6 minutes. Add fish to grill and top with oregano. Cook fish and vegetables, turning fish once halfway through, until fish is just cooked and vegetables are charred in places and tender, 8 to 10 minutes more. Transfer to dish with vinaigrette, turning to evenly coat. Let stand, turning a few times, until no longer hot but still warm, 10 minutes. Meanwhile, grill split side of bread until charred in places, 1 to 2 minutes; slice. Serve fish, vegetables, and vinaigrette over greens, with grilled bread.

BROILED HALIBUT

Steps:

• Combine the above marinade ingredients in a non metallic container.
• Marinate halibut steaks in this mixture for an hour, turning the halibut steaks after 30 minutes to ensure they are marinated equally on both sides.
• Remove from the marinade and let excess marinade drain off of steaks.
• Place the halibut steaks on a broiler pan, making sure they are not touching each other.
• Place the pan about 4 inches underneath the broiler element.
• Broil about 10 minutes per inch of thickness measured at the thickest part, or until the fish flakes when tested with a fork.
• This dish may be garnished with lemon wedges and a small parsley sprig.

HEAVENLY HALIBUT

Steps:

• Preheat the oven broiler. Grease a baking dish.
• In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• Arrange the halibut fillets in the prepared baking dish.
• Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

POACHED HALIBUT STEAKS WITH NICOISE SAUCE

Steps:

• To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
• Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
• To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
• Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
• Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.

GRILLED HALIBUT à LA NIçOISE WITH HARICOTS VERTS, OLIVES, CHERRY TOMATOES, AND ANCHOVY BUTTER

Steps:

• Season the halibut with the zest of one lemon, 1 tablespoon thyme, and 2 tablespoons parsley. Cover, and refrigerate at least 4 hours.
• Preheat the oven to 400°F.
• Toss the potatoes with 2 tablespoons olive oil, 1 teaspoon thyme, and 1 teaspoon salt. Place the potatoes in a roasting pan, cover with foil, and cook 30 to 40 minutes, until they're tender when pierced. (Depending on their size, age, and variety, the cooking time will vary.)
• Light the grill 30 to 40 minutes ahead of time. Take the halibut out of the refrigerator 15 minutes before cooking it, so it comes to room temperature.
• Blanch the haricots verts in heavily salted water 2 to 3 minutes, until they're tender but still al dente. Remove to a baking sheet or platter to cool. Bring the water back to a boil, and carefully lower the eggs into the water. Turn the heat down to a very low simmer, and cook the eggs exactly 9 minutes. Remove the eggs to a bowl of ice water to cool completely. Peel the eggs, and cut them in half. Season with salt and pepper.
• Place the spinach and olives in a large salad bowl.
• Heat a large sauté pan over high heat for 1 minute. Pour in 1/4 cup olive oil, and add the sliced shallots and remaining tablespoon thyme to the pan. Cook 1 minute, until the shallots are just wilted. Add the haricots verts and the potatoes, and season with 1/2 teaspoon salt and freshly round pepper.
• When the vegetables are hot, toss them into the bowl of spinach and olives. Season with another 1/2 teaspoon salt, pepper, and a generous squeeze of lemon juice. Toss well to dress the spinach and wilt it slightly. Taste for seasoning. Arrange the salad on a large platter. Tuck the eggs among the spinach leaves.
• Meanwhile, when the coals are broken down, red, and glowing, brush the halibut with a little olive oil and season with salt and pepper. Place the fish on the grill, and cook 2 minutes. Give the fish a quarter-turn, and cook a minute or two more. Turn over, and cook until it's just barely cooked through; peek inside to check for doneness. When it's done, the halibut will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the fish will continue to cook a little more once you take it off the grill. Arrange the fish on top of the salad.
• Return the vegetable pan to the stove, and heat over medium-high. Add the butter, and cook a few minutes, until it starts to brown and smells nutty. Add the anchovy, cherry tomatoes, 3/4 teaspoon salt, and a few grindings of black pepper. Cook for 30 seconds, shaking the pan often, until the tomatoes release some of their juice. Squeeze some lemon juice into the butter, and taste for balance and seasoning. Stir in the basil and remaining 2 tablespoons parsley. Spoon the sauce over the fish and around the salad.
• Note
• Season the fish with lemon and herbs early in the day. You can roast the fingerlings, blanch the haricots verts, clean the spinach, cut the cherry tomatoes, clean the anchovies, and cook the eggs ahead of time.

GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES

Steps:

• Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
• Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
• Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
• Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

HALIBUT NIçOISE

Steps:

• Fill a large pot with water, season generously with salt, and bring to a boil. In the sink, prepare a bowl full of cold water and ice. Add green beans to the pot and cook for 45 seconds to 1 minute, then scoop out with a slotted spoon and transfer to ice water.
• Add potatoes to the pot of hot water and simmer for 20 to 25 minutes, or until they are fork tender. Drain and set aside until cool enough to handle. Leave the smaller potatoes whole, and halve or quarter any larger ones so they're bite-size.
• Meanwhile, in a small bowl, mix olives, anchovy and garlic, and set aside. In a large bowl, mix shallots and rice wine vinegar, and let stand for 20 minutes. Add 2 tablespoons olive oil and a few turns of ground black pepper. Drain and add green beans, along with potatoes and tomato wedges, and toss gently to coat. Season with salt and pepper, and set aside.
• Fill a 12-inch skillet with 2 inches of water and bring to a boil. Crack each egg into a small bowl and fish out any pieces of shell. Slide eggs into the water and poach until white is set and yolk is still soft, about 3 minutes. Remove eggs with a slotted spoon to a bowl of warm water until ready to plate.
• Heat oven to 425 degrees. Heat a large ovenproof skillet, ideally cast iron, over high heat. Add remaining 2 tablespoons olive oil and swirl to coat the pan. Pat the halibut dry with a paper towel and season all over with salt and pepper. Add fillets to hot pan, skin-side down, leaving at least 2 inches between each. (Cook fish in 2 pans or in 2 batches if needed.)
• Let fish cook until it releases easily from the pan, about 2 to 3 minutes. Flip fillets, add butter to pan and transfer to the oven. After 2 minutes, baste fish with melted butter, then return to oven until it's just cooked through, slightly firm and golden brown, 2 to 3 minutes more.
• Divide lettuce among four plates, and top with dressed beans, potatoes and tomato. Add fish and top each fillet with a poached egg. Drizzle over any extra pan juice from the fish, along with a spoonful of the olive-anchovy mixture. Squeeze lemon juice over each plate and eat immediately.

WORCESTERSHIRE BROILED HALIBUT STEAKS

Steps:

• Place the steaks on a rack in a broiler pan.
• Combine orange juice, peel, worcestershire sauce& salt.
• Brush lightly over the steaks.
• Dot with butter.
• Place under the broiler for 10-12 minutes or until the fish flakes when tested, baste with remaining worcestershire sauce.

BROILED HALIBUT WITH LEMON AND HERBS

Steps:

• In a small mixing bowl, combine 1/4 cup butter, shallots, dill weed, parsley, mustard, lemon juice, garlic and salt; mix well.
• Rinse halibut steaks in cold water and pat dry on paper towels.
• In a 8 inch x 8 inch oven proof casserole dish, add 1 tablespoon of butter and 1 tablespoon of olive oil. Place under the broiler on HIGH heat for about 2 minutes or until the butter has melted.
• Place the halibut steaks in the casserole dish.
• Spread one half the lemon/herb mixture equally over each steak.
• Place under the broiler on HIGH heat and broil for 6 minutes.
• Turn halibut steaks over and spread the remaining lemon/herb mixture evenly over the steaks.
• Continue to broil on HIGH heat for another 5 to 6 minutes or until fish flakes easily with a fork. Do not overcook the fish.
• Serve with cooked basmati brown rice.
• You may also use finely chopped chives or green onions instead of the shallots.

BROILED HALIBUT STEAKS, NICOISE

Steps:

• Cut garlic in half and rub fish steaks with cut sides. Brush fish with three tablespoons of the olive oil.
• Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer. Fish should not be quite cooked through.
• Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges. Remove fish steaks to a serving platter.
• To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center. Serve at once.