Best Broiled Halibut With Ricotta Pea Puree Recipes

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BROILED HALIBUT WITH RICOTTA-PEA PUREE



Broiled Halibut with Ricotta-Pea Puree image

Number Of Ingredients 0

Steps:

  • Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 304

BROILED HALIBUT WITH BECHAMEL SAUCE



Broiled Halibut with Bechamel Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 34m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
5 tablespoons unsalted butter, at room temperature
1/4 cup flour
2 cups whole milk, warmed
1/2 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch ground nutmeg
1 (750 ml) bottle white wine, such as pinot grigio
2 cups water
4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
2 tablespoon unsalted butter, diced into 1/4-inch pieces

Steps:

  • Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
  • Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
  • For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
  • For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
  • Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.

BROILED HALIBUT WITH LEMON AND HERBS



Broiled Halibut With Lemon and Herbs image

Make and share this Broiled Halibut With Lemon and Herbs recipe from Food.com.

Provided by William Uncle Bill

Categories     Halibut

Time 18m

Yield 2 serving(s)

Number Of Ingredients 11

1/4 cup butter, softened
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 teaspoon Dijon mustard
1 teaspoon lemon juice, freshly squeezed
2 large garlic cloves, finely minced
1/2 teaspoon salt
16 ounces fresh halibut steaks, 3/4 inch thick
1 tablespoon butter
1 tablespoon extra virgin olive oil

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 WITH SUMMER HERBS



Broiled Halibut with Summer Herbs image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 large piece of skinless halibut (about 1 1/2 pounds; preferably center-cut)
1 lemon, halved, plus wedges for serving
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh dill
2 tablespoons roughly chopped fresh parsley
4 cups baby arugula (about 3 ounces)
2 tablespoons extra-virgin olive oil
3 large heirloom or beefsteak tomatoes, sliced 1/2 inch thick

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
  • Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
  • Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 638 calorie, Fat 55 grams, SaturatedFat 8 grams, Cholesterol 94 milligrams, Sodium 343 milligrams, Carbohydrate 7 grams, Fiber 2 grams, Protein 28 grams

ROASTED HALIBUT WITH PEA AND MINT SALAD



Roasted Halibut with Pea and Mint Salad image

Provided by Giada De Laurentiis

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
1/4 cup fresh lemon juice (about 1 large lemon)
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) center-cut skinless halibut fillets
3 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 large or 2 small shallots, thinly sliced
1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
Kosher salt and freshly ground black pepper
1 1/2 cups frozen petite peas, thawed
1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
1 tablespoon lemon zest (about 1 large lemon)
1 tablespoon chopped fresh thyme leaves

Steps:

  • Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
  • In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth. Pour the mixture into a sealable plastic bag or a glass baking dish. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
  • Salad: Heat the oil in a medium skillet over medium-high heat. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
  • Spoon the salad onto 4 plates and top with the halibut. Garnish with mint sprigs and serve.

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