Best Butter Roasted Halibut With Asparagus And Olives Recipes

BAKED HALIBUT AND ASPARAGUS

Steps:

• Preheat oven to 400 F. Line half sheet with parchment paper.
• Place halibut fillets in the middle of the baking sheet, and asparagus around it.
• Brush halibut and asparagus with olive oil. Generously sprinkle with salt and cracked black pepper.
• Spread minced garlic on top.
• Top with freshly shredded parmesan cheese.
• Bake for about 15 minutes until halibut is cooked through and flaky.
• Sprinkle with freshly chopped parsley.

SLOW ROASTED HALIBUT

Steps:

• Preheat the oven to 250 degrees F.
• For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.
• Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
• For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.
• Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don't allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.
• For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE

Steps:

• Preheat the oven to 300 degrees F.
• Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
• Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
• Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
• Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

HALIBUT ROASTED WITH GARLIC-PARSLEY BUTTER

Steps:

• Position the oven racks so that the top rack is 5 to 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Cover a shallow-rimmed roasting pan with foil and coat with nonstick spray.
• Rinse the fish and pat dry with paper towels. Center it on the pan. Mix the butter, parsley, and garlic together. Brush the fish on both sides with the mixture.
• Roast the fish for 10 minutes, until it flakes when tested with a fork. Brush with any remaining butter mixture and sprinkle with salt and pepper. Transfer it to a warm serving platter.

SLOW-ROASTED HALIBUT WITH ASPARAGUS AND SALSA GENOVESE

Steps:

• Preheat the oven to 300 degrees F.
• Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
• Wisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Service at once.
• Salsa Genovese;.
• Add all the remainingingredients (starting at "recipe follows") except for the olive oil and pluse until nearly pureed. With the machine running, add 6 tablespoons olive oilthrough the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
• Refrigerate in an airtight container with a thin film of olice oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
• Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.