Best Halibut And Roasted Potatoes Orange And Rosemary Recipes

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ROASTED HALIBUT AND POTATOES WITH ROSEMARY



Roasted Halibut and Potatoes With Rosemary image

This is a great method for roasting any type of firm-fleshed fish fillet. The seasoning mimics one often used for pork chops, and all the cooking is done in the oven, except for the initial boiling of the potatoes. The result ticks all the boxes - it is easy to prepare; it uses a minimum of pots and pans; and most important, it is utterly delicious.

Provided by David Tanis

Categories     lunch, weekday, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds fingerling potatoes
Kosher salt
Extra-virgin olive oil
4 (6- to 8-ounce) halibut fillets (or substitute other firm-fleshed white fish), about 1-inch thick
Black pepper
2 garlic cloves, minced
1 teaspoon roughly chopped rosemary, plus 1/2 teaspoon finely chopped rosemary, for garnish
Pinch of red-pepper flakes
1/2 teaspoon crushed fennel seeds (optional)
3 tablespoons chopped parsley
1/2 teaspoon grated lemon zest
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. Boil potatoes in well-salted water for 15 minutes, until tender. Rinse with cold water to cool, then cut each potato in half lengthwise.
  • Transfer potatoes to shallow roasting pan, or rimmed baking sheet large enough to hold potato halves in 1 layer.
  • Drizzle potatoes generously with 2 to 3 tablespoons olive oil. Using your hands, massage the potatoes to coat with oil and turn potatoes cut-side up. Sprinkle lightly with salt. Roast potatoes, uncovered, until nicely browned, 20 to 25 minutes.
  • As potatoes cook, prepare the fish: Season fish fillets on both sides with salt and pepper. Sprinkle with garlic, rosemary, red-pepper flakes and crushed fennel seeds, if using. Drizzle with 1 tablespoon olive oil, then rub seasoning into fillets.
  • When potatoes are brown, use a spatula to push them to the sides of baking dish, leaving room in the center for the fish. Lay fillets side by side in 1 layer. Roast fish until opaque and just cooked through, about 15 minutes. It should flake when pressed gently.
  • Transfer fish and potatoes to a warm platter or individual plates. In a small bowl, mix together parsley, lemon zest and finely chopped rosemary. Sprinkle parsley mixture over fish and potatoes. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 4 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 1 gram

HALIBUT WITH ROSEMARY



Halibut With Rosemary image

I picked up this recipe card at The Fresh Market, and I think it's the best halibut recipe I've ever prepared.

Provided by Kizzikate

Categories     Halibut

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs halibut fillets, 1-inch thick
flour
1/4 cup balsamic vinegar
3 garlic cloves
salt & pepper
1/3 cup olive oil
2 tablespoons water
1/2 teaspoon dried rosemary

Steps:

  • Sprinkle fish with salt and pepper. Coat with flour.
  • Heat oil in frying pan over medium heat. Arrange fish in a single layer in pan. Cook, turning once, until fish is brown and flaky, app. 5 minutes per side.
  • Remove fish to a warm platter. To pan, add vinegar, garlic, rosemary, and water. Boil until reduced by half; remove garlic. Spoon sauce over fish.

Nutrition Facts : Calories 401.1, Fat 23, SaturatedFat 3.2, Cholesterol 69.8, Sodium 118.4, Carbohydrate 0.8, Fiber 0.1, Protein 45.6

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

  • Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

ROAST HALIBUT WITH FINGERLING POTATOES, LEMON, AND ROSEMARY



Roast Halibut With Fingerling Potatoes, Lemon, and Rosemary image

One of my favorite ways to cook halibut when it's in season! This is simple and tasty--I someimes slice a lemon and roast the slices along with the fish, but it's not really necessary. As with all fish dishes, the fresher the fish, the better.

Provided by velorutionista

Categories     Halibut

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs halibut fillets
1 1/2 lbs fingerling potatoes, sliced
5 garlic cloves, chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh Italian parsley, chopped
2 tablespoons olive oil
1 lemon, juice and zest of

Steps:

  • Preheat oven to 450 degrees. Put sliced potatoes, olive oil, rosemary, and garlic in a large (12" or so) cast iron pan and mix well. Roast for 15-20 minutes, until potatoes are almost tender.
  • Lay halibut fillet on top of potatoes, sprinkle with chopped rosemary, chopped parsley, lemon juice and zest. Bake 8-10 minutes per inch of halibut thickness, or until just cooked through.

Nutrition Facts : Calories 337.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 62, Sodium 112.2, Carbohydrate 19.4, Fiber 2.9, Sugar 1.5, Protein 42.5

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE



Pan-Seared Halibut with Blood Orange Butter Sauce image

Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

10 tablespoons unsalted butter, cut into 10 pieces
1 large shallot, finely chopped (about 1/4 cup)
1 cup blood orange juice
Kosher salt and freshly ground black pepper
Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pomegranate arils

Steps:

  • For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
  • Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
  • For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
  • Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

ROASTED HALIBUT OVER BRAISED POTATOES, TOMATOES AND OLIVES



Roasted Halibut over Braised Potatoes, Tomatoes and Olives image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 Yukon gold potatoes, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
1 small lemon, thinly sliced, seeds removed
1 medium shallot, thinly sliced
1 pint cherry or grape tomatoes, halved
1/2 cup dry white wine
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained
2 teaspoons fresh thyme leaves
2 tablespoons unsalted butter, cubed
Four 6-ounce center cut halibut fillets (about 1 1/2 inches thick)
1/4 cup fresh parsley leaves, chopped, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Add the oil to a large cast-iron skillet over medium heat, then line the bottom with the potato rounds. Season with salt and pepper, add enough water to cover and bring to a boil. Cook until softened, about 5 minutes. Once the potatoes are softened, drain off the excess water so there is only a small amount left on the bottom. Scatter the lemons, shallots, tomatoes, wine, olives, capers and thyme over the potatoes. Dot with the butter. Season the fish with salt and pepper on both sides and put on top of the potatoes.
  • Make a parchment lid for the skillet by cutting a piece of parchment paper that's larger than your skillet. Fold it in half, then fold it in half again in the other direction so you have creases on 2 sides of the paper. Starting with the folded tip, fold on the diagonal 3 times, like a fan, to form narrow triangles. Measure how large your parchment lid should be by placing the tip of the triangle above the center of the skillet and cutting it where it hits the edge of the skillet. Cut off the folded tip to make a small hole in the center. Open up the parchment and set aside.
  • Open the parchment lid and place it over the skillet. Transfer the skillet to the oven and bake until the potatoes are soft and the halibut is fully cooked and no longer translucent, 15 to 20 minutes.
  • Remove the parchment lid. Serve, drizzled with some of the sauce from the skillet and some oil, then sprinkle with the parsley.

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