Best Halibut Brandade Recipes

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25 BEST WAYS TO COOK HALIBUT



25 Best Ways to Cook Halibut image

For easy seafood meals everyone will love, try these halibut recipes! From baked to pan-seared to sandwiches and soup, this flaky white fish is just too good.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 25

Pan-Seared Halibut with Lemon Butter Sauce
Blackened Halibut
Garlic Butter Halibut
Grilled Halibut
Oven-Baked Greek-Inspired Halibut
Baked Halibut and Asparagus
Parmesan Baked Halibut
Baja Style Fish Tacos
Prosciutto-Wrapped Halibut with Sage Butter
Phyllo-Wrapped Halibut Fillets with Lemon Scallion Sauce
Grilled Halibut and Spicy Hummus Wrap
Fried Fish Sandwich
Nashville Hot Halibut Sandwich
Hearty Halibut Chowder
Halibut Soup
Halibut with Oranges and Angel Hair Pasta
Spaghetti with Halibut and Lemon
Halibut Salad with Chickpeas
Grilled Halibut Salad Nicoise
Bouillabaisse with Seared Halibut
Halibut Confit with Leeks, Coriander, and Lemon
Lemony Zucchini Noodles with Halibut
Slow Cooker Lemon Dill Halibut
Mediterranean Poached Halibut
Crispy Baked Fish Sticks With Tartar Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a halibut recipe in 30 minutes or less!

Nutrition Facts :

BRANDADA



Brandada image

Categories     Garlic     Potato     Appetizer     Cod     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

1 pound salt cod (also called salted codfish)
1 bay leaf
2 pounds russet potatoes, peeled, cut into chunks
1 cup olive oil
5 large garlic cloves, flattened
Lettuce leaves
Fresh Italian parsley, chopped
Sliced tomatoes
Olives
French bread baguette, cut into 1/2-inch-thick slices, toasted

Steps:

  • Rinse salt cod under cold water. Place in medium bowl. Cover salt cod with cold water and refrigerate 12 hours, changing water occasionally.
  • Drain salt cod. Place in medium saucepan. Cover salt cod with fresh cold water and add bay leaf. Bring just to boil. Cover, remove from heat and let stand 10 minutes. Drain salt cod. Remove any skin and bones. Transfer cod to processor and flake finely.
  • Cook potatoes in boiling water until tender. Drain. Force through ricer into large bowl, or transfer to large bowl and mash with fork. Mix in cod.
  • Pour oil into heavy medium saucepan over medium-low heat. Add garlic and cook until beginning to brown, about 8 minutes. Discard garlic. Using large fork, gradually work oil into cod potato mixture. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
  • Line platter with lettuce. Mound brandada in center of platter. Sprinkle with parsley. Surround with tomatoes, olives and bread.

FRENCH SALT COD AND POTATO BRANDADE



French Salt Cod and Potato Brandade image

Your feelings about salt cod may depend on where your roots are. If your memories of the dish evoke words like bland and woolly, you likely had it in the Midwest. If you grew up in a Portuguese or Caribbean community, you may have more fond recollections. This recipe, common in France, is an opportunity to give salt cod a second chance, or to try it for the first time. The cod should be rinsed and soaked overnight, but that doesn't take much effort. For tender fish, the trick is not to overcook it. Keep the flame low, just under a simmer. Cooking the fish in a combination of milk and water, along with a few aromatics like bay leaf, thyme, clove and peppercorns, will keep the fish sweet. While the cod is warm, flake it into a bowl and roughly mash with potatoes and moisten with garlicky olive oil and cream. A bit of cooking liquid is added to lighten the mixture. Serve smooth or chunky, as you like.

Provided by David Tanis

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound skinless, boneless salt cod
1 cup milk
1 large thyme sprig
1 bay leaf
5 peppercorns
2 allspice berries
1 clove
1 pound potatoes, peeled, cut in 1-inch cubes
6 large garlic cloves, peeled
Salt and pepper
1/3 cup olive oil
Pinch cayenne
Grated nutmeg
1/2 teaspoon grated lemon zest
1/2 cup crème fraîche, plus 2 tablespoons
3 tablespoons cold butter
1/2 cup coarse dry bread crumbs

Steps:

  • Rinse salt cod well and rub off any salt. Soak in 2 quarts cold water. Drain and change water every few hours (an overnight soak without changing is fine). Total soaking time should be at least 8 hours.
  • In a medium saucepan, heat milk plus 1 cup water over medium-high heat. Add soaked salt cod, thyme, bay leaf, peppercorns, allspice berries and clove. Adjust heat to maintain a bare simmer. Cook until fish flakes easily, about 15 minutes. Remove fish and hold at room temperature.
  • Meanwhile, in another pot, cover potatoes with water and bring to a boil. Add garlic cloves and a good pinch of salt. Drain potatoes when they are soft, about 15 minutes, reserving cooking liquid and garlic.
  • Put cooked garlic cloves in a small saucepan and crush with a fork. Add olive oil and heat over a medium flame until quite warm to the touch. Set aside.
  • Put potatoes in a large mixing bowl. With your fingers, flake cooked salt cod on top. With a potato masher, roughly blend potatoes and fish. Drizzle in warm garlic oil and mash again. Add cayenne, nutmeg to taste and lemon zest. Stir in ½ cup crème fraîche and beat well to combine. Beat in about ½ cup cooking liquid to lighten mixture so it has the texture of soft mashed potatoes. Taste and adjust seasoning - it will probably need salt and pepper.
  • Heat oven to 400 degrees. Use 1 tablespoon butter to grease a low-sided 1-quart baking dish or pie pan. Transfer brandade mixture to dish and smooth with a spatula. Paint the top with 2 tablespoons crème fraîche, and sprinkle with bread crumbs. Dot top with remaining butter. (May be prepared up to a day ahead and stored in the refrigerator; bring to room temperature before baking.) Bake until golden and bubbling, about 20 minutes.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 15 grams, Carbohydrate 25 grams, Fat 26 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 9 grams, Sodium 5414 milligrams, Sugar 4 grams, TransFat 0 grams

HALIBUT CAKES (CROQUETTES)



Halibut Cakes (Croquettes) image

Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.

Provided by Lori L Dixon

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 43m

Yield 6

Number Of Ingredients 14

¼ cup vegetable oil, divided
1 pound skinless, boneless halibut fillets
1 pinch salt and ground black pepper to taste
1 cup shredded Italian cheese blend
1 egg
¼ cup mayonnaise
¼ cup minced onion
2 tablespoons lemon juice
2 tablespoons panko bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon seafood seasoning (such as Old Bay®)
¾ cup panko bread crumbs

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
  • Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
  • Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
  • Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 14.1 g, Cholesterol 73.5 mg, Fat 24.8 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 482.3 mg, Sugar 1 g

HALIBUT IN ESCABECHE



Halibut in Escabeche image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds skinless halibut filet, or other firm white fish
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 scotch bonnet or habanero pepper, halved (optional)
2 cloves garlic, sliced
4 sprigs fresh thyme
2 fresh or dried bay leaves
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole allspice
1 cup malt vinegar
1 cup water

Steps:

  • Cut the fish into 2-inch wide strips and pat them dry. Season the flour with salt and pepper, dredge the fish in it, and pat off any excess flour. Heat 3 tablespoons olive oil in a skillet over medium heat. Saute the fish until it is lightly browned on both sides, about 3 to 4 minutes per side. Drain on paper towels and then put the fish in one layer into a shallow glass dish.
  • Drain the oil from the skillet, return it to medium heat, and add 3 tablespoons fresh olive oil. Add the onions, bell peppers, and scotch bonnet, if using, and cook until the vegetables begin to soften, about 5 minutes. Add the garlic, thyme, bay leaves, peppercorns, and allspice and cook for another 2 minutes. Pour in the vinegar and water and bring it to a boil. Spoon the vegetables and herbs over the fish and then add the vinegar sauce. Serve hot or let it cool to room temperature and refrigerate for at least 4 hours or overnight.

BRANDADE



Brandade image

Provided by Alex Witchel

Categories     dinner, main course

Time 40m

Yield About 3 cups

Number Of Ingredients 11

1 whole head garlic
1 1/2 tablespoons extra virgin olive oil, more as needed
2 Idaho or other starchy potatoes, peeled
1 pound boned dried salt cod, soaked according to package directions, or pre-soaked salt cod
1 onion, peeled and quartered
2 cups whole milk, or as needed
2 large eggs
Salt
freshly ground black pepper
1/4 cup finely chopped parsley
Matzo for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Place garlic on a square of foil, rub with 1/2 tablespoon olive oil to coat it, and wrap securely in foil. Roast until cloves are soft, about 30 minutes. Allow to cool, remove cloves from their skins, then mash cloves with a fork.
  • While garlic roasts, prepare potatoes and cod: Place potatoes in a saucepan, cover with water, and boil until tender, about 20 minutes. Place cod in a saucepan, add onion, and barely cover with milk. Place over medium-low heat and simmer until cod flakes easily, 15 to 20 minutes. Remove cod with a slotted spoon, transferring it to a plate to cool; leave milk at a very low simmer.
  • Drain potatoes; remove onion from milk and discard. Return potatoes to pot and mash them. Immediately and quickly break eggs into hot potatoes and stir vigorously until fully incorporated. Beat in 2 or 3 tablespoons simmering milk until mixture is very thick and smooth. Add one tablespoon olive oil, or as desired, for flavor and texture. Add garlic (it may not all be needed) and salt and pepper to taste.
  • Shred cooled cod as finely as possible, and add to potato mixture. Adjust milk, oil, garlic and salt and pepper as desired. Add parsley and mix well. Mound in a shallow serving bowl or on a platter. Serve at room temperature with matzo, if desired.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 4 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 2305 milligrams, Sugar 2 grams, TransFat 0 grams

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