Best Halibut In Chard Leaves With Lemon Thyme Butter Recipes

Panko-Crusted Halibut with Swiss Chard image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 9

7 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
2 shallots, minced
3 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground pepper
4 (5 to 6-ounce) halibut fillets
2 tablespoons mayonnaise
1 bunch rainbow chard, washed, stems sliced, and leaves torn

Steps:

1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

Baked Halibut with Wine and Herbs image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

4 sprigs thyme
8 sprigs parsley
2 bay leaves, preferably fresh
8 cloves garlic, smashed
2 (1 pound) halibut steaks, 1 1/4-inch thick, from tail end of fish
Kosher salt and freshly ground black pepper
3/4 cup dry vermouth
4 tablespoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
12 cherry or pear, red and yellow tomatoes, for garnish
Optional serving suggestion: Tapenade, recipe follows
1/2 cup pitted and chopped kalamata olives
1 tablespoon extra-virgin olive oil
1 teaspoon fresh thyme leaves
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

Preheat oven to 450 degrees F.
In a medium gratin dish or baking dish, make a bed of herbs with the thyme, parsley and bay leaves, scatter the garlic on top. Reserve 4 parsley sprigs, for garnish. Season both sides of the fish with salt and pepper and lay on top of the herbs. Add in the vermouth, and drizzle 2 tablespoons of the oil over the fish, cover loosely with foil. Bake until the fish is opaque, about 20 to 22 minutes.
Carefully, pour the pan juices into a small saucepan and set the fish aside. Keep the garlic and 4 thyme sprigs for garnish. Bring the sauce to a boil, over high heat, reduce by about 1/2, about 5 minutes. Whisk in the remaining 2 tablespoons olive oil and the lemon juice. Season with salt and pepper, to taste. Set aside. De-bone the fish; running a spoon handle along each side of the center bone, then lift the bone out. Peel side off and discard. Divide fish steaks in half crosswise, among 4 serving plates. Pour sauce over fish and serve with a dollop of tapenade, if using, on top and garnish with the thyme sprigs, garlic, and tomatoes.
To make the tapenade: Combine the olives, oil, thyme, and lemon zest, stir to combine. Season with pepper and set aside.

Halibut in Chard Leaves with Lemon-Thyme Butter image

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
2 teaspoons grated lemon peel
4 very large Swiss chard leaves, halved lengthwise, center stems cut out
4 1-inch-thick halibut fillets (each 6 to 8 ounces)
4 lemon slices

Steps:

Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.