Best Halibut Salmon With Smoky Orange Vinaigrette Recipes

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE

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.

ROAST HALIBUT WITH SMOKED TOMATO VINAIGRETTE

Steps:

• To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
• Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
• Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
• To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
• Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
• Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
• Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.

CITRUS AND SMOKED SALMON STRIPED ROAST HALIBUT

Steps:

• Preheat oven to 375 deg F.
• Using a fine grater, grate the lime, lemon, and 1/2 the orange, being careful not to grate any white rind (it's really bitter).
• Heat butter in small skillet over medium heat.
• Add citrus peel, garlic, and sweat for 1 minute.
• Add maple syrup, cook for another minute.
• Add juices of lime& lemon, and allow to cool in refrigerator for 8-10 minutes, or until mixture thickens.
• Arrange halibut portions on parchment paper, or on oiled aluminum foil.
• Spread citrus mixture over top of each portion, then cover with evenly spaced smoked salmon'stripes'.
• Top sparingly with cilantro, cover, and roast in oven for 15-20 minutes, depending on thickness of fish (15 minutes per inch thickness), or until flakes easily with fork.
• Note, I like to roast salted& oiled zucchini quarters with the fish (it takes about the same amount of time), and serve with boiled new potatoes& steamed green beans.

ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE

Steps:

• In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
• Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
• Serve with halibut.