Best Halibut Stew With Garlic Aioli Arugula Salad Recipes

Roasted Halibut with Garlic Sauce image

Provided by Ruth Cousineau

Yield Makes 4 servings

Number Of Ingredients 5

1 3/4 pounds halibut fillet (1 1/2 inches thick)
3 garlic cloves
2 tablespoons extra-virgin olive oil
1/3 cup mayonnaise
Accompaniment: lemon wedges

Steps:

Preheat oven to 450°F with rack in middle.
Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.

Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata image

Provided by Food Network

Categories main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 16

4 1/2 large ripe summer tomatoes, seeded and diced
1/3 cup chopped fresh basil leaves
6 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon sea salt
Freshly ground black pepper
3 tablespoons finely chopped flat-leaf parsley
1 1/2 teaspoons finely minced garlic
1 1/2 teaspoons finely grated lemon zest
Generous pinch sea salt
4 1/2 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
6 (8-ounce) halibut steaks
Generous pinch sea salt
Freshly ground black pepper
3 bunches fresh arugula, stemmed, washed and dried

Steps:

Make the tomato salad: In a large bowl, mix together all the ingredients and set aside.
Make the gremolata: Place all the ingredients in a bowl and mix. Set aside.
Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature.
Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately.

Halibut Stew with Garlic Aioli & Arugula Salad image

Provided by barbara lentz @blentz8

Categories Fish Soups

Number Of Ingredients 22

GARLIC AOILI
10 clove(s) garlic whole peeled
2 large egg yolks at room temp
juice of 1 lemon
salt and white pepper to taste
1 tablespoon(s) dijon mustard
1 1/2 cup(s) oil half peanut oil and olive oil
FOR THE STEW
4 halibut filets boneless and skinless and cut into 2 inch chunks
4 tablespoon(s) butter
1 leek thinly sliced
1 medium onion chopped
3 medium carrots chopped
1 cup(s) parsley chopped
4 cup(s) fish stock
salt and pepper to taste
FOR THE ARUGULA SALAD
2 cup(s) fresh arugula
juice of 1 medium orange
2 tablespoon(s) balsamic vinegar
3 tablespoon(s) olive oil
salt

Steps:

To make the Aioli Add the garlic cloves to food processor. Whip the eggs and add to the food processor with the lemon juice salt, white pepper and mustard. Turn on the processor and process until it becomes a smooth paste. Slowly drizzle in the oil. Set aside.
For the stew Melt the butter in a large pot. Add the leeks, onions, and carrots. Cook for about 20 minutes. Add the parsley and fish stock. Cook another 20 minutes until the vegetables are very tender. Pureed with an immersion blender.
Add the fish and let poach for about 5 minutes. Remove from heat. Whisk 1 cup of soup into the Aioli. Place the stew back over low heat and stir in the aioli. Do not let it boil or it will curdle.
Make the arugula salad. Whisk the orange juice, balsamic vinegar and oil together. Add some salt to taste. Add the arugula and mix.
Serve the stew topped with the arugula salad