Best Halibut With Herbed Butter Recipes

Easy Halibut Fillets with Herb Butter image

Provided by Gay Gilmore

Categories Halibut

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

2 halibut fillets
2 tablespoons butter
2 tablespoons finely chopped tarragon (or other herb of your choice) or 2 tablespoons finely chopped dill (or other herb of your choice)
salt and pepper, to taste
1 teaspoon olive oil

Steps:

Make little aluminum foil trays sized to fit each fillet.
Wipe the bottom of each tray with olive oil.
Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
Mix the butter with the chopped herbs throughly.
Place 1 tablespoon of the butter on the halibut.
Broil for 4 minutes.
Carefully turn each fillet over, not spilling any of the melted herb butter.
Broil for 4 more minutes.
Remove and plate, pouring the melted sauce over each fillet.

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.