Best Herb And Garlic Crusted Halibut With Oven Baked Ratatouille Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED HALIBUT WITH FRESH HERB SAUCE



Roasted Halibut With Fresh Herb Sauce image

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE



Slow Roasted Halibut with

This dish looks especially pretty if plated like this: make a thin circle of the zucchini puree on a plate. Stack eggplant and onion on top of zucchini paste circle. Place halibut on top of the onions; drizzle fish with basil puree; and garnish with roasted pepper and tomato salad and a fried basil leaf.

Provided by Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 17

4 (6-ounce) Alaskan Halibut fillets
Olive oil, to saute
1 medium onion, peeled and diced
Olive oil, to saute
1 clove garlic, peeled and minced
1/4 cup tomato paste
1 red pepper, roasted, peeled and diced
1 yellow pepper, roasted, peeled and diced
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper, to taste
1/4 cup lemon juice
3 zucchini
6 cloves garlic, peeled, triple blanched
1 tablespoon olive oil
1/2 cup chicken stock
1/4 cup cream
1/8 pound fresh, clean spinach (about a handful)

Steps:

  • Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
  • Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
  • Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
  • Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
  • Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
  • Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
  • Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.

CRISPY HERB CRUSTED HALIBUT WITH CURLY CELERY AND HARICOTS VERTS



Crispy Herb Crusted Halibut with Curly Celery and Haricots Verts image

Provided by Anne Burrell

Time 50m

Yield 4 servings

Number Of Ingredients 15

6 ribs celery
Kosher salt
1 lemon, halved, divided
1/2 pound haricots verts, stem end removed
Extra-virgin olive oil
2 garlic cloves
Pinch crushed red pepper flakes
Four 6-ounce halibut fillets, skin removed
Kosher salt
1/2 bunch thyme, leaves chopped
1/2 bunch chives, minced
4 sprigs flat-leaf parsley, leaves finely chopped
1 heaping cup instant mashed potato flakes
1 egg beaten with 1 tablespoon water
Extra-virgin olive oil

Steps:

  • Vegetables:
  • Using a sharp veggie peeler, shave the celery to get long thin shavings. Put the celery shavings in ice water with half a lemon and its juice and let sit for at least 1 hour or overnight in the refrigerator. The celery will get very crunchy, curly and cute.
  • Bring a pot of well salted water to a boil, over medium heat and set up a bowl of well salted ice water. Toss the haricots verts in the boiling water and cook until the beans are tender but still firm. Remove the beans from the boiling water and plunge immediately into the ice water and let them cool. When they are cold and still vibrantly green, remove them from the ice water and reserve.
  • Fish:
  • Season the fish fillets with salt. Combine the herbs and the potato flakes in a shallow dish. Dip the flesh side of each fillet into the egg wash and then press them into the herb/potato flake mixture. Put on a sheet tray with the crusted side up.
  • To cook and assemble everything:
  • Preheat the oven to 350 degrees F.
  • Coat a large saute pan with olive oil and heat it over medium-high heat. When the oil is hot but not smoking, add the fish, crusted side down. When the crust has become golden and crispy, flip them over, then transfer the fish to a baking sheet lined with a cooling rack and put in the preheated oven for 5 to 6 minutes.
  • Remove the oil in the saute pan and add new oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and aromatic remove it and discard. Toss in the reserved haricots verts, season with salt, to taste, and roll them around in the oil to heat through. When they are hot, turn off the heat and reserve them in the pan.
  • Remove the celery from the ice water and dry in a salad spinner to remove the excess water. Add the celery to the pan with the beans. Squeeze in the juice from the remaining lemon half and season with salt, if needed.
  • Divide the veggies between 4 serving plates and top with the crusted fish.

GARLIC-AND-HERB OVEN FRIED HALIBUT



Garlic-And-Herb Oven Fried Halibut image

Well most of it's done in the oven! The original recipe is from Cooking Light but I've made a couple modifications. While the fish is baking I deglaze the frying pan with a flavored vinegar (I use a tequila-lime vinegar) and a little water, then top the fish with the sauce before serving. Here's a great resource for more ideas on deglazing http://www.foodnetwork.com

Provided by Galley Wench

Categories     Halibut

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup panko breadcrumbs (not available in my supermarket so I used seasoned bread crumbs with Parmesan cheese)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1/2 teaspoon onion powder
1 large garlic clove, minced
3 eggs, beaten
1/4 cup all-purpose flour
6 halibut fillets
salt & pepper
3 tablespoons olive oil, divided
1/4 cup flavored vinegar

Steps:

  • Preheat oven to 450°F.
  • Combine first 5 ingredients in a shallow dish.
  • Place eggs in a shallow dish.
  • Place flour in a shallow dish.
  • Sprinkle fish with salt and pepper.
  • Dredge fish in flour.
  • Dip in egg mixture.
  • Dredge in breadcrumb mixture.
  • Heat 1 tablespoon oil in skillet over medium-high heat.
  • Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
  • Place fish on foil lined baking sheet coated with cooking spray.
  • Repeat process with remaining olive oil and remaining fish.
  • Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
  • While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

Nutrition Facts : Calories 635.4, Fat 19.6, SaturatedFat 3.3, Cholesterol 236.1, Sodium 387.2, Carbohydrate 17.6, Fiber 1, Sugar 1.4, Protein 91

Related Topics