HALIBUT CAKES (CROQUETTES)
Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.
Provided by Lori L Dixon
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 43m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
- Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
- Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
- Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 14.1 g, Cholesterol 73.5 mg, Fat 24.8 g, Fiber 0.2 g, Protein 23.3 g, SaturatedFat 6.5 g, Sodium 482.3 mg, Sugar 1 g
GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
- Place melted butter in a small dish and add juice of 1/2 lemon.
- Combine all ingredients for the tartar sauce in a small bowl.
- Lightly toast buns on grill pan after fish is removed.
- To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
- Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
- Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
- Prep Time: 10 minutes
- Cook Time: 20 minutes, overlapping, including pasta
- Ease of preparation: easy
BEST THANKSGIVING LEFTOVERS SANDWICH
The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together.
Provided by Sohla El-Waylly
Categories dinner, lunch, sandwiches, main course
Time 8h20m
Yield 4 sandwiches
Number Of Ingredients 11
Steps:
- Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.
- Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.
- The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
- In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.
- In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.
- Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.
- In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.
- Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.
- On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.
MEDITERRANEAN HALIBUT SANDWICHES
Provided by Giada De Laurentiis
Time 50m
Yield 4 sandwiches
Number Of Ingredients 17
Steps:
- For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
- Season the halibut on both sides with the salt and pepper. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
- For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes, and rub the cooked surface with the cut side of the garlic.
- For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper.
- Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.
Nutrition Facts : Calories 559 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 53 milligrams, Sodium 1296 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 27 grams, Sugar 4 grams
LEFTOVER HALIBUT SANDWICH RECIPE - (4/5)
Provided by JimMac
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a mixing bowl and mix them well. Be sure to salt and pepper the spread to suit your taste. For those of you that are squeamish about mayonnaise I recommend blending one tablespoon into the mix at a time. Some folks add a tsp of cider vinegar and a dash or two of garlic powder as well. If you do not have green onions, you can use 1 tsp of any other onion variety or a shallot - just make sure they are finely diced. Serve on crackers or as a sandwich spread. Stays good in the refrigerator for up to 3 days.
HALIBUT SOFT TACOS
I sometimes serve these halibut tacos wrapped in lettuce instead of tortillas. Either way, the mango salsa tastes amazing with grilled halibut. This warm-weather recipe is quick, colorful and full of nutrients. -Kristin Kossak, Bozeman, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mango, avocado, onion, jalapeno, cilantro, 2 teaspoons oil, lemon juice and honey; set aside. Brush halibut with remaining oil; sprinkle with salt and pepper. , Grill halibut on greased rack, covered, over high heat or broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side., Place lettuce leaves on tortillas; top with fish and mango mixture. Drizzle with chili sauce.
Nutrition Facts : Calories 330 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 648mg sodium, Carbohydrate 28g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
HALIBUT SALAD SANDWICH
I had leftover halibut and was in a hurry made my husband lunch in the morning, and people were raving from his work, how wonderful it was. So I thought I would post this.
Provided by tammara
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches
Number Of Ingredients 6
Steps:
- Mix together all ingredients, let blend in fridge for a couple of hours. Serve in a wrap, fresh bread or bed of lettuce.
Nutrition Facts : Calories 74.5, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 641.4, Carbohydrate 6.9, Fiber 0.5, Sugar 3.3, Protein 1.2
NASHVILLE HOT HALIBUT SANDWICH
This sandwich doesn't get as much love as Nashville hot chicken, but who doesn't love a fried fish sandwich? Eat it immediately or wrap it in wax paper and enjoy it under the shade of a maple tree with some unsweetened iced tea.
Provided by Matty Matheson
Categories Lunch Dinner Sandwich Deep-Fry Seafood Fish Halibut Chile Pepper Hot Pepper Jalapeño Paprika Pickles Cheese Mayonnaise Pescatarian Soy Free Tree Nut Free Peanut Free
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a large pot over high heat, combine 1 cup (240 ml) of the canola oil and the Scotch bonnet, bird's eye, and jalapeño chiles and cook until a deep-fry thermometer reaches 350°F (175°C). Turn off the heat and let steep for 30 minutes. Working in 2 batches, pour into a blender and blend until smooth. Pass through a fine chinois or strainer into a medium pot. Heat again, then add the butter, cayenne, and paprika and stir with a whisk. Set aside and keep warm.
- In a large Dutch oven, heat the remaining 4 cups (800 ml) canola oil over medium-low heat to 320°F (160°C).
- Mix the flour and salt in a medium bowl, whisk the eggs in another medium bowl, and put the panko in a third medium bowl. Dust a piece of fish in the flour, then dip in the eggs, then coat in the panko. Place on a wire rack set over a baking sheet. Repeat with the remaining halibut.
- Once the oil has come up to temperature, use a spider to carefully lower 2 pieces of the breaded halibut into the oil. Cook until golden and the internal temperature is 275°F (135°C), 4 to 6 minutes. Scoop out the fish and rest on a baking sheet with a rack set on it. Repeat with the remaining halibut and spoon the hot chile oil over it until the fish is covered and glossy.
- Build your sandwiches: Lay out the bottom bread, mayo, then pickles, the halibut, followed by the cheese and onion slices. Slather mayo on the top bread and squish the sando down.
HALIBUT SALAD SANDWICHES
Provided by Diane Sandoval
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat broiler. Season halibut with salt and pepper. Broil until just cooked through, about 3 minutes per side. Transfer to plate; cool 10 minutes. Break halibut into small pieces.
- Combine mayonnaise and next 5 ingredients in medium bowl and stir to blend. Mix in halibut. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
- Arrange bottoms of rolls on plates. Mound salad over, dividing evenly. Top with lettuce, then with tops of rolls. Press sandwiches lightly to compact.
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