Best Ranch Halibut With Lemon Parsley Tartar Sauce Recipes

WEST COAST HALIBUT FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE

West Coast Halibut Fish and Chips with Homemade Tartar Sauce image

Provided by Tyler Florence

Time 45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

6 large russet potatoes
Vegetable oil for deep frying
2 cups flour
1/2 cup cornstarch
1 1/2 teaspoons salt
Fresh ground black pepper
2 cups club soda
2 egg yolks
2 pounds West Coast Halibut fillets, (get 1 whole side of boned and skinned fish)
Kosher salt and freshly ground black pepper
1/2 bunch fresh flat-leaf parsley, for garnish
4 lemons cut into wedges, for garnish
1 cup mayonnaise
1 cup sour cream
1/4 cup capers, chopped
1/4 cup chopped cornichons
2 tablespoons chopped flat leaf parsley
2 tablespoons fresh tarragon, finely chopped
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Pre-heat oven to 350 degrees F.
Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
Prepare the tartar sauce:
In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.

RANCH HALIBUT WITH LEMON-PARSLEY TARTAR SAUCE

Ranch Halibut with Lemon-Parsley Tartar Sauce image

Combine ranch dressing and crackers to make this crunchy fish- served with a tangy sauce in just 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 envelope (1 ounce) ranch dressing mix
16 round buttery crackers, crushed (3/4 cup)
2 tablespoons butter or margarine, melted
1 teaspoon lemon juice
1 pound halibut, marlin or other firm fish fillets, about 1 inch thick, skin removed
1/2 cup tartar sauce
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel

Steps:

Heat oven to 450°. Line rectangular pan, 13x9x2 inches, with aluminum foil; spray foil with cooking spray. Mix dressing mix (dry) and crackers in shallow bowl. Mix butter and lemon juice in another shallow bowl.
Cut fish into 4 serving pieces. Dip fish into butter, then coat with cracker mixture. Place in pan.
Bake uncovered 10 to 15 minutes or until fish flakes easily with fork. While fish is baking, mix tartar sauce, parsley and lemon peel. Serve tartar sauce with fish.

Nutrition Facts : Calories 375, Carbohydrate 13 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 serving, Sodium 760 mg

KELLI'S BAKED HALIBUT

Kelli's Baked Halibut image

A wonderful recipe my mother used to use when I was a kid. A crunchy on the outside, moist on the inside recipe. Also works great for ling cod, snapper, or other white fish. Enjoy your halibut with what my sisters and I used to call 'pink sauce' (Miracle Whip and ketchup mixed together), a fresh spinach salad and toasted French bread.

Provided by VILLANOVABABY

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound halibut fillets
¾ cup all-purpose flour
½ cup low-fat creamy salad dressing (e.g. Miracle Whip™)
1 ½ cups crushed saltine crackers
garlic salt to taste
ground black pepper to taste
1 pinch seasoning salt

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 41.3 g, Cholesterol 60.6 mg, Fat 24.9 g, Fiber 1.5 g, Protein 21.4 g, SaturatedFat 4.1 g, Sodium 773.5 mg, Sugar 3.3 g

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Grilled Halibut Fish Sandwiches with Tartar Sauce image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 30

Ingredients

1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
Vegetable or olive oil, for drizzling
2 teaspoons crab boil seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
2 tablespoons butter, melted
1/2 lemon, juiced
1 cup mayonnaise or reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 dill or half-sour pickle, finely chopped
2 tablespoons finely chopped onion
2 tablespoons fresh chopped dill
10 blades fresh chives, chopped or 2 thin scallions thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce
Asparagus Salad, recipe follows
1 bag gourmet chips, preferred brand Terra chips in Yukon Gold Onion and Garlic flavor
Tartar sauce:
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper

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