Best Romaine Wrapped Halibut Recipes
BACON-WRAPPED HALIBUT
My husband and I team up to make this appetizer, though it is easy to do alone. Tasty, easy and vanishes as soon as it is placed on the table. What more could you ask for!
Provided by ROBIN JOYE
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Yield 36
Number Of Ingredients 4
Steps:
- Cook bacon in a large skillet over medium-high heat until just beginning to brown, but still soft. Set aside until cooled enough to handle.
- Preheat your oven's broiler. Season the halibut with pepper. Wrap one piece of bacon around each cube of fish, and secure with a toothpick. Place on a baking sheet.
- Broil for about 5 minutes, turning once, until fish is cooked through and bacon is crisp. Transfer to a platter, and serve warm.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 0.1 g, Cholesterol 10 mg, Fat 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 94.1 mg
HEAVENLY HALIBUT
Rich, cheesy topping goes perfectly with mild flavored halibut.
Provided by chellebelle
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g
BAKED HALIBUT WITH WINE AND HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
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.
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