Best Seared Halibut With Sauteed Swiss Chard And Salsa Cruda Recipes

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PANKO-CRUSTED HALIBUT WITH SWISS CHARD



Panko-Crusted Halibut with Swiss Chard image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Number Of Ingredients 9

7 tablespoons butter
3/4 cup panko (Japanese breadcrumbs)
2 shallots, minced
3 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
Kosher salt and freshly ground pepper
4 (5 to 6-ounce) halibut fillets
2 tablespoons mayonnaise
1 bunch rainbow chard, washed, stems sliced, and leaves torn

Steps:

  • 1. Heat the oven to 350 degrees F. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half the shallots, the parsley, lemon zest, and season with salt and pepper.
  • 2. Sprinkle both sides of the halibut fillets with salt and pepper. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top.
  • 3. Heat the remaining 3 tablespoons butter in a 12-inch skillet. Add the rainbow chard stems and remaining shallots. Cook 2 minutes, then turn off the heat. Fold in the torn chard leaves, 2 tablespoons water, and salt and pepper, to taste. Place the halibut fillets on top of the chard leaves.
  • 4. Transfer the skillet to the oven until the fish is just cooked through, 15 to 20 minutes.

PAN-SEARED HALIBUT WITH SALSA VERDE



Pan-Seared Halibut with Salsa Verde image

Categories     Sauté     Quick & Easy     Dinner     Halibut     Summer     Cilantro     Parsley     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 8

1 lemon
2 teaspoons drained capers
1/4 teaspoon minced garlic
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro sprigs
2 tablespoons chopped fresh parsley leaves
1/2-inch-thick halibut steaks with skin (about 1 pound total)
Garnish: lemon wedges

Steps:

  • Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
  • Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.

FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM



Fresh Halibut Steamed in Swiss Chard with Thai Curry Cream image

One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Massaman curry, a red curry. I encourage you to try them all and use your favorite mixture.

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 11

6 (5-ounce) portions fresh halibut cut 3/4-inch thick
Salt and freshly ground pepper
2 teaspoons grated lime zest
12 to 16 large chard leaves, tough center rib removed
2 cups sliced oyster mushrooms
2/3 cup finely sliced scallions
2 tablespoons olive oil
1/3 cup dry white wine
1/2 cup rich fish or mushroom stock
Thai Curry Cream (recipe follows)
Garnish: Cilantro sprigs and finely sliced, deep-fried leeks (white part only)

Steps:

  • Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
  • To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.

SAUTEED HALIBUT WITH LOBSTER RISOTTO AND FOIE GRAS BUTTER



Sauteed Halibut with Lobster Risotto and Foie Gras Butter image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 24

1 large Spanish onion, diced
2 tablespoons olive oil
1 pound arborio rice
8 ounces white cooking wine
2 cups lobster broth
8 ounces cooked lobster meat
2 tablespoons unsalted butter
1/4 cup grated Asiago
1 cup white wine
1 diced shallot
2 sprigs of fresh thyme
2 fresh bay leaves
1 tablespoon whole black peppercorn
1/4 cup heavy cream
1 pound unsalted butter cut into large dice
4 ounces diced A or B grade foie gras
2 tablespoons butter
1 pound fresh chanterelle mushrooms
4 ears fresh corn, kernels cut off the cob
28 cherry tomatoes, for garnishHalibut:
8 (6-ounce) pieces halibut
2 ounces olive oil
8 (6-ounce) pieces halibut
2 ounces olive oil

Steps:

  • For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
  • For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.
  • Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.
  • Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.
  • When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes.

HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER



Halibut in Chard Leaves with Lemon-Thyme Butter image

Categories     Herb     Bake     Quick & Easy     Lemon     Halibut     Thyme     Chard     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup (1 stick) butter, room temperature
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh chives
2 teaspoons grated lemon peel
4 very large Swiss chard leaves, halved lengthwise, center stems cut out
4 1-inch-thick halibut fillets (each 6 to 8 ounces)
4 lemon slices

Steps:

  • Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
  • Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.

SEARED RED CHARD



Seared Red Chard image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 18m

Yield 6 Servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 small red onion, thinly sliced
10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
Grated nutmeg, to your taste
Coarse salt and pepper
2 tablespoons red wine or cider vinegar

Steps:

  • Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come in from market, then they are ready for you to cook up even quicker.
  • Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then add chard in bunches and keep it moving as it wilts up a bit - you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.

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