Best Steamed Halibut With Lemon Olive Quinoa Salad Recipes

BAKED HALIBUT WITH CHOPPED OLIVE SALAD

Baked Halibut with Chopped Olive Salad image

Categories Fish Olive Pepper Bake Low Carb Wheat/Gluten-Free Halibut Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/2 cup chopped drained roasted red peppers from jar
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/3 cup chopped pitted brine-cured green olives
2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 1/2 teaspoons minced garlic
8 tablespoons extra-virgin olive oil
6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick)
1/4 cup dry white wine

Steps:

Combine first 6 ingredients and 6 tablespoons oil in bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 375°F. Oil rimmed baking sheet. Place fish on sheet. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper. Pour white wine around fish. Bake until fish is opaque in center, about 12 minutes.
Transfer fish to plates. Spoon chopped olive salad over fish and serve.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

ROASTED BRANZINO WITH LEMON AND THYME

Roasted Branzino with Lemon and Thyme image

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 30m

Number Of Ingredients 5

Ingredients

1 to 1 1/2 pounds whole branzino, scaled and gutted
Extra-virgin olive oil, for rubbing
Kosher salt and freshly ground pepper
2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges
1 small bunch thyme sprigs

Steps:

Preheat oven to 450 degrees. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish.
Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or one of the fish sauces.