Best Summer Halibut Recipes

GRILLED HALIBUT WITH SUMMER SALSA

Steps:

• For the salsa: Combine all the vegetables in a bowl. Chop cilantro finely. Mix rice wine vinegar, sugar, salt, lime juice, and fish sauce together until well blended. Add all chopped vegetables and cilantro to the mixture. Mix well.
• For the halibut: Season with sea salt and pepper. Place the halibut directly onto a hot grill for a few minnutes. Then using tongs or a spatula give the halibut a quarter turn to create the second set of marks resulting in a crisscross pattern. When it's time to flip it, repeat the process of grilling for a few minutes and then give it a quarter turn. Remove from grill and finish in the oven.
• Assembly: Spoon a nice mound of salsa in the center of each plate, adding a bit of the salsa juice. Place the halibut fillet on top. Garnish with chili threads and microgreens. Add chili oil to edges of salsa for color and heat. Enjoy!

BROILED HALIBUT WITH SUMMER HERBS

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.
• Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.
• Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.

ARTICHOKE, FENNEL, ASPARAGUS, GREEN BEAN AND FRESH SUMMER TRUFFLE SALAD, TOPPED WITH GRILLED HALIBUT FILLET IN A TRUFFLE VINAIGRETTE

Steps:

• Trim outer leaves of artichokes all the way to the heart. Cook artichoke hearts in simmering water with lemon juice for approximately 7 to 8 minutes. Cool down in an ice water bath, and then cut into small sections.
• Peel and cook asparagus for 1 minute in simmering water. Cool down in an ice water bath to keep green. Cut each spear into 3 pieces, on the bias.
• Trim and snip green beans. Cook in boiling water for 2 minutes. Cool down in an iced water bath to keep green.
• Clean and trim fennel. Cut out center part, and then cook in boiling water for about 40 minutes, or until tender. Cool down in an iced water bath. Cut into even wedges.
• Slice fresh summer truffle very finely with a sharp knife, and set aside. In a small salad bowl, mix the shallots, olive and truffle oils, sherry vinegar, and salt and pepper, to taste. Set dressing aside.
• Preheat a grill or grill pan to medium-high. Season halibut with salt and pepper, and grill on both sides until cooked through (fish should be opaque in the center).
• On 4 large dinner plates, arrange baby lettuce, artichokes, asparagus, green beans, and fennel. Place halibut in the center on top, dribble with vinaigrette, and garnish with fresh summer truffle slices.

HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE

Steps:

• Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
• Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
• Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.

CAJUN SPICED HALIBUT AND SUMMER VEGETABLES

Steps:

• Cut all vegetables into 1/2 inch pieces. Toss onion and bell pepper with 1 T. oil and season with spice mix, salt & pepper. Heat 1 T. oil in saute pan. Saute over med. high heat until onion starts to carmelize. In the same bowl toss zuchinni and squash with additional spices, add more oil if necessary. Add to onion mixture and continue to saute until vegetables are crisp tender. While squash is cooking, lightly brush fish with remaining oil, sprinkle with seasoning, salt and pepper. Remove vegetables from pan and divide onto heated plates. In same pan over high heat saute halibut for 2 minutes, turn over and cook another 3 minutes or until cooked through. Place on top of vegetables and serve. 2 lbs. halibut filet - cut into 4 equal pieces

HALIBUT WITH SUMMER VEGETABLE SAUCE

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add tomatoes; sauté 3 minutes. Stir in zucchini, corn, 3 tablespoons basil and parsley. Cover and simmer until zucchini is crisp-tender, about 3 minutes.
• Add halibut fillets to sauce in skillet. Sprinkle fish and sauce generously with salt and pepper. Cover; simmer until fish is opaque in center, about 5 minutes. Remove from heat. Drizzle lime juice over.
• Using spatula, transfer fish to plates. Spoon sauce over. Sprinkle with remaining 2 tablespoons basil and serve.

BROILED HALIBUT WITH SUMMER HERBS

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Cut the halibut into 4 pieces; arrange on a foil-lined baking sheet, cut-side down. Squeeze 1 lemon half over the fish and season with salt and pepper; spread the mayonnaise over the tops. Bake until the fish is almost cooked through, 6 to 7 minutes. Switch the oven to broil. Broil the fish until the tops are golden, about 3 minutes.Meanwhile, combine the chives, dill and parsley in a small bowl; set aside. Toss the arugula with the juice of the remaining lemon half and 1 tablespoon olive oil; season with salt and pepper.Top each fish fillet with the herb mixture. Drizzle the arugula salad and tomatoes with the remaining 1 tablespoon olive oil; season with salt and pepper. Serve with lemon wedges.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

HALIBUT WITH SUMMER VEGETABLES

Steps:

• Fill a medium-sized saucepan with water and bring to a boil; toss in enough salt so that the water tastes faintly salty While water is boiling, fill a large bowl with water and ice Blanch all vegetables in the boiling salted water until tender Remove vegetables from the water and immediately place in the ice bath to cool; when cool, drain vegetables and set aside Salt & pepper the piece of halibut; sprinkle Wondra Flour on only one side Heat a sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan. Sear fish floured-side down until just brown; take off heat and finish in the oven at 180' for 4-5 min Meanwhile, heat another sauté pan Sauté vegetables and shallots in a little canola oil for 3 minutes, then remove to serving plate For the corn sauce, juice corn in juice processor and strain (can be done ahead of time); cook strained corn juice over medium-low heat until it starts to thicken; add heavy cream and stir to incorporate. Keep warm Remove fish from oven and place on top of vegetables Spoon corn sauce on top and serve immediately

SUMMER HALIBUT WITH DILL

Steps:

• Preheat the oven to 450°F.
• Lightly coat a 9 x 13-inch casserole dish with olive oil. Place the fish fillets in the dish, overlapping them slightly if necessary, and season with salt and pepper. Sprinkle half of the dill over the fish and cover with the sliced tomatoes. Scatter the onion slices over the top and sprinkle with the remaining dill. Drizzle with the olive oil and season lightly with salt and pepper. Sprinkle the seasoned bread crumbs and Parmesan cheese over the top.
• Bake for 25 to 30 minutes or until bubbling on the sides and the fish is cooked through. Serve hot.

HALIBUT AND SUMMER VEGETABLES EN PAPILLOTE

Steps:

• 1. Preheat oven to 350 degrees. On a baking sheet, toss the tomatoes with the oil, vinegar and thyme. Arrange the tomatoes cut side up and season with salt and pepper. Bake the tomatoes for 45 minutes, until slightly dried. 2. In a large skillet, melt 1 tablespoon of the butter. Season the halibut with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned on one side, about 3 minutes; transfer to a plate. 3. Add the remaining 2 tablespoons of butter to the skillet and cook over moderate heat until it just starts to brown, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. 4. Lay four 15 inch long sheets of parchment paper on a work surface. Arrange 3 lemon slices in the center of each sheet and top with a halibut steak, seared side up. Scatter the tomatoes, olives and zucchini evenly around the fish, spoon on the butter sauce and sprinkle with the coriander. Fold the parchment over the fish and vegetables and fold the edge over itself in small pleats to seal. 5. Transfer the papillotes to a baking sheet. Bake for 15 minutes, until slightly puffed. Snip the parchment open with scissors and serve.

SUMMER HALIBUT

Steps:

• Salt and pepper halibut. Heat oil in skillet on high. Sear halibut on both sides, a little over a minute per side. Remove to plate. Deglaze pan with white wine. Turn down heat to low. Whisk in 1 tablespoon of butter at a time, keeping sauce emulsified. Add capers and tomatoes. Meanwhile, blanch green beans in salted water, about 2 minutes. Plunge into ice water bath, drain. Plate green beans onto each plate. Top with halibut. Ladle sauce on top of both. Salt to taste.