TOMATO-POACHED HALIBUT
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. -Danna Rogers, Westport, Connecticut
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender., Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 651mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
POACHED HALIBUT WITH TOMATO AND BASIL
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.
POACHED HALIBUT, CREAMY CELERY SAUCE & TOMATO RELISH
This is healthy change from baked or fried fish. Fresh halibut is a wonderful firm, mild fish and poaching just highlights that. Now if you can't find Halibut, Cod will also work, and if you can't find fresh fish, frozen will be ok. Obviously not as good, but today there is some very good frozen fish on the market. Serve with a quinoa salad and maybe some micro or spring greens for an extremely healthy meal.
Provided by SarasotaCook
Categories Sauces
Time 50m
Yield 4 Individual Servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Celery Sauce -- In a small sauce pan, add the celery and add enough water to cover. Bring to a boil, then reduce to medium heat, cover, and cook until the celery is tender. The celery will be pureed, so you want it tender, but NOT "mushy." It should take about 10-12 minutes.
- Fish and Broth -- As the celery cooks, prepare your fish and the broth. Remove the fish from the refrigerator so it comes to room temperature. For the broth, In a medium size sauce pan (enough to add the 4 fillets and you want the broth to cover the fish), add the lemons, garlic cloves (give them a light smash with the back of your knife or with the palm of your hand), ginger, wine, broth, thyme sprigs, and peppercorns. Bring to a boil and then immediately turn off the heat and cover. The broth will be ready in just a couple of minutes.
- Celery Sauce: Drain the celery and reserve just a teaspoon or two of the water. Transfer the celery to a food processor or blender and puree until smooth, you can use a little of the water if necessary. Just let it sit for a few minutes as you make the cream sauce.
- In that same pan you cooked the celery in, add the butter and shallots and cook a minute on medium heat. Then add in the flour and cook another minute to get rid of the flour taste. Slowly add in the milk and heavy cream and whisk until well blended and the sauce begins to thicken. Add in the celery, fresh thyme, salt and pepper to taste. The sauce is done. Just reduce to low and set on the back burner.
- Fish -- Bring your broth back up to medium heat, you don't want it boiling, just a medium simmer. Add the fish, reduce to medium low and cover. Halibut will take about 8 minutes per 1" of fish. The cooking time will depend on the size of your fish fillets.
- Tomato Relish -- As the fish cooks, make the tomato relish. Add the chopped tomatoes, capers, basil, olive oil, and pepper to a small bowl and mix until well combined.
- Serve -- This is how I love to serve this dish. A small bed of micro greens or spring greens, then the fish topped with the celery sauce and then the tomato relish. But you can omit the greens if you want. I have also served the sauce on the bottom of the plate with the tomato relish on top and the micro greens on the side. Either way -- ENJOY!
Nutrition Facts : Calories 605, Fat 20.9, SaturatedFat 10.6, Cholesterol 240.3, Sodium 443.2, Carbohydrate 15.2, Fiber 2.2, Sugar 3.1, Protein 75.9
POACHED HALIBUT WITH TOMATO AND BASIL
A great fish dish that is also low carb and healthy. Courtesy Rachael Ray. The Mediterranean Succotash recipe I've posted is made to go with this.
Provided by Chef Lirpakay
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season fish with salt and pepper.
- In a large skillet add the oil.
- Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
- Top each fillet of fish with 1/4 of the tomatoes.
- Place the pan on the stove top and bring the liquid to a boil over medium high heat.
- Top the pan with a tight fitting lid and reduce heat to moderate.
- Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
- Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
- Spoon pan juices over the fish.
- Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
- Serve immediately.
Nutrition Facts : Calories 269.7, Fat 6.4, SaturatedFat 1.1, Cholesterol 102.9, Sodium 148.3, Carbohydrate 6.4, Fiber 1.4, Sugar 3.2, Protein 39.9
PRESSURE-COOKER TOMATO-POACHED HALIBUT
Simple halibut with a burst of lemon comes together easily. Serve it with bread or, even better, try it with polenta or angel hair pasta. -Danna Rogers, Westport, CT
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir poblano peppers and onion until crisp-tender, 2-3 minutes. Press cancel. Stir in tomatoes, water, olives, garlic, pepper and salt. Top with fillets., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.
Nutrition Facts : Calories 215 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 614mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
POACHED HALIBUT IN TOMATO PEPPER SAUCE
Slow braised fish in a rich sauce. Recipe also works with any firm-flesh fish such as salmon, cod or swordfish. Halve steaks before cooking to serve as an appetizer. The fish is brined for 20 minutes so please read through completely as I didn't put the amounts in the ingredients for the brine so they wouldn't blow up the nutritional values.
Provided by threeovens
Categories Halibut
Time 50m
Yield 8 steaks or 16 appetizers, 8-16 serving(s)
Number Of Ingredients 18
Steps:
- A day in advance, combine olive oil with the paprikas.
- Prepare a brine of 1 cup lemon juice and 1/2 cup salt. Brine steaks for 20 minutes, then rinse in cold water and set aside.
- In a large skillet, spread cilantro, bell peppers, and onions. Arrange tomatoes over all and place garlic around. Place fish on top of tomatoes. Season with tumeric, pepper, salt, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes.
- Uncover pan and spoon in the paprika infused oil, avoiding the actual paprika that will have settled to the bottom of bowl. Simmer 5 minutes, then adjust for salt.
- Plate fish with sauce and stewed vegetables on individual plates, garnished with fresh cilantro and lime wedge.
Nutrition Facts : Calories 427.4, Fat 24.9, SaturatedFat 3.5, Cholesterol 54.9, Sodium 974.1, Carbohydrate 13.7, Fiber 3.6, Sugar 6.8, Protein 37.7
POACHED HALIBUT IN TOMATO PEPPER SAUCE
Slow braised fish in a rich sauce. Recipe also works with any firm-flesh fish such as salmon, cod or swordfish. Halve steaks before cooking to serve as an appetizer.
Provided by Lucy Selvaggio-Diaz
Categories Seafood Appetizers
Time 12h30m
Number Of Ingredients 23
Steps:
- 1. Prepare the paprika infused oil a day in advance. You can stir it up while it is infusing, but let the actual paprika settle to the bottom before using as you will only be spooning the oil onto the dish.
- 2. Prepare a brine with the lemon juice and salt. Brine the steaks for 20 minutes, then rinse with cold water and set aside.
- 3. In a large skillet, spread the cilantro, bell peppers, and onions. Arrange the tomatoes over all and scatter the garlic. Place the fish on top of the tomatoes. Season the fish with turmeric, salt, pepper, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Once it boils, reduce the heat and simmer until the fish is just done and is opaque, 20 to 30 minutes.
- 4. Uncover the pan and spoon the paprika infused oil, without disturbing the paprika settled on the bottom, into the skillet. Replace the cover and simmer 5 minutes. Taste and adjust for salt.
- 5. To serve: Plate fish, with sauce and vegetables, on individual plates, garnished with fresh cilantro and the lime wedges.
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