Best Tuscan Halibut With Grilled Peppers And Olives Recipes

Tuscan Halibut for Two image

Provided by KelBel

Categories Halibut

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed & drained
1 medium tomatoes, chopped
2 tablespoons pesto sauce, divided
2 halibut steaks
2 teaspoons lemon juice
1 teaspoon lemon pepper
2 lemon slices
2 sheets aluminum foil

Steps:

Preheat oven to 450°F and combine beans, tomato, and 1 tablespoons pesto; mix well. Center 1/2 of bean mixture on each foil sheet.
Top each with one halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends under, leaving room for heat circulation inside packets.
Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto.
Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.

Nutrition Facts : Calories 659, Fat 10.2, SaturatedFat 1.6, Cholesterol 130.6, Sodium 226.9, Carbohydrate 38.5, Fiber 12.6, Sugar 1.9, Protein 99.4

Grilled Halibut with Olive Bagna Cauda image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons anchovy paste
2 cloves garlic, smashed and peeled
1/3 cup pitted mixed olives, chopped
1/4 cup teardrop tomatoes, halved
2 tablespoons chopped fresh Italian parsley
Four 6-ounce skinless halibut fillets
1 teaspoon kosher salt
2 teaspoons olive oil

Steps:

Preheat a grill or grill pan to medium high.
For the sauce: Put the olive oil, butter, anchovy paste, garlic and olives in a small skillet. Warm over medium heat until the butter is melted and the sauce is gently simmering, about 5 minutes. Remove from the heat and stir in the tomatoes and parsley.
For the fish: Sprinkle the halibut fillets on both sides with the salt and drizzle with the olive oil. Grill until grill-marked and opaque throughout, about 4 minutes per side.
Transfer the fish to a serving platter and spoon the bagna cauda over the top.