Halibut Zucchini Saute Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

HALIBUT WITH ZUCCHINI SALSA VERDE



Halibut with Zucchini Salsa Verde image

Provided by Ian Knauer

Categories     Low Cal     Dinner     Halibut     Zucchini     Summer     Healthy     Jalapeño     Lime Juice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

10 ounces zucchini (about 2 medium), trimmed, chopped
1/2 cup chopped fresh cilantro plus leaves for garnish
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped seeded jalapeño chiles
1 1/4 teaspoons finely grated lime peel
2 1/4 teaspoons coarse kosher salt, divided
Nonstick vegetable oil spray
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground coriander
6 6-ounce skinless halibut fillets or cod fillets

Steps:

  • Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
  • Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
  • Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
  • Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE



Halibut with Spring Onion and Summer Squash Saute image

Provided by Jeff Cerciello

Categories     Fish     Low Cal     High Fiber     Dinner     Seafood     Halibut     Squash     Spring     Summer     Healthy     Green Onion/Scallion     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

8 spring onions or large scallions, bulbs separated from tops
4 tablespoons (or more) olive oil, divided
1 1/2 pounds assorted summer squash, cut into 1" pieces
1 tablespoon thyme leaves plus 4 sprigs
Kosher salt and freshly ground black pepper
4 6-ounce skinless halibut fillets

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.

ROASTED HALIBUT AND ZUCCHINI WITH BUTTER SAUCE



Roasted Halibut and Zucchini with Butter Sauce image

With this recipe, you make the main dish and the side dish all in one pan. For the butter sauce, an equal amount of water can be substituted for the dry white wine. The butter sauce will keep for no more than thirty minutes. If not serving immediately, place in a warm spot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 9

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon dry white wine
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
  • In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.
  • While fish roasts, combine onion, vinegar, wine, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

EMERIL'S SAUTéED HALIBUT WITH ZUCCHINI 'PASTA'



Emeril's Sautéed Halibut With Zucchini 'pasta' image

Make and share this Emeril's Sautéed Halibut With Zucchini 'pasta' recipe from Food.com.

Provided by StrikingEyes00

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 25

2 lbs medium zucchini, ends trimmed (about 4)
12 ounces halibut, cut into 1-inch cubes
1 tablespoon olive oil
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 pinch finely grated lemon zest
2 tablespoons thinly sliced green onions
1 tablespoon dry white wine
3/4 cup shrimp stock
1 cup chopped peeled and seeded tomatoes
2 tablespoons lightly toasted pine nuts
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt, to taste
fresh ground black pepper, to taste
1/2 cup freshly grated parmigiano-reggiano cheese, garnish
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons fresh ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Steps:

  • Spice Blend (Emeril's Original Essence): Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.
  • Slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices.
  • Season the halibut lightly on both sides with Emeril's Essence.
  • In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat.
  • In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste.
  • Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese.
  • Serve immediately.

Nutrition Facts : Calories 399, Fat 20.4, SaturatedFat 4.2, Cholesterol 34.4, Sodium 7327.1, Carbohydrate 31.3, Fiber 10.8, Sugar 10, Protein 29.6

HALIBUT ZUCCHINI SAUTE



Halibut Zucchini Saute image

Make and share this Halibut Zucchini Saute recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

3/4 lb halibut steaks
salt & pepper
1 small zucchini, sliced
1/4 cup coarsely chopped onion
1 clove garlic, minced
3 tablespoons oil, divided
1 medium tomatoes, cut into wedges
1 tablespoon chopped parsley
1 tablespoon lemon juice

Steps:

  • Sprinkle halibut with salt and pepper.
  • Sauté zucchini, onion and garlic in 1 tbsp.
  • oil for 2 minutes.
  • Add tomato and parsley and cook covered for 1 minute.
  • Remove from pan.
  • Sauté halibut in 2 tbsps.
  • hot oil until brown on both sides.
  • Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
  • Return vegetables to pan.
  • Add lemon juice, salt and pepper to taste.
  • Heat briefly.
  • Recipe may be doubled.

Nutrition Facts : Calories 401.7, Fat 24.6, SaturatedFat 3.2, Cholesterol 54.6, Sodium 103.1, Carbohydrate 7.7, Fiber 1.8, Sugar 3.7, Protein 37.1

PACIFIC HALIBUT IN A SICILIAN SAUCE



Pacific Halibut in a Sicilian Sauce image

Sometimes this is called pesce spada all ghiotta, sometimes alla stemperata. Regardless of the name, it's that offbeat Sicilian combo of garlic, pine nuts, raisins, capers and olives, sometimes combined with tomatoes, and sometimes not, that seduces me every time.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 13

1/4 cup all-purpose flour
Salt and freshly ground black pepper
1 (1-inch thick) Pacific halibut fillet (about 8 ounces)
About 3 tablespoons extra-virgin olive oil
1/2 small onion, chopped
1 celery stalk, chopped
1/2 cup peeled, seeded, and chopped tomatoes, optional
2 tablespoons green olives, pitted and coarsely chopped
2 tablespoons pine nuts, toasted
2 tablespoons raisins, plumped in hot water
1 tablespoon capers, rinsed
1 clove garlic, finely minced
1/4 cup dry white wine or water

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly oil a baking dish that will accommodate the fish fillet. On a flat plate, stir together the flour with a little salt and pepper, then dredge the fish in the seasoned flour and shake off the excess.
  • In a saute pan, heat about 1 tablespoon oil, or as needed to form a film in the pan, over medium-high heat. Saute the fish on both sides until lightly colored. With a slotted spatula, remove the fish to the prepared baking dish.
  • In the same saute pan, heat 2 tablespoons olive oil over medium heat. Add the onion and celery and saute until soft and pale gold, about 10 minutes. Add the tomatoes, if using, and simmer for 3 minutes to thicken slightly. Add the olives, pine nuts, raisins, capers, garlic, and wine and simmer for 8 to 10 minutes to blend the flavors. Taste and adjust the seasoning.
  • Ladle the sauce over the fish. Bake until the fish tests done with the point of a knife, about 10 minutes. Eat while hot or warm.
  • Variation: You can also make this dish in a saute pan. Just place the sauteed fish in the sauce in the pan, cover, and simmer gently over low heat until the fish cooked through, about 10 minutes.

HERB AND POTATO CRUSTED HALIBUT WITH CUCUMBER NOODLES AND ZUCCHINI BLOSSOMS



Herb and Potato Crusted Halibut with Cucumber Noodles and Zucchini Blossoms image

Provided by Anne Burrell

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

6 large heirloom tomatoes, cored and chopped
1/2 English cucumber, peeled and chopped
1 clove garlic, smashed
Kosher salt
1/2 cup fish sauce
1/2 cup rice wine vinegar
2 1/2 teaspoons sugar
1 teaspoon sambal
3 English cucumbers, peeled
2 sprigs thyme, stems removed and leaves chopped
1/2 bunch chives, thinly sliced
1/2 bunch flat-leaf parsley, stems removed and leaves finely chopped
1 cup instant mashed potato flakes
Four 6-ounce halibut fillets, skin removed
Kosher salt
2 large eggs, beaten with 1 tablespoon water
Extra-virgin olive oil
2 cloves garlic, smashed
4 baby zucchini, diced
2 ears corn, kernels removed
3 large heirloom tomatoes, 2 sliced 1/2-inch thick and 1 diced
Canola oil, for frying
1 cup all-purpose flour
1 cup white wine, plus more as needed
4 zucchini blossoms
Micro basil, for garnish

Steps:

  • For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices.
  • For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside.
  • For the fish: Preheat the oven to 350 degrees F.
  • Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside.
  • Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat.
  • Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes.
  • Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt.
  • To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving.

HALIBUT KABOBS WITH ZUCCHINI AND GRAPE TOMATOES



Halibut Kabobs with Zucchini and Grape Tomatoes image

Provided by Dave Lieberman

Categories     appetizer

Time 52m

Yield 6 to 8 servings

Number Of Ingredients 9

3 medium zucchini, rinsed and ends trimmed
1/2 cup extra-virgin olive oil
Kosher salt
2 pounds halibut or other meaty whitefish suitable for grilling
1 1/2 pints grape tomatoes, rinsed
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano
1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes

Steps:

  • Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat.
  • Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled.
  • Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to "cook" the fish.
  • Heat a grill or grill pan over medium-high heat.
  • Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

SEARED HALIBUT WITH SAUTEED SWISS CHARD AND SALSA CRUDA



Seared Halibut with Sauteed Swiss Chard and Salsa Cruda image

Provided by Anne Burrell

Time 20m

Yield 1 serving

Number Of Ingredients 20

Olive oil
1 clove garlic, smashed
Pinch crushed red pepper
1 slice bacon, cut into 1/2-inch lengths (lardons)
4 large Swiss chard leaves, stems removed and cut into 1/2-inch lengths, leaves cut into 1-inch lengths
1/4 cup chicken stock, divided
Salt
1 (6-ounce) halibut filet
1/2 cup Salsa Cruda, recipe follows
1/2 pound heirloom tomatoes (assorted colors preferred), stemmed, seeded and cut into 1/4-inch dice
1/4 small red onion, cut into 1/4-inch dice
1/2 small zucchini, green part only, cut into 1/4-inch dice
5 pitted Gaeta or kalamata olives, slivered
1 clove garlic, smashed and finely chopped
1 sprig fresh oregano, picked and leaves chopped
3 basil leaves, chiffonade
1 1/2 tablespoons red wine vinegar
Pinch crushed red pepper
1 1/2 tablespoons extra-virgin olive oil
Kosher salt

Steps:

  • Coat a saute pan with olive oil. Toss in the garlic clove, crushed red pepper, bacon, and a couple drops of olive oil. Bring the pan to a medium heat. When the garlic is golden and very aromatic, remove it and discard. When the bacon has become crispy, toss in the Swiss chard stems, half of the chicken stock, and season with salt. When the chicken stock has reduced, toss in the Swiss chard leaves and season with salt. Cook the leaves until they are just wilted, about 3 to 4 minutes.
  • Coat another saute pan with olive oil and bring to a high heat. Pat the halibut fillet dry with a paper towel and season with salt.
  • When the oil in the pan is very hot but not yet smoking, place the fish flesh side down and cook for 3 to 4 minutes. As the fish cooks it will turn from translucent to opaque. Turn the fish over and cook for another 3 to 4 minutes. When the fish is done it should be golden and firm but still moist.
  • Place the Swiss chard in the center of the serving plate. Lay the fish directly on top. Top the fish with the Salsa Cruda.
  • Combine all the ingredients in a large bowl. Season generously with salt. Taste to make sure it is delicious. Adjust seasonings if needed.

HALIBUT WITH SUMMER VEGETABLE SAUCE



Halibut with Summer Vegetable Sauce image

Categories     Tomato     Vegetable     Sauté     Low Cal     Low/No Sugar     Halibut     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoon olive oil
2 1/2 cups coarsely chopped red onion
1 1/2 pounds plum tomatoes, cut into 1-inch pieces
6 ounces zucchini, cut into 1/2-inch pieces
2/3 cup fresh corn kernels or frozen, thawed
5 tablespoons thinly sliced fresh basil
3 tablespoons chopped fresh parsley
4 6-ounce halibut fillets
1 tablespoon fresh lime juice

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.

HALIBUT WITH TOMATO-SORREL SAUCE



Halibut with Tomato-Sorrel Sauce image

Categories     Fish     Leafy Green     Tomato     Bake     St. Patrick's Day     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 14

Sauce
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
Halibut
3 tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
4 8-ounces halibut fillets (about 1 inch thick)
1/2 cup (1 stick) chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 tablespoons chopped fresh sorrel or spinach

Steps:

  • For Sauce:
  • Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
  • For Halibut:
  • Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
  • Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
  • Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
  • Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI



Halibut Provençal with Tomatoes and Zucchini image

Categories     Sauce     Tomato     Bake     Halibut     Zucchini     Brine

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons olive oil, plus more for the pan
1 onion, preferably Vidalia, chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded, and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

Steps:

  • Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
  • To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
  • To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

More about "halibut zucchini saute food"

BEST SAUTéED ZUCCHINI RECIPE - HOW TO MAKE SAUTéED …
best-sauted-zucchini-recipe-how-to-make-sauted image
Directions. In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 30 seconds. Add zucchini and oregano. Cook until zucchini is tender, about 10 minutes. Season with ...
From delish.com


PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
pan-seared-halibut-recipe-with-lemon-butter-sauce image
Flip and cook for 2-4 minutes, until cooked through. Remove the fish from the pan and cover tightly with foil to keep warm. Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 …
From wholesomeyum.com


CRISPY HALIBUT WITH ZUCCHINI SAUTé & FRIED CAPERS
crispy-halibut-with-zucchini-saut-fried-capers image
Add capers and saute for 2 to 3 min or until crispy. Transfer to a paper-towel-lined plate to drain. Add olive oil to pan over medium heat. Add sliced zucchini and saute for 1 minute or until they just beginning to soften. Add …
From breastcancerconqueror.com


PAN-SEARED HALIBUT WITH LEMONY ZUCCHINI NOODLES
pan-seared-halibut-with-lemony-zucchini-noodles image
In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 …
From feastingathome.com


HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTé
halibut-with-spring-onion-and-summer-squash-saut image
Heat 1 Tbsp. 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 Tbsp. thyme leaves ...
From bonappetit.com


PAN SEARED HALIBUT WITH LEMON CAPER SAUCE - A FAMILY …
pan-seared-halibut-with-lemon-caper-sauce-a-family image
Best to pour it all into a bowl, let the burned bits sink to the bottom then skim off a few tablespoons of the fat at the top and place back into the pan. Keep the heat at medium and add the garlic and cook one minute. Add the …
From afamilyfeast.com


ZUCCHINI NOODLES WITH PAN SEARED HALIBUT - IL FUSTINO
In a large pan, heat up the remaining 2 tablespoons of garlic olive oil. Once oil is heated ass the shallots and cook until softened- stirring regularly. Add the spiralized zucchini noodles to the pan and saute for 4 minutes. Toss in lemon zest and basil and heat through for 2 minutes. Then top with tomatoes, parmesan and season with red chili ...
From recipes.ilfustino.com


HALIBUT ZUCCHINI SAUTE RECIPE - WEBETUTORIAL
Halibut zucchini saute is the best recipe for foodies. It will take approx 25 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make halibut zucchini saute at your home.. The ingredients or substance mixture for halibut zucchini saute recipe that are useful to cook such type of recipes are:
From webetutorial.com


BACON WRAPPED ZUCCHINI-HALIBUT RECIPE - LILLY'S TABLE
Wrap the two strips of bacon around the halibut and zucchini. Place in a skillet (cast-iron is ideal) over medium heat. Place the halibut with the loose ends of the bacon side down. Sear for 5-8 minutes until the bacon is crisp. Flip over, cover with a lid and sear on the other side for 5-8 minutes until the bacon is crisp and when you press ...
From lillystable.com


BAKED HALIBUT TOPPED WITH ZUCCHINI, TOMATO, DILL, AND FETA
How to Make Baked Halibut Topped with Zucchini, Tomato, Dill, and Feta. Preheat the oven to 450 degrees. Coat a glass baking dish with cooking spray.. Heat the olive oil in a large skillet over medium heat. Add the onion to the hot skillet and sauté for 2-3 minutes then add the zucchini, cook for an additional 2 minutes; add the minced garlic and sauté, stirring constantly for 45 …
From fortheloveofcooking.net


OUR BEST ZUCCHINI RECIPES! | FEASTING AT HOME
Here are our 20 Best Zucchini Recipes to try out in the next couple of months. Whether you are looking for zucchini soup recipes, zucchini salad recipes, grilled zucchini, zucchini bread, zucchini appetizers or entire meals made out of zucchini, you’ll find some new inspiration here! Zucchini has so many uses in the kitchen and can be treated ...
From feastingathome.com


HALIBUT ZUCCHINI - RECIPES | COOKS.COM
Pour about 1/2 inch hot ... combine the mushrooms, zucchini in tomato sauce, frozen green ... sauce over fish. Serve immediately. Makes 4 servings.
From cooks.com


SAUTéED HALIBUT WITH LEMON-PESTO BUTTER RECIPE | MYRECIPES
Step 2. Heat a large nonstick skillet over medium-high heat. Sprinkle fillets evenly on both sides with salt and pepper. Coat pan with cooking spray. Add fillets to pan; sauté 5 minutes on each side or until fish flakes easily with a fork or until desired degree of …
From myrecipes.com


PAN SEARED HALIBUT - SAILOR BAILEY
Fresh herbaceous halibut seared in a pan and served with grains and veggies on the side. This 10 ingredient dinner will be ready in less than 20 minutes. It's clean and full of flavor. Dinner doesn't need to take forever and use 100 ingredients. This dinner is easy, full of real food flavors and your whole family will enjoy it. It is great for a romantic date night in as well.
From sailorbailey.com


HALIBUT OVER MINTED ZUCCHINI WITH GARLIC – NICK STELLINO
Directions. To Prepare the Minted Zucchini with Garlic: Heat the olive oil on medium-high heat in a large saucepan. Add the zucchini and sauté until browned,...
From nickstellino.com


SAUTEED HALIBUT WITH ZUCCHINI RECIPE | EAT SMARTER USA
Clean the zucchini, wash and cut lengthwise into thin slices. Heat 1 tablespoon oil in a grill pan. Fry zucchini in it for 4 minutes over medium heat, turning. At the same time, wash mint, shake dry and pluck off leaves. Season zucchini with salt and pepper, remove from pan and mix with mint and dressing.
From eatsmarter.com


SAUTéED ZUCCHINI WITH GARLIC BUTTER SAUCE - IT'S AMAZING!
Heat the pan. Set a large skillet over medium heat and get it nice and hot. Then, add olive oil and butter and let the butter melt. Add garlic and cook for about 30 seconds, or until it’s fragrant, Be careful because garlic burns easily. Add zucchini and your seasonings. Use a wooden spoon or tongs to coat the zucchini in the butter/oil.
From primaverakitchen.com


HALIBUT ZUCCHINI SAUTE - MASTERCOOK
3⁄4 lb halibut steaks; salt & pepper; 1 small zucchini, sliced; 1⁄4 cup coarsely chopped onion; 1 clove garlic, minced; 3 tablespoons oil, divided; 1 medium tomato, cut into wedges
From mastercook.com


PAN-SEARED HALIBUT WITH LEMONY ZUCCHINI NOODLES
In a large skillet, heat more oil over medium heat and add shallots and garlic, stirring until softened and fragrant, about 3 minutes. Add zucchini noodles and season with salt and pepper. Sauté until noodles soften, about 4 minutes. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary.
From bodycompleterx.com


POACHED HALIBUT WITH LEEKS AND TOMATOES AND SAUTEED ZUCCHINI …
Drizzle in a couple of teaspoons of oil. Add a handful of leek slices and tomato halves, a pinch of tarragon and then a fish fillet. Pour in 2 tablespoons wine, add a 1-tablepoon pat of butter, another pinch of tarragon, and season well with salt and pepper.
From cleanplates.com


LEMON-FLAVORED HALIBUT SHINES WITH WARM ZUCCHINI SALAD
1 lemon, 3/4 pound halibut, 1 small bottle capers, 2 small zucchini, 1 package cherry tomatoes, 1 bottle dried oregano and 1 whole wheat baguette. Staples: Olive oil, reduced-fat salad dressing ...
From detroitnews.com


RECIPE - CRISPY HALIBUT WITH ZUCCHINI SAUTé & FRIED CAPERS
FREE HOME DELIVERY on online orders of $250* or more from now until February 6th. *Terms and Conditions apply.
From lcbo.com


HALIBUT WITH ZUCCHINI SALSA VERDE RECIPE | BON APPéTIT
Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 …
From bonappetit.com


SAUTE HALIBUT - RECIPES | COOKS.COM
Make a roux with ghee ... and red pepper, saute until sweated. Add garlic and ... cubes and cook about 5-10 minutes. Serve over bed of white rice.
From cooks.com


SAUTéED ZUCCHINI RIBBONS WITH LEMON AND GARLIC - FEASTING AT HOME
Instructions. Saute’ garlic and red pepper flakes for 1 minute on medium heat until just softening. Add zucchini ribbons and cook 1-2 minutes more until just slightly wilted. Toss in zest and sea salt. Mix gently. Add a squeeze of lemon juice and a few grinds of black pepper.
From feastingathome.com


RECIPE DETAIL PAGE | LCBO
4 pieces, each 6 oz (175 g) skinless halibut fillet 3 tbsp (45 mL) canola oil 2 tbsp (30 mL) capers, drained, rinsed and patted dry 1 tbsp (15 mL) olive oil 2 small zucchini, cut on the bias into ovals or halved lengthwise and cut into half-moons 1 cup (250 mL) red and yellow cherry or grape tomatoes, halved 1 tsp (5 mL) chopped garlic
From lcbo.com


HALIBUT ZUCCHINI SAUTÉ - RECIPE | COOKS.COM
Sauté zucchini, onion and garlic in 1 tablespoon oil for 2 minutes. Then add tomatoes and parsley. Cook, covered, 1 minute. Remove from pan. Sauté halibut in 2 tablespoons oil until brown on both sides. Allow a total cooking time of 10 minutes or until halibut flakes easily when tested. Return vegetables to pan. Add lemon juice.
From cooks.com


ZUCCHINI LEMONY NOODLES WITH HALIBUT – GEO FOODS
Add zucchini noodles and season with salt and pepper. Sauté until noodles soften. Toss in lemon zest, fresh parsley and a squeeze of lemon. Taste for salt and lemon and adjust if necessary. Divide among two bowls and top with the halibut. Garnish with halved cherry tomatoes, chilli flakes and shaved pecorino cheese if you like.
From foods.geo.tv


HALIBUT SAUTé RECIPE | FISHEX SEAFOODS
Directions: Cut halibut into 1-inch cubes. Season halibut with salt and pepper. Saute halibut chunks in 2 tablespoons oil until barely cooked (they will become slightly opaque). Remove from skillet and reserve. Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet and add ground ginger.
From fishex.com


RECIPE: SAUTEED HALIBUT WITH ZUCCHINI 'PASTA' - ABC NEWS
Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately. Yield: Makes 4 servings.
From abcnews.go.com


RECIPES FOR HALIBUT ZUCCHINI SAUTE
Halibut baked in cream 8; Halibut with fresh tomato sauce 7; Halibut salad 6; Halibut with tomatoes and olives 6; Halibut with mango salsa 6; Halibut with rice wine 5; Halibut orange 5; Halibut with ginger & garlic 5; Halibut with grapefruit and capers 5; Halibut in thai curry sauce 4; Halibut in artichoke & tomato broth 4; Halibut steaks 4 ...
From cooktime24.com


SAUTED HALIBUT - RECIPES | COOKS.COM
In a large skillet, saute garlic in oil and butter over hot heat for a few seconds. Add all seafood. Saute ... Ingredients: 13 (crabmeat .. flour .. inches .. oil .. parsley .. scallops ...) 3. WHITE FISH SAUTE. Slice fish on diagonal, into large chunks. Dredge in flour, then place in eggs and soak 2 …
From cooks.com


SAUTEED ZUCCHINI RECIPE | WHOLESOME YUM
How to store sauteed zucchini recipes. Store sauteed zucchini in the refrigerator for 4-5 days. Can sauteed zucchini be frozen? Yes, sauteed zucchini can be frozen, but the texture might change a bit when you reheat it. Freeze the zucchini slices in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag.
From wholesomeyum.com


HALIBUT SAUTE RECIPE - FOOD.COM
Recipes / Halibut. Halibut Saute. Recipe by VickiAk. This recipe is great severed over rice and with a salad on the side. READY IN: 1hr. SERVES: 4. UNITS: US. INGREDIENTS Nutrition. 1 . lb halibut. salt and pepper. 3 . tablespoons oil. 1 . cup thinly sliced carrot. 1 . cup diagonally sliced green onion. 1 . cup broccoli floret. 1 ⁄ 4. teaspoon ground ginger. 1 ⁄ 4. cup chicken broth. 2 ...
From food.com


Related Search