Best 7 Baked Halibut With Paprikaolives And Mushrooms Recipes

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When it comes to creating a delightful meal, "Baked Halibut with Paprika, Olives, and Mushrooms" stands out as an exquisite culinary masterpiece. This delectable dish combines the tender and flaky texture of halibut with an aromatic blend of paprika, olives, and earthy mushrooms. It's a symphony of flavors that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED HALIBUT WITH CRISPY PANKO



Baked Halibut with Crispy Panko image

This fish will just melt in your mouth! I like to serve over a quinoa-kale salad. Also, please don't use regular bread crumbs as they are too dense.

Provided by Lindsey

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 7

½ cup panko bread crumbs
1 ½ tablespoons butter, melted
¼ cup chicken stock, or as needed
2 (8 ounce) fillets halibut
1 teaspoon lemon juice
salt and ground black pepper to taste
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
  • Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
  • Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

Nutrition Facts : Calories 404 calories, Carbohydrate 20.7 g, Cholesterol 106.1 mg, Fat 13.7 g, Protein 50.8 g, SaturatedFat 5.7 g, Sodium 591.2 mg, Sugar 0.1 g

BAKED HALIBUT



Baked Halibut image

Make and share this Baked Halibut recipe from Food.com.

Provided by MizzNezz

Categories     Halibut

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 lbs halibut fillets
1 cup Italian breadcrumbs
1/4 cup melted butter
2 teaspoons parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Place fillets in 11x7 in.
  • baking pan.
  • Combine all other ingredients and sprinkle over fish.
  • Bake at 350* for 25 minutes.

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Steps:

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  • Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  • Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g

HALIBUT WITH MUSHROOMS



Halibut With Mushrooms image

Quick and elegant topping for fish and delicious too! Tasty combination. Adapted from Canadian Living magazine.

Provided by Derf2440

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups thinly sliced cremini mushrooms or 2 cups white mushrooms
2 green onions, thinly sliced
1/3 cup light mayonnaise
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
1 teaspoon gingerroot, grated or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
4 halibut steaks or 4 halibut fillets

Steps:

  • In a bowl, mix together, mushrooms, onions, mayonnaise, parsley, lemon juice, ginger, salt and pepper; set aside.
  • Place fish on greased rimmed baking sheet or broiling pan; broil for 5 minutes.
  • With a lifter, turn fish over; spread mushroom mixture evenly over fish.
  • Broil until mushroom mixture is golden brown and fish flakes easily when tested, about 5 minutes.

BRAISED HALIBUT WITH PAPRIKA AND MUSHROOMS



Braised Halibut with Paprika and Mushrooms image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds halibut fillet
Salt and freshly ground black pepper
1/2 cup butter
3 cups chopped wild mushrooms
3 chopped scallions
1 red pepper, chopped
2 tablespoons Hungarian paprika
1 tablespoon flour
1 cup fish stock
1 cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • Season pike liberally with salt and pepper. Melt butter in pan and sear both sides of fish. Remove from pan and set aside.
  • Add mushrooms, scallions, pepper, and paprika and cook over low heat. Add flour and make a roux. Whisk in stock by thirds and bring to a simmer. Whisk in sour cream and check seasoning.
  • Place fish back into the pan, cover, and roast in the oven 30 minutes or until fish is flaky.

BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS



Baked Halibut with Paprika,olives and Mushrooms image

Provided by Randi Landriz

Categories     Fish     Mushroom     Olive     Bake     Low Carb     Quick & Easy     Low/No Sugar     Dinner     Seafood     Halibut     Bell Pepper     Bon Appétit     Los Angeles     California     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 9

Nonstick vegetable oil spray
4 1-inch-thick halibut fillets (about 8 ounces each)
4 teaspoons fresh lemon juice
2 tablespoons olive oil
1 onion, chopped
1/2 pound mushrooms, chopped (about 3 cups)
1 red bell pepper, chopped
12 pimiento-stuffed green olives, chopped
1 to 1 1/2 teaspoons hot paprika

Steps:

  • Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
  • Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
  • Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

HALIBUT WITH MUSHROOMS



Halibut with Mushrooms image

Categories     Salad     Mushroom     Bake     Halibut

Yield serves 10

Number Of Ingredients 20

1/4 cup olive oil
4 tablespoons unsalted butter
4 large leeks, white and light-green parts only, cut into thin matchsticks, well washed, and dried (about 10 cups)
4 shallots, thinly sliced into rings (1 cup)
8 medium garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
10 halibut fillets (each 6 ounces, 1 inch thick; preferably square cuts), skinned
2 pounds oyster mushrooms, halved if large
Chive Oil, for drizzling (recipe follows)
Beet Salad, for serving (recipe follows)
Chive Oil
2 large bunches chives (about 2 1/2 ounces), cut into 1-inch lengths
1 cup extra-virgin olive oil
(makes about 3/4 cup)
Beet Salad
8 small golden beets and 8 small red beets, stems trimmed to 1 inch
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
4 tablespoons balsamic vinegar
(serves 10)

Steps:

  • Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
  • Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
  • Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
  • Chive Oil
  • Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
  • Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
  • Beet Salad
  • Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
  • Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
  • Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
  • Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.

Tips:

  • Choose fresh halibut fillets. Look for fillets that are firm and have a mild, sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
  • Use a variety of vegetables. This recipe calls for mushrooms, olives, and bell peppers, but you can use any vegetables you like. Some other good options include carrots, zucchini, and broccoli.
  • Don't overcrowd the baking dish. The halibut fillets should be in a single layer in the baking dish. If you overcrowd the dish, the fillets will steam instead of bake.
  • Bake the halibut until it is cooked through. The internal temperature of the halibut should be 145 degrees Fahrenheit when it is cooked through. You can check the internal temperature with a meat thermometer.
  • Serve the halibut immediately. Halibut is best served hot out of the oven. You can garnish it with fresh herbs, such as parsley or cilantro.

Conclusion:

Baked halibut with paprika, olives, and mushrooms is a delicious and healthy meal that is easy to prepare. This dish is perfect for a weeknight dinner or a special occasion. The halibut is flaky and moist, and the vegetables are tender and flavorful. The paprika, olives, and mushrooms add a delicious savory flavor to the dish. If you are looking for a new way to cook halibut, this recipe is a great option.

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