Best 5 Cold Halibut With Assorted Vegetables Recipes

GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES

Steps:

• Cook eggs in a large saucepan of boiling water 7 minutes. Drain and place in a large bowl of ice water; let cool.
• Prepare a grill for medium-high heat. Rub halibut with 2 Tbsp. oil; season with salt and pepper. Grill, skin side down, until skin is charred and fish is nearly cooked through, 5-8 minutes. Turn and grill just until cooked through, about 1 minute. Transfer halibut to a plate and remove skin.
• Toss vegetables with remaining 1/4 cup oil in a large bowl; season with salt and pepper. Grill, turning occasionally, until lightly charred and tender. Time will be different for each vegetable (about 2 minutes for scallions and garlic scapes, 4 minutes for Romano beans, 8-10 minutes for eggplants, 10-15 for potatoes). Transfer to a plate as they are done.
• Carefully peel and halve eggs (yolks will still be a bit loose in the center). Arrange lettuce leaves on a platter and place halibut, grilled vegetables, tomatoes, radishes, and eggs in separate areas on top. Spoon some Green Olive Tapenade over; serve remaining tapenade alongside.

COLD HALIBUT WITH ASSORTED VEGETABLES

Steps:

• Gently toss fish and vegetables together.
• In a small bowl whisk together vinegar, garlic, parsley, salt and pepper, slowly incorporate oil while continuing to whisk.
• Pour vinaigrette over salad ingredients. Toss gently.
• Serve on a bed of spinach and top with egg slices.

HALIBUT WITH VEGETABLES

Steps:

• Heat oil in a large saucepan or casserole with a lid over medium-high heat.
• Add the garlic and onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add all the vegetables and stir once or twice.
• Turn the heat to medium, cover and cook for 20 minutes, stirring occasionally. If the mixture dries out add a little water.
• When the carrots are nearly tender, lay the fish pieces on top of the vegetables and sprinkle with paprika, salt, and pepper.
• Re-cover and cook until the fish is done(a thin-bladed knife inserted into it's center will meet little resistance).
• Taste and adjust the seasoning (this will take plenty of black pepper).

HALIBUT WITH SPICED VEGETABLES

Steps:

• Cut whole onions into thin slices.
• Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
• Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
• Grate ginger, and stir into peppers along with five-spice powder.
• Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
• Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
• Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
• When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.

HALIBUT WITH CARROTS, FENNEL, LEMON, AND GARLIC

Steps:

• Preheat oven to 450°F. Line large rimmed baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1 tablespoon oil. Scatter sliced fennel in center of foil as bed for fish. Top fennel with lemon slices, then fish, spacing slightly apart. Sprinkle fish with salt and pepper. Sprinkle carrots over fish; arrange tomatoes around fish. Drizzle 3 tablespoons oil over fish and tomatoes. Top with 16 thyme sprigs. Cover fish with foil overhang and seal. Bake fish until just opaque in center, about 12 minutes.
• Meanwhile, blend remaining 3/4 cup olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
• Open foil packet. Drizzle all of sauce over fish and vegetables. Reseal foil. Let fish cool at room temperature 1 hour. Chill overnight.
• Discard thyme sprigs. Using large spatula, transfer 1 fish fillet with fennel base to each of 8 plates. Divide tomatoes, carrots, and sauce among plates. Garnish fish with lemon wedges and fennel fronds.