Halibut niçoise is a classic French dish that combines the delicate flavor of halibut with the bold flavors of a niçoise salad. The dish is typically made with halibut fillets that are pan-seared or baked, and then served over a bed of niçoise salad, which consists of green beans, tomatoes, potatoes, olives, capers, and a vinaigrette dressing. The combination of the flaky halibut and the flavorful salad creates a dish that is both light and satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED NIçOISE SALAD WITH HALIBUT
Marinated artichoke hearts get super-crispy and addictively delicious when roasted, making them the secret star of this simple sheet-pan dinner.
Provided by Anna Stockwell
Categories Potato Artichoke Green Bean Olive Halibut Mayonnaise Lemon Basil Dinner Fish One-Pot Meal
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a rimmed baking sheet on center rack of oven; preheat to 450°F.
- Toss potatoes, artichokes, 3 Tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Arrange in an even layer on preheated sheet and roast, tossing once halfway through, until nicely browned, about 18 minutes.
- Toss green beans, olives, 1 Tbsp. oil, and 1/4 tsp. salt in same bowl. Season fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper, then coat with remaining 1 Tbsp. oil.
- Remove baking sheet from oven and push potatoes and artichokes to one side, taking up about a third of pan. Place fish on another third, then bean mixture on remaining third. Roast until fish is cooked through, about 8 minutes.
- Meanwhile, whisk mayonnaise, lemon zest, lemon juice, and remaining 1/4 tsp. salt and 1/2 tsp. pepper in a small bowl.
- Flake halibut into pieces and transfer to a platter. Serve with roasted vegetables and sauce alongside. Top with basil.
GRILLED HALIBUT NIçOISE WITH MARKET VEGETABLES
If it looks good at the market, it will be good in this salad.
Provided by Andrew Knowlton
Categories Bon Appétit Salad Halibut Fish Summer Spring Tomato Potato Radish Green Bean Olive Egg Dinner Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
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.
POACHED HALIBUT STEAKS WITH NICOISE SAUCE
The ingredient that identifies this dish as nicoise is, of course, olives, and in this recipe there are both green and red. Tomatoes are also essential to nicoise cooking, as are olive oil and garlic. This is a colorful and full-flavored dish. A little cayenne gives it a sharp edge.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make sauce, place tomatoes into boiling water for 10 seconds. Drain and pull away the skins. Cut away and discard core. Cut tomatoes crosswise and cut into 1/4-inch cubes. There should be about 1 cup.
- Place vinegar in a mixing bowl, and add oil, shallots, garlic, basil, black and green olives, orange rind and salt and pepper. Blend well with a wire whisk. There should be about 1 1/4 cups.
- To prepare fish, place fillets in a skillet large enough to hold them in one layer. Add enough water to cover fish. Add milk, onions, bay leaf, parsley, thyme, cloves, peppercorns, cayenne and salt.
- Bring to a simmer, cover and cook for 3 to 4 minutes, depending on thickness of the fish, or until fish flakes easily. Do not overcook.
- Drain, remove bay leaf, parsley and thyme, and serve hot or warm with sauce.
HALIBUT SALADE NICOISE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 1h
Number Of Ingredients 12
Steps:
- In a medium pot, cover potatoes with water; bring to a boil. Cook until tender, about 8 minutes. Remove potatoes. In batches, cook haricots in pot until just tender, about 3 minutes. Transfer to an ice-water bath; drain. Whisk lemon juice, mustard, and shallot in a bowl; whisk in oil, then parsley. Season with salt and pepper.
- Bring 2 inches water to a simmer in a shallow saucepan. Season fish with salt; add to water with lemon halves. Cover; turn off heat. Let stand until fish is firm, 8 to 10 minutes. Remove fish; flake into large pieces. Arrange fish, vegetables, and olives on a platter. Season with salt and pepper, drizzle with dressing, and serve.
BROILED HALIBUT STEAKS, NICOISE
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 12m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cut garlic in half and rub fish steaks with cut sides. Brush fish with three tablespoons of the olive oil.
- Broil the fish steaks under a preheated broiler about five minutes, turn and broil on the other side about three minutes longer. Fish should not be quite cooked through.
- Place a slice of tomato on each fish steak, brush with remaining olive oil and season to taste with salt and pepper. Broil two to three minutes longer, until the tomato is soft and beginning to brown around the edges. Remove fish steaks to a serving platter.
- To serve, place a slice of lemon centered on each tomato slice, top with two anchovies criss-crossed, sprinkle with parsley and place a black olive in the center. Serve at once.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 14 grams, Fiber 2 grams, Protein 53 grams, SaturatedFat 2 grams, Sodium 881 milligrams, Sugar 2 grams
HALIBUT NIçOISE
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.
Provided by Tejal Rao
Categories dinner, lunch, salads and dressings, seafood, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Fill a large pot with water, season generously with salt, and bring to a boil. In the sink, prepare a bowl full of cold water and ice. Add green beans to the pot and cook for 45 seconds to 1 minute, then scoop out with a slotted spoon and transfer to ice water.
- Add potatoes to the pot of hot water and simmer for 20 to 25 minutes, or until they are fork tender. Drain and set aside until cool enough to handle. Leave the smaller potatoes whole, and halve or quarter any larger ones so they're bite-size.
- Meanwhile, in a small bowl, mix olives, anchovy and garlic, and set aside. In a large bowl, mix shallots and rice wine vinegar, and let stand for 20 minutes. Add 2 tablespoons olive oil and a few turns of ground black pepper. Drain and add green beans, along with potatoes and tomato wedges, and toss gently to coat. Season with salt and pepper, and set aside.
- Fill a 12-inch skillet with 2 inches of water and bring to a boil. Crack each egg into a small bowl and fish out any pieces of shell. Slide eggs into the water and poach until white is set and yolk is still soft, about 3 minutes. Remove eggs with a slotted spoon to a bowl of warm water until ready to plate.
- Heat oven to 425 degrees. Heat a large ovenproof skillet, ideally cast iron, over high heat. Add remaining 2 tablespoons olive oil and swirl to coat the pan. Pat the halibut dry with a paper towel and season all over with salt and pepper. Add fillets to hot pan, skin-side down, leaving at least 2 inches between each. (Cook fish in 2 pans or in 2 batches if needed.)
- Let fish cook until it releases easily from the pan, about 2 to 3 minutes. Flip fillets, add butter to pan and transfer to the oven. After 2 minutes, baste fish with melted butter, then return to oven until it's just cooked through, slightly firm and golden brown, 2 to 3 minutes more.
- Divide lettuce among four plates, and top with dressed beans, potatoes and tomato. Add fish and top each fillet with a poached egg. Drizzle over any extra pan juice from the fish, along with a spoonful of the olive-anchovy mixture. Squeeze lemon juice over each plate and eat immediately.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 19 grams, Carbohydrate 31 grams, Fat 29 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 8 grams, Sodium 1361 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Choose fresh, high-quality ingredients: The better the ingredients, the better the dish will taste. Look for fresh, firm halibut fillets and ripe, flavorful tomatoes.
- Don't overcook the halibut: Halibut is a delicate fish that can easily become overcooked. Cook it just until it is opaque and flakes easily with a fork.
- Use a variety of cooking methods: The recipes in this article use a variety of cooking methods, including pan-frying, baking, and grilling. This helps to create different flavors and textures in the dish.
- Don't be afraid to experiment: Feel free to adjust the recipes to suit your own taste. You can add different herbs, spices, or vegetables to create a unique and delicious dish.
Conclusion:
Halibut is a versatile and delicious fish that can be cooked in a variety of ways. The recipes in this article provide a range of options, from simple pan-fried halibut to more complex dishes like halibut en papillote. Whether you are a beginner or an experienced cook, you are sure to find a recipe that you will enjoy. So next time you are looking for a delicious and healthy meal, give halibut a try.
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