Best 2 Halibut Provencale Recipes

Welcome to the ultimate guide to cooking a delectable dish, halibut provencale. This classic French dish, originating from the vibrant region of Provence, combines the delicate flavors of halibut with fresh vegetables, fragrant herbs, and a tantalizing sauce. Whether you're a seasoned chef or just starting your culinary journey, this article will provide you with the knowledge and inspiration to create an unforgettable halibut provencale that will impress your taste buds and leave you craving for more.

Let's cook with our recipes!

HALIBUT PROVENCALE

Halibut Provencale image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h12m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon grapeseed oil
1 shallot, minced
1 clove garlic, lightly crushed with the side of a knife blade and minced
1/2 teaspoon finely minced fresh rosemary leaves
1 teaspoon minced fresh thyme leaves
1 (16-ounce) can crushed tomatoes
Salt and freshly ground black pepper
6 (4-ounce) halibut fillets
1/2 cup heavy cream
1 cup grape tomatoes, quartered
1 tablespoon minced fresh flat-leaf parsley

Steps:

Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes.
While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes.
While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl.
Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves.

HALIBUT BROCHETTES PROVENçALE

Halibut Brochettes Provençale image

Provided by Jeanne Thiel Kelley

Categories Marinate Fourth of July Picnic Low Cal High Fiber Father's Day Backyard BBQ Dinner Halibut Summer Grill/Barbecue Healthy Party Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 20

Ingredients

1 1/2 tablespoons minced fresh basil
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh sage
1/2 teaspoon chopped fennel seeds
1/4 teaspoon finely chopped dried lavender blossoms*
1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
8 mini plum tomatoes or large cherry tomatoes
16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
5 tablespoons extra-virgin olive oil, divided
1 1/2 pounds halibut, cut into 1 1/2-inch cubes
5 tablespoons fresh lemon juice, divided
2 garlic cloves, pressed
1/3 cup dry white wine
Nonstick vegetable oil spray
Special Equipment
12 metal skewers

Steps:

Mix first 7 ingredients in small bowl. Place zucchini, eggplant, tomatoes, peppers, and onion in large bowl. Add 1 tablespoon herb mixture and 1 tablespoon oil to vegetables. Sprinkle with salt and pepper; toss to coat. Thread 1 mini pepper, 1 zucchini round, 1 eggplant piece, 1 tomato, 1 onion piece, and 1 more mini pepper onto each of 8 skewers. DO AHEAD: Herb mixture and vegetables can be made 4 hours ahead. Cover separately and refrigerate.
Place fish in medium bowl; sprinkle 2 tablespoons herb mixture over. Add 3 tablespoons oil, 3 tablespoons lemon juice, and garlic; sprinkle with salt and pepper and toss to coat. Cover and chill at least 1 hour and up to 2 hours, tossing occasionally.
Simmer wine, remaining 1 tablespoon oil, and remaining 2 tablespoons lemon juice in small saucepan until reduced to 1/3 cup, about 3 minutes. Stir in remaining herb mixture. Season sauce to taste with salt and pepper. Set aside.
Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Divide fish cubes among remaining 4 skewers. Grill vegetable skewers until vegetables are slightly charred and tender, turning occasionally, 10 to 12 minutes. Grill fish skewers until fish is cooked through, turning occasionally, 8 to 10 minutes.
Place 1 fish skewer and 2 vegetable skewers on each plate. Drizzle sauce over.
Also called culinary lavender buds; available at some supermarkets and farmers' markets, at many natural foods stores, and from deandeluca.com.

Tips:

Choose fresh, high-quality halibut. Look for fillets that are firm and white, with no brown or yellow spots.

Use a variety of vegetables. This recipe calls for bell peppers, zucchini, and tomatoes, but you can also use other vegetables that you like, such as carrots, celery, or mushrooms.

Don't overcrowd the pan. When you're searing the halibut, make sure to leave enough space between the fillets so that they can cook evenly.

Cook the halibut until it's just opaque. Overcooked halibut will be tough and dry, so it's important to cook it just until it's cooked through.

Serve the halibut immediately. Halibut is best served hot, so serve it as soon as it's cooked.

Conclusion:

Halibut Provencale is a delicious and easy-to-make dish that's perfect for a weeknight meal. The halibut is seared until it's golden brown and then simmered in a flavorful tomato sauce. The vegetables add color and crunch, and the herbs and spices give the dish a complex flavor. Serve Halibut Provencale with rice, pasta, or mashed potatoes for a complete meal.