Halibut steaks with hazelnut red pepper are a delicious and elegant dish that is sure to impress your guests. The combination of flaky halibut, crunchy hazelnuts, and sweet red peppers creates a complex and flavorful dish that is perfect for any occasion. This recipe is also relatively easy to make, so even beginner cooks can enjoy this delicious meal.
Check out the recipes below so you can choose the best recipe for yourself!
HALIBUT STEAKS
This is an easy low fat low calorie recipe - great for those who have to watch your cholesterol !!
Provided by LITTLEASTA
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
- Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
- Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 237.3 calories, Carbohydrate 6.1 g, Cholesterol 54.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 37.8 g, SaturatedFat 0.9 g, Sodium 296 mg, Sugar 3 g
HAZELNUT CRUSTED HALIBUT WITH GARLIC MASHED POTATOES
This is a lovely meal of pan roasted halibut with rich and creamy garlic mashed potatoes. A true romantic meal for 2!
Provided by JasLak
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 2
Number Of Ingredients 13
Steps:
- Place the potatoes into a large pot, and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While the potatoes are boiling, mash the garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with the garlic paste, butter, and pepper. Keep warm.
- Preheat an oven to 500 degrees F (260 degrees C).
- While the potatoes are cooking, Preheat an oven to 500 degrees F (260 degrees C). Pulse the hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season the halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of the halibut fillets into the nut mixture, and set aside.
- Heat the olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place the halibut fillets nut-side-up into the skillet; cook until the halibut begins to brown, 3 to 4 minutes. Turn the fillets over, and place into the preheated oven. Bake, nut-side-down until the fish flakes easily with a fork, about 5 minutes.
- Melt the remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in the vegetable broth, and bring to a simmer.
- To serve, mound the potatoes onto the center of each dinner plate. Place a halibut fillet on top of the mashed potatoes nut-side-up, then drizzle with the browned butter sauce.
Nutrition Facts : Calories 1038.4 calories, Carbohydrate 52.4 g, Cholesterol 191.2 mg, Fat 73.9 g, Fiber 6.6 g, Protein 45 g, SaturatedFat 35.4 g, Sodium 1652.6 mg, Sugar 4.3 g
HALIBUT STEAKS
These halibut steaks are good with "Lemon roasted potatoes" (recipe in Recipezaar) and steamed/buttered asparagus with a little of the grated Swiss cheese sprinkled over the asparagus.
Provided by Derf2440
Categories Halibut
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange steaks in buttered or sprayed shallow oven dish.
- Arrange lemon and onion slices over fish.
- Season with pepper and allspice.
- Carefully pour wine over all.
- Let stand for 15 minutes.
- Combine- bread crumbs, grated cheese, parsley.
- Sprinkle over fish.
- Dot with butter or margarine.
- Bake uncovered in 350°F oven for 25 minutes.
Nutrition Facts : Calories 204.4, Fat 6.5, SaturatedFat 2.7, Cholesterol 46.5, Sodium 115.9, Carbohydrate 8.8, Fiber 1.9, Sugar 1.6, Protein 25.6
HALIBUT STEAKS
Each year we travel to Alaska to visit friends and catch our limit of halibut. We especially enjoy it prepared this way.-Donna Goutermont, Jackson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first seven ingredients. Place each halibut steak on a double thickness of heavy-duty foil (about 18 in. x 12 in.); top with soy sauce mixture, onion, lemon and butter. Fold foil around fish and seal tightly. , Grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 164 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 1908mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 1g fiber), Protein 13g protein.
HALIBUT STEAKS WITH HAZELNUT RED PEPPER
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat broiler. Wipe the steaks dry with paper towels and sprinkle on both sides with lemon juice. Set aside.
- Cut the peppers into quarters, flatten them out and place them skin side up on a broiling rack. Broil until the skin has charred. Place the peppers in a paper or plastic bag and allow them to cool.
- Soften the shallots and garlic in one tablespoon of the peanut or vegetable oil in a saucepan. Place in the jar of a blender or food processor. Skin the peppers and add to the shallots with the hazelnut oil. Season with salt and pepper and blend until smooth. Correct seasoning and pour the sauce into a saucepan. Keep warm.
- Brush the halibut steaks on both sides with the remaining tablespoon of oil and broil until cooked, turning once (about five to seven minutes on each side, depending on the thickness of the steaks).
- Stir the tarragon leaves into the sauce. To serve, either place the steaks on a pool of sauce poured onto individual plates, or pass the sauce separately.
Nutrition Facts : @context http, Calories 411, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 933 milligrams, Sugar 8 grams, TransFat 0 grams
PAN-SEARED HALIBUT STEAKS WITH SNAP-PEA SAUCE AND GARNISH
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large saucepan that is 2/3 full of salted water to a boil. Add the snap peas and cook until just tender, 3 to 4 minutes. Drain and immediately plunge the peas into cold water in order to halt the cooking. Cool, drain again and set the peas aside.
- In a small saucepan, melt 1 tablespoon of butter over medium heat and add the shallots. Cook, stirring, until the shallots soften, about 3 minutes. Remove from heat and transfer shallots to the container of a blender. Add the stock, cream and 1/2 of the cooked peas and process until very smooth, about 2 to 3 minutes. Pass the mixture through a fine-mesh sieve, pressing to push as much of the solids through the sieve as possible. Return the sauce to the pan and then set aside.
- Season the halibut with salt and pepper. Place a nonstick skillet large enough to hold the halibut in a single layer over high heat. Add the oil. When very hot, add the halibut fillets and cook, turning once, until they are just opaque in the middle, about 10 minutes. (Lower the heat if they seem to cook too quickly.)
- While the fish is cooking, melt the remaining tablespoon of butter in a small skillet set over medium heat and add the remaining snap peas. Cook, tossing, until just warmed through. Season with salt and pepper and set aside. Rewarm the sauce, season it with salt and pepper and divide it among 4 plates. Top each plate with a halibut steak, squeeze a little lemon over each steak and arrange the snap peas around the steak. Serve immediately.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 8 grams, Sodium 1040 milligrams, Sugar 8 grams, TransFat 0 grams
HALIBUT AND RED PEPPER SKEWERS WITH CHILI-LIME SAUCE
Categories Fish Onion Marinate Fourth of July Low Carb Wheat/Gluten-Free Lime Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.
FRUITY HALIBUT STEAKS
My family loves this dish so much I think they'd eat it every day! I like it because it's wholesome, low in calories and delicious. I refrigerate the salsa about four hours ahead of time so the flavors can blend.-Patricia Nieh, Portola Vally, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first eight ingredients; chill until serving., Brush halibut with oil; sprinkle with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill halibut, covered, over high heat or broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 332 calories, Fat 10g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 323mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 48g protein.
TARRAGON-ROASTED HALIBUT WITH HAZELNUT BROWN BUTTER
Steps:
- Preheat oven to 350°F. Spread hazelnuts in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden, 8-10 minutes. Coarsely chop; set aside.
- Reduce oven temperature to 300°F. Scatter tarragon sprigs on a large rimmed baking sheet. Place halibut on top, drizzle with 2 tablespoons oil, and season with salt and pepper. Roast until halibut is just opaque in the center, 20-30 minutes, depending on thickness of fish.
- Meanwhile, melt butter in a small saucepan over medium-high heat. Cook, stirring often, until butter foams, then browns (don't let it burn), about 5 minutes. Remove from heat; let brown butter cool slightly. Stir in lemon juice, hazelnuts, and remaining 2 tablespoons oil; season with salt and pepper.
- Serve fish with hazelnut brown butter sauce and lemon halves.
BROILED HALIBUT STEAKS WITH CRANBERRY COMPOTE
During the summer months when fresh berries and fresh halibut are available, try using blackberries or blueberries in place of the cranberries, adding sugar only if necessary. Boiled or steamed red new potatoes are an ideal accompaniment. From simplyseafood.com.
Provided by lazyme
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the halibut steaks in cold water and pat dry with paper towels.
- In a medium saucepan, heat the vegetable oil.
- Add the onion and cook over moderately-high heat until the onions are soft and very lightly browned, about 5 minutes.
- Add the cranberries, pear, sugar and water and stir to mix.
- Heat the berries over moderate heat, cover and cook, stirring occasionally, until soft, about 15 minutes; do not boil or the berries will cook to a puree.
- Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart.
- Preheat the broiler, set the oven rack about 4 inches from the heat and lightly oil the broiler pan rack.
- Season each side of the halibut steaks with salt and pepper and set the steaks on the broiler rack.
- Broil the halibut for 3 to 4 minutes, turn the steaks and broil on the other side until the fish is just opaque through, 4 to 5 minutes longer.
- Meanwhile, reheat the compote and stir in the walnut pieces.
- Transfer the halibut steaks to individual dinner plates, spoon the cranberry compote partly over and alongside the halibut and serve immediately.
- Garnish with pear wedges or chopped walnuts if you like.
Tips:
- Choose the freshest halibut steaks you can find. Look for steaks that are firm and have a mild, slightly sweet smell.
- If you can't find fresh hazelnuts, you can use roasted hazelnuts instead. Just be sure to toast them lightly in a dry skillet before using.
- Don't overcook the halibut. Halibut is a delicate fish that cooks quickly. Overcooking will make it dry and tough.
- Serve the halibut immediately with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Halibut steaks with hazelnut-red pepper sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The halibut is cooked to perfection and the sauce is flavorful and creamy. The hazelnuts add a nice crunch and the red pepper flakes add a touch of heat. This dish is sure to be a hit with your family and friends.
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