Halibut with clementine gremolata is a delightful dish that combines the delicate flavor of halibut with the bright and tangy taste of clementines. The gremolata, a mixture of chopped herbs, citrus zest, and garlic, adds a burst of freshness and flavor to the fish. This dish is a perfect choice for a light and refreshing meal, and it can be prepared in just a few simple steps.
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HALIBUT WITH ENDIVE AND GREMOLATA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm.
- For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons.
- For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes.
- Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata.
HALIBUT WITH CLEMENTINE GREMOLATA
Provided by Lora Zarubin
Categories Citrus Fish Garlic Bake Christmas Low Cal Dinner Seafood Halibut Winter Healthy Christmas Eve Parsley Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- For gremolata:
- Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small bowl. Stir in extra-virgin olive oil and set gremolata aside. DO AHEAD: Gremolata can be prepared 4 hours ahead. Cover and refrigerate.
- For fish:
- Preheat oven to 350°F. Using vegetable peeler, remove peel of clementine in four 2-inch-long strips (orange part only). Cut four 12-inch squares parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and freshly ground black pepper. Drizzle halibut lightly with olive oil. Place 1 clementine peel strip, cut side up, on each halibut fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create packet and place parchment packet on rimmed baking sheet. Repeat with remaining fish fillets. DO AHEAD: Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet.
- Bake fish just until opaque in center, about 18 minutes (to check doneness, unwrap packet and insert fork in fillet). Remove rimmed baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve.
SEARED HALIBUT WITH ARUGULA GREMOLATA
This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here made with arugula that gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The recipe is adapted from Sarah Copeland's book,"Feast."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
- Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
- Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.
Tips:
- Choose the freshest halibut you can find. Look for fish that is firm and has a mild, sweet smell.
- Use a sharp knife to score the skin of the halibut. This will help the fish cook evenly and prevent it from curling up.
- Season the halibut with salt and pepper before cooking. You can also add other spices or herbs, such as garlic powder, paprika, or thyme.
- Cook the halibut over medium heat. This will help to prevent the fish from overcooking and becoming dry.
- Serve the halibut with a simple sauce, such as a lemon-butter sauce or a clementine gremolata.
Conclusion:
Halibut is a delicious and versatile fish that can be cooked in a variety of ways. By following these tips, you can cook a perfect halibut dish that your family and friends will love.
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