Best 8 Halibut With Shrimp Sauce Recipes

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Halibut with shrimp sauce is a classic seafood dish that combines the delicate flavor of halibut with the rich, savory taste of shrimp. This dish is perfect for a special occasion or a weeknight meal, and it can be easily prepared in under an hour. The key to cooking halibut with shrimp sauce is to use fresh, high-quality ingredients and to cook the fish gently so that it remains moist and flaky.

Here are our top 8 tried and tested recipes!

HALIBUT IN SPANISH GARLIC-SHRIMP SAUCE



Halibut in Spanish Garlic-Shrimp Sauce image

I got this recipe from a Cuisine at Home magazine. The dish is elegant, simple to make and DELICIOUS!

Provided by Norelllaura1

Categories     Halibut

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

4 tablespoons olive oil
2 halibut fillets (red snapper and grouper work equally well)
4 garlic cloves, sliced
1/4 teaspoon red pepper flakes
1 bay leaf
10 medium shrimp, peeled, deveined and halved lengthwise
4 tablespoons dry sherry
2 lemons, juice of
4 tablespoons fresh parsley, chopped

Steps:

  • Sear halibut on both sides in 1 Tbs olive oil and cook until just about done; around 10 minutes total. Remove from pan and keep warm.
  • Add 3 Tbs olive oil, garlic, pepper flakes and bay leaf into skillet; saute just until garlic begins to turn golden and fragrant, 1-2 minutes.
  • Stir in shrimp and cook until pink, about 3 minutes.
  • Deglaze pan with sherry and lemon juice, simmer briefly to reduce a bit, then finish with parley.
  • Divied shrimp and sauce between fish.
  • I served this over a bed of fresh cooked spinach and baked potatoe on the side. YUUUMMMY!

Nutrition Facts : Calories 854.2, Fat 36.7, SaturatedFat 5.1, Cholesterol 173.3, Sodium 282.5, Carbohydrate 10.7, Fiber 0.6, Sugar 2.5, Protein 90.4

HALIBUT WITH SHRIMP SAUCE



Halibut with Shrimp Sauce image

Wendy Bognar of Sparks, Nevada broils delicate halibut with slices of onion and lemon, then serves the fish with a savory sauce of sour cream, seafood sauce, dill and baby shrimp. "This is our favorite seafood recipe," Wendy says.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 halibut steaks (8 ounces each)
2 tablespoons butter, melted
1 tablespoon lemon juice
1-1/4 teaspoons dill weed, divided
1 small lemon, sliced
1 small onion, sliced
2 garlic cloves, minced
1/2 cup sour cream
1/4 cup canned tiny shrimp
2 tablespoons seafood cocktail sauce

Steps:

  • Place halibut on a broiler pan. Combine the butter, lemon juice and 1 teaspoon dill; drizzle over fish. Broil 3-4 in. from the heat for 8 minutes. Arrange lemon and onion slices over halibut. Sprinkle with garlic. Broil 2-4 minutes longer or until fish flakes easily with a fork., In a small bowl, combine the sour cream, shrimp, seafood sauce and remaining dill. Serve with the fish.

Nutrition Facts :

HALIBUT SUPREME



Halibut Supreme image

This recipe keeps halibut moist beyond belief! The sauce is delightfully rich, but not overpowering, with just a slight kick to it.

Provided by motherof5

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 40m

Yield 6

Number Of Ingredients 8

1 cup shredded Cheddar cheese
½ cup mayonnaise
½ cup sour cream
2 tablespoons all-purpose flour
1 ½ teaspoons lemon juice
1 tablespoon diced onion
⅛ teaspoon ground cayenne pepper
2 pounds halibut steaks

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
  • In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
  • Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
  • Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 441.4 calories, Carbohydrate 4 g, Cholesterol 88 mg, Fat 29.7 g, Fiber 0.1 g, Protein 38.3 g, SaturatedFat 10 g, Sodium 338.8 mg, Sugar 0.5 g

HALIBUT WITH CREAM SAUCE



Halibut with Cream Sauce image

"This is definitely a family favorite," Ginny reports from Ketchikan, Alaska. "I serve the flaky fish and rich white sauce alongside rice pilaf."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

5 tablespoons butter, cubed
1 medium onion, sliced and separated into rings
1-1/2 pounds halibut or salmon steaks
3/4 cup mayonnaise
3/4 cup sour cream
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon dried basil
3/4 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup dry bread crumbs
1 cup shredded Parmesan cheese

Steps:

  • Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 572 calories, Fat 43g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 817mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

ROASTED HALIBUT WITH FRESH HERB SAUCE



Roasted Halibut With Fresh Herb Sauce image

Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 24m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaf, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or 6 (6 ounce) cod fish fillets

Steps:

  • Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
  • Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
  • Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

ALASKAN HALIBUT WITH CRAYFISH SAUCE



Alaskan Halibut With Crayfish Sauce image

Provided by Betty Fussell

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 16

1 pound of crayfish heads, or 1/2 pound of shrimp
3 tablespoons olive oil
1 Walla Walla, Vidalia or other sweet onion, chopped
2 leeks, cleaned and chopped
1 stalk celery, chopped
1 bunch parsley
2 sprigs fresh thyme
2 bay leaves
4 shallots, sliced
1 1/2 pounds Alaskan or other halibut
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 tablespoons fresh bread crumbs
3/4 pound unsalted butter, cut into 1/4-inch slices
Salt and freshly ground pepper to taste
2 dozen leaves fresh basil, julienned

Steps:

  • In a large pan, saute the crayfish heads in the olive oil until they turn red, about five minutes. If using shrimp, saute them until the shells turn pink, about one-and-a-half to two minutes. When cool enough to handle, shell the shrimp, returning the shells to the pan and reserving the meat for garnish. To the pan, add the onion, leeks, celery, parsley, thyme and bay leaves and let them soften for about two minutes.
  • Cover the mixture with cold water, bring the liquid to a boil, remove any scum and simmer gently for 30 minutes. Strain and reserve the liquid.
  • Add the shallots to the liquid and bring to the boil. Reduce the liquid to a half cup and reserve until ready to finish the sauce.
  • Preheat the oven to 400 degrees. Prepare the halibut by brushing the fish with oil on both sides. Place the fish in a buttered baking dish and add the quarter-cup of wine. Sprinkle the top of the fish with bread crumbs and bake for five to seven minutes. Remove to serving plate and keep warm.
  • Finish the sauce by reheating the stock and reducing it to a quarter-cup. Add the slices of butter gradually, whisking the sauce continuously to incorporate the butter, as in a beurre blanc sauce. Season to taste with salt and pepper. If using shrimp, add the shrimp meat and heat until warm, but do not overcook. Add the basil and pour the sauce over the fish.

Nutrition Facts : @context http, Calories 1144, UnsaturatedFat 37 grams, Carbohydrate 32 grams, Fat 90 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 47 grams, Sodium 1452 milligrams, Sugar 11 grams, TransFat 3 grams

THAI SHRIMP HALIBUT CURRY



Thai Shrimp Halibut Curry image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Sauté     Valentine's Day     Low Fat     Quick & Easy     Low Cal     New Year's Eve     Dinner     Lunch     Lunar New Year     Halibut     Shrimp     Curry     Anniversary     Healthy     Christmas Eve     Simmer     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

3 large limes
1 tablespoon vegetable oil
1 cup chopped shallots
1 large red bell pepper, cut into 1/2-to 3/4-inch dice
1 1/2 tablespoons minced peeled fresh ginger
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
16 to 18 ounces halibut fillets, cut into 1 1/2-inch chunks
8 peeled deveined uncooked large shrimp (8 to 10 ounces)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil

Steps:

  • Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
  • Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.

HALIBUT WITH CREAMY GARLIC AND HERB SAUCE



Halibut with Creamy Garlic and Herb Sauce image

This fresh dish is sure to please at your next dinner party! The red pepper flakes add a little kick, and toasted almonds add a delicious crunch. I like to serve this with orzo pasta or rice pilaf. This dish can also be made with fat-free half and half and low-sodium chicken broth for healthier options.

Provided by feeshette

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 45m

Yield 4

Number Of Ingredients 19

4 (6 ounce) halibut fillets
1 tablespoon lemon juice
salt and pepper to taste
2 sprigs cilantro leaves
2 tablespoons butter
4 green onions, finely chopped
¼ cup red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon crushed red pepper flakes
¼ cup dry white wine
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 cup chicken broth
½ cup half-and-half cream
½ cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon all-purpose flour
¼ cup water
toasted slivered almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
  • Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 9.5 g, Cholesterol 91.2 mg, Fat 20.6 g, Fiber 2 g, Protein 43.3 g, SaturatedFat 8.9 g, Sodium 342 mg, Sugar 1.8 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
  • Use fresh, high-quality ingredients: The fresher your ingredients, the better your dish will taste. When possible, use organic or sustainably-sourced ingredients.
  • Don't overcrowd the pan: When cooking the shrimp, make sure you don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick together.
  • Cook the shrimp until they are just opaque: Overcooked shrimp are tough and rubbery. Cook them just until they are opaque and pink, about 2-3 minutes per side.
  • Make sure the sauce is hot before serving: The shrimp sauce should be served hot. If it cools down, it will thicken and become less flavorful.

Conclusion:

Halibut with Shrimp Sauce is a delicious and elegant dish that is perfect for a special occasion. The flaky halibut is cooked to perfection and paired with a rich and flavorful shrimp sauce. This dish is sure to impress your guests and is a great way to enjoy the bounty of the sea.

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