Best 12 Roasted Halibut With Tomato Cream Sauce Recipes

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Roasted halibut with tomato cream sauce is a flavorful and elegant dish that is sure to impress. The combination of tender, flaky halibut, roasted vegetables, and a creamy tomato sauce creates a symphony of flavors and textures that will tantalize your taste buds. Whether you are cooking for a special occasion or simply want to enjoy a delicious and healthy meal, this recipe is sure to become a favorite. With just a few simple steps, you can create this flavorful and satisfying dish that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

HALIBUT WITH CHARRED GARLIC OIL AND TOMATO RELISH



Halibut with Charred Garlic Oil and Tomato Relish image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 pint red pear tomatoes, halved
1/2 pint yellow pear tomatoes, halved
1/2 cup pitted kalamata olives
1/2 small red onion, diced
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh tarragon leaves, plus 2 tablespoons, for garnish
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
5 cloves garlic, crushed to a paste
1/4 cup olive oil
4 (8-ounce) halibut fillets

Steps:

  • Combine tomatoes, olives, onion, parsley, tarragon and extra-virgin olive oil in a small bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving.
  • Combine the garlic and the olive oil in a small bowl. Brush both sides of the halibut with the oil and let marinate for 15 minutes.
  • Heat the grill to high.
  • Season the halibut with salt and pepper, to taste, on both sides and grill until slightly charred and just cooked through, about 5 minutes per side. Remove from the grill to a platter. Garnish with tarragon and serve immediately with the tomato relish on the side.

BAKED HALIBUT WITH TOMATO CAPER SAUCE



Baked Halibut With Tomato Caper Sauce image

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, sauces and gravies, main course

Time 1h

Yield Serves 6

Number Of Ingredients 16

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 28-ounce can diced tomatoes with juice
Salt, preferably kosher salt
freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut. According to the Environmental Defense Fund and the Blue Ocean Institute, Pacific halibut fisheries have been properly managed, but they are overfished in the Atlantic.)
Salt, preferably kosher salt
freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

Steps:

  • Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
  • Make the sauce as directed and keep warm.
  • Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
  • Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 984 milligrams, Sugar 6 grams

PAN ROASTED HALIBUT WITH CALVADOS AND SERRANO HAM-BUTTER SAUCE



Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce image

Fresh halibut and savory Mediterranean flavors come together to make a great dish. If you cannot find halibut, substitute sea bass, snapper, or cod.

Provided by Ryan Nomura

Categories     Meat and Poultry     Pork

Time 35m

Yield 4

Number Of Ingredients 16

¼ cup canola oil for pan-frying
4 (7 ounce) halibut fillets
Kosher salt and fresh cracked pepper to taste
¼ cup all-purpose flour for dredging
2 tablespoons unsalted butter
2 shallots, minced
2 ounces thickly sliced Spanish serrano ham (or prosciutto) cut into 1/4-inch dice
¼ cup golden raisins, soaked in hot water to soften
2 tablespoons capers, rinsed and patted dry
¼ cup pine nuts, lightly toasted
⅓ cup Calvados (apple brandy)
½ cup chicken stock
½ cup cold unsalted butter, cut into pieces
1 tablespoon minced fresh parsley
2 teaspoons minced fresh thyme
Kosher salt to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
  • When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
  • Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.

Nutrition Facts : Calories 822.8 calories, Carbohydrate 21.4 g, Cholesterol 152.8 mg, Fat 56.4 g, Fiber 1.4 g, Protein 48.8 g, SaturatedFat 22.4 g, Sodium 732 mg, Sugar 8.7 g

PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE



Pan-Roasted Halibut with Clamshell Mushrooms and Lemon Butter Sauce image

Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 2

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter
¼ cup clamshell mushrooms, or more to taste
salt and freshly ground black pepper to taste
2 (7 ounce) halibut fillets
1 pinch cayenne pepper, or to taste
¼ cup water
½ lemon, juiced
1 ½ tablespoons butter, room temperature but not soft
1 tablespoon chopped flat-leaf Italian parsley

Steps:

  • Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
  • Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
  • Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
  • Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g

ROASTED HALIBUT WITH TOMATO CREAM SAUCE



Roasted Halibut With Tomato Cream Sauce image

This lightly spice seafood dish with a delicious creamy herbal sauce is a specialty of Three Small Rooms, an elegant spot for fine dining in downtown Toronto.If you don't have "herbes de provence" in your pantry, make your own using one of the recipes posted on Zaar or use a mixture of your favourite herbs such as thyme, savoury, lavender & rosemary. Prep time doesn't include marinating.

Provided by CountryLady

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons stone ground dijon mustard
1 teaspoon dried herbes de provence
1 teaspoon chopped garlic
2 tablespoons olive oil
6 (6 ounce) halibut fillets or 6 (6 ounce) cod fish fillets
12 shrimp
1 tablespoon olive oil
1 cup canned tomato, drained & chopped
1 teaspoon herbes de provence
salt & freshly ground black pepper
1/3 cup whipping cream

Steps:

  • Combine mustard, herbs, garlic & olive oil.
  • Brush on fish& shrimp; marinate for 30 minutes.
  • Oil the base of an ovenproof baking dish; place fish in the center.
  • Scatter tomatoes around fish & sprinkle with herbs.
  • Bake in preheated 450°F oven for 5 minutes.
  • Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise.
  • Remove from the oven; pour the juices & tomatoes into a small pot.
  • Add cream, bring to a boil & boil for 2 minutes or until slightly thickened.
  • If you prefer a smooth sauce, whisk with an immersion blender.
  • Serve fish surrounded by shrimps & topped with sauce.

ROAST HALIBUT WITH SMOKED TOMATO VINAIGRETTE



Roast Halibut with Smoked Tomato Vinaigrette image

Provided by Chuck Hughes

Time 42m

Yield 2 servings

Number Of Ingredients 14

1/2 cup water
4 medium ripe red tomatoes, quartered and seeded
1 large tarragon sprig, stemmed
2 shallots, peeled and sliced in rings
1/2 cup olive oil
Pinch kosher salt
Freshly ground black pepper
2 (4-ounce) halibut fillets
Coarse salt
Freshly ground black pepper
1 tablespoon canola oil, plus more as needed
Handful baby greens, for garnish, optional
Arugula leaves, for garnish, optional
1 shallot, finely julienned, for garnish, optional

Steps:

  • To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
  • Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
  • Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
  • To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
  • Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
  • Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
  • Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.

PAN ROASTED HALIBUT WITH TOMATOES



Pan Roasted Halibut With Tomatoes image

Make and share this Pan Roasted Halibut With Tomatoes recipe from Food.com.

Provided by Tres Piernas Hombre

Categories     Halibut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

4 -6 tomatoes, chopped
1 onion, chopped
1 dash olive oil, for salsa
1/4 cup white wine, for salsa
2 sprigs fresh thyme, for salsa
coarse salt
freshly cracked black pepper
4 (6 ounce) skinless halibut fillets
1 tablespoon fresh thyme, chopped, for fish
coarse salt
freshly cracked black pepper
2 tablespoons olive oil, for fish
lemon wedge, for serving if desired

Steps:

  • Directions:.
  • Pan Roasted Halibut with Tomatoes.
  • Preheat oven to 375 degrees F.
  • For the roasted tomato salsa: add a splash of olive oil, tomatoes, onion, white wine, and thyme sprigs to a medium roasting pan. Season the tomatoes with salt and pepper. Roast in oven just until onions and tomatoes start to soften, about 7 to 10 minutes.
  • Meanwhile season fish with salt and pepper and chopped thyme. Add 2 tablespoons olive oil to large skillet or sauté pan over medium high heat. When pan is hot, sear fish on both sides, about 1 to 2 minute per side.
  • Transfer halibut to roasting pan after vegetables have roasted for about 7 to 10 minutes. Roast fish with vegetables, moving vegetables in the pan to surround the fish. Continue to roast until fish is cooked through and firm, about 7 to 9 minutes. Serve fish and roasted salsa with fresh basil. Drizzle each plate with some of the pan juices.

Nutrition Facts : Calories 297.8, Fat 11.4, SaturatedFat 1.6, Cholesterol 54.4, Sodium 99.7, Carbohydrate 8.1, Fiber 1.9, Sugar 4.5, Protein 36.8

HALIBUT WITH TOMATO-BASIL SAUCE



Halibut with Tomato-Basil Sauce image

Roasted tomatoes and garlic create a succulent sauce in this recipe from our Test Kitchen. Topping the fish with a seasoned mayonnaise mixture before baking keeps it moist.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 13

6 plum tomatoes, cut into 1-1/4-inch slices
1 tablespoon olive oil
4 to 6 garlic cloves, peeled
1/2 teaspoon balsamic vinegar
2 tablespoons minced fresh basil
Water
4 halibut steaks (1 inch thick)
TOPPING:
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 cup soft bread crumbs
2 tablespoons minced fresh basil
2 tablespoons chopped ripe olives

Steps:

  • Place tomatoes on a baking sheet; drizzle with oil. Wrap garlic in aluminum foil and place on the baking sheet. Bake at 450° for 20 minutes or until edges of tomatoes are lightly browned and garlic pierces easily with a fork. Place tomatoes and garlic in a food processor or blender; cover and process until smooth. Add vinegar, basil and water to achieve desired thickness; set aside., Place halibut in a greased 13-in. x 9-in. baking dish. Combine mayonnaise and mustard; spread over fish. Combine bread crumbs, basil and olives; sprinkle over mayonnaise mixture and press down gently. Bake, uncovered, at 400° for 20 minutes or until topping is golden brown and fish flakes easily with a fork. Spoon tomato sauce onto four dinner plates; top with fish.

Nutrition Facts : Calories 739 calories, Fat 36g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 87g protein.

HALIBUT WITH TOMATO-SORREL SAUCE



Halibut with Tomato-Sorrel Sauce image

Categories     Fish     Leafy Green     Tomato     Bake     St. Patrick's Day     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 14

Sauce
1/4 cup finely chopped shallots
1/4 cup white wine vinegar
1/4 cup dry white wine
1/2 cup whipping cream
Halibut
3 tablespoons vegetable oil
12 ounces mushrooms, chopped
1/2 teaspoon dried crushed red pepper
2 medium zucchini, trimmed, cut into matchstick-size strips
4 8-ounces halibut fillets (about 1 inch thick)
1/2 cup (1 stick) chilled butter, cut into pieces
2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
2 tablespoons chopped fresh sorrel or spinach

Steps:

  • For Sauce:
  • Combine shallots and vinegar in heavy small saucepan. Boil until most of liquid evaporates, about 4 minutes. Add wine; boil until most of liquid evaporates, about 3 minutes. Whisk in cream. Set sauce aside.
  • For Halibut:
  • Preheat oven to 400°F. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and crushed red pepper. Cook until mushrooms are deep golden brown, stirring frequently, about 12 minutes. Add zucchini and sauté 2 minutes. Season to taste with salt and pepper.
  • Meanwhile, lightly oil baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 10 minutes.
  • Bring sauce to simmer. Reduce heat; add butter and whisk just until melted. Remove from heat. Mix in tomatoes and sorrel. Season with salt and pepper.
  • Spoon Garlic Mashed Potatoes onto center of 4 plates. Place halibut atop potatoes. Arrange mushroom mixture around potatoes. Spoon sauce over fish and serve.

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE



Roasted Halibut With Mussel Butter Sauce image

This is a stunning seafood main course that needs only a side dish, such as braised fennel or orzo salad, and some crusty bread served alongside for a delicious dinner party. Halibut is a mild yet buttery and rich fish with firm, meaty flesh. Here, the fish is wrapped in seaweed, which imparts subtle sea flavor and keeps the fish tender and juicy while it roasts. Mussels are steamed open in a bath of clam juice and kelp broth, releasing their flavorful juices into the liquid, which becomes a silky sauce. Earthy saffron adds depth and beautiful color, and just enough butter and cream round out the sauce without making it too heavy. For a festive presentation, top the fish with vibrant salmon roe, which look like jewels and offer pops of brininess.

Provided by Kay Chun

Categories     seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

2 ounces dried kelp (dashima or kombu; see Tip)
4 tablespoons extra-virgin olive oil, plus more for greasing
1 (2 1/2-pound) skinless halibut or cod fillet (1-inch thick; see Tip)
Kosher salt
1 (8-ounce) bottle clam juice
3 dozen mussels, cleaned (about 2 pounds)
2 tablespoons fresh lemon juice
1/2 teaspoon saffron, crumbled
2 small shallots, finely chopped
1 garlic clove, crushed
4 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon chopped parsley, plus more for garnish
1 tablespoon chopped tarragon, plus small leaves for garnish

Steps:

  • Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
  • On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
  • Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
  • Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
  • Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
  • While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
  • Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
  • To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.

BAKED CITRUS HALIBUT WITH TOMATO SAUCE



Baked Citrus Halibut with Tomato Sauce image

Categories     Sauce     Tomato     Bake     Marinate     Halibut

Yield serves 4

Number Of Ingredients 6

2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
4 6-ounce halibut fillets
1 teaspoon extra-virgin olive oil
1 cup Signora's Tomato Sauce (page 188)
1/4 cup Olive and Caper Relish (page 186)

Steps:

  • Preheat the oven to 400°F and lightly oil an ovenproof pan large enough to accommodate all of the fillets in a single layer.
  • Stir the lemon juice and salt together, then coat the halibut in the mixture and refrigerate for 15 minutes.
  • Pat the fillets dry with paper towels and place them in the prepared pan. Brush each fillet with 1/4 teaspoon of the olive oil and top with 1/4 cup of the tomato sauce.
  • Bake for 12 to 15 minutes, until the fish is opaque and flakes easily. To be certain the fish is done, push a two-pronged kitchen fork straight down into the flesh. If you feel no resistance, the fish is cooked; if not, return the fish to the oven for another minute or two.
  • Top each fillet with 1 tablespoon of the relish before serving.
  • variation
  • For a totally different taste sensation, marinate the halibut in Cilantro Lime Vinaigrette (page 181) for 30 minutes. Pat the fillets dry with paper towels. Sprinkle each fillet with a pinch of salt and a pinch of cayenne, and bake as above. Top with a dollop of Mango and Avocado Salsa (page 185) before serving.
  • storage
  • Store in an airtight container in the refrigerator for 2 days.
  • nutrition information
  • (per serving)
  • Calories: 380
  • Total Fat: 28g (4.7g saturated, 17.4g monounsaturated)
  • Carbohydrates: 5g
  • Protein: 26g
  • Fiber: 1g
  • Sodium: 450mg
  • CULINARY RX
  • Nutritionists tout fish as a great source of omega-3 fatty acids, which studies suggest may be beneficial for people fighting breast and prostate cancer. But recent research suggests that not all fish are created equal, and what people really should be looking at is the ratio of omega-3 to omega-6, as omega-6s may promote cancer growth. This ratio could be at the heart of the benefits of the so-called Mediterranean diet, which some researchers believe is linked to lower cancer rates in Mediterranean countries. The magic ratio of omega-3s to omega-6s appears to be no less than 1 to 1 (and preferably a lot more omega 3s). For example, halibut's ratio is 2.5 to 1 (good), wild king salmon comes in at 5.6 to 1 (better), and fish roe weighs in at 11.1 to 1 (a slam dunk). By contrast, farm-raised catfish has fifty times more omega-6s than omega-3s. A good rule of thumb is to look for wild fish, as opposed to farm-raised, since the feed given to some cultivated fish can be high in omega-6s.

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.

Tips:

  • Choose fresh halibut: Look for firm, opaque flesh with a mild, slightly sweet smell. Avoid fish that is slimy or has an off odor.
  • Roast the halibut at a high temperature: This will help to create a crispy crust and prevent the fish from becoming dry.
  • Use a flavorful tomato cream sauce: The sauce should complement the mild flavor of the halibut without overpowering it. Try using a sauce made with fresh tomatoes, cream, garlic, and herbs.
  • Serve the halibut immediately: Roasted halibut is best enjoyed fresh out of the oven. If you need to make it ahead of time, you can reheat it gently in a warm oven or microwave.

Conclusion:

Roasted halibut with tomato cream sauce is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The halibut is cooked to perfection and the sauce is rich and flavorful. This dish is sure to impress your guests and leave them wanting more.

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