Best 4 Seared Halibut With Sauteed Swiss Chard And Salsa Cruda Recipes
Seared halibut with sautéed Swiss chard and salsa cruda is a delightful dish that combines the delicate flavor of halibut with the earthy notes of Swiss chard and the vibrant freshness of salsa cruda. This dish is perfect for a special occasion or a weeknight meal, and it is sure to impress your family and friends. The halibut is seared until golden brown and flaky, while the Swiss chard is sautéed with garlic and olive oil until tender. The salsa cruda is made with tomatoes, onions, cilantro, and lime juice, and it adds a pop of flavor and color to the dish.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED SWISS CHARD
Swiss Chard is not a common veggie in most of North America. It is very rich in iron.Some people say you need to acquire a taste for it. It is rather like strong cabbage. Very low calorie
Provided by Bergy
Categories Vegetable
Time 14m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Swiss Chard should be chopped into pieces about 2" square.
- Heat oil in a wok or skillet.
- Saute garlic for about 1 minute.
- Have high heat and saute the swiss chard for about2-3 minutes. (Water clinging to the leaves is enough liquid to cook the chard).
- Toss (do not over cook) until just wilted and getting soft.
- Season with pepper and serve.
FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM
One of the most interesting food tours you can take is down the aisles of an Asian and especially Southeast Asian grocery store. There are all kinds of strange, exotic ingredients that generally are inexpensive and certainly worth a try. Over the years I've shopped in a couple of stores fairly regularly and have just been amazed at the diversity of products available, especially curry pastes. They come in every color and flavor imaginable, are delicious and very different from Indian curries. The curry paste I like best for this dish is one called Massaman curry, a red curry. I encourage you to try them all and use your favorite mixture.
Provided by Food Network
Categories main-dish
Yield 6 servings
Number Of Ingredients 11
Steps:
- Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
- To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.
PAN-SEARED HALIBUT WITH SALSA VERDE
Categories Sauté Quick & Easy Dinner Halibut Summer Cilantro Parsley Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
- Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.
HALIBUT IN CHARD LEAVES WITH LEMON-THYME BUTTER
Categories Herb Bake Quick & Easy Lemon Halibut Thyme Chard Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Blend butter, fresh lemon juice, chopped fresh thyme, chopped fresh chives, and grated lemon peel in small bowl; season butter to taste with salt and pepper.
- Place four 12-inch squares of foil on work surface. Overlap center edge of 2 chard halves on each square. Sprinkle fillets on each side with salt and pepper, then spread with some lemon-thyme butter. Top each with lemon slice. Place 1 fillet crosswise on widest part of chard. Fold bottom of leaf over fillet, then continue to roll up (sides will be open). Enclose each wrapped fillet in foil. Arrange packets on rimmed baking sheet. Bake until fish is just opaque in center, 12 to 14 minutes. Transfer packets to plates, open foil, and serve.
Tips:
- Choose the freshest halibut you can find. Look for fish that is firm and has a mild, sweet smell. Avoid halibut that is slimy or has a strong fishy odor.
- Sear the halibut over high heat to get a nice crust. This will help to lock in the fish's natural flavors and prevent it from becoming dry.
- Don't overcook the halibut. Halibut is a delicate fish that can easily become dry if it is cooked for too long. Cook the fish until it is just opaque in the center, about 3-4 minutes per side.
- Use a variety of fresh vegetables in the sautéed swiss chard. This will add color, flavor, and nutrition to the dish. Some good options include kale, spinach, arugula, and bell peppers.
- Make sure the salsa cruda is well-seasoned. This will help to brighten up the flavors of the fish and vegetables.
- Serve the seared halibut with sautéed swiss chard and salsa cruda immediately. This dish is best enjoyed fresh.
Conclusion:
This seared halibut with sautéed swiss chard and salsa cruda is a delicious and healthy meal that is perfect for a weeknight dinner. The fish is cooked perfectly and the vegetables are flavorful and colorful. The salsa cruda adds a bright and tangy flavor that really brings the dish together. This dish is sure to please everyone at the table.
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