HALIBUT ROAST RECIPE RECIPES

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HALIBUT ROAST RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Halibut Roast Recipe - Food.com - Food.com - Recipes, Food ... image

A great way to cook a large piece of fish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 7

1 garlic clove, peeled and minced
3 tablespoons olive oil
6 carrots, peeled
3 onions, peeled and halved
6 stalks celery
3 lbs halibut, whole piece
3 tablespoons olive oil

Steps:

  • Preheat oven to 350°F.
  • Saute garlic in olive oil; add fish, carrots, onions, celery, remaining olive oil and brown.
  • Cover and cook in oven until tender.

Nutrition Facts : Calories 423.5, FatContent 19, SaturatedFatContent 2.7, CholesterolContent 72.6, SodiumContent 198.7, CarbohydrateContent 12.8, FiberContent 3.1, SugarContent 5.9, ProteinContent 48.6

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY RECIPE ...



Roasted Halibut With Lemons, Olives and Rosemary Recipe ... image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry.

Provided by Melissa Clark

Total Time 10 minutes

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chile pepper, preferably Turkish or Aleppo
2 rosemary branches
1 small lemon, very thinly sliced
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

  • Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  • Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Nutrition Facts : @context http//schema.org, Calories 270, UnsaturatedFatContent 6 grams, CarbohydrateContent 5 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 43 grams, SaturatedFatContent 1 gram, SodiumContent 651 milligrams, SugarContent 1 gram

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