HALIBUT WITH SAUCE RECIPES RECIPES

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HALIBUT WITH CREAM SAUCE RECIPE: HOW TO MAKE IT - TASTE …



Halibut with Cream Sauce Recipe: How to Make It - Taste … 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

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

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, FatContent 43g fat (15g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 11g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

HALIBUT WITH CRAB SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Halibut with Crab Sauce Recipe: How to Make It - Taste of Home image

A thick and creamy crab sauce tops tender halibut in this delightful dish. “It’s one of our favorite fish recipes,” shares Shirley West of Lynnwood, Washington.

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 9

4 halibut fillets (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons plus 2 tablespoons butter, divided
3 tablespoons all-purpose flour
3/4 cup reduced-sodium chicken broth
1/3 cup fat-free milk
1/2 cup crabmeat, drained, flaked and cartilage removed
1/4 cup shredded Swiss cheese

Steps:

  • Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.

Nutrition Facts : Calories 328 calories, FatContent 14g fat (7g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 6g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 43g protein. Diabetic Exchanges 6 lean meat

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  • Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
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You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.
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  • Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.
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Calories 460.1 per serving
  • Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.
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Make and share this 10-Minute Baked Halibut With Garlic-Butter Sauce recipe from Food.com.
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  • Serve fish with the garlic butter spooned over each portion.
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ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE RECIPE - NYT CO…
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.
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  • To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.
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HALIBUT WITH SAUCE RECIPES ALL YOU NEED IS FOOD
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
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  • Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.
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You might not be familiar with the French sauce gribiche, but it's very tasty and you can make an easy version at home. I think of it as a mix of egg salad and tartar sauce, which makes it perfect for fish in my opinion. Chefs also use gribiche on meats that need zing or to balance out the gaminess of dishes like beef tongue. Most people love salmon, but I really think halibut is the versatile vanilla ice cream of fish. Its mild flavor and meatiness are great for both fish lovers and folks who are undecided.
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  • Place the fillets over the cool side of the grill, close the lid and cook for about 8 to 10 minutes. For more color, you can finish the fish on the hot side for about 1 to 2 minutes. Serve with 2 to 3 tablespoons of sauce gribiche on each fillet, or more if you wish.
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PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
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  • To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.
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