LEMON GARLIC HALIBUT RECIPES

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GARLIC LEMON SHRIMP RECIPE: HOW TO MAKE IT



Garlic Lemon Shrimp Recipe: How to Make It image

You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. —Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons minced fresh parsley
Hot cooked pasta or rice

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink, 2-3 minutes. Stir in parsley. Serve with pasta.

Nutrition Facts : Calories 163 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 284mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 19g protein. Diabetic Exchanges 3 lean meat

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS RECIPE ...



Halibut with Lemon-Butter and Crispy Shallots Recipe ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 14

1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Zest of 1 large lemon
1/2 stick unsalted butter, at room temperature
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
4 halibut fillets (each 4 to 5 ounces)
1/2 cup grapeseed oil
2 large shallots, cut into rounds, separated into rings
Lemon wedges, for garnish

Steps:

  • For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use. 
  • For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes. 
  • Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using. 
  • Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

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