WHAT TO SERVE WITH HALIBUT RECIPES

HALIBUT RECIPES | BBC GOOD FOOD

Halibut recipes | BBC Good Food image

If you want a light lunch or supper, halibut is a great choice. This meaty white fish is delicious poached, cooked in a seafood stew, or cured in ceviche.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SOUS VIDE HALIBUT - SOUS VIDE RECIPES

Sous Vide Halibut - Sous Vide Recipes image

p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323}p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 15.0px; font: 13.0px Arial; color: #232323; min-height: 15.0px}span.s1 {font-kerning: none}Halibut straddles that fine line between firm-fleshed fish like tuna and swordfish steak, and flaky fish like cod or hake. When raw, it is fleshy and firm, but as it cooks, it separates into large, meaty flakes that require a bit of finesse if you want to avoid toughening it or drying it out. Like other flaky white fish, halibut meat is composed of layers of firm flesh separated by connective tissue. This connective tissue breaks down as the fish cooks, allowing the firmer muscle layers to separate and flake.Sous Vide Halibut Temperature Chart120°F / 49°C: Just starting to flake, tender, sashimi-like layers.130°F / 54.4°C: Very moist, tender, and flaky140°F / 60°C: Firm just at the cusp of tough, moist, and flakyFor timing, there's no need to leave halibut in a water bath for longer than it takes to just cook through–a half hour to 45 minutes is plenty for one-inch filets, and 45 minutes to an hour for filets up to two inches thick.

Provided by J. Kenji López-Alt

Total Time 045 minutes

Prep Time 010 minutes

Yield Ingredients for 4

Number Of Ingredients 5

Ingredients

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From allrecipes.com
Reviews 4.7
Total Time 30 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 258.7 calories per serving

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Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

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Reviews 4.9
Total Time 45 minutes
Category main-dish

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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HALIBUT WITH PEPITAS, CAPERS, CHERRY TOMATOES, AND BASIL ...

From foodnetwork.com
Reviews 4.5
Category main-dish
Calories 303 calorie per serving

Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve.

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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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