#baked halibut

[dishesmadeeasy]

Baked Halibut Salsa Verde

[recipesandcookingtip]

BAKED HALIBUT - 15-minute halibut recipe

BAKED HALIBUT – 15-minute halibut recipe

Baked halibut topped with a creamy, herbed mayonnaise crust is a dinner sensation! This quick and easy recipe gives you moist and flakey filets with an utterly delicious topping that will have everyone wanting more. This has been my go-to halibut recipe for as long as I can remember. The herbed mayonnaise topping keeps the fish extra moist as it cooks. And when you take that first bite, you…

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[arunrasmey]

baked halibut and avocado salad

[guardians-of-the-food]

Baked Halibut with Basil Butter

[unlimitedrecipes]

Unlimited Recipes

New Post has been published on https://unlimited-recipes.com/recipe/baked-halibut/

Baked Halibut

[020755]

Halibut with Hoisin

This is one of the most simple and tasty fish dishes I have ever made. I usually would do a mix of honey and soy sauce with some mustard , but I had the Hoisin Sauce in the house and picked up some scallions , I always have soy sauce on hand . Doesn’t get much easier than this, no excuse not to eat a little more healthy without going to great lengths to do so. You can find Hoisin in almost every…

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[flavortastic]

Baked Halibut w/ Arugula Salsa Verde Recipe courtesy Food Network's Giada De Laurentiis

    What do I do when I'm sitting in a cafe to do work when Food Network's playing on mute on the TV in front of me? ...Not my intended work, that's for sure. 

Ingredients

Fish Topping:

2 tablespoons chopped fresh chives

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon lemon zest

Baked Halibut:

Four 6-ounce halibut fillets, each about 1 1/2 inches thick

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Arugula Salsa Verde, recipe follows

Lemon wedges for garnish, optional

Directions

Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.

For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.

Arugula Salsa Verde:

1 cup finely chopped arugula

2/3 cup finely chopped fresh flat-leaf parsley

1/4 cup olive oil

1/4 cup capers, rinsed and drained

Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)

Zest of 1 large lemon

3/4 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper

Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

Per serving: Calories: 349; Total Fat: 23 grams; Saturated Fat: 3 grams; Protein: 32 grams; Total carbohydrates: 3 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 85 milligrams; Sodium: 1,219 milligrams