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Halibut

Explore 56 recipes, 1 article, 2 galleries, 37 videos, and more

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Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons

Ingredients
  • 2 teaspoons cumin seeds
  • 3 cloves garlic
  • 1 teaspoon coarse salt
  • 1 tablespoon sweet paprika
  • 1 1/2 teaspoons crushed hot red pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh cilantro
  • 4 wedges Preserved Lemons, rinsed, pulp and peel separated
  • 3 tablespoons fruity extra-virgin olive oil
  • 1 pound monkfish fillet or thick slabs of halibut
  • 1 large carrot, very thinly sliced
  • 2 ribs celery, peeled and very thinly sliced
  • 1 pound red ripe tomatoes, peeled and thinly sliced
  • 1 small green bell pepper, sliced into very thin rounds
  • 2 dozen Moroccan red or picholine olives, rinsed and pitted
  • 2 dried bay leaves, preferably Turkish
  • Sprigs fresh cilantro, for garnish
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Herb-Steamed Halibut

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Cioppino (Seafood Stew)

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 4 garlic cloves, minced
  • 2 1/2 teaspoons fresh thyme
  • 2 teaspoons dried oregano
  • 1/2 teaspoon crushed red-pepper flakes
  • 1 dried bay leaf
  • 1 can (28 ounces) whole peeled tomatoes with juice, crushed
  • 1 1/4 cups dry white wine
  • 1 1/4 cups water
  • 1 cup bottled clam juice
  • 2 pounds shell-on king crab legs (or Dungeness crab legs), cut into 2-inch pieces (optional)
  • 24 littleneck clams, scrubbed well
  • 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
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Roasted Seafood-Stuffed Pineapple

Ingredients
  • 1 large ripe pineapple
  • 3 tablespoons unsalted butter
  • 1 small white onion, finely chopped (about 1 cup)
  • 5 cloves garlic, minced
  • 4 bay leaves
  • 1 tablespoon sugar
  • 1/2 teaspoon chile de arbol powder or other pure chile powder
  • 1/2 teaspoon Pimienta Arabe
  • Coarse salt
  • 1 1/4 cups Guajillo Chile and Pineapple Adobo
  • 3/4 pound skinless firm white fish fillets, such as halibut, or swordfish steak, cut into 1-inch cubes
  • 8 large shrimp (about 1/2 pound), peeled and deveined
  • 1/2 cup chopped fresh cilantro
  • 8 littleneck clams or other small hard-shell clams, thoroughly scrubbed
  • 3/4 cup coarsely shredded Emmanthaler or Swiss cheese (about 3 ounces)
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Eric's Poached Halibut in Warm Herb Vinaigrette

Other Ideas:
Main course, Vinaigrette
Ingredients
  • 1 tablespoon Dijon mustard
  • 1 cup Herb Vinaigrette Eric's Herb Vinaigrette
  • 1 small shallot, peeled and finely diced
  • 3 cups Court Bouillon Eric's Court Bouillon
  • 4 eight-ounce halibut steaks, skin on
  • Fine sea salt and freshly ground white pepper
  • 1/2 teaspoon chopped fresh tarragon
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons fresh chervil
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Steamed Halibut with Lemon Olive Quinoa Salad

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Halibut with Grapefruit and Rosemary

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Grilled Halibut with Herb Salad and Meyer Lemon-Green Olive Salsa

Other Ideas:
Herbs, Main course, Salsas
Ingredients
  • Six 5- to 6-ounce fillets halibut, preferably Alaskan
  • Zest of 1 Meyer lemon, plus 1 tablespoon freshly squeezed juice
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves, plus 1/2 cup packed fresh parsley leaves
  • 1 small bulb fennel, halved and sliced
  • 1/2 teaspoon fleur de sel
  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups small arugula or small watercress sprigs
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup chervil sprigs
  • 1/4 cup 1/2-inch-snipped chives
  • 1/4 cup small mint leaves
  • 1/4 cup small opal and green basil leaves
  • Meyer Lemon-Green Olive Salsa
  • Coarse salt and freshly ground pepper
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Halibut with Puttanesca Sauce

Ingredients
  • 1 can plum tomatoes (28 ounces)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large onion, thinly sliced
  • 1/3 cup oil-cured black olives, halved and pitted
  • 2 tablespoons capers
  • 4 anchovy fillets, rinsed and minced
  • 1 teaspoon finely chopped fresh rosemary
  • 4 halibut steaks (about 6 to 8 ounces each)
  • Salt and freshly ground black pepper
  • 1/3 cup chopped fresh flat-leaf parsley
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Striped-Maple-Wrapped Fish

Time:1 hour 20 mins
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