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Halibut

Explore 59 recipes, 1 gallery, 41 videos, and more

Poached Halibut in Lemon-Thyme Broth

Time:35 mins
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Quick Cioppino

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 4 garlic cloves, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 cup dry white wine, such as Chardonnay
  • 1 can (14 ounces) diced tomatoes with juices
  • 2 1/2 cups water
  • 14 mussels, debearded and scrubbed well
  • 14 littleneck clams, scrubbed well
  • 1 pound firm, white fish fillets, such as halibut or cod, cut into 2-inch pieces
  • Fresh flat-leaf parsley leaves, for garnish
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Halibut with Citrus and Cilantro

Other Ideas:
Cilantro, Main course, Oranges
Ingredients
  • Coarse salt
  • 16 bulbs baby fennel, root ends trimmed and tops trimmed on the bias
  • Zest of 1 lemon, cut into 1-by-1/16-inch strips
  • 1 cup white-wine vinegar
  • 1 cup sugar
  • Extra-virgin olive oil
  • 2 oranges, preferably Mineola
  • Juice of 4 oranges, preferably Mineola
  • 4 (6-to-8-ounce) halibut steaks, skin-on
  • 10 coriander seeds
  • 4 sprigs fresh bay leaves
  • Fresh cilantro sprigs, for garnish
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Halibut with Braised, Sliced Artichokes and Lemons

Other Ideas:
Artichokes, Lemons, Main course
Ingredients
  • 4 lemons, preferably organic
  • 4 medium or large artichokes
  • 1/2 medium onion halved, crosswise and thinly sliced (about 1 cup)
  • 1 small fennel bulb, trimmed, halved crosswise, and cut into 1/4-inch-thick strips (about 1 cup)
  • 1 teaspoon coriander seeds, lightly crushed
  • Coarse salt and freshly ground pepper
  • 3/4 cup extra-virgin olive oil
  • 4 halibut fillets (each about 6 ounces and 1 1/4 to 1 1/2 inches thick), skinned
  • 3 tablespoons canola oil
  • Fresh basil sprigs, for garnish
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Halibut in Parchment

Other Ideas:
Main course
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Madhur's Broiled Fish

Ingredients
  • 2 teaspoons finely grated ginger
  • 3 cloves garlic, crushed
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon mustard powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • Coarse salt and freshly ground pepper
  • 5 tablespoons unsalted butter, melted
  • 4 fish fillets or steaks (6 ounces each) such as swordfish, halibut, haddock, tuna, or salmon
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Rick's Seared Fish in Escabeche

Ingredients
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
  • 1 large white onion, sliced 1/4 inch thick
  • 3 medium carrots, cut into 1/4-inch dice
  • 6 medium cloves garlic, quartered
  • 3 whole cloves
  • 1/4 teaspoon freshly ground pepper
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
  • 1/4 cup apple-cider vinegar
  • 3 dried bay leaves
  • Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
  • 1 two-inch piece cinnamon stick, preferably Mexican canela
  • Coarse salt
  • 3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise
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Fumet for Le Bernardin Fish Soup

Ingredients
  • 4 pounds heads and bones from black bass, red snapper, or halibut
  • 4 tablespoons corn oil
  • 2 medium onions, peeled, and very thinly sliced
  • 1/2 small fennel bulb, very thinly sliced
  • 12 leeks, thinly sliced
  • 30 whole white peppercorns
  • 1 teaspoon fine sea salt
  • 2 sprigs fresh flat-leaf parsley
  • 2 bay leaves
  • 2 cups dry white wine
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Poached Halibut with Vegetables a la Paysanne

Ingredients
  • 3/4 cup homemade chicken stock, or canned low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/2 onion, finely chopped
  • 1 carrot, peeled and thinly sliced into rounds
  • 2 ribs celery, thinly sliced crosswise
  • 2 Yukon gold potatoes, peeled, thinly sliced crosswise, and quartered
  • Coarse salt
  • 4 3 1/2-ounce halibut steaks, 1/2-inch thick
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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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