Time 45m Yield 4 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish. Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix dressing, salt, garlic-pepper blend and basil. Place fish and vegetables in pan. Drizzle with dressing mixture, turning fish and vegetables to coat. Bake uncovered 30 to 35 minutes, turning vegetables once or twice, until fish flakes easily with fork and vegetables are tender.
Time 35m Yield 6 serving(s) Number Of Ingredients 8 Steps:
In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture. Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours. Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic. Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish. Preheat oven to 400°; let fish come to room temperature for about 15 minutes. Melt the garlic butter and pour it over the fish. Bake the fish for 10 minutes, basting once with the sauce. The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°. Serve fish with the garlic butter spooned over each portion.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper. Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.
Time 45m Yield 4 Number Of Ingredients 19 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish. Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.
Time 45m Yield 6 servings. Number Of Ingredients 12 Steps:
Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.
Time 20m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Puree first 5 ingredients in processor. Season to taste with salt and pepper. Preheat broiler or prepare grill. Brush fish with 2 tbsp oil. Sprinkle with salt and pepper. Broil or grill until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.
Yield Makes 4 servings Number Of Ingredients 5 Steps:
Preheat oven to 450°F with rack in middle. Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper. Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish. Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.
