Best Halibut Provencal Recipes

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HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI



Halibut Provençal with Tomatoes and Zucchini image

Categories     Sauce     Tomato     Bake     Halibut     Zucchini     Brine

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons olive oil, plus more for the pan
1 onion, preferably Vidalia, chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded, and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

Steps:

  • Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
  • To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
  • To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

OVEN-POACHED HALIBUT PROVENCAL



Oven-poached Halibut Provencal image

This is hands-down one of my most favorite fish dishes to make. Any white fish can be substituted for the halibut. I believe it comes from a Cooking Light cookbook. Everyone who's tasted it loves it!

Provided by C in PA

Categories     Halibut

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 cup white wine
6 (6 ounce) halibut steaks (or other white fish)
6 cups tomatoes, diced
2 cups onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste
1/8 teaspoon black pepper
2 garlic cloves, minced
1/4 cup breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon olive oil

Steps:

  • Preheat oven to 350 degrees.
  • Place wine and fish in an oiled 13"x9" baking dish.
  • Combine tomato through garlic, and spoon over fish.
  • Bake 35 minutes.
  • Preheat broiler.
  • Combine breadcrumbs, parmesan cheese, and olive oil.
  • Sprinkle over fish, and broil until toasted.
  • Serve.

QUICK HALIBUT PROVENCAL



Quick Halibut Provencal image

So simple and easy and, yes, quick, you won't believe how good it is! By way of the Los Angeles Times.

Provided by Chef Kate

Categories     Halibut

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 1/2 lbs halibut fillets, rinsed and patted dry (2 fillets)
salt
2 garlic cloves, minced
2 shallots, minced
2 cups tomatoes, peeled, diced and drained (I use Muir Glen organic)
3/4 cup kalamata olive, pitted
3 tablespoons capers
1/8 teaspoon red pepper flakes
1 teaspoon balsamic vinegar
fresh ground black pepper
6 -8 basil leaves, torn

Steps:

  • Heat the oil in a large nonstick saute pan over medium-high heat.
  • Lightly season the fish with salt and add the fillets to the pan and sear until they have good color, about 4 minutes.
  • Turn over the fillets, reduce the heat to low and cook 1 minute.
  • Remove the fish to a plate and keep warm.
  • Add the garlic and shallots to the pan and cook, stirring, for 1 minute.
  • Add the tomatoes, olives, capers, pepper flakes, vinegar and one-half teaspoon salt and saute 1 minute.
  • Increase the heat to medium and simmer for about 2 to 3 minutes, until the vegetables are cooked through and the sauce is bubbly. Add the fish back into the sauce during the final minute of cooking.
  • Transfer the fillets to a platter, spoon the sauce over and sprinkle with freshly ground pepper and the torn basil and serve immediately.

Nutrition Facts : Calories 613.9, Fat 24.9, SaturatedFat 3.9, Cholesterol 204.3, Sodium 1045.1, Carbohydrate 15.8, Fiber 4.4, Sugar 5.2, Protein 80

BAKED HALIBUT PROVENCAL



BAKED HALIBUT PROVENCAL image

Categories     Fish     Bake     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

4 tomatoes
4 onions
salt and pepper to taste
garlic powder and basil to taste
4 3/4 inch thick halibut steaks
1 tbl lemon juice
2-3 tbl white wine

Steps:

  • slice tomatoes into thick slices slice onions, place 1/2 of tomatoes and onions in a single layer in greased 7 x 11 baking dish sprinkle lightly with seasonings season both sides of fish arrange in single layer over vegetables cover with remaining veggies sprinkle with lemon juice and wine cover and bake at 375 about 30 minutes-until fish flakes easily

HALIBUT PROVENCAL



Halibut Provencal image

A tasty tomato topping and a wine broth keeps these halibut steaks moist while baking.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 halibut steaks (6 ounces each)
1 cup white wine
1-1/2 cups chopped plum tomatoes
1/4 cup chopped onion
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
2 tablespoons chopped ripe olives
1 teaspoon minced garlic
1/4 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Steps:

  • Place the halibut in a greased 13-in. x 9-in. baking dish. Pour wine into dish. Combine the tomatoes, onion, basil, parsley, olives, garlic and pepper; spoon over fish. Bake, uncovered, at 350° for 30-35 minutes or until fish flakes easily with a fork. , Combine the bread crumbs, butter and Parmesan cheese; sprinkle over tomato mixture. Broil 3-4 in. from the heat for 1 minute or until golden brown.

Nutrition Facts :

HALIBUT PROVENCAL



HALIBUT PROVENCAL image

Yield 4 servings

Number Of Ingredients 13

1 teaspoon dried herbes de Provence
2 tablespoons fresh lemon juice, divided $
1/2 teaspoon salt, divided
4 (6-ounce) halibut fillets
3 tablespoons olive oil, divided $
1/2 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme
1/4 cup minced shallots
1/2 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon freshly ground black pepper $
2 tablespoons finely chopped pitted kalamata olives
1 (6-ounce) package gourmet salad greens $

Steps:

  • 1. Combine herbes de Provence, 2 teaspoons juice, and 1/4 teaspoon salt. Rub over tops of fillets. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; sprinkle with parsley and thyme. 2. Heat remaining 7 teaspoons oil in skillet over medium-high heat. Add shallots; sauté 2 minutes or until tender. Remove from heat; stir in remaining 4 teaspoons lemon juice, remaining 1/4 teaspoon salt, mustard, honey, and pepper. Gently stir in olives. 3. Combine greens and dressing in a large bowl, tossing well to coat. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet.

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