Best Spanish Style Halibut Recipes

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

ONE-PAN BAKED HALIBUT RECIPE WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
• Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
• Lightly sprinkle the halibut and vegetables with a little more seasoned salt.
• Bake in 425 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3 minutes or so, watching carefully. The cherry tomatoes should begin to pop under the broiler.
• When ready, remove the baked halibut and vegetables from the oven. Serve immediately.

HALIBUT VERACRUZ

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
• To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

HALIBUT WITH SPICY SAUSAGE, TOMATOES, AND ROSEMARY

Steps:

• Prepare a grill for medium heat. (Or preheat an oven to 375°F.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.
• Place foil packets directly on grill grates (or a rimmed baking sheet if using oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14-16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.
• Do Ahead
• Packets can be assembled 1 day ahead. Chill.

HALIBUT IN SPANISH GARLIC-SHRIMP SAUCE

Steps:

• Sear halibut on both sides in 1 Tbs olive oil and cook until just about done; around 10 minutes total. Remove from pan and keep warm.
• Add 3 Tbs olive oil, garlic, pepper flakes and bay leaf into skillet; saute just until garlic begins to turn golden and fragrant, 1-2 minutes.
• Stir in shrimp and cook until pink, about 3 minutes.
• Deglaze pan with sherry and lemon juice, simmer briefly to reduce a bit, then finish with parley.
• Divied shrimp and sauce between fish.
• I served this over a bed of fresh cooked spinach and baked potatoe on the side. YUUUMMMY!

SPANISH HALIBUT

Steps:

• Sear seasoned halibut on both sides in 1 T. oil in a non-stick skillet over medium-high heat. Cook just until done, remove to serving plates and keep warm.
• Add 2 T. oil, garlic, pepper flakes, and bay leaf to skillet; saute just until garlic begins to turn golden and fragrant.
• Deglaze with sherry and lemon juice, simmer briefly to reduce a bit, and finish with parsley.
• Spoon sauce over halibut and serve.