#halibutrecipe

Baked Halibut with Lemon

Baked halibut topped with a mayo and lemon crust that turns golden and slightly crispy in the oven. The fish stays tender underneath while the topping adds tang and richness that doesn't need much else.

The mild flavor of halibut, the heartiness of lentils, and the freshness of vegetables come together in this recipe for pan-roasted halibut with lentil salad. This seafood dish is good for you and filling. It's great for a light lunch or dinner.

Ingredients: 2 halibut fillets 6-8 ounces each. Salt and pepper to taste. 2 tablespoons olive oil, divided. 1 cup cooked lentils. 1/4 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red onion, finely chopped. 2 tablespoons fresh parsley, chopped. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1 garlic clove, minced. 1/4 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: You should season both sides of the halibut fillets with salt and pepper. In a pan, heat 1 tablespoon of olive oil over medium-high heat. Fish fillets should be added to the pan and cooked for four to five minutes on each side, or until they are golden brown and done. Put cooked lentils, cherry tomatoes, cucumber, red onion, and parsley in a large bowl. Get a small bowl and mix lemon juice, Dijon mustard, garlic powder, and extra virgin olive oil with a whisk. This will make the dressing. Add the dressing to the lentil salad and mix it all around. Add pepper and salt to taste. Put the halibut fillets that have been pan-roasted on top of the lentil salad. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy the delightful combination of grilled halibut fillets with a fresh and zesty tomato avocado salsa. This dish bursts with flavors of ripe tomatoes, creamy avocado, and tangy lime juice, perfectly complementing the tender and flaky halibut.

Ingredients: 4 halibut fillets 6 ounces each. Salt and pepper to taste. 2 tablespoons olive oil. 1 pint cherry tomatoes, halved. 1 avocado, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 tablespoons lime juice. 1 clove garlic, minced. 1 jalapeno pepper, seeded and minced.

Instructions: Preheat grill to medium-high heat. Season halibut fillets with salt, pepper, and olive oil. Grill halibut for about 4-5 minutes per side or until cooked through. In a bowl, combine cherry tomatoes, avocado, red onion, cilantro, lime juice, garlic, and jalapeno pepper to make salsa. Season salsa with salt and pepper to taste. Serve grilled halibut topped with tomato avocado salsa.

Prep Time: 15 minutes

Cook Time: 10 minutes

● Presentation This Lemon Herb Pan-Seared Halibut is a delightful dish that combines the freshness of halibut with the zesty flavors of lemon and herbs. The fish is perfectly seared to create a crispy exterior while maintaining a tender, flaky interior. Served with a side of asparagus, this dish is not only delicious but also visually appealing, making it perfect for a special dinner or a healthy weeknight meal.

● Ingredients

4 halibut fillets (about 6 oz each) 2 tbsp olive oil 2 tbsp butter 2 cloves garlic, minced 1 lemon, juiced and zested 2 tbsp. fresh parsley, chopped 1 tbsp. chopped fresh thyme Salt and pepper to taste 1 bunch asparagus, trimmed

● Preparation

1. Prepare the Halibut: Pat the halibut fillets dry with a paper towel. Season both sides with salt and pepper.

2. Sear the Halibut: Heat the olive oil in a large skillet over medium-high heat. Add the halibut fillets and cook for 4-5 minutes on each side, until golden brown and cooked through. Remove the fillets from the skillet and set aside.

3. Make the Lemon Herb Sauce: In the same skillet, add the butter and garlic. Cook for 1 minute until fragrant. Add the lemon juice, lemon zest, parsley, and thyme. Stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.

4. Cook the asparagus: In a separate pan, cook the asparagus with a bit of olive oil, salt, and pepper until tender.

5. Serve: Place the halibut fillets on a serving plate. Spoon the lemon herb sauce over the fillets. Serve with the cooked asparagus on the side.

● Time

- Preparation Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes

● Difficulty: Easy to Moderate