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Roasted Halibut With Fresh Herb Sauce

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Ingredients

Adjust Servings:
1 cup coarse fresh breadcrumb
1/2 cup extra virgin olive oil plus
1 tablespoon extra virgin olive oil
2 teaspoons garlic minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley finely chopped
1/4 cup arugula leaf finely chopped
1 tablespoon marjoram finely chopped
1 tablespoon oregano finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 6 ounce halibut skinless or 6 ounce cod fish fillets

Nutritional information

411
Calories
211 g
Calories From Fat
23.5 g
Total Fat
3.5 g
Saturated Fat
83.4 mg
Cholesterol
250.2mg
Sodium
13.8 g
Carbs
1.1 g
Dietary Fiber
1.2 g
Sugars
34.2 g
Protein
217g
Serving Size (g)
6
Serving Size

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Roasted Halibut With Fresh Herb Sauce

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    Excellent, I made this as a last minute dish using halibut and It came out moist and perfectly cooked. I didn't have any arugula or marjoram so I just used parsley and oregano and subbed in a little fresh mint and some lemon zest. It was delicious, I can only imagine how great it will be next time when I have the proper herbs on hand . Thanks for a great recipe worthy of company and the price I paid for my halibut

    • 44 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Roasted Halibut With Fresh Herb Sauce,Halibut with herb sauce dares to bring fish that’s not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco’s Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn’t shout Christmas any more than it does brunch, it’s ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.,Excellent, I made this as a last minute dish using halibut and It came out moist and perfectly cooked. I didn’t have any arugula or marjoram so I just used parsley and oregano and subbed in a little fresh mint and some lemon zest. It was delicious, I can only imagine how great it will be next time when I have the proper herbs on hand . Thanks for a great recipe worthy of company and the price I paid for my halibut,This was fab! Thank you, I will definitely make again. Cut it back for 2 4oz pieces halibut and 1/4 everything. Yumm…


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    Steps

    1
    Done

    Preheat the Oven to 400. in a Medium Bowl, Toss the Bread Crumbs With 1 Tablespoon of the Olive Oil, 1 Teaspoon of the Minced Garlic and the Wine. Spread the Crumbs on a Pie Plate and Toast For 8 Minutes, or Until Lightly Browned.

    2
    Done

    Meanwhile, in a Bowl, Combine the 1/2 Cup of Oil With the Parsley, Arugula, Marjoram, Oregano, Vinegar and the Remaining 1 Teaspoon of Garlic. Season the Herb Sauce With Salt and Pepper.

    3
    Done

    Lightly Oil a Large Baking Dish. Arrange the Halibut Fillets in the Dish, Season With Salt and Pepper and Roast For 8 Minutes. Sprinkle the Fish With the Toasted Bread Crumbs and Bake For About 8 Minutes Longer, or Until the Fish Is Cooked Through. Transfer the Fish to Plates, Drizzle With the Herb Sauce and Serve.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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