Tag Archives: Halibut

Halibut with Hoisin

photo 3 (42)photo 3 (49)This is one of the most simple and tasty fish dishes I have ever made. I usually would do a mix of honey and soy sauce with some mustard , but I had the Hoisin Sauce in the house and picked up some scallions , I always have soy sauce on hand . Doesn’t get much easier than this, no excuse not to eat a little more healthy without going to great lengths to do so. You can find Hoisin in almost every grocery store today. No excuses. Prep Time is super short, cook time and prep in under 45 minutes.

Inspiration once again to Jessica Seinfeld and her new book, “The Can’t Cookbook” . If you haven’t looked at this book you should. Even though I can cook I love her recipes and it has become a go-to in my house. Check it out.

Ingredients:

1/2 cup hoisin

1 Tablespoon low-sodium soy sauce

8 scallions

1 Tablespoon olive oil

4 pieces skinless, halibut fillets about 1 ” thick.  You do want the pieces to be around the same size so they cook evenly.

Directions:

Preheat the oven to 425 degrees.

In a small bowl combine the Hoisin and soy sauce, I whisk it together with a small whisk.

Cut off the roots from the scallions and peel off the outer membrane. Wash the scallions. Cut off about 2″ from the top of the dark green tops of scallions. Use the tip of your knife to cut the scallions down the middle lengthwise. I spray a nice size baking dish with Cooking Spray for easy clean-up and then Place scallions in a large baking dish. Drizzle with the olive oil and toss to coat evenly. Arrange the scallions in a single layer.

Wash and pat dry the halibut with paper towels. Place the halibut on top of the scallions. Spoon and spread the sauce evenly over the halibut pieces. Cover the dish with foil making it airtight.

Bake until the halibut flakes easily when pierced with the tip of a knife. app. 12- 15 minutes depending on your oven and size of fish pieces. I plated it with the scallions and a side of brown rice and I roasted up some butternut squash alongside.

Halibut and Roasted Tomatoes

photo 1 (21)photo 1 (20)photo 3 (9) photo 3 (10)photo 4 (8) photo 4 (9)Inspiration for this recipe came from Jessica Seinfeld’s new cookbook “The Can’t Cookbook”. I used Halibut because although I am married to a former fish guy he really prefers shellfish and is extremely fussy with what fish he will eat. He does like halibut so halibut it was. You can easily use Roasted Striped Bass which is what Jessica Seinfeld suggests. It was easy and delicious, and I would certainly serve this to company.

You don’t need a lot of ingredients and it really really was quite simple and elegant.

Ingredients:

2 pints grape tomatoes

8 sprigs of fresh thyme

4 cloves garlic

2 Tablespoons extra-virgin olive oil plus 1 tsp. extra-virgin olive oil

4 pieces halibut or striped bass ( 6 oz. each) and about 1 inch thick

1 tsp. kosher salt , divided ( 1/2 tsp. + 1/2 tsp. )

1/4 tsp. freshly ground black pepper divided ( 1/8 tsp.  + 1/8 tsp. )

Directions:

Preheat the oven to 425 degrees. Wash the tomatoes and place on a rimmed baking sheet pan which has been sprayed lightly with cooking spray. Smash and peel 4 garlic cloves and add to the pan along with 2 Tbsp. of Olive Oil, 1/2 tsp. kosher salt , 1/8 tsp. of freshly ground black pepper. Toss together with clean hands.

Rinse the fish and pat dry with paper towels. Place in the middle of the pan, pushing tomatoes aside. Pour the remaining 1 tsp. olive oil over the fish and rub to coat. Add the remaining 1/2 tsp. of salt over the tops of fish as well as 1/8 tsp. pepper.

Roast until the fish flakes easily when pierced with a knife and tomatoes are softened. 18-22 minutes. I roasted 2 fillets and it took exactly 20 minutes.

Beautiful and thanks Jessica.