Search Results for “halibut

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Poached Halibut with Provencal Vegetables and Basil Oil

Eric: I had just come back from a trip to Provence and was feeling nostalgic for my lost youth when I created this dish. Close your eyes...

by Eric Ripert and Maguy Le Coze


Halibut with Cherry Tomato-Habanero Salsa and Cucumb...

Halibut is my favorite white fish. It is simple to prepare and the perfect canvas for vibrant flavors. The habaneros, used here in modera...

by Isabel Cruz


Tom Sancimino’s Crispy Grilled Halibut with Caper Bu...

Swan Oyster Depot of Polk Street is one of my favorite hangouts in San Francisco. The seafood salads and oyster cocktails are second to n...

by Fred Thompson


Halibut Tacos with Tequila-Lime Marinade and Red Cab...

I present to you the godfather of fish tacos that I wait all winter for, pining longingly for the spring season when the first wild Alask...

by Becky Selengut


Oven-Roasted Halibut with Onions, Orange, and Fresh ...

Thick pieces of fresh fish fillet retain their moisture and flavor if ovenroasted at a high temperature for a short time. Escolar, salmon...

by Marie Simmons


Halibut and Corn Salad with a “Broken” Tomato Vinaig...

This is another of those dishes built of parts that can be enjoyed separately or together: grilled fish, a vegetable salad, and the big a...

by Michael Chiarello


Herb Green Ceviche with Cucumber

This is one of my favorite dishes of all times: that seductive texture of fresh fish with a citric sparkle, the savor of roasted garlic a...

by Rick Bayless


Baked Fish ’n’ Chips with Honey Vinegar

Since I don’t often deep-fry foods (too messy), I bake my fish and potatoes in a hot oven. The result is crunchy-crusted fish and golden ...

by Robin Miller


Grilled Halibut with Green Sauce

A fresh-tasting dish that is easy to prepare and cooks in minutes

by Victoria Blashford-Snell and Brigitte Hafner


Fresh Tuna Steaks over Piquant Kale

This splendid mix of kale, pickles, capers, and tomatoes is a wonderful foil for fresh tuna. This is uncomplicated to make as well as del...

by Michele Urvater

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