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Halibut with Herb Sauce

Halibut with Herb Sauce

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  • 6 tablespoons fresh lemon juice
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons chopped fresh chives
  • 3 tablespoons chopped fresh parsley
  • 6 6-ounce halibut fillets
  • 2 tablespoons extra-virgin olive oil

Recipe Preparation

  • Puree first 5 ingredients in processor. Season sauce to taste with salt and pepper.

  • Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until just opaque in center, about 5 minutes per side. Transfer fish to plates. Spoon sauce over and serve.

Reviews SectionThis was terrible! I doubled all the herbs and it was still really runny. I drained as much of the excess liquid and served it, but it was soooo lemony acidic we couldn’t eat it.puzzledPrior Lake, MN04/01/20

Pan Seared Halibut with Brown Butter Garlic Sauce

Elevate your typical weeknight dinner routine by making this pan seared halibut with brown butter sauce recipe. Halibut fillets are seared to perfection with mouthwatering ingredients like shallots, garlic, and white wine. Topped with deliciously browned butter, you won’t find a halibut recipe better than this one!

Parmesan Herb Crusted Halibut over Marinara Sauce

Heat medium sauce pan over medium high heat. Add olive oil, when oil is hot add garlic and stir ’till it just starts to brown. Add tomatoes, tomato paste, oregano, basil, salt and pepper. Stirring occasionally, bring to boil, add a splash of wine, then reduce heat and simmer for 20 to 30 minutes.

For the Fish & coating

  • 4 6-8 oz. halibut fillets, you can substitute hake or cod
  • 1 T light mayonnaise
  • Olive oil to drizzle
  • 1 cup panko crumbs
  • 1T dried basil
  • 1 t dried oregano
  • 1 T Reggiano Parmesan
  • 1/2 -1 t red pepper flakes
  • 2 t thin sliced and chopped nori sheet (just for looks)

Pre heat oven to 400 degrees. Lightly coat fillets with mayo, then coat all around with panko herb mixture. Place on lightly oiled baking dish or broiling pan. Drizzle (or spray) a little olive oil over fillets then season with salt and pepper. Bake for 10-14 minutes or until fish is barely opaque in the center. Serve over marinara sauce.

  • 1 1/2 to 2 pounds halibut fillets (cut into 6- to 8-ounce portions)
  • Salt (to taste)
  • Black pepper (to taste)
  • 2 teaspoons Creole seasoning
  • 1 teaspoon paprika (sweet)
  • 1/2 teaspoons thyme
  • 1/4 teaspoon oregano

Heat the oven to 400 F and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil.

Wash halibut fillets and pat dry. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.

In a shallow bowl, combine remaining ingredients. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you'd like a more lightly seasoned fish.

Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through (a little less time if you sear the tops before baking).

Recipe: Grilled Halibut and Asparagus With Herb Sauce

In this dish, we grill hearty, delicious halibut along with tender asparagus. The bright, zesty sauce combines fresh parsley and cilantro with shallot, lemon and red pepper. Though this dish is loaded with beneficial plant nutrients and nourishing fats and protein, the flavors are what your guests and family will love.

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3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh cilantro
1/4 teaspoon dried oregano
1/2 a shallot, finely chopped
1/2 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 teaspoon + 1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper flakes
1 pound asparagus, ends trimmed
4 4-ounce pieces halibut, flounder or fluke fillet, about 3/4 inch thick


  1. In a small bowl, stir together the parsley, cilantro, oregano, shallot, lemon zest, lemon juice, 2 tablespoons of the oil, 1/8 teaspoon of the salt, the black pepper and the red pepper flakes.
  2. Heat the grill to medium-high.
  3. Drizzle 2 teaspoons of the oil over the asparagus, and sprinkle with 1/8 teaspoon of the salt and the remaining 1/8 teaspoon black pepper. Toss well.
  4. Rub the fish with the remaining 1 teaspoon oil. Sprinkle with the remaining 1/8 teaspoon salt.
  5. Grill the asparagus for about 3 minutes, or until tender and charred. Grill the fish for 2 to 3 minutes per side, or until opaque throughout.
  6. Serve the fish with the asparagus, and spoon some herb sauce over the top.

Nutrition information (per serving):

Calories: 255
Total fat: 13 g
Saturated fat: 2 g
Protein: 27 g
Carbohydrate: 12 g
Dietary fiber: 3 g
Sugar: 3 g
Added sugar: 0 g
Cholesterol: 0 mg
Sodium: 170 mg

Recipe developed by Sara Quessenberry for Cleveland Clinic Wellness.

Here’s A Few Extra Tips

  • Try to buy fillets the same size. This will ensure even cooking amongst all the fillets, and hopefully prevent overcooking them.
  • Speaking of overcooking. It’s best to slightly undercook the halibut rather than overcook it. Halibut doesn’t contain much oil, so it’s prone to drying out more quickly. But good news, the mayonnaise crust acts as a barrier to prevent overcooking as well!

Halibut with Herb Sauce - Recipes

Herb Grilled Halibut with Citrus

Herb Grilled Halibut Recipe

Halibut is a naturally sweet fish with delicate white flesh. Since the flavors are subtle, it’s important not to serve this particular fish without heavy sauces and crusts. My Grilled Halibut Recipe is fresh and light, accenting the natural deliciousness of the fish.

Pre heat grill to 375 degrees


4 fillets of fresh halibut 6-oz. each, skin-off

6 tablespoons extra virgin olive oil

3 tablespoons fresh chopped basil

2 tablespoons fresh chopped tarragon

1 tablespoon fresh chopped chives

1 teaspoon fresh chopped thyme

1 tablespoon fresh cracked black pepper

Place all of the ingredients in a bowl and whisk. Reserve a small amount of the marinade to serve over the fish once it is done cooking. Place the fillets in the marinade for 5 minutes a side. Put the halibut on a hot grill and let cook for approximately 3 minutes a side.

Carefully remove the fish from the grill and drizzle with the reserved marinade. Serve immediately.

Lemon and Herb Poached Halibut

Poaching is a delicious and healthy way to prepare fish while keeping it super tender. In this dish, the halibut is mostly covered, but not submerged, in a fragrant broth of chicken stock, lemon, fresh spring herbs, garlic, and peppercorns, and gently cooked while the broth simmers. The result is a moist, flaky piece of fish with fresh, flavorful undertones, and a beautiful meal in just 20 minutes!

I love serving this with haricot vert (skinny french green beans), steamed asparagus, or sautéed dark leafy greens, like Swiss chard, kale, or spinach.

What You&rsquoll Need:

2 6-oz. halibut fillets
1 tablespoon olive oil
1 shallot, minced
3 cups chicken stock
3 lemons, juiced and zested
8 fresh thyme sprigs
8 fresh parsley sprigs
8 fresh basil leaves
3 cloves garlic, smashed
1/2 teaspoon peppercorns

  1. Heat oil in a medium, straight-sided pan over medium-low heat.
  2. Add the shallot and cook, without letting it brown, until fragrant and translucent, about 3 to 5 minutes.
  3. Stir in the stock, lemon juice and zest, herbs, garlic, and peppercorns. Bring the mixture to a simmer.
  4. While the poaching liquid heats up, season both sides of the halibut fillets with salt.
  5. Reduce heat to low and add the halibut to the pan. Cover and cook 8 to 10 minutes, or until the fish is opaque and flaky, but not dry.
  6. Remove the fish from the pan.
  7. Strain the poaching liquid, discarding the solids.
  8. Serve fish in a shallow bowl on top of your vegetable of choice. (Some nice brown or jasmine rice would work, too!) Top with broth and garnish with fresh herbs.

This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post.

Recipe Summary

  • Zest of 3 lemons
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/3 cup plus 1 teaspoon freshly squeezed lemon juice
  • 3 tablespoons chopped fresh dill
  • 4 halibut fillets or other firm white fish (8 ounces each)
  • 1 tablespoon olive oil
  • 3 tablespoons butter, cut into thirds
  • 1 Moroccan Preserved Lemon (optional)

In a small bowl, combine the lemon zest, sugar, salt, 1 tablespoon lemon juice, and dill. Place fillets in a shallow, nonreactive container. Cover with lemon-dill marinade, and refrigerate 3 hours.

Remove fish from container set marinade aside. Heat a large saute pan coated with olive oil. Saute fillets until golden and cooked through, about 5 minutes per side. Remove from heat transfer fillets to a platter. Cover with aluminum foil to keep warm.

Turn heat to high add reserved marinade. When it bubbles and browns, add remaining lemon juice. Cook 1 minute. Reduce heat to low. Add butter, swirling pan to melt. Remove pan from heat strain into small pan. If using preserved lemon, cut rind into 1/4-inch-thick strips and warm with sauce in pan. Pour sauce over fillets, and serve.

  • 1 box Lemon & Herb The Good Table® by General Mills
  • 1 pound halibut fish fillets, approximately 4
  • 3 cups brown rice, prepared to package directions
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary, diced
  • 1 tablespoon fresh thyme leaves
  • 1/2 tablespoon fresh tarragon, diced
  • 1 teaspoon fresh lemon juice or lemon wedges to serve
  1. Prepare halibut according to directions on the Lemon & Herb The Good Table® package.
  2. Herbed Rice:
  3. Combine prepared brown rice with olive oil, sea salt, rosemary, thyme, and tarragon toss to incorporate.
  4. Add lemon juice to taste.
  5. Serve Herbed Rice with Lemon Herb Halibut Recipe.
  6. Enjoy!

Nutrition Information:


Serving Size: