As the leaves turn vibrant shades of red and gold, the flavors of fall begin to take center stage in our kitchens. This season brings a bounty of fresh produce and comforting ingredients that can elevate any meal.
One fish that perfectly complements the autumnal flavors is halibut. With its mild, sweet taste and flaky texture, halibut is a versatile canvas that pairs beautifully with seasonal ingredients like pumpkin, Brussels sprouts, apples, and maple syrup.
In this blog article, we’ve compiled 50+ fall halibut recipes that celebrate the richness of the season.
From hearty bakes to light stir-fries, these recipes offer a variety of cooking methods and flavor profiles to suit every palate.
Whether you’re hosting a festive gathering or simply enjoying a cozy dinner at home, these dishes will inspire you to embrace the flavors of fall while enjoying the health benefits of halibut.
Let’s dive into this collection of comforting and delicious recipes that are sure to impress your family and friends!
50+ Delicious Fall Halibut Recipes To Try Today
As the crisp air settles in and the days grow shorter, there’s no better time to explore the delicious world of halibut recipes.
The 50+ fall halibut recipes featured in this article not only highlight the versatility of this delightful fish but also embrace the rich, comforting flavors of the season.
From sweet glazes to savory sauces, each dish brings its unique touch to your table, making it easy to celebrate fall’s bounty.
So, whether you’re a seasoned chef or just starting to explore the kitchen, these recipes offer something for everyone.
Experiment with different ingredients, add your flair, and most importantly, enjoy the process of cooking and sharing delicious meals with your loved ones.
Embrace the warmth and joy of autumn with these delectable halibut recipes that promise to fill your home with delightful aromas and your table with wholesome goodness. Happy cooking!
Herb-Crusted Halibut with Roasted Vegetables
This herb-crusted halibut dish brings together the fresh flavors of fall. The halibut is coated with a fragrant blend of herbs and breadcrumbs, then baked to perfection alongside seasonal roasted vegetables. It’s a delightful meal that highlights the natural sweetness of fall produce, making it a perfect choice for cozy dinners.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1 cup panko breadcrumbs
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- Salt and pepper to taste
- 2 cups seasonal vegetables (carrots, Brussels sprouts, and squash), chopped
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Herb Mixture: In a bowl, combine the chopped parsley, dill, panko breadcrumbs, minced garlic, lemon zest, olive oil, salt, and pepper. Mix until well combined.
- Prepare the Vegetables: Toss the seasonal vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Prepare the Halibut: Place the halibut fillets on another baking sheet lined with parchment paper. Squeeze lemon juice over the fish and season with salt and pepper. Press the herb mixture onto the top of each fillet.
- Bake: Bake the vegetables and halibut in the preheated oven. The halibut should take about 15-20 minutes until it flakes easily with a fork. The vegetables may need an additional 5-10 minutes, depending on their size.
- Serve: Plate the roasted vegetables alongside the herb-crusted halibut and garnish with extra lemon wedges if desired.
This herb-crusted halibut with roasted vegetables is not just a feast for the eyes but also a treat for the taste buds. The crispy herb topping complements the tender fish beautifully, while the roasted vegetables add a warm, earthy note to the dish. Enjoy this wholesome meal as a heartwarming way to celebrate the flavors of fall!
Maple-Glazed Halibut with Butternut Squash Purée
The sweet and savory combination of maple syrup and halibut is a delightful way to usher in the fall season. This recipe pairs perfectly seared halibut with a creamy butternut squash purée, offering a harmonious blend of flavors and textures that will impress at any dinner table.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 medium butternut squash, peeled and cubed
- 1/2 cup heavy cream
- 2 tablespoons butter
Instructions:
- Prepare the Marinade: In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, salt, and pepper.
- Marinate the Halibut: Place the halibut fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes in the refrigerator.
- Cook the Butternut Squash: In a pot, boil the butternut squash in salted water until tender, about 15 minutes. Drain and transfer to a blender.
- Make the Purée: Add the heavy cream and butter to the blender with the butternut squash. Blend until smooth and creamy. Season with salt and pepper to taste.
- Cook the Halibut: Heat a skillet over medium heat and add a little oil. Remove the halibut from the marinade, allowing the excess to drip off, and cook for about 4-5 minutes on each side, or until the fish flakes easily.
- Serve: Spoon the butternut squash purée onto each plate and top with the maple-glazed halibut.
The combination of maple-glazed halibut with a luscious butternut squash purée creates a comforting dish that showcases the best of fall flavors. The sweet maple glaze beautifully complements the flaky halibut, while the purée adds a rich, creamy texture to each bite. This recipe is perfect for a special occasion or a cozy dinner at home, guaranteed to warm you from the inside out.
Spiced Halibut Tacos with Apple Slaw
These spiced halibut tacos with apple slaw offer a creative twist on traditional taco night. The halibut is seasoned with warm spices that evoke fall flavors, and the refreshing apple slaw adds a crunch and a hint of sweetness. This recipe is a fun way to incorporate seasonal ingredients into your meals while keeping things light and flavorful.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 corn tortillas
- 1 apple (Granny Smith or Honeycrisp), julienned
- 1 cup red cabbage, shredded
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon honey
Instructions:
- Prepare the Spice Mixture: In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and pepper.
- Season the Halibut: Rub the spice mixture all over the halibut fillets, ensuring they are well coated.
- Cook the Halibut: Heat a skillet over medium heat and add a drizzle of oil. Cook the halibut for about 4-5 minutes on each side, or until cooked through and flaky.
- Make the Apple Slaw: In a large bowl, combine the julienned apple, shredded red cabbage, cilantro, lime juice, honey, and salt. Toss well to combine.
- Warm the Tortillas: In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
- Assemble the Tacos: Place a piece of halibut in each tortilla and top with the apple slaw.
These spiced halibut tacos with apple slaw are a vibrant and delicious way to celebrate fall flavors. The warm spices elevate the halibut, while the crisp, sweet apple slaw provides a refreshing contrast that brightens the dish. Perfect for a casual dinner or a fun gathering with friends, these tacos will quickly become a fall favorite at your table!
Citrus-Braised Halibut with Root Vegetables
This citrus-braised halibut dish is a wonderful celebration of fall’s bounty. The fish is simmered in a fragrant mixture of citrus juices, white wine, and fresh herbs, infusing it with bright flavors. Paired with hearty root vegetables, this dish is not only comforting but also refreshing, making it an excellent choice for cozy evenings.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup fresh orange juice
- 1/2 cup fresh lemon juice
- 1/2 cup white wine (or vegetable broth)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups root vegetables (carrots, parsnips, and turnips), diced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced root vegetables and sauté for about 5 minutes, until they begin to soften.
- Add Aromatics: Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- Add Liquids: Pour in the orange juice, lemon juice, and white wine (or broth). Season with salt and pepper, and bring to a simmer.
- Braise the Halibut: Gently place the halibut fillets into the skillet. Cover and simmer for about 15 minutes, or until the fish is cooked through and flakes easily.
- Serve: Carefully transfer the halibut and vegetables to plates, spooning some of the citrus broth over the top. Garnish with chopped parsley.
Citrus-braised halibut with root vegetables is a bright, flavorful dish that brings together the best of fall’s harvest. The citrus juices not only keep the fish moist but also add a delightful zing that complements the earthiness of the root vegetables. This recipe is perfect for showcasing seasonal produce while providing a comforting meal that’s ideal for chilly evenings.
Halibut Chowder with Corn and Bacon
This rich and creamy halibut chowder is a warm and hearty dish, perfect for fall evenings. With tender pieces of halibut, sweet corn, and crispy bacon, this chowder embodies the comforting flavors of the season. It’s a bowl of warmth that makes for a satisfying dinner, sure to please family and friends alike.
Ingredients:
- 4 halibut fillets (6 oz each), diced
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups fresh corn kernels (or frozen)
- 4 cups fish stock or vegetable broth
- 1 cup heavy cream
- 2 medium potatoes, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped chives (for garnish)
Instructions:
- Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pot.
- Sauté the Aromatics: Add the diced onion to the pot and cook until translucent. Stir in the minced garlic and thyme, cooking for another minute.
- Add Potatoes and Corn: Add the diced potatoes and corn to the pot, followed by the fish stock. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Add Halibut and Cream: Stir in the diced halibut and heavy cream, cooking gently for another 5 minutes until the fish is cooked through. Season with salt and pepper to taste.
- Serve: Ladle the chowder into bowls and top with the crispy bacon and chopped chives.
This halibut chowder with corn and bacon is the ultimate comfort food for fall. The combination of flavors—from the salty, crispy bacon to the creamy broth and sweet corn—creates a rich, satisfying dish. Whether served as a main course or alongside crusty bread, this chowder will warm you up and leave you feeling cozy and content.
Grilled Halibut with Pomegranate Glaze
This grilled halibut with pomegranate glaze is a stunning dish that combines the smoky flavor of the grill with the sweet-tart taste of pomegranate. It’s a refreshing yet hearty recipe that highlights the seasonal transition from summer to fall. The vibrant glaze not only enhances the halibut but also adds a beautiful color to the plate.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 cup pomegranate juice
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- Salt and pepper to taste
- Olive oil (for grilling)
- Pomegranate seeds (for garnish)
- Fresh mint (for garnish)
Instructions:
- Make the Glaze: In a small saucepan, combine the pomegranate juice, honey, balsamic vinegar, and Dijon mustard. Bring to a simmer and reduce until thickened, about 10 minutes. Remove from heat and let cool slightly.
- Prepare the Grill: Preheat your grill to medium-high heat and lightly oil the grates.
- Season the Halibut: Season the halibut fillets with salt and pepper. Brush them with olive oil to prevent sticking.
- Grill the Halibut: Place the fillets on the grill and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.
- Glaze the Fish: In the last minute of grilling, brush the halibut with the pomegranate glaze to caramelize it slightly.
- Serve: Transfer the grilled halibut to plates, drizzle with additional glaze, and garnish with pomegranate seeds and fresh mint.
Grilled halibut with pomegranate glaze is a delightful dish that brings together the rich flavors of fall with a touch of elegance. The sweetness of the pomegranate complements the meaty texture of the halibut, creating a dish that is both visually stunning and delicious. Perfect for dinner parties or a special weeknight meal, this recipe will leave a lasting impression on your guests.
Halibut with Maple Mustard Glaze and Brussels Sprouts
This halibut with maple mustard glaze is a delightful fall dish that balances sweetness and tanginess, making it a standout on any dinner table. Served alongside roasted Brussels sprouts, this recipe brings together seasonal ingredients for a nutritious and delicious meal. The glaze caramelizes beautifully, adding depth of flavor to the tender halibut.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme leaves (for garnish)
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, minced garlic, salt, and pepper. Spread them on a baking sheet in a single layer.
- Make the Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, and remaining olive oil. Set aside.
- Roast the Brussels Sprouts: Roast the Brussels sprouts in the preheated oven for about 20 minutes, stirring halfway through, until they are tender and golden.
- Glaze and Cook the Halibut: While the Brussels sprouts are roasting, season the halibut fillets with salt and pepper. In the last 10 minutes of roasting, brush the halibut with the maple mustard glaze and place them on the same baking sheet. Roast until the halibut is cooked through and flakes easily with a fork, about 8-10 minutes.
- Serve: Plate the roasted Brussels sprouts and halibut, drizzling any remaining glaze over the top. Garnish with fresh thyme leaves.
Halibut with maple mustard glaze and Brussels sprouts is a beautiful representation of fall flavors. The combination of sweet maple syrup and tangy mustard creates a luscious glaze that enhances the natural taste of the halibut. Paired with the roasted Brussels sprouts, this dish offers a satisfying and well-balanced meal that will impress your family and friends. Perfect for weeknight dinners or special occasions, this recipe brings warmth and comfort to your table.
Halibut Tacos with Apple Salsa
These halibut tacos with apple salsa are a fresh and exciting take on traditional fish tacos. The mild flavor of halibut pairs perfectly with the sweet and crunchy apple salsa, creating a delightful contrast that’s perfect for fall. This recipe is not only easy to prepare but also brings a burst of color and flavor to your dining experience.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 corn tortillas
- 1 tablespoon olive oil
For the Apple Salsa:
- 1 large apple, diced (Granny Smith or Honeycrisp)
- 1/2 red onion, finely chopped
- 1 jalapeño, minced (optional)
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions:
- Make the Salsa: In a bowl, combine the diced apple, red onion, jalapeño (if using), cilantro, lime juice, salt, and pepper. Toss to combine and set aside.
- Season the Halibut: In a small bowl, mix the chili powder, cumin, salt, and pepper. Rub this spice mixture over the halibut fillets.
- Cook the Halibut: In a skillet over medium heat, add olive oil. Once hot, place the halibut fillets in the skillet and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.
- Warm the Tortillas: While the fish is cooking, warm the corn tortillas in a separate skillet or on a grill.
- Assemble the Tacos: Flake the cooked halibut and distribute it among the warm tortillas. Top with the apple salsa.
- Serve: Serve immediately, garnished with additional cilantro or lime wedges if desired.
Halibut tacos with apple salsa offer a fun and flavorful way to enjoy fall’s bounty. The combination of flaky halibut and the crunchy, sweet apple salsa creates a refreshing twist on traditional tacos. This recipe is perfect for casual gatherings or family dinners, allowing everyone to customize their tacos to their liking. With its vibrant flavors and satisfying textures, this dish will quickly become a favorite in your fall recipe rotation.
Halibut and Mushroom Risotto
This halibut and mushroom risotto is a rich and creamy dish that embodies the comfort of fall. The earthy flavors of mushrooms combined with tender halibut create a luxurious meal that is perfect for special occasions or cozy evenings at home. With a bit of patience, this risotto becomes a creamy masterpiece that’s well worth the effort.
Ingredients:
- 1 cup Arborio rice
- 4 halibut fillets (6 oz each)
- 1 cup mushrooms (cremini or shiitake), sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Broth: In a saucepan, keep the chicken or vegetable broth warm over low heat.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and mushrooms, cooking until the mushrooms are soft.
- Toast the Rice: Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is slightly translucent.
- Add the Wine: Pour in the white wine, stirring until it’s mostly absorbed.
- Cook the Risotto: Begin adding the warm broth one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 20-25 minutes until the rice is creamy and al dente.
- Cook the Halibut: While the risotto is cooking, season the halibut fillets with salt and pepper. In a separate skillet, heat butter over medium heat. Cook the halibut fillets for about 4-5 minutes on each side, until cooked through.
- Finish the Risotto: Once the risotto is creamy, stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve: Plate the risotto and top with the cooked halibut. Garnish with chopped parsley.
Halibut and mushroom risotto is a decadent dish that brings warmth and sophistication to any meal. The creamy texture of the risotto, combined with the delicate flavor of halibut and the earthiness of mushrooms, creates a harmonious blend that delights the palate. This dish is ideal for special occasions or a comforting weeknight dinner, making it a versatile addition to your fall recipe repertoire.
Halibut with Butternut Squash Purée
This halibut with butternut squash purée is a beautiful and elegant dish that captures the essence of fall. The sweetness of the butternut squash complements the delicate flavor of the halibut, while the vibrant orange purée adds a pop of color to your plate. This recipe is not only visually stunning but also nutritious and satisfying, making it perfect for dinner parties or cozy family meals.
Ingredients:
- 4 halibut fillets (6 oz each)
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 teaspoon thyme leaves (fresh or dried)
- 1/2 cup vegetable broth
- Salt and pepper to taste
- 2 tablespoons butter
- Lemon wedges (for serving)
Instructions:
- Prepare the Squash: Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
- Make the Purée: Once the squash is cooked, transfer it to a blender or food processor. Add the vegetable broth and blend until smooth. Adjust seasoning as needed. Keep warm.
- Cook the Halibut: In a skillet over medium heat, heat the remaining olive oil and butter. Season the halibut fillets with salt and pepper, then cook for 4-5 minutes per side or until the fish flakes easily with a fork.
- Serve: On each plate, create a bed of butternut squash purée and top it with a halibut fillet. Garnish with lemon wedges.
Halibut with butternut squash purée is a refined and delicious dish that celebrates the flavors of fall. The creamy squash purée pairs beautifully with the flaky halibut, creating a satisfying and elegant meal. This recipe is perfect for impressing guests or enjoying a cozy evening at home, providing a comforting taste of the season in every bite.
Halibut with Spiced Apple Chutney
This halibut with spiced apple chutney is a delightful fusion of savory and sweet flavors. The tangy chutney, made with seasonal apples and warm spices, complements the mild halibut perfectly, creating a dish that’s both comforting and sophisticated. This recipe is an excellent way to showcase fall’s bounty while delivering a unique dining experience.
Ingredients:
- 4 halibut fillets (6 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Spiced Apple Chutney:
- 2 large apples, peeled, cored, and diced
- 1/2 onion, diced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup raisins (optional)
Instructions:
- Make the Chutney: In a saucepan over medium heat, combine the apples, onion, apple cider vinegar, brown sugar, cinnamon, nutmeg, cloves, and raisins. Simmer for about 15-20 minutes until the apples are soft and the mixture thickens. Adjust sweetness to taste and set aside.
- Cook the Halibut: Heat olive oil in a skillet over medium-high heat. Season the halibut fillets with salt and pepper, then cook for about 4-5 minutes per side or until the fish is golden and flakes easily.
- Serve: Plate the halibut and generously spoon the spiced apple chutney over the top.
Halibut with spiced apple chutney offers a delightful contrast of flavors that beautifully reflects the season. The warm spices and sweet-tart apples create a tantalizing chutney that elevates the mild halibut, making this dish perfect for both family dinners and festive gatherings. With its unique blend of tastes, this recipe is sure to become a fall favorite in your home.
Halibut and Sweet Potato Cakes
These halibut and sweet potato cakes are a delicious and innovative way to enjoy fall flavors in a handheld format. The combination of flaky halibut and creamy sweet potatoes results in moist and flavorful cakes, perfect for serving as an appetizer or main dish. Pair them with a zesty sauce or fresh salad for a complete meal.
Ingredients:
- 2 cups cooked sweet potatoes, mashed
- 1 pound halibut fillets, cooked and flaked
- 1/2 cup breadcrumbs
- 1/4 cup green onions, chopped
- 1 egg, beaten
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil (for frying)
Instructions:
- Prepare the Mixture: In a large bowl, combine the mashed sweet potatoes, flaked halibut, breadcrumbs, green onions, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are incorporated.
- Form the Cakes: Using your hands, shape the mixture into patties (about 3 inches in diameter). Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
- Cook the Cakes: In a skillet over medium heat, add olive oil. Once hot, carefully place the sweet potato cakes in the skillet and cook for 4-5 minutes on each side until golden brown and crispy.
- Serve: Serve warm, garnished with a dollop of sour cream or a drizzle of your favorite sauce.
Halibut and sweet potato cakes are a creative and satisfying dish that highlights the flavors of fall. These cakes are not only easy to prepare but also offer a delightful combination of textures and tastes, making them a great addition to your dinner table. Whether served as an appetizer or a main course, these cakes are sure to impress and satisfy everyone at the table.
Grilled Halibut with Maple Glaze
Grilled halibut with maple glaze is a stunning dish that brings out the natural flavors of the fish while adding a hint of sweetness. The maple glaze, infused with soy sauce and garlic, caramelizes beautifully on the grill, creating a delightful crust. This recipe is not only quick to prepare but also perfect for a fall barbecue or a cozy evening dinner.
Ingredients:
- 4 halibut fillets (6 oz each)
- 1/4 cup pure maple syrup
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions:
- Prepare the Marinade: In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, and Dijon mustard. Set aside a few tablespoons for drizzling later.
- Marinate the Halibut: Place the halibut fillets in a shallow dish and pour the marinade over them. Let the fish marinate for about 30 minutes in the refrigerator.
- Grill the Fish: Preheat the grill to medium-high heat. Remove the halibut from the marinade, allowing excess to drip off. Season with salt and pepper. Grill the fillets for 4-5 minutes per side, brushing with reserved marinade until the fish is opaque and flakes easily.
- Serve: Serve the grilled halibut with lemon wedges and a drizzle of any remaining glaze.
Grilled halibut with maple glaze is a delicious way to enjoy the flavors of fall while savoring the delightful taste of fresh fish. The sweet and savory glaze enhances the natural richness of halibut, making this dish perfect for any occasion. Whether you’re entertaining guests or enjoying a quiet dinner at home, this recipe promises to impress with its simplicity and incredible flavor.
Halibut and Brussels Sprouts Stir-Fry
This halibut and Brussels sprouts stir-fry is a quick and nutritious meal that combines the mild flavor of halibut with the earthy taste of Brussels sprouts. The dish is enhanced with a flavorful garlic and ginger sauce, making it a perfect weeknight dinner. It’s packed with seasonal ingredients, ensuring you get your fill of vitamins and minerals while enjoying a comforting dish.
Ingredients:
- 4 halibut fillets (6 oz each), cut into bite-sized pieces
- 2 cups Brussels sprouts, halved
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds (for garnish)
- Cooked rice or quinoa (for serving)
Instructions:
- Sauté the Brussels Sprouts: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the Brussels sprouts and sauté for about 5-7 minutes, until they begin to brown and soften.
- Add the Fish: Add the halibut pieces to the skillet. Cook for about 3-4 minutes, stirring gently, until the fish is cooked through and flakes easily.
- Make the Sauce: In a small bowl, whisk together the garlic, ginger, soy sauce, honey, sesame oil, salt, and pepper. Pour the sauce over the halibut and Brussels sprouts, tossing to coat evenly.
- Serve: Serve the stir-fry over cooked rice or quinoa, garnished with sesame seeds.
Halibut and Brussels sprouts stir-fry is a delicious and healthful dish that showcases the best of fall produce. The combination of tender halibut and crispy Brussels sprouts creates a satisfying meal that’s quick to prepare, making it ideal for busy weeknights. With its vibrant flavors and colorful presentation, this stir-fry is sure to become a staple in your fall dinner rotation.
Baked Halibut with Rosemary and Pumpkin
Baked halibut with rosemary and pumpkin is a hearty and comforting dish that embraces the rich flavors of fall. The combination of tender halibut and roasted pumpkin is elevated by the aromatic herbs, creating a flavorful and satisfying meal. This recipe is perfect for a cozy family dinner or an elegant gathering with friends.
Ingredients:
- 4 halibut fillets (6 oz each)
- 2 cups pumpkin, peeled and cubed
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- 1/2 cup vegetable broth
- Lemon slices (for garnish)
Instructions:
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare the Pumpkin: In a bowl, toss the pumpkin cubes with 1 tablespoon of olive oil, rosemary, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until tender.
- Bake the Halibut: In a baking dish, place the halibut fillets and pour the vegetable broth over them. Drizzle with the remaining olive oil and season with salt and pepper. Bake for 15-20 minutes, or until the fish flakes easily with a fork.
- Serve: Plate the roasted pumpkin alongside the baked halibut. Garnish with lemon slices for added freshness.
Baked halibut with rosemary and pumpkin is a beautiful and hearty dish that encapsulates the essence of fall. The delicate halibut pairs wonderfully with the earthy sweetness of roasted pumpkin, while the aromatic rosemary adds depth and flavor. This dish not only satisfies the palate but also provides a healthy and nutritious option for any fall gathering or cozy dinner at home. Enjoy the warmth and comfort that this recipe brings to your table.
Note: More recipes are coming soon!
