The wine red of the onions against the stark white of the fish makes this dish as satisfying to look at as it is to devour.
| Total: | 20 min |
| Cook: | 20 min |
| Yield: | Serves 4 |
| Total: | 20 min |
| Cook: | 20 min |
| Yield: | Serves 4 |
Ingredients
- 2 cups sliced onion (about one large onion)
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1/3 cup dry red wine
- 1/4 cup water
- 2 teaspoons sugar
- Coarse kosher or sea salt
- Freshly ground black pepper
- 4 halibut steaks (about 8 ounces each)
Instructions
- In a nonstick skillet, cook the onion and garlic in oil, stirring over moderately low heat until onions are pale golden and translucent. Add the wine, water, sugar, salt, and pepper and simmer the sauce for 2 minutes.
- Preheat the oven to 450 degrees F.
- Season the halibut with salt and pepper and arrange it in a single layer in a baking dish. Top with the onion sauce. Roast in the oven for 15 to 20 minutes or until the fish is just cooked through.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 270 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 111 mg |
| Sodium | 712 mg |
| Serving Size | 1 of 4 servings |
| Calories | 270 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 43 g |
| Cholesterol | 111 mg |
| Sodium | 712 mg |
Reviews
I changed the recipe slightly by using some Adobo seasoning along with salt/pep on the halibut. I used a sweet Maui onion and sauteed it for about 7 minutes or so rather than two and lastly I used about 3/4 to 1 cup of good red wine. I used convection heat for about 23 minutes (my halibut was one piece from Costco and about 1.2 pounds). It turned out very moist and perfectly done. Served it with sauce and onions on top. Next time, I’m going to chop up about 4 pieces of thick bacon and saute that with my onion. I think the bacon will add a lot of flavor. Note: there’s a Tyler Florence recipe that uses dijon on the halibut then wrapped in Serrano or Prosciutto, seared then baked…this is the best Halibut recipe we’ve used….which gave me the idea of using the bacon with this one. All in all, this was a home run…..serve a nice dry Reisling or French Sauvignon Blanc with it (or even a Rose) and you’re set to sail.
I used Trader Joe’s frozen Halibut steaks that I thawed and I added a box of sliced mushrooms to the onions and garlic, also half tsp thyme. The only thing I didn’t like was the sweetness and I won’t add any next time. I see it as a purely savory dish. The halibut was juicy and flaky and really good. My husband cleaned his plate!
This recipe was excellent. Halibut is a great fish – solid yet flaky. Used honey instead of sugar and was delighted with the flavor. Next time will add more onions and garlic. Eight ounces of halibut was too much with side dishes — will use 6 oz next time. We loved the sauce and will probably make the sauce the night before so that the wine can soak into the onions and garlic.
The flavor combination was bland and left much to be desired. The presentation looks funny…and tastes even worse.
This was moist, & flavorful. Everyone loved it.
Will make it again. Makes me look like a good cook!
Will make it again. Makes me look like a good cook!
This was a great dish, especially when you are looking for an alternative to grilling your halibut as we were. The wine sauce turned out pretty thin, but it had a lot of flavor and the onions go nicely with the halibut. We served it with pea risotto and it was a great meal.
Made this for the first time this evening for the two of us. Excellent and easy! Added a little more garlic and probably a bit more sliced onions because we are garlic and onion lovers. Used 2 larger halibut filets and have enough for tomorrow night. We drink Pinot Grigio and Pinot Noir but used Burgundy for the dish.
Wow, if I can do this, anyone can! This is simple yet so delicious. The Halibut just melted in your mouth and the flavour was very tasty. I would definitely recommend (and I’m not a big fan of onions!)
Very nice flavor, so incredibly easy to do. I had two steaks in the frig but the recipe I wanted to use, I found I was short on, oh, half the ingredients. This one is tasty and I bet you have everything you need!!