Halibut recipes????!
Halibut recipes????
I really like halibut but have never cooked it myself. Does anyone know of an easy but tasty recipe?
Answers:
ALASKA BAKED HALIBUT
This recipe is for 1 pound of fish only. Increase each item according to amount of fish.
1 c. white wine or sauterne
1 tsp. salt
1 lb. halibut fillet or red snapper
Fine bread crumbs
1 c. Miracle Whip
1/2 c. sour cream
1/4 c. chopped green onions with tops
Paprika
Mix wine and salt; marinate halibut for several hours or most of the day. Dip both sides in bread crumbs. Place in greased baking dish. Mix together the Miracle Whip, sour cream and onions; spread over fish and sprinkle top with some of the bread crumbs and paprika. Bake at 500 degrees approximately 20 minutes. Allow a little more time for more fish. Check fish frequently while baking and when it flakes with a fork, it is done
beer battered halibut, fry it like chicken
you can dip it in tartar sauce or whatever you want
Lasagna. Just use a regular recipe for lasagna, but instead of the meat they call for, substitute halibut.
Teriyaki halibut
1 1/2 lbs. Halibut Fillets
1/2 cup Soy Sauce
15 oz. can Pineapple Chunks, drained
1/2 cup Pineapple Juice
1/4 tsp. Garlic
1/4 tsp. Ginger
1/2 tsp. Sugar
Fresh-Frozen Halibut
Recipe Preparation:
Mix well all ingredients except halibut and pineapple. Pour mixture over halibut and let stand for 20 minutes. Remove halibut. Broil halibut for about 5 minutes or more on each side. Halibut should flake when cooked. Cover with pineapple last 2 minutes of cooking
In my mind Halibut is at its best pan fried with a lemon beurre blanc sauce with handfull of capers thrown in. Lemon beurre blanc sauces are easily found online. Don't overcook this fish as halibut has awesome flavour. New potatoes on the side are a nice way to sop up the sauce. This was one of my all time favourite recipes at McCormick and Schmidts in Seattle. Enjoy the halibut.
Breton Fish Soup
2 lbs halibut or mackerels or turbot
4 leeks
1 lb new potatoes
4 tomatoes
1 celery heart
1/2 teaspoon salt
1/2 teaspoon white pepper
1 sprig thyme
bay leaves
1 tablespoon chopped parsley
1 quart water
1 egg yolk
2 tablespoons cream
Wash the leeks thoroughly, and cut the whites only into 1" rounds.
Peel the potatoes, and cut them into chunks to fit a soup spoon.
Skin the tomatoes, and deseed them.
Dice the celery heart into small pieces.
Put the above ingredients into a soup pan with 1 quart of water. Add the salt, pepper, thyme, and bay leaf.
Bring to the boil, then simmer for 25 minutes.
Discard the thyme and the bay leaf.
Clean the fish, skin it and fillet it carefully. Cut into chunks.
Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
Beat the egg yolk with the cream in a bowl.
Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
Keep over very low heat, and stir until the broth thickens somewhat.
Don't boil it!
4-6 Servings
Beer Batter For Halibut
vegetable oil
1 egg
1 teaspoon salt
1 cup flat beer
1 teaspoon sugar
1 teaspoon baking powder
1 cup flour
2 lbs halibut skinned and cut into bite-sized pieces
Heat deep fryer or skillet with vegetable oil deep enough to cover meat to 375.
Beat egg, and add remaining ingredients.
Rinse and dry meat on paper towels in order for it to hold batter.
Dip meat into batter and place in deep fryer or skillet.
Cook for approx 4 minutes or until golden brown.
Drain on paper towels.
4 Servings
Stir Fried Halibut with Vegetables
2 teaspoons sesame oil
1 lb halibut, cut into 1 inch pieces
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
2 tablespoons soy sauce
1 tablespoon lemon juice
1 (10 ounce) package frozen asparagus cuts, thawed
1 cup sliced fresh mushrooms
1 medium tomato, sliced into thin wedges
1 teaspoon minced ginger
Heat oil in wok.
Add fish, onion, garlic, ginger, and asparagus; stir-fry for 2-3 minutes.
Stir in other ingredients; cook 1-2 minutes more.
3-4 Servings
Here's one thats real easy, at least I think so. I didn't have any Broccoli Rabe so I served on top of Penne pasta with a pesto sauce.
Halibut Poached in Olive Oil with Broccoli Rabe Pesto Recipe courtesy Giada De Laurentiis
See this recipe on air Friday Jul. 06 at 4:30 PM ET/PT.
Broccoli Rabe Pesto:
8 ounces broccoli rabe (about 1/2 a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Olive Oil Poached Halibut:
4 cups olive oil
2 cups vegetable oil
4 (6-ounce) pieces halibut
Salt and freshly ground black pepper
For the Broccoli Rabe Pesto:
Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
For the Halibut:
In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.
To Serve:
Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.
Halibut San Sebastian
4 halibut fillets (about 6 oz each)
1/4 cup extra virgin olive oil
2 cups Sofrito (see below)
1 1/2 cup chicken stock
1 cup chorizo, diced
20 Littleneck clams
1 cup cooked navy beans
2 tablespoons butter
salt and black pepper to taste
Sofrito:
4 tablespoons olive oil
1 cup yellow onion finely chopped
1 cup red pepper finely chopped
1/2 cup tomato finely chopped
5 cloves of garlic, minced
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon tomato paste
prepare the sofrito by heating the oil in a large skillet, add the onion red pepper garlic and saute for 10 minutes, stirring frequently. Add paprika cayenne tomato paste mix. take off the heat and set aside.
Season the halibut fillets with salt and pepper, place 2 tablespoons oil in meduim skillet sear both sides of the fillets and finish in the oven at 400 degrees for about 7 minutes
back to the sofrito sauce, add the chicken stock and chorizo and simmer for 5 minutes,add the clams and continue to cook until clams open discarding the unopened clams. Add the navy beans and remove from heat and stir in the butter.Enjoy