I want to cook some halibut (fish). What's the best way to prepare it? For a great taste, of course.?!

I want to cook some halibut (fish). What's the best way to prepare it? For a great taste, of course.?

Try these:

Coriander Crusted Halibut With Rice Noodles And Ginger Broth:

1/4 cup freshly ground coriander
Fleur de sel, to season
4 (6-ounce) pieces halibut fillet
Canola oil, to cook
1 1/2 tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
2 limes, juiced
1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft

For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.

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Halibut Poached in Olive Oil with Broccoli Rabe Pesto

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.


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Lemon and Herb Crusted Halibut

teaspoons chopped lemon zest
4 teaspoons chopped fresh dill
4 teaspoons chopped fresh parsley leaves
4 teaspoons chopped fresh chervil leaves
2 teaspoons cracked black pepper
4 (6-ounce) halibut fillets, skinned
1 1/2 teaspoons salt
4 teaspoons Dijon mustard
1 tablespoon vegetable oil
4 cups cleaned fresh arugula leaves
4 tablespoons olive oil
Cherry Tomato Salad, recipe follows

In a shallow bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. In a skillet, preferably non-stick, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.
Meanwhile, in a medium bowl toss the arugula with 2 tablespoons of the olive oil and season with the remaining 1/4 teaspoon of salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of the remaining olive oil and serve immediately.


Cherry Tomato Salad:
1 pint cherry tomatoes, halved lengthwise
1/4 cup diced red onion
1 teaspoon lemon zest
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper
In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and freshly ground black pepper. Serve with Lemon and Herb Crusted Halibut.
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Halibut Puttanesca

1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought
4 cloves garlic, minced
1/2 cup stuffed green olives, chopped
3 tablespoons drained capers
1/2 cup red wine
2 teaspoons anchovy paste
4 (5-ounce) halibut fillets
Salt and ground black pepper
1/4 cup chopped fresh basil leaves

Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.
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Lemon Rosemary Marinated Grilled Halibut

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
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Pan-Seared Halibut with Salsa Verde

2 lemons
4 teaspoons drained capers
1/2 teaspoon minced garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh cilantro sprigs
4 tablespoons chopped fresh parsley leaves
4 (1/2-inch thick) halibut steaks with skin (about 1 pound total)
Lemon wedges for garnish

Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.


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