I'm looking for halibut recipes........

[trollking]

....and we all know that fishermen make the best cooks! I have a web page which is actually the most hit page supported by the Halibut Commission, with thousands of hits each month. It's title "How to cook halibut" kinda says it all. I'd like to post more halibut recipes, and will credit anyone who sends one in. Reply here, or PM me anything you'd like to see 'in print'. This is a non-commercial venture, there is no revenue or advertising involved, and your only recompense will be bragging rights on getting your recipe in first. If you send something to me, include how you would like to be acknowledged, and if you have a picture of the dish, send that along too.

...thanks. Hope to see you all at the Salty Dog convention. I guess you could just hand me scribbled recipes there...............

http://www.iphc.washington.edu/staff/stevek/recipes.htm

[Moe]

Not looking for any credit as neither of these recipes are mine but these are my two favorite for halibut.

Halibut Caddy Ganty

Soak about 2 lbs of halibut fillets in white wine for a couple of hours. Pat dry and roll in bread crumbs.

Put the halibut in a shallow baking dish and cover generously with the following mixture:

2 parts sour cream

1 part mayonaise

1 part chopped onions

Top with a thin layer of bread crumbs and bake at 450 degrees for 15 to 20 minutes.

Halibut Parmesana

You can cook as little or as much halibut as you want this way. I usually cook for two so I use a little over 1 lb of halibut fillets. Warning! Thickly cut fillets will come out dry so I cut them to about 1/2" or so.

Roll the fillets in bread crumbs and lay in a shallow baking dish.

Melt a stick of butter in a sauce pan being careful not to burn it. Press a clove or two of garlic into the butter and let it soften but not burn.

Drizzle the butter/garlic over the fish then bake in a 450 degree oven for 15 minutes.

[MacFish]

I made this the other night and it turned out pretty good, I made it up as I went so the measurements are approximate.

sear 4 halibut steaks (seasoned with salt and pepper, or whatever you prefe) in a large skillet (don't use a non-stick, you want some brownings) over med hi heat until cooked through, about 3 minutes a side and set aside.

add a little oil or butter to the hot skillet and add some minced shallots (1/4 cup?) and sliced mushrooms (1 cup?). saute for a couple of minutes until tender.

add about a half a cup of white wine and scrape all the tasties from the bottom of the pan, simmer until it's reduced by 1/2. then add a couple of tbsps of butter and stir until combined

I put the fish on a bed of cooked orzo and topped it with the sauce and everybody thought it was great. The sauce adds a lot of flavor, without overpowering the taste of the fish.

[Charb]

Halibut steaks or fillets. Brush with melted butter and a squeeze of lemon on both sides. Fresh ground pepper both sides. Broil about 4 minutes per side depending on thickness. When side 2 is almost done top with mayonnaise and grated parmesean cheese mixture. Place back under broiler till mixture starts to brown. Serve with red potatoes and parslery, ceaser salad.

[jokester]

Simple, quick, and easy...

Take your fillets and brush some olive oil on them. Season with garlic salt, black pepper, dill weed, and drizzle some lemon juice on there. Grill till done!

-jokester

[chummer]

We cut halibut into slightly larger fish stick size pieces. Roll in Olive oil, roll in a equal mix of fine bread crumbs and parmasean cheese. Bake @ 375 for 5 minutes each side (10 minutes total) Delisioso!

[6wapiti6]

Here you go...

BAY HOUSE HALIBUT PARMESAN
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Fresh Pacific or Alaskan Halibut (4--6 oz. portions)
2 ea. eggs, beaten
1 & 1/4 cups grated Parmesan cheese and
3/4 cup all-purpose flour mixed together

Lemon-Thyme Veloute:
1 8 oz. stick unsalted butter
1/2 cup all-purpose flour
2 cans chicken stock or broth
1/2 cup minced shallots
1 Tbsp Thyme
1/2 cup heavy cream
Juice from one lemon
Salt & pepper to taste

Melt butter over medium heat, then add flour and cook for approx. 5 minutes. Meanwhile, add chicken broth, shallots & thyme and reduce by half. Add cream and return to heat and cook 5 minutes longer. Slowly add butter and flour mixture. Return to heat and cook 5 minutes longer.
Take off the heat and add lemon and seasoning

For the Halibut:
Dredge halibut through egg and shake off excess. Place in Parmesan mixture and press into fish to coat. In large saute pan, heat oil until ripples form in oil, not smoking. Place coated halibut fillets in pan and saute until edges are golden brown, flip and place in oven for 15 minutes or until desired doneness is reached.
Serve over Lemon-thyme Veloute.

Serves four