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halibut Recipes
(Chronologically Listed)
Steamed Halibut With Tomatillo Sauce
Steamed halibut with tomatillo, orange and cilantro sauce in small saucepan, place first six ingredients.
Bring to a simmer, and cook over low heat for 5 minutes.
Allow mixture to cool slightly.
In food processor bowl, pulse mixture three times, just enough to break up the tomatillos.
Be careful not to puree the mixture.
Season halibut with salt and pepper.
Place steaks in a steamer over simmering water and cover.
Steam for 8 to 10 minutes, until fish is cooked through.
Place steaks on plate and cascade sauce over top of steamed fish.
Steamed Halibut Flashed With Thai Bird-Kaffir Lime Oil
Set up a steamer that can hold the 4 fillets.
Mix lime juice, salt, sugar and water.
Add the fish and brine for 20 minutes.
Add the fillets to the steamer should be lined with red leaf or banana leaf, top with the scallions and steam for 8 to 10 minutes until cooked though.
Meanwhile, in a small sauce pan, heat the peanut oil very hot until almost smoking.
Mix the kaffir, chile, ginger, garlic and salt and pepper.
First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut.
Serve.
For the tumeric fried rice: it is recommended to use day old rice so that the drier rice can soak up the flavors.
In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs.
Remove the eggs.
In the same wok, coat with oil and stir-fry garlic and ginger.
Add scallions and rice and heat thoroughly.
Add soy sauce, white pepper and scrambled eggs.
Check for seasoning.
For the long bean salad: blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled.
Mix in a bowl the sambal, fish sauce and lime juice.
Add the hot long beans.
Check for seasoning and adjust.
Let sit at room temperature.
For plating: using a 2 1/2-inch o-ring or cut out tuna fish can, fill the bottom half with the fried rice.
Top with the long beans and press down firmly.
Top with the halibut and flash with the oil.
Steamed Halibut And Cabbage With Gravadlax Sauce
For the sauce: melt a small knob of butter in a pan, add the shallots, and cook for a few minutes until softened but not coloured.
Add the vinegar and allow to bubble down, then add the cognac and sugar.
Bring to the boil and boil fast until reduced to about 1 tbsp.
Add the wine and boil to reduce to about 1 tbsp.
Add the stock and boil until reduced by half.
Add the cream and mustard to taste and simmer until slightly reduced and thickened.
Season with salt.
Season the halibut fillets and arrange on a piece of buttered parchment paper that will fit into your steamer, then steam for 8-10 minutes or until the fish is just tender.
Meanwhile, melt the remaining butter in a large saute pan and add the cabbage.
Stir well to coat and add 1-2 tbsp of water - this will create a steam and cook the cabbage a lot quicker.
Stir-fry for a minute or two, then season and add the sesame seeds, tossing to combine.
Divide the cabbage between serving plates and arrange the halibut on top.
Stir the diced gravadlax and dill into the sauce and spoon around the edges of the plates to serve.
For the salmon gravadlax: simply mix together the salt, sugar, pepper in a small bowl and moisten with cognac.
Spread this over the salmon fillet and cover with cling film.
Place in the fridge and leave for at least six hours or up to 24 hours.
As the fish cures the salt and sugar are absorbed by the fish.
Once the salmon is ready, cut the flesh into 5mm/ 1/4in dice if you want to make the steamed halibut and cabbage with salmon gravadlax sauce as detailed previously.
You will probably find you will need no more than up to 100-150g for the garnish.
The rest can be thinly sliced and enjoyed with a squeeze of lemon.
It is best to cure 450g/1lb as a minimum to achieve the best results.
Smoked Halibut In Herb Butter
Melt butter in saucepan over low heat.
Add whole garlic, seasonings and herbs.
Remove from heat and let steep for an hour.
Place halibut in baking dish.
Discard garlic and pour herb butter over fish.
Warm up in microwave or oven at 350 degrees fahrenheit for 15 minutes.
Andrea, cordova, alaska.
Of karen mintzias.
Sherry Herbed Halibut
Saute seasonings and garlic in butter in large heavy skillet over medium heat 1 minute.
Reduce heat to low.
Add fish.
Cook fish 3-4 minutes or until fish flakes easily when tested with fork.
Remove fish with slotted turner.
Place on heated platter and keep warm.
Pour sherry into skillet and cook over high heat 30-45 seconds.
Pour sherry mixture over fish and serve.
Sesame Crusted Halibut With Ginger Vinaigrette
To prepare the vinaigrette: in a bowl, whisk together the grated ginger, mustard and vinegar.
Then add chili, sesame and canola oils, whisking until thickened.
Season with salt and pepper; set aside.
To prepare the halibut: spray the top of a broiling pan with cooking spray.
Line the pan bottom with aluminum foil.
Cut the halibut into 1/2-inch-thick slices.
Combine the sesame seeds and crumbs; dredge the halibut in the mixture and place on the prepared pan.
Sprinkle lightly with paprika, salt and pepper.
Bake in a preheated 450-degree f oven for about 6 to 8 minutes, or until cooked through.
Transfer the halibut to serving plates and drizzle with the vinaigrette.
Typed for you by joan macdiarmid.
None on.
Sesame Crusted Halibut
Season fillets with salt to taste.
Brush meat side, not skin side, with egg white.
Spread sesame seeds on plate.
Gently press each fillet meat side down into sesame seeds to coat.
Melt butter in large nonstick skillet over low heat, being careful not to brown butter.
Place fillets sesame side down in pan, and cook until slightly golden on bottom, about 3 minutes.
Turn each fillet skin side down, cover, and cook over low heat until fish flakes easily when tested with fork, 4 to 5 minutes.
Note: cooking time will vary depending on thickness of fish.
Do not overcook or fish will be dry.
Garnish with lemon wedge.
Seared Halibut With Citrus Sauce
To prepare marinade, combine all ingredients in a non reactive bowl or plastic resealable bag.
Marinate halibut filet for 30 minutes.
Heat orange juice and brown sugar and reduce by half.
Add heavy cream and reduce again by 60 percent.
Put orange reduction in blender and add butter until incorporated.
Heat olive oil in pan until hot.
Pat halibut dry.
Sear until medium done or golden on the outside.
Place sauce on the plate and halibut on top of sauce.
Garnish with red and green pepper around halibut and sprig of opal basil and blood oranges for garnish.
Seared Halibut In A Lobster Broth (Wash)
Heat oil in skillet, cook halibut for 2 minutes on each side, sprinkle with herb mix.
Place in 300 degree oven to keep warm.
Lobster broth: in a saucepan heat oil.
Add vegetables and saute for 2 minutes.
Add water and bring to a boil.
Add lobster base and salt and pepper to taste.
In a glass bowl, place halibut in the center, iadle over halibut.
Garnish with a fresh thyme sprig.
Sauteed Halibut With Warm Vinaigrette
In food processor, place half the shallots and puree with 1-ounce of the wine.
Reserve.
In small pot place remaining shallots, garlic and 6 tablespoons olive oil.
Cook slowly for about 10 minutes.
Add remaining white wine and thyme and reduce by 3/4.
Remove thyme sprig.
Add tomato paste, lemon juice, shallot puree, vinegar, soy sauce.
Season with salt and pepper.
Slowly add butter, mixing with a whip.
In saute pan heat remaining olive oil.
Season halibut with salt and pepper and saute until cooked.
Serve topped with sauce.
Sauteed Halibut With Kiwi Chardonnay Sauce
Sprinkle the halibut with the salt.
Lightly dust the fish with the flour.
In a large skillet place the clarified butter and heat it on medium until it is hot.
Saute the floured halibut fillets for 3 to 4 minutes on each side, or until they are golden brown and just done.
On each of 4 individual serving plates place one of the sauteed halibut fillets.
Pour on the kiwi chardonnay sauce.
Garnish each dish with 2 of the kiwi slices.
Kiwi chardonnay sauce: place the kiwis in a blender and puree them.
In a small saucepan place the pureed kiwi, shallots, and chardonnay.
Heat the ingredients on high heat and cook them for 4 to 6 minutes, or until the liquid is reduced to 3 tablespoons.
Reduce the heat to medium.
While whisking constantly, add the butter cubes one at a time.
Add the salt and stir it in.
Remove the sauce from the heat and keep it warm until you are ready to serve it.
Sauteed Alaskan Halibut With Olive Oil Mashed Potatoes
Mashed Potato:
Heat cream and add warm potato puree.
Add oil and cheese.
Cook and stir until smooth.
Season with salt and pepper.
Portobello:
In a blender, combine basil, garlic, olive oil.
Season mushrooms with salt and pepper, rub with oil and grill.
Corn Cream:
Heat olive oil until smoking.
Add onion, garlic, and corn.
Add sherry and reduce.
Add cream and simmer puree.
Bring back to stove, heat, season, and strain.
Herb Salad:
Toss herbs with hazelnut oil, salt and pepper.
Halibut:
Heat olive oil in a large saute pan.
Add halibut and cook until done.
Roasted Atlantic Halibut Fillet In An Herb Crust
Preheat oven 425 degrees.
Season halibut with salt and pepper.
To a food processor, add bread crumbs, parsley and garlic, and pulse until finely combined.
Place fish on broiling pan and drizzle top and bottom with olive oil.
Thickly spread bread crumb mixture over top of fish.
Roast fish for 8 to 10 minutes.
As fish roasts, place broth and red pepper pieces in sauce pan, and bring to a boil.
Reduce and simmer until pepper is soft, about 15 minutes.
Season with salt and pepper.
Remove from the heat and allow to cool for 5 minutes.
Pour into a blender and puree the red pepper sauce for 3 minutes until silky.
Remove and pass through a fine strainer.
Plate the fish on a bed of warm lentils and drizzle with red pepper sauce.
Roast Alaskan Halibut With Baby Fennel, Virgin Olive Oil And
Begin by making the garlic and tomato confit.
Place 2 cups of olive oil in a saucepan.
Bring the temperature of the oil to about 225 degrees.
Clean the ends of the baby fennel and be sure the fennel is clean.
Place the fennel and the whole garlic cloves in the olive oil.
Be sure to maintain constant temperature throughout the cooking process.
Test the doneness of the fennel and the garlic with the tip of a small knife.
They will both be done when they fall easily from the knife.
When they are cooked through, remove them from the fat and allow them to cool.
Serve the olive oil as it is now infused with the flavor of fennel and garlic.
When the fennel is cool, cut it in half so you see the lengthwise cross section of the vegetable.
Cut the garlic cloves in half as well so that the flesh of the garlic is exposed but remains in the skin.
Set all of these items aside while you prepare the tomatoes.
Remove the core of the tomatoes and crosshatch the base of the tomatoes.
Place them in boiling water and then remove them after 15 seconds to a bowl of ice water.
Peel the tomatoes and cut them in quarters through the stem end.
Cut away the seeds of the tomato leaving only the petals of the tomato flesh, line a half sheet pan with aluminum foil.
Brush some of the fennel scented olive oil on the sheet pan and arrange the tomatoes on top.
Drizzle a bit more of the oil over the tomatoes and sprinkle them with salt and pepper.
Place the tomatoes in a 250 degree oven until they begin to shrivel just slightly, about 11/2 hour.
Remove the tomatoes from the oven and set them aside for service.
Now you are ready to cook the fish.
Preheat the oven to 350 degrees.
Begin by brushing the fish with a bit of the infused oil, season both sides with salt and pepper.
Preheat a large saute pan until it is very hot.
Place a small amount of blended oil in the pan and once it begins to smoke add the fish.
Cook for 3 minutes on top of the stove until the fish begins to turn brown, place the skillet in a 350 degree oven.
The fish will cook in about 2 minutes depending on its thickness.
While the fish is cooking place a second saute pan on the fire and add a bit of the infused oil and the butter.
As the butter begins to brown add the halved baby fennel and halved cloves of garic and tomato petals.
This serves to lightly brown them and also reheat them.
When they are all hot flip them and season with the fleur de sel and pepper.
As the fish finishes, drizzle each plate with a bit of the infused oil and sprinkle each portion with the fleur de sel and pepper.
To begin the final assembly, remove the fish from the pan and palce 2 pieces on each of four plates.
Arrange the fennel confit, garlic and the tomato around the fish.
Toss the herbs with a bit of the cooled oil and a squeeze of lemon along with salt and pepper.
Sprinkle the plates with the herbs to perfume the dish, drizzle a bit of the oil, and garnish with a sprig of the fennel stick.
Adjust the seasoning of the cooking liquid and spoon a bit over the dish.
Rice Papper Wrapped Halibut Roasted With Foie Gras
* note: see the “gingered spaghetti squash” and “wild mushroom ragout” recipes which are included in this collection.
For the foie gras mousse, in a processor, puree the foie gras, egg, cream, truffle oil and chicken until smooth.
Transfer the mousse to a chilled bowl and fold in the chives and season with salt and pepper.
Set aside.
Spread foie mousse on each fillet and top with 3 chives.
Soak the rice wrappers in warm water until soft, about 3 minutes, then lay on a dry, clean hand towel.
Place halibut, foie-side down in the middle of the wrapper and fold in bottom side first.
Then fold in the 2 sides followed by the top.
Let rest on folded side for 5 minutes before cooking.
These can be made 4 hours in advance.
In a non stick pan, coat with a little oil and sear folded side first, about 3 minutes.
This will seal the package.
Flip over and sear the foie side until brown.
Flip back over and toast in a 400 degree oven for about 8 to 10 minutes.
On a large plate, place small mound of gingered spaghetti squash in the middle.
Surround with wild mushroom ragout and garnish with truffle oil and chives.
Suggested wine: sebastopol vineyards, dutton ranch, russian river, pinot.
Ragout Of Halibut And Cabbage
Saute bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes.
Using slotted spoon, transfer bacon to paper towel and drain.
Add onion to drippings in pan.
Saute until beginning to color, about 4 minutes.
Add clam juice and potato and bring to boil.
Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes.
Add half and half and bacon; simmer 1 minute to blend flavors.
Season ragout with salt and pepper.
Ladle into bowls and serve.
Makes 2 servings can be doubled.
Prosciutto Wrapped Halibut With A Caper And Tomato Butter Sa
Preheat the oven to 400 degrees fahrenheit.
Season the fillets with salt and pepper.
Rub 1 teaspoon of the mustard over each fillet, covering completely.
Wrap each fillet with 2 pieces of the proscuitto ham.
Drain the potatoes.
Season with salt and pepper.
Divide the potatoes into 4 equal piles.
Wrap each fillet with one pile of the potatoes, tightly.
Cover the potatoes with a damp cloth until ready to use.
Repeat the process until all of the fillets are crusted.
In a large, oven-proof saute pan, heat the oil.
When the oil is hot, carefully lay the fillets in the hot oil.
Pan-fry for 3 to 4 minutes on the first side, or until the crust is golden.
Flip the fillets over and place the pan in the oven.
Cook for 4 to 6 minutes.
Remove from the oven.
To serve, spoon the sauce in the center of each plate.
Place the crusted fillets in the center of the sauce.
Garnish with chives.
Serve immediately.
Potato-Crusted Halibut Steaks
Preheat oven to 400f.
And lightly oil a shallow baking pan.
Make Sauce:
In a heavy saucepan boil wine with shallot until reduced to about 1/2 cup.
Remove pan from heat and whisk in lemon juice, worcestershire sauce, and parsley.
Add oil in a stream, whisking until combined well, and season with salt and pepper.
Keep sauce warm.
Pepper To Taste.
Mixture evenly on top of steaks.
Peel potatoes and quarter lengthwise.
Grate potatoes coarse, preferably mixture on each steak.
In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat until hot but not smoking.
Carefully arrange 2 steaks, potato sides down, in oil and cook, pressing down occasionally with a slotted spatula, about 5 minutes, or until potato is golden brown and cooked through.
Carefully invert steaks as browned into oiled pan potato sides should be up and season with salt and pepper.
Repeat procedure with remaining steaks, adding more oil to skillet if necessary.
Bake steaks in pan in middle of oven 10 to 15 minutes, or until just cooked through.
Serve steaks with sauce and garnish with parsley.
Poached Halibut Viennoise
Cut the halibut into 140g steaks.
Season each one and bring poaching liquor to the boil and season.
Place the halibut into poaching liquor and cook for approximately 5 minutes, keeping liquor on a simmer.
Cover with a butter wrapper or greaseproof.
Blend herbs, parmesan, eggs and seasoning in a food processor and roll this mixture and in between two layers of greaseproof until approximately 2 mm thick.
Put the viennoise into the freezer to set and after 15 minutes approximately.
Remove it and cut into 3 inch x 2 inch pieces approximately.
Place a piece on top of each piece of semi-cooked fish and place on a baking tray.
Prepare tomato fondue by sweating onion and garlic in a saucepan and add quartered tomatoes and a splash of dry white wine.
Cook for approximately 10 to 15 minutes.
Put in processor and pass through a sieve.
Season and serve.
Put baking tray with fish under grill and finish cooking and melt and glaze viennoise.
Serve fish on a bed of wilted spinach and serve a little sauce around.
Finish with some tarragon leaves.
Notes: chef:steven saunders.
Poached Halibut Rolls
Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece.
Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute.
Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
Cover and cook 5 minutes at high.
Stir well.
Place the fish rolls side by side in the dish and baste with the sauce.
Cook 8 minutes at medium high basting with juice halfway throug the cooking.
Remove the fish with a perforated spoon and place it in a warm dish.
To the sauce remaining in the cooking dish, add the cream and paprika; stir.
Cook 4 minutes at high, stirring once.
Pour over the fish and serve.