Place the halibut steaks in one layer in
Combine water, wine, salt, bay leaf, peppercorns, thyme and parsley; bring to boil.
Add halibut.
Reduce heat; cover and simmer 10 minutes per inch of thickness measured at its thickest part or until halibut flakes easily when tested with fork.
Gently remove halibut and drain.
Serve hot or chilled.
Garnish with cucumber slices.
Serve with Creamy Cucumber Dill Sauce.
Makes 4 to 6 servings.
o medium low and cover. Halibut will take about 8 minutes
alt both sides of the halibut and carefully place into the
0 minutes.
Add the halibut along with some salt and
lackened Shrimp or Halibut: For this recipe it is best to use
Start by cutting the halibut into half inch cubes. The
The halibut should have been poached in salted water.
Flake into rather large pieces.
Moisten with salad dressing and chill thoroughly.
Mix the halibut, cucumber, onion, salt and pepper with sufficient mayonnaise to hold the ingredients together.
Serve on salad greens and garnish with capers and pimiento pieces.
1. Mix all ingredients together and brush onto the halibut filets.
2. Bake halibut filets at 350 degrees according to filet thickness.
3. Broil last 3 mintues of cooking. Enjoy!
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
aste.
To make the halibut:
Season the fish on
ce glaze from frozen Alaska Halibut under cold water, pat dry
Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
Bake, covered, until ...
Rub this mixture all over halibut and set aside.
Heat
In a large, nonstick frying pan over medium heat, saute the onion in the oil until transparent, about 5 minutes.
Add stock; bring to a boil.
Add lettuce; cook until it starts to wilt, about 2 to 3 minutes.
Stir in the lemon juice and pepper.
Add the fish and cook until just firm to the touch, about 5 minutes.
Carefully drain the excess liquid from the pan into a 2-quart saucepan.
Over high heat, cook until reduced by half, about 5 to 7 minutes.
Preheat oven to 350 degrees.
Place wine and fish in an oiled 13\"x9\" baking dish.
Combine tomato through garlic, and spoon over fish.
Bake 35 minutes.
Preheat broiler.
Combine breadcrumbs, parmesan cheese, and olive oil.
Sprinkle over fish, and broil until toasted.
Serve.
Season fish with salt and pepper.
In a large skillet add the oil.
Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
Top each fillet of fish with 1/4 of the tomatoes.
Place the pan on the stove top and bring the liquid to a boil over medium high heat.
Top the pan with a tight fitting lid and reduce heat to moderate.
Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
Spoon pan ...
Heat oven to 450\u00b0.
Place fish steaks in rectangular baking dish.
Sprinkle with salt.
Place dill weed sprigs, lemon slice and peppercorn on each.
Pour wine over fish.
Bake, uncovered, 20 to 25 minutes or until fish flakes with fork.
Drain the pineapple and reserve 2/3 cup juice.
Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl.
Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.
A day in advance, combine olive oil with the paprikas.
Prepare a brine of 1 cup lemon juice and 1/2 cup salt. Brine steaks for 20 minutes, then rinse in cold water and set aside.
In a large skillet, spread cilantro, bell peppers, and onions. Arrange tomatoes over all and place garlic around. Place fish on top of tomatoes. Season with tumeric, pepper, salt, and sugar. Barely cover with cold water, cover pan, and bring to a boil over high heat. Reduce heat and simmer until fish just becomes opaque, 20 to 30 minutes.
Uncover pan and ...