hite pepper.
Season the halibut steaks with salt and freshly
ry each side of the halibut steaks. Dust each side liberally
Blackened Catfish.
Season fish liberally
This recipe is designed to feed however
Season both sides of the Alaskan halibut with the seafood seasoning. Heat a large skillet on high heat and add the oil. Place the Alaskan halibut fillets in the hot skillet and blacken for 3 minutes per side. Add the Fetzer Sundial Chardonnay and simmer until wine has evaporated. Serve immediately. Serves 2.
Preheat the grill. Combine all the dried spices in a small bowl. Melt the butter and combine with the olive oil in a shallow dish. Dip each halibut filet in the butter and oil and place on a baking sheet. Sprinkle each side of the fish generously with the spice combination, and allow to sit for 15 minutes.
Place the filets on a well oiled grill for 4 mins and carefully turn them over. Grill for an additional 4-5 mins on the second side, or until the fish is flaky.
Great with coleslaw!
o 400\u00b0F.
Cut halibut into entree size portions - approximately
Make the salsa - Cut the veggies in half, place in a food processor, pulse until you have small uniform pieces like a pico. Chill until serving.
In a shallow dish, mix the salt, paprika, garlic and onion powders, cayenne, black pepper, oregano, and thyme. Generously coat fish fillets with spice mixture. Heat a large cast-iron skillet over medium-high heat, and add olive oil. Add fish and cook until browned on each side and until flesh is white opaque (cooked through) and spices are toasted. Transfer to plates, and serve.
COOKS NOTE: ...
hile you prepare the halibut.
HALIBUT: Drizzle the halibut filets with a
o food.com recipe: http://www.food.com/recipe/clarified-butter-how
n paper towels.
Remove halibut when marinated, discarding marinade.
Wash and pat dry the Halibut filets.
Mix 1/4
To Make Blackened Spice Mix: In a food
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.
Sprinkle halibut with salt and pepper.
Saute zucchini, onion and garlic in 1 tbsp.
oil for 2 minutes.
Add tomato and parsley and cook covered for 1 minute.
Remove from pan.
Saute halibut in 2 tbsps.
hot oil until brown on both sides.
Allow a total cooking time of 10 minutes per inch of thickness (measured at thickest part or until flakes easily with fork).
Return vegetables to pan.
Add lemon juice, salt and pepper to taste.
Heat briefly.
Recipe may be doubled.
igh heat, cook salmon, until blackened, 2 to 5 minutes. Turn
ll the remainingingredients (starting at \"recipe follows\") except for the olive
you can also use this recipe with salmon steaks or fillets
Cut halibut into 1-inch cubes.
Season halibut with salt and pepper.
Saute halibut chunks in 2 tablespoons oil barely cooked.
Remove from skillet and reserve.
Saute vegetables in remaining oil until crisp-tender.
Return halibut to skillet and add ground ginger.
Combine chicken broth, cornstarch, and lemon peel; add to halibut mixture.
Cook and stir until thickened and halibut chunks will flake with a fork.
Rinse halibut steaks in cold water and