inse any ice glaze from frozen Alaska Halibut under cold water, pat
In Dutch oven, bring undrained tomatoes and 2 cups water to a boil; add frozen halibut, vegetables and shrimp.
Stir in next 4 ingredients.
Cover; bake at 350\u00b0 for 2 hours.
Stir occasionally to break up.
Top with cheese.
Serves 8.
Preheat oven to 450\u00b0.
Thaw frozen halibut.
Rinse and pat dry.
Place fish in greased baking pan.
Combine melted Crisco, olive oil, vinegar, lemon juice, salt, mustard, marjoram, garlic powder and pepper.
Drizzle over fish.
Bake at 450\u00b0 for 18 minutes.
You may add vegetables the last 5 minutes.
Garnish with dill weed or lemon wedges.
Preheat oven to 400\u00b0.
Thaw fish if frozen.
Arrange in an 8 x 8 x 2-inch baking dish.
Cook onion and garlic in margarine until tender.
Remove from heat.
Stir in parsley, orange peel, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spread over fish.
Sprinkle orange and lemon juices over all.
Bake, covered, in a 400\u00b0 oven for 15 to 20 minutes or until fish flakes easily with a fork. Spoon pan juices over fish.
Serves 4.
Heat oven to 400 degrees.
Place frozen fish in ungreased baking dish, 9x9x2 inches.
Sprinkle with salt and oregano.
Mix onions, bread crumbs, cheese and butter; spread on fish.
Pour sauterne into baking dish.
Bake uncovered until fish flakes easily with fork, about 30 minutes.
nd drain.
Rinse halibut and drain. Cut halibut in two inch
Start by cutting the halibut into half inch cubes. The
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.
Spray 10-inch nonstick skillet with cooking spray.
Heat over medium high heat.
Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
Serve with additional soy sauce if desired.
Please note:
my recipes are for people who have choosen a healty life-style.
Rub this mixture all over halibut and set aside.
Heat
1.Combine mayo, dressing, parmesan cheese and chives in a bowl.
2. Place halibut in baking dish (something with a rim so sauce won't flow off the edge). Smother the halibut with the sauce and top with any remaining amount.
3. Bake the halibut at 325 for about 35 minutes or until fish is flaky but not dry (this is for relatively thick pieces of fish).
elted butter and top with halibut fillets.
Mix together sour
f olive oil over the halibut and season with salt and
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan over medium heat, cook and stir the Cheddar cheese, Parmesan cheese, and milk until melted and well blended. Mix in the flour and water, stirring constantly, until thick and smooth.
Layer the spinach in the bottom of a baking dish. Arrange the halibut steaks over the spinach, and season with salt and pepper. Pour the cheese sauce mixture over the halibut.
Bake 45 minutes in the preheated oven, until the fish flakes easily with a fork.
aking dish.
Brush the halibut on both sides with melted
OVEN COOKING:
Rinse halibut in cold water and dry
Cut the halibut fillets into strips, about 1\" x 2\". This is easier if the fish is slightly frozen.
Mix the oil, the garlic powder, the garlic, and the salt in a bowl. Add the halibut and toss to coat. Let marinate for approximately 10 to 15 minutes.
Put bread crumbs in one bowl; the parmesan cheese in another bowl.
Roll the halibut in the bread crumbs, then in the Parmesan cheese.
Bake at 425 degrees, approximately 12 to 15 minutes, or until lightly browned.
If halibut is frozen, thaw it.
Wrap fish thawed or fresh in a paper towel for a few minutes to remove excess moisture.
Place fish in a single layer in large, thickly buttered, microwave safe baking dish.
Combine the remaining ingredients, except the parsley, and pour over the fish.
Bake at high for 10 to 12 minutes, or until fish flakes easily.
Let stand 5 minutes, then remove to a hot serving dish.
Pour any sauce remaining in the dish over the fish.
Sprinkle with minced parsley and serve.
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