il.
Lightly coat the halibut fillets in the seasoned flour
This recipe is designed to feed however
In a 6 to 8-inch frying pan over medium-high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes.
Add wine, lemon juice and capers.
Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm.
o 400\u00b0F.
Cut halibut into entree size portions - approximately
Put the rice in a small sauce pan. I like to rinse my rice by placing in a sieve and running under cold water. This rids the rice of excess starch powder and broken rice which makes the cooked rice mushy and sticky. Add just enough water to cover the top of the rice by 1/2 inch (approx. 3 cups) Cover the pot with the lid. Place over medium to medium high heat and bring to a boil. Reduce heat to low. Simmer, covered, for at least another 10 minutes, until the water is completely absorbed. Turn off burner and allow rice to sit, covered, for at ...
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
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.
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
ag, combine all ingredients except halibut steaks; shake to mix well
p to 1 week.
Recipe adapted from: the website of
shallow dish. Dredge each halibut steak in the dry mixture
Place the halibut steaks in one layer in
ombine fish (I used Halibut, the recipe actually calls for Cod), vegetable