For beurre blanc: In a small
ood chips (about 2 handfuls), for smoking.
To make the
Make the paste: in a small bowl, thoroughly mix all ingredients except halibut fillets.
Spread the paste evenly on both sides of the halibut fillets. Cover and refrigerate for 1 hour.
Grill over direct heat until the halibut just begins to flake when poked with the tip of a knife, about 6 - 8 minutes, turning once midway.
Remove from grill, drizzle each fillet with a little olive oil and serve immediately.
Combine mango, red pepper, and red onion in a bowl.
In a separate bowl, combine lime juice, olive oil, cumin, and green Tabasco.
Add to mango mix.
Stir in cilantro and mix until well combined. Set aside.
Season the halibut fillets with salt and pepper.
In a large nonstick skillet, heat the oil over medium-high heat.
Add the halibut fillets and sear the fillets for 4 to 6 minutes per side, depending on the thickness of the fillets.
To serve, place fish on separate plates and top with salsa.
aking dish.
Rub the halibut fillets with 1 tablespoon of lemon
ach wrapper, and place the halibut fillets on top. Wet the wrappers
Season both sides of the halibut fillets with salt and pepper.
he pan, cover and cook for about 10 minutes stirring occasionally
Melt butter or margarine and add all other ingredients except halibut fillets.
Mix until smooth. Coat halibut fillets on both sides and place in glass baking dish.
Pour remaining butter mixture over top. Cover and microwave on High for about 4 minutes per inch of thickness of fish or until the fish flakes easily.
il.
Lightly coat the halibut fillets in the seasoned flour (I
Mix together vinegar, lemon juice, shallots and garlic.
Let stand for 30 minutes before continuing.
Finely chop herbs and mix with garlic and shallots and vinegar mixture.
Whisk in chipotle and extra virgin olive oil.
Your Chimichurri should be thick and sauce-like with a good amount of acidic and highly seasoned, flavor.
Marinade the halibut in the chimichuri for at least 30 minutes then discard sauce.
grill the halibut fillets for 2-3 minutes per side.
Combine all marinade ingredients in a non-reactive bowl.
Pour marinade over halibut fillets.
Cover and marinate halibut fillets for at least 1 hour.
In the meantime, prepare the grill.
Grill until the halibut flakes when tested with a fork.
alt and cayenne pepper. Place halibut fillets in the center of the
elted butter and top with halibut fillets.
Mix together sour cream
Combine the miso, sake, mirin and sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer for 2 minutes, stirring. Cool completely.
Spread some of the miso marinade in a glass baking dish. Add the halibut fillets, then spread with remaining marinade. Refrigerate for 12 to 24 hours.
Scrape the marinade from the fish and pat dry. Brush with the oil and grill for about 8 minutes until fish flakes easily.
inger juice at room temperature for 1 hour.
Drain.
se a Tupperware container made for a marinade where you can
Add the halibut fillets and close the bag. Refrigerate for at least 4
Season halibut fillets all over with 1 teaspoon
Preheat the oven to 450 degrees F (230 degrees C).
Line a baking dish with parchment paper.
Combine crushed corn flakes, dill, cayenne pepper, salt, and ground black pepper in a large shallow bowl.
Brush halibut with mayonnaise to evenly coat on all sides.
Gently press the coated halibut fillets into the cornflake mixture to coat all sides; shake off any excess. Transfer breaded halibut fillets to the prepared baking dish.
Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.