ld Bay together; brush the halibut fillets with the mixture.
Arrange
Place halibut fillets in white wine and marinate for ~20 minutes.
Mix the olive oil, Italian seasoning, parsley, basil shallots, garlic and Parmesan cheese together in a bowl.
Coat the halibut with the herb mixture and place fish on oil sprayed oven tray. Place in 450F oven for ~14-16 minutes, or until fish is opaque. (Can also be cooked on medium on a grill.).
o 350\u00b0.
Cut halibut fillets into serving size pieces.
b>halibut with the lemon juice and season with salt and leave for
For beurre blanc: In a small
Preheat oven to 400 degrees.
Cut filets into 3 - 4 oz portions. (Fist size).
Melt Butter.
Crush Ritz Crackers into crumb size pieces.
Mix together dry ingredients.
Dip halibut into melted butter then into cracker mixture.
Place on baking sheet.
Pour remaining melted butter over halibut.
Bake at 400 degrees for 12 - 15 minutes or until flaky when touched with a fork.
Preheat oven to 350\u00b0F
Lightly coat an 8x8-inch baking dish with cooking spray.
Rinse halibut filets and pat dry.
Place fish in a single layer in the baking dish.
Mix together yogurt, onion, lemon pepper, parsley and salt; pour over fish filets.
Drizzle filets with lemon juice.
Bake for 15 minutes, or until fish is firm and can be flaked with a fork.
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.
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).
Preheat oven to 350 degrees F (175 degrees C).
Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.
ood chips (about 2 handfuls), for smoking.
To make the
Heat oven to 475\u00b0 and brush a baking sheet with oil. In a small bowl, lightly beat egg and milk together. In a separate bowl, stir together parmesan cheese, flour, paprika, pepper and salt. Dip fish fillets in egg wash, and then dredge in flour mixture. Lay fish fillets in a single layer on prepared baking sheet. Top with dabs of butter and bake for 8-10 minutes, or until crispy and baked through.
Preheat oven to 400\u00b0F. For the pistachio crust, mix pistachios, lemon zest and 1-2 tbsp oil to form a paste.
Coat both pieces of halibut with 1 tbsp oil and place on a baking sheet lined with parchment paper. Press pistachio crust on top and bake for 12-17 mins.
Meanwhile combine arugula, Swiss chard and tomatoes in a bowl. Whisk together vinegar, 3 tbsp oil and shallot. Season and drizzle over salad. Serve with baked halibut.
ith salt and pepper. Place halibut on rimmed baking sheet; sprinkle
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.
Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.
aking dish.
Rub the halibut fillets with 1 tablespoon of lemon
ach wrapper, and place the halibut fillets on top. Wet the wrappers
Place halibut filets in a glass baking dish.
Spread mayonnaise evenly over halibut.
Sprinkle Monterey Jack Cheese over halibut.
Add jalapenos and pour a small amount of juice from jar to coat halibut.
Bake in oven at 350 degrees until halibut is done.