hips (about 2 handfuls), for smoking.
To make the vinaigrette
o 250 degrees F. Pat halibut dry and season with salt
days.).
FOR THE HALIBUT: Adjust an oven rack to
Start by cutting the halibut into half inch cubes. The
ver high heat until just smoking.
Add the jalapeno and
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.
Combine combining first 8 ingredients in bowl or zip lock bag.
Arrange fish steaks in single layer in marinade.
Marinade for 1 hour.
To bottom of smoker add 2 tablespoons alder smoking chips.
Remove fish from marinade and place on foil lined smoker.
Place on stove-top or grill over medium low heat for approximately 25 minutes.
Serve immediately garnishing with parsley and lemon wedges.
eep warm.
Cut the halibut into 6 long rectangular pieces
Cut Halibut in to 1x1 inch chunks.
eat until hot but not smoking, then saute fish, turning over
Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
Reduce heat and flip the fish add wine sugar& broth.
Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
Serve with some of the onions.
and sauce over the fish.
edium-high heat until just smoking. Add fish and cook until
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
or the Blackened Shrimp or Halibut: For this recipe it is
shallow dish. Dredge each halibut steak in the dry mixture
Place the halibut steaks in one layer in
bout the size of a halibut fillet.
Set one fillet
alt; mix well.
Rinse halibut steaks in cold water and