Thaw halibut.
Simmer onion, celery, mushrooms and carrot in covered pan with butter and water, 5 minutes.
Add parsley, lemon juice, 1/2 teaspoon salt and rosemary.
Mix thoroughly.
Season steaks with salt and pepper.
Place one steak in oiled baking pan. Cover with vegetable stuffing.
Put the second steak on top. Sprinkle with chopped bacon.
Bake at 375\u00b0 for approximately 20 to 25 minutes or until halibut flakes when tested with a fork. Garnish with parsley and lemon slices.
Serves 6.
Preheat oven to 375\u00b0.
To make bread stuffing, saute onion and celery in 2 tablespoons water to moisten.
Rinse halibut.
Lay one fillet, skin down, in margarine-coated baking dish.
Cover with bread stuffing.
Lay second fillet on top of the stuffing and press down firmly.
Secure with toothpicks.
Coat top of fish with margarine.
Bake in 375\u00b0 oven for 25 minutes.
Serve hot.
Makes 2 servings.
This recipe is designed to feed however
o 400\u00b0F.
Cut halibut into entree size portions - approximately
spoon into pocket of the halibut. Spread the excess mixture over
an cook the halibut and shrimp, breaking up halibut into small flaky
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
stir in oregano.
Sprinkle halibut with salt and pepper.
Cook halibut steaks with onion and celery in small amount of water.
Cool.
Flake and remove all bones.
Mix fish with the rest of the ingredients, seasoning to taste with salt and pepper. Serves 4 to 6. Shape in a fish mold if desired or serve on lettuce leaf.
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