Halibut

Halibut is a large saltwater fish with lean, mild-flavored, flaky white flesh. It is available as fresh or frozen steaks or fresh or frozen fillets.

To test fish for doneness:
Slit the steak or fillet at the thickest part with the tip of a small, sharp knife. If properly cooked, the flesh will appear just opaque but still moist.

TUSCAN HALIBUT

4 sheets (12 x 18" each) Reynolds Wrap® heavy-duty aluminum foil
2 cans (15 oz. each) Great Northern or cannellini beans, rinsed & drained
2 medium tomatoes, chopped
4 tbsp. prepared pesto, divided
4 (4 to 6 oz. each) Alaska Halibut steaks
4 tsp. lemon juice
2 tsp. lemon pepper
4 lemon slices
Preheat oven to 450°F and combine beans, tomatoes, and 2 tablespoons pesto; mix well. Center ¼ of bean mixture on each foil sheet. Top with one Alaska Halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto. Makes 4 servings.

Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto

Cooking Sauce for Halibut

1 cup soy sauce 1/4 cup sugar
1 bulb garlic–chopped 1 stick butter
1 large onion–chopped
Place garlic and onion in butter and sauté. Add soy sauce and sugar. Pour sauce over halibut fillets and bake or barbecue until done.

Halibut Onion Crunch

4 Halibut fillets or steaks 1/4 tsp marjoram
3 Tblsp cooking oil 1/4 tsp garlic salt
1 1/2 tsp lemon juice 1/2 tsp salt
1/8 tsp pepper 1/8 tsp dry mustard
3 Tblsp grated parmesan cheese
1/3 cup canned, frenchfried onions, crumbled
Combine oil, lemon juice, salt, pepper, mustard, marjoram and garlic salt. Pour over halibut. Marinate 20 minutes, turning once. Transfer fish to buttered baking dish. Sprinkle with onions and cheese. Bake at 450 degrees for 20 minutes or until fish flakes with fork.

Poor Man’s Lobster and Mock Lobster recipe(s) is posted under Favorite Recipes section.

They both use halibut and are worth checking out if you like halibut and/or lobster.

Halibut With Kalamata Relish

Olive oil - (4 oz.) 1/2 cup
Salt and pepper, if desired - to taste
Alaska Halibut steaks, thawed if necessary - 9 lbs. (24 - 6 oz. steaks)
RELISH
Black pitted Kalamata or brine-cured olives, chopped - (16 oz.) 3 cups

Green pitted olives, chopped - (16 oz.) 3 cups

Roasted red peppers, coarsely chopped - (1 lb. 4 oz.) 2 2/3 cups

Red or yellow Roma tomatoes, seeded and chopped - (1 lb.) 2 cups

Chopped Italian or curly parsley - (2 oz.) 1 1/2 cups

Minced garlic - (2 oz.) 1/4 cup

Capers, drained - (1 1/2 oz.) 1/4 cup

Anchovy fillets - (approx 6 oz.) 24 fillets

Olive oil - (4 oz.) 1/2 cup

Red wine vinegar - (2 oz.) 1/4 cup

Directions

Prepare relish: In bowl, combine black and green olives, roasted peppers, tomatoes, parsley, garlic and capers.
In food processor or blender, mix anchovy fillets, olive oil and wine vinegar until smooth. Stir anchovy blend into olive relish.
Brush halibut with olive oil and season with salt and pepper, if desired. Broil or bake at 400 deg. F for 10 minutes per inch of thickness, about 5 to 6 inches from heat.
To serve, top each halibut steak with 1/2 cup olive relish

Fresh Halibut Salad

2 lb. cooked halibut, deboned and cut into chunks
1 cup mixed nuts, halved
1/2 cup defrosted mixed vegetables of choice
1/2 broccoli, chopped
1 red onion, coarsely diced
1/4 cup button mushrooms, sliced
2 green onions, sliced
1 bunch watercress, washed
3 tbsp. olive oil
1 tbsp. fresh basil
2 tbsp. tomato paste
1 tbsp. mayonnaise
1 clove garlic, crushed
crusty rolls to serve

Directions

Arrange watercress on a platter. In a bowl, combine vegetables and finally the fish cubes. Mix gently.
Combine the oil, basil, tomato paste, mayonnaise and garlic in a blender. Blend well and pour over salad vegetables. Toss salad gently to ensure complete coverage. Spoon salad onto watercress and serve chilled with crusty rolls.

HALIBUT KABOBS

1/2 C dry white wine (chicken broth can be substituted)
4 tsp olive oil
2 Tbs lime juice
2 Tbs finely chopped onion
1/2 tsp salt
1/2 tsp dried thyme, crushed
1/8 tsp pepper
1 C Red Delicious or Rome apple, cored and cut in 1 inch cubes
1 medium green or sweet red pepper, cut in 1 inch squares and separated
1 small onion, cut in 1 inch squares and separated
1 pound halibut, cut in 1 to 1 1/2 inch cubes

Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture 1-2 hours. Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat five times on each skewer, ending with apple. Broil or grill 4-5 inches from heat 6-8 minutes or until fish flakes when tested with a fork. Serve warm or cold.

HERBED HALIBUT VERONIQUE.

1 cup (250 ml) heavy cream
1 cup (250 ml) dry white wine
2 Tbs (30 ml) chopped fresh tarragon,
or 2 tsp (10 ml) dried
4-6 halibut fillets, or other firm, white fish,
about 1 inch (2.5 cm) thick
Salt and freshly ground pepper to taste
2 tsp (10 ml) Dijon mustard
1 cup (250 ml) seedless green or red grapes

Combine the cream, wine, and tarragon in a skillet large enough to hold the fish in a single layer and bring to a simmer over moderate heat. Season the fish with salt and pepper and add to the skillet. Simmer covered until the fish is cooked through and firm to the touch, about 8 minutes. Transfer the fish to a warm platter and stir the mustard into the sauce. Bring to a boil over high heat and cook, stirring occasionally, until the sauce has thickened, about 10 minutes. Add the grapes and heat through. Spoon the sauce over the fish and serve immediately. Serves 4 to 6.