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.