lemon juice

andre1 answers:

Chinese Halibut

Ingredients

• 4 lg halibut steaks, 1/2 lb each
• 3 tb finely chopped fresh ginger
• 6 tb finely chopped scallions
• 2 tb light soy sauce
• 1 tb dark soy sauce
• 2 tb chinese rice wine or dry sherry
• 1 tb Chinese sesame oil
• 1 1/2 tb minced fresh coriander

Method
Lay the halibut steaks on a platter. Puree the marinade ingredients in a blender and spread it evenly over the halibut steaks. Allow to marinate for 2 hours in the refrigerator or 1 hour at room temperature. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the halibut steaks for 5 to 8 minutes on each side, depending on their thickness. Garnish with the chopped coriander and serve immediately.
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Greek-Style Halibut Fillets or Steaks
Preparation time: 15 minutes Cooking time: 15 minutes Waiting time: 5 minutes
In Greece, each fish serving is wrapped in a vine leaf, that can usually be found in Greek grocery stores. If it is not possible for you to get some, use Boston lettuce leaves.
Serve along with boiled rice, mixed with melted butter and chopped parsley.
Servings: 3 or 4

Ingredients

* 1 Boston lettuce
* 1/4 cup [60 mL] freshly minced parsley
* 1 bay leaf, broken-up into pieces
* 1 small onion, diced
* 2 pounds [1 kg] halibut fillets or steaks
* 1/4 cup [60 mL] olive or vegetable oil
* 1/2 cup [125 mL] white wine or Vermouth
* 1 teaspoon [5 mL] salt
* 1/4 teaspoon [1 mL] caraway seeds
* 1 cube chicken broth concentrate
* 1 cup [250 mL] caper sauce
* Boiled rice
* Chopped parsley

Preparation
* Arrange lettuce leaves over the bottom of a glass 8 x 12-inch [20 x 30-cm] dish.
* Sprinkle lettuce leaves with half of minced parsley, bay leaf pieces and onion dices.
* Sprinkle all over with remaining minced parsley.
* Arrange halibut fillets or steaks on top of herbs.
* Mix together olive or vegetable oil, white wine or Vermouth, salt and caraway seeds; pour all over fish fillets or steaks.
* Break-up chicken broth concentrate cube; sprinkle all over fish.
* Completely cover fish with lettuce leaves.
* Microwave on 'MAXIMUM' for 10 minutes, then on 'MINIMUM' for 5 minutes; leave to rest for 5 minutes.
* Arrange fish onto a serving plate, pour in caper sauce and sprinkle with chopped parsley.
* Serve, along with boiled rice.
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Poached Halibut Rolls

Ingredients
1 1/2 lb Halibut fillets
3 T Butter
1/2 c Chicken broth or white wine
1 ea Clove garlic, minced
1/2 t Tarragon or basil
1/2 t Dijon mustard
1 c Fresh tomatoes, minced
1/2 t Sugar
1/2 t Paprika
1/2 c Heavy cream

Preparation
Wipe each fillet with paper towel, then cut in half lengthwise and
roll up each piece. Place the butter in a 9 inch microwave safe pie
plate and melt at high for 1 minute. Add the chicken broth or white
wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar.
Cover and cook 5 minutes at high. Stir well.
Place the fish rolls side by side in the dish and baste with the
sauce. Cook 8 minutes at medium high basting with juice halfway
through the cooking. Remove the fish with a perforated spoon and
place it in a warm dish. To the sauce remaining in the cooking dish,
add the cream and paprika; stir. Cook 4 minutes at high, stirring
once. Pour over the fish and serve.Yield: 2 servings
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andre1 answers:

Cooking Salmon Or Halibut
Broiling or grilling - remove any charred particles from grill. Wipe grate with lightly oiled towel. Cut fish into pieces of even thickness. Cook until desired doneness. For salmon and halibut approximately 8 min on the front side and 5 minutes on the back.

Baking or roasting - portion the fish and arrange in a well-oiled or buttered pan. Place pan in preheated oven. Bake at 400* for approximately 15 minutes, basting half way through.

Sautéing - cut or portion fish. Heat a sauté pan over med heat. Add enough oil or butter to cover the bottom of the pan. Sauté the fish for 7 min on each side or until flaky.

Steaming - portion fish to appropriate size. Prepare the cooking liquid and bring to a boil. Place fish on steaming rack and cover tightly. Steam the fish for approximately 5 min or until desired doneness.

Poaching - heat fish stock or seasoned water to 180*-190* degrees and place fish in liquid. Be sure to cover the fish entirely. Poach fish until desired doneness. Do not boil.

Basic spices for salmon and halibut: rosemary, lemon, dill, garlic fresh or powder, onion, basil, pesto, salt, pepper, you can use any combination of these spices.

Lemon Crusted Baked Halibut
Ingredients
4 halibut fillets (4-8 oz. Each)
1/4 c. Lemon juice
4 tsp. Olive oil
2 tbsp. Plain dried breadcrumbs
salt
fresh ground pepper
1/4 c. Parsley
4-8 lemon wedges
lemon pepper seasoning

Directions
Preheat oven to 350
Spray baking pan with nonstick olive oil cooking spray
Rinse fillets in cool water, paper towel lightly to dry
Place fillets skin-side down on pan
Drizzle lemon juice onto fillets, then brush with the olive oil
Pat breadcrumbs, salt and pepper and a little lemon pepper seasoning onto fillets, making a light crust with the breadcrumbs and seasoning
Bake fish for 20-30 minutes until its nice and flaky
Add leftover lemon juice to the fish, spooning any juice in pan back onto fish
Sprinkle to taste with salt & pepper, lemon pepper seasoning and garnish with parsley

Salmon in vodka cream sauce
Ingredients:
8 tablespoons butter
1 onion, thinly sliced
1 pound spinach
6 6 ounce salmon fliets
salt and freshly ground pepper
3 tablespoons olive oil
1 1/2 cups whipping cream
1/2 cup vodka
2 tablespoons green peppercorns in water, drained and crushed
3 tablespoons fresh lime juice
1/4 cup snipped fresh chives

Directions:
Preheat oven to 350F. Combine 4 tablespoons butter and onion in large Dutch oven. Cover and bake until onion is golden brown, stirring occasionally, about 45 minutes.

Stir spinach into onion and bake until just wilted, about 3 minutes. Remove from oven; keep warm.

Season salmon with salt and pepper. Heat oil in heavy large skillet over high heat. Add salmon in batches and cook about 3 minutes per side for medium. Transfer to platter. Tent with foil to keep warm. Pour off excess oil from skillet. Add cream and vodka and boil until slightly thickened, about 4 minutes. Add green peppercorns and remaining 4 tablespoons butter and stir until butter is just melted. Mix in lime juice, season with salt and pepper.

Divide spinach and onion mixture among plates. Top each with salmon fillet. Spoon sauce over. Sprinkle with snipped fresh chives

Have a look at the below links, there are many recipes there. Enjoy!

andre1 answers:

Easy Baked Halibut Amandine Recipe

Serves/Makes: 2

Ingredients:

2 halibut steaks, about 8 ounces each
2 tablespoons butter or margarine, melted
2 teaspoons lemon juice
3 tablespoons finely ground almonds
Salt and pepper

How to cook Easy Baked Halibut Amandine:

Preheat oven to 350°F. Use shallow baking dish.
Sprinkle the halibut steaks with salt and pepper.
Combine ground almonds with butter.
Spread 1/3 of almond mixture in baking dish.
Top with halibut steaks. Spread remaining almond mixture over fish.
Drizzle with lemon juice.
Bake 25 - 30 minutes or until fish flakes easily when tested with fork.

Http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Easy_Baked_Halibut_Amandine

andre1 answers:

A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious.
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Grilled Halibut Steaks

* 1 clove garlic, minced
* 6 tablespoons olive oil
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 tablespoon fresh lemon juice
* 1 tablespoon chopped fresh parsley
* 2 (6 ounce) fillets halibut

In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.
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Swiss Parmesan Halibut

A different recipe...

1½ lbs (1-inch thick) halibut steaks or fillets, skin removed
¼ tsp salt
¼ cup shredded smoked Swiss cheese
¼ cup low fat sour cream
¼ cup fat-free plain yogurt
3 Tbs thinly sliced green onions
1/8 cup grated Parmesan cheese
paprika, if desired

Preheat oven to 450°F. Pat halibut dry with paper towels; place into greased 13x9-inch baking dish. Sprinkle halibut with salt.

Combine Swiss cheese, sour cream, yogurt and 2 Tablespoons green onion in a small bowl. Spread sour cream mixture evenly over halibut; sprinkle with Parmesan cheese.

Bake for 15 to 20 minutes, or until halibut flakes with fork; sprinkle with remaining green onion and paprika, if desired.

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andre1 answers:

This is a favourite of mine

Halibut in a Yucatecan Marinade

Yield: 4 to 6 servings

4 to 6 (6ounce) halibut fillets, skinned
1/4 cup olive oil
Juice of 3 oranges
Juice of 3 limes
2 teaspoons grated orange zest
1 teaspoon grated lime zest
3 cloves garlic, minced
3 jalapeno peppers, minced
2 tablespoons paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Coarse salt and freshly ground black pepper, for the fish
Lime wedges for garnish

Place the halibut fillets in a shallow nonreactive baking dish. In a small bowl, whisk together the remaining ingredients. Pour marinade over fish, cover dish with plastic and let marinate in the refrigerator for 2 to 4 hours.
Heat a grill. Sprinkle the fish with salt and pepper and grill about 3 to 4 minutes on each side, or until cooked through. Serve hot with lime wedges.