Salt and Pepper

andre1 answers:

ALASKA BAKED HALIBUT

This recipe is for 1 pound of fish only. Increase each item according to amount of fish.

1 c. White wine or sauterne
1 tsp. Salt
1 lb. Halibut fillet or red snapper
Fine bread crumbs
1 c. Miracle Whip
1/2 c. Sour cream
1/4 c. Chopped green onions with tops
Paprika

Mix wine and salt; marinate halibut for several hours or most of the day. Dip both sides in bread crumbs. Place in greased baking dish. Mix together the Miracle Whip, sour cream and onions; spread over fish and sprinkle top with some of the bread crumbs and paprika. Bake at 500 degrees approximately 20 minutes. Allow a little more time for more fish. Check fish frequently while baking and when it flakes with a fork, it is done

andre1 answers:

I'm a purist. I like my halibut lightly floured on each side and sauteed in butter or Olive oil. I like to sprinkle a little dill on the fish and salt and pepper to taste. This is simple and delicious. You can also stem your fish in a Chinese steamer -- you know the bamboo kind. Place water in a wok, along with a little soy sauce. Sliced ginger and Mirin cooking wine. Place green onions along the top of the bamboo basket. Lay fish on top and put steam top on. Place basket in seasoned boiling water and allow to steam for just a few minutes, or until the fish is flaky an tender.

andre1 answers:

This is a good recipe! It is for seared tilapia, but you can sub in the halibut. It is an affordable site too that outlines how much each recipe costs.

Http://www.pomanmeals.com/seared-tilapia-wlemon-dill-sauce/

andre1 answers:

Grilled Halibut

http://www.recipezaar.com/184009

andre1 answers:

This is something my 7-year-old, who will not otherwise touch fish, would eat 3 helpings of if I let him. We use alder or cedar planks for this, sold at a well-stocked supermarket and intended for one or two uses. It adds this great woodsy smoky quality that is hard to describe. BUT--if you can't get a plank like this, you can make a beautiful salmon or halibut anyway with this really easy method (hardly even qualifies as a "recipe"). This will serve 4, or 3 if one of them is my son.

--In a small saucepan, stir together 2 tablespoons butter, 1 tablespoon Dijon mustard (or use a different kind if you have a favorite), and 1 1/2 tablespoons white wine vinegar. My favorite is champagne vinegar, but any white wine vinegar will work. Heat it just until the butter melts. Stir and turn off the heat.

--If you can lay hands on a cooking plank, prepare it according to the directions. With the kind I use, you rub on a little olive oil and put it into a cold oven, then turn it to 350 to season it, but there are different kinds out there. If you're not using a plank, use a baking sheet lined with parchment or lightly-oiled foil, and preheat the oven to 350.

--Take the filleted fish straight from the refrigerator and use a pastry brush or a spoon to generously coat the non-skin side with the sauce. It will firm up, almost like a glaze, as it makes contact with the cold fish, so it won't run off. Season the fish generously with salt and pepper, and put it (on the heated plank or the cold baking sheet) into the preheated oven.

--Bake for anywhere from 15 minutes to 30--it all depends on the thickness of the fish and how well-done you like yours. We like ours cooked until it's just barely opaque throughout when you poke it with a fork.

--Just as you take it out of the oven, sprinkle it with a small handful of chopped fresh herbs. I usually use basil, especially this time of year, but dill is excellent too, and oregano or Italian flat-leaf parsley also work well. The heat of the fish is just enough to release the aroma of the herb without cooking it away.

I hope your husband has good luck with his catch and that you get a chance to give this a try.