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A Look at Halibut and Halibut Recipes

Halibut is a favorite fish of many and can be prepared in a variety of delicious ways. There are lots of ways to prepare halibut besides the usual fried or grilled. This fine fish is always good. It varies in weight from two pounds to three hundred pounds. The flesh is a pearly white in a perfectly fresh fish. A fifty to seventy-five pound fish is the best as larger ones can be dry. The small fish are called chicken halibut.

When fresh, the skin and scales will be bright, the eyes full and clear, the fins stiff and the body firm. If there is a bad odor, or if the fish is soft and dark, or has dim, sunken eyes, it is not fit to use.

There are, for the most part five ways of cooking fish and yet some fish are best served certain ways only. Halibut is one of the few fish that tastes great no matter how it is prepared.


 
 
Tempting Halibut RecipesThere are numerous halibut recipes available and with a little practice and a really good recipe you will soon have your family believing you are a fish connoisseur!

To get them thinking you can dance circles around their cooked fish entree why not try this amazingly tempting halibut recipe? When you use our recipe to cook your halibut steaks you will discover just how easy it is to make the absolute best ever-baked halibut with a delicious creamy white cream sauce that is to die for!

When served with a side of saffron rice and a delightfully raw and fresh side of chopped purple onion, yellow corn, chopped bell pepper, fresh parsley and cherry tomatoes and banana peppers you have a meal that is nothing short of heavenly.

Photo Credit: Baked Halibut, Curried Rice and Corn Salsa by *clairity*, on Flickr

 

What’s Your Favorite Way to Cook Fish

 

The Five Primary Methods of Cooking Fish

Baking, Broiling, Poaching, Frying and Stewing

The five primary methods of cooking fish are baking, poaching, broiling, frying and stewing. Fish should be perfectly fresh. No other food deteriorates so fast, especially the white fish that are nearly free of oil. Most of the oil in this class centers in the liver. Fish like salmon and mackerel have it distributed throughout the body, which gives a higher and richer flavor, and at the same time tends to preserve the fish.

If the fish is kept on ice until used, it will retain much of its freshness. Fresh fish will be firm, and the skin and scales bright. When fish looks dim and limp, do not buy it. Fish should be washed quickly in cold water, and should not be allowed to stand in it. For frying, the fat should be deep enough to cover the fish, and yet have it float from the bottom. All the cold fish left from any cooking method can be used in making delicious salads, croquettes, and escalopes.

Fish Without a Doubt: The Cook’s Essential Companion

by Rick Moonen and Roy Finamore

Choose this top-rated fish cookbook if you want to know more about cooking fish and seafood. It covers pretty much everything you will ever need to know about the topic. This hefty book features descriptive, clear recipes and the book covers selecting and preparing your fish, as well as the actual recipes themselves. Discover how to shuck oysters, clean squid, devein shrimp and filet a round fish like a pro. Learn how to tell when fish is cooked, and find out more about different fish cooking techniques like poaching, boiling, frying, baking and steaming. The recipes include appetizers, soups, salads, fish burgers, relishes and sauces for fish, pasta and rice dishes with fish or seafood, and more. This in-depth compendium is a fabulous resource for anyone who wants to delve into the world of fish and seafood, and learn how to make the best recipes using the fruits of the sea.

Fish Without a Doubt: The Cook’s Essential Companion

 

 

Halibut Videos

Videos about How to Fillet a Halibut

Oven Temperatures

Old time terms for oven temperatures

Very cool oven 225°-250°
Cool oven 275°-300°
Very moderate oven 325°
Moderate oven 350°-375°
Moderately hot oven 400°
Hot oven 425°-450°

 

Halibut À La Rarebit

Sprinkle salt and black pepper over a pair of halibut steaks, brush with melted butter, and bake until done. Arrange on a platter, pour over a Welsh rarebit, and serve.

Halibut À La Majestic

Remove the skin and bones from your halibut steaks, and them cut into filets. Lay them in a greased baking dish, spread with butter, and add 1/2 cup of white wine and a splash of boiling water. Cover with buttered parchment paper, and bake in a hot oven until cooked. Take the pan out, cover the fish with a layer of sweet Spanish peppers, spread with cream sauce, sprinkle with breadcrumbs and grated cheese, dot with butter, and brown in a hot oven. Serve in the same dish.

Halibut À La Conant

In a buttered baking-pan put three thin slices of fat salt pork, three slices of onion and a bay leaf. On top of these lay a halibut steak and spread a tablespoonful each of butter and flour blended together of it. Cover with buttered cracker crumbs and small strips of salt pork, and bake for twenty minutes. Garnish with lemon and parsley.

Baked Halibut with Cream

Cover the halibut with cream sauce, then with breadcrumbs. Dot with butter and bake until done.

Maître d’ Hôtel Sauce

Soak two halibut steaks for an hour in lemon juice seasoned with salt, pepper and minced parsley. Mix together two tablespoonfuls of butter, one tablespoonful of flour, and two cupfuls of boiling water. Cook until thick, stirring constantly. Put the slices of halibut into a buttered pan, cover with the sauce, and bake for twenty minutes, basting as required. Serve with any sauce.

Baked Fillets of Halibut Au Gratin

Bake half a dozen fillets of halibut for half an hour, seasoning with salt and pepper and basting with milk. Cover with a cream sauce to which half a cup of grated cheese has been added, then with fried crumbs. Reheat and serve in the same dish.

Halibut Carbonade

Skin the halibut and cut into large cubes. Dip into melted butter, seasoned with salt, pepper, and onion juice, then into beaten egg, then into crumbs. Put into a buttered baking-pan, spread with egg and butter, and cook in a hot oven* for twelve minutes. Serve with Hollandaise sauce.

Hot Oven*=425-450 degrees F

Sterling Halibut Grenobloise

Photo Credit: Sterling Halibut Grenobloise @ Rena° by nalundgaard, on Flickr

 

350 Pound Halibut -Seward, Alaska

350 Pound Halibut (Pleuronectidae) in Seward, Alaska
Buy This Allposters.com

Halibut is easy to cook!

Recipes for Broiled Halibut

Broiled Halibut RecipesBroiled Halibut Recipes

Sprinkle halibut steaks with salt, and rub melted butter over them. Broil until brown then garnish with lemon and parsley

Broiled Halibut 2

Rub lemon juice and olive oil over halibut steaks, and broil over a medium flame. Season with pepper and salt and serve with melted butter.

Broiled Halibut 3

Season with salt and pepper and broil on a buttered griddle over a medium flame. Serve with plenty of melted butter.

Broiled Halibut 4

Cut into steaks, dust with salt and pepper, cover with melted butter, and let stand for half an hour. Dredge with flour and broil. Serve with a fresh parsley and lemon slices

Photo Credit: Fish Tiles with Sweet and Sour Sauce by timsackton, on Flickr

 

Halibut is Healthful!

Poaching Halibut

Poached Halibut with Parsley Sauce

Add a little lemon juice to some water and bring it to a boil. Add some salt. Boil the halibut in this. For the sauce, boil a cup of chopped parsley for five minutes in a cup of water. Strain the water through a sieve, and thicken the mixture with a tablespoonful of butter blended with a tablespoon of flour. Remove from the heat, and season with salt, pepper, and grated nutmeg. Beat a pair of egg yolks and add those, along with some minced parsley, two tablespoonfuls of butter, and a few drops of vinegar or lemon juice. Strain over the fish and serve.

Poached Halibut 2

Rub the fish with salt, then sprinkle lemon juice over it and keep in a cool place for an hour. Cover the halibut with cold water, bring quickly to the boil, and simmer until done. Serve with egg sauce.

Poached Halibut 3

Put two pounds of halibut into a saucepan and cover it with fresh water. Add one sliced yellow onion, half a sliced carrot, two tablespoonfuls of vinegar, a small bunch of parsley, two tablespoonfuls of salt and a pinch of tarragon. Simmer until done, then drain off the liquid. Mash some anchovy paste into melted butter and dot this on the fish to serve.

Poached Halibut a la Bechamel

Poach your halibut following the above poached halibut recipe and serve with Bechamel sauce, seasoning it with salt, pepper and grated nutmeg. Add four tablespoons of butter and a pinch of sugar, and strain this mixture over the fish.

Halibut is a popular fish!

Recipe for Stewed Halibut A Recipe for Halibut Stew
Summary: Here halibut pairs with vegetables, along with basil, garlic and Worcestershire sauce. The ingredients are sautéed together and this dish is lovely served hot, maybe over rice.
Author:
Cuisine: American
Recipe type: Soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ lbs halibut
  • 1 chopped red bell pepper
  • 2 thinly sliced carrots
  • 1 chopped onion
  • 1 teaspoon white sugar
  • 2 teaspoons olive oil
  • 1 teaspoon minced fresh basil
  • ½ cup fish stock
  • 2 minced garlic cloves
  • 28 oz can tomatoes
  • 12 oz can tomato juice
  • 2 teaspoons Worcestershire sauce
Instructions
  1. Cut the fish into 1 inch pieces.
  2. Saute the red pepper, carrots, onion, and garlic in olive oil.
  3. Add the tomatoes, juice, Worcestershire sauce, basil and white sugar.
  4. Bring the mixture to a boil then simmer 10 minutes.
  5. Add the fish stock and halibut and simmer 8 minutes or until the halibut flakes.

Frying Halibut

Fried Halibut Filets 1

Cut the fish into filets, seasoning them with salt, pepper, onion and lemon juice. Soak for an hour in an oil, minced onion and vinegar marinade. Drain the fish, dip it in batter, then in breadcrumbs. Fry in deep fat until done.

Fried Halibut Filets 2

Clean and filet the halibut. Dip into beaten egg, then into breadcrumbs, and fry in deep fat. Serve the fried fish with melted butter, lemon juice, and minced parsley.

Fried Halibut

Season halibut steaks with salt and pepper. Dredge them with flour, and sauté them in salt pork fat. Serve the pork with the fish.

Fried Halibut with Tomato Sauce

Remove the skin and bones from small halibut steaks, dip in milk, roll in seasoned flour, and fry until the fish is light brown. Serve with a sauce of stewed, strained, and seasoned tomatoes thickened with butter and flour, cooked together.

Photo Credit: 600 pounds of Halibut, Petersburg, Alaska 1930s by born1945, on Flickr

Delicious Sauces for Fish

Delicious Sauces for FishCream Sauce

For this recipe you need one pint of cream, one generous tablespoon of all-purpose flour, and salt and black pepper to taste. Let the cream come to a boil. Have the flour mixed smooth with half a cup of cold cream, reserved from the pint, and stir it into the boiling cream. Add seasoning, and boil three minutes. This sauce is good for delicate meats, fish and vegetables, and to pour around croquettes and baked omelet recipes.

Cream Sauce 2

You need one cup of milk, a teaspoon of flour and a tablespoon of butter, salt and black pepper. Put the butter in a skillet and when hot, but not brown add the flour. Stir until smooth, then gradually add the milk. Let it boil up once. Season to taste with salt and pepper, and serve. This is nice to cut cold potatoes into and let them just heat through. They then become creamed potatoes. It also works as a sauce for other vegetables, omelets, fish and sweetbreads, or, indeed, for anything that requires a white sauce. If you have plenty of cream, use it, and leave the butter out.

Beurre Noir

For beurre noir you need two tablespoons of butter, one of vinegar, one of chopped parsley, one teaspoon of lemon juice, half a teaspoon of salt, and one quarter of a teaspoon of pepper. Put the butter in a skillet and when very hot add the parsley and then the other ingredients. Let the sauce boil up once. This sauce is good for fried and broiled fish, and you should pour it over the fish before sending to the table.

Maitre d’ Hotel Butter

For this one you require four tablespoons of butter, one of vinegar, one of lemon juice, half a teaspoon of salt, one quarter of a teaspoon of pepper, and one teaspoonful of chopped parsley. Beat the butter to a cream, and gradually beat in the seasoning. This sauce is spread on fried and broiled meats and fish instead of butter. It is particularly nice with fish and steak.

Maître d’ Hôtel Sauce

You need one pint of white stock, the yolks of three eggs, and a tablespoon of cornstarch for this one. Put the stock on to boil, reserving 1/3 of a cupful for the cornstarch. Mix the cornstarch with the cold stock and stir the resulting paste into the boiling stock. Boil gently for five minutes. Prepare the maître d’ hotel butter as directed, and add to it the yolks of the eggs. Stir into this the boiling mixture gradually. After putting the saucepan in another pan of boiling water, stir constantly for three minutes. Take it off and serve.

Egg Sauce

This flavorful sauce is made with six finely chopped hard-boiled eggs, half a cup of boiling cream or milk, and the butter sauce. Make the sauce, add the boiling cream or milk, and then the eggs. Stir well, and serve.

Butter Sauce

To make butter sauce, you need two tablespoons of flour, half a cup of butter and a pint of boiling water. Work the flour and butter together until light and creamy, and then add the boiling water gradually. Stir constantly until it comes to a boil, but don’t let it boil. Take it off the heat and serve. A tablespoon of lemon juice and a little cayenne pepper may be added to this, if you like. A tablespoon of chopped parsley also adds flavor.

Hollandaise Sauce

To make this, you need half a cup of butter, the juice of half a lemon, the yolks of two eggs, a pinch of cayenne pepper, half a cup of boiling water, and half a teaspoon of salt. Beat the butter to a cream; then add the yolks, one by one, the lemon juice, pepper and salt. Place the bowl in which these are mixed in a pot of boiling water. Beat with an egg-beater until the sauce begins to thicken (this takes around a minute), and add the boiling water, beating all the time. When it has the texture of soft custard, it is done. Only keep the bowl over the heat about five minutes, provided the water boils all the time. The sauce should be poured around meat or fish when it is on the dish.

Bechamel Sauce

To make this sauce you need a pint of white sauce, a pint of heavy cream, and salt and pepper. Let the sauce and cream come to a boil separately. Mix them together, and let the mixture then boil up once. Strain and serve.

Cream Bechamel Sauce.

You need three tablespoons of butter, three of flour, ten peppercorns, a small piece of mace, half an onion, a large slice of carrot, two cupfuls of white stock, one of cream, a pinch of salt, a pinch of nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the parsley, bay leaf and thyme together. Rub the butter and flour to make a smooth paste. Put all the ingredients, except the cream, in a pot and simmer for 30 minutes, stirring often. Add the cream, and let the mixture boil up once. Strain, and serve.

Photo Credit: my choice by y2bk, on Flickr

Recipes for Leftover Halibut

What to do with Leftover Halibut

Halibut with Cucumbers

Halibut with CucumbersCook the halibut in bouillon until tender, then drain it and flake with a fork. Make a cream sauce, and season with a touch of curry powder. Peel, halve and parboil in beef stock as many cucumbers as you need. Scoop out the inside of each half, fill with the creamed fish, cover with crumbs, dot with butter, and bake until the cucumbers are soft. Serve with a parsley and sliced lemon garnish.

Deviled Halibut

Flake one pound of cooked halibut. Mix together the mashed yolks of three hard-boiled eggs, one tablespoon of olive oil, two teaspoons of white sugar, a teaspoon of prepared mustard, a pinch of cayenne, a teaspoon of Worcestershire sauce, a teaspoon of salt, half a teaspoon of anchovy paste, and enough vinegar to make a smooth paste. Mix with the fish, and garnish with quartered or sliced hard-boiled eggs.

Deviled Halibut 2

Flake some cold cooked halibut. Make a mixture of breadcrumbs, two egg yolks, a tablespoon of melted butter, salt, paprika, minced onion, and minced parsley. Mix the fish, moisten with some oyster liquor, and fill buttered individual shells. Cover with crumbs, season with salt and pepper, dot with butter, and brown in the oven.

Halibut and Lobster a la Hollandaise

Reheat equal quantities of flaked, boiled lobster and halibut in Hollandaise sauce.

Halibut Au Gratin

Flake cold cooked halibut and mix with an equal quantity of cream sauce. Put into buttered individual shells, sprinkle with breadcrumbs, dot with butter, and brown in the oven.

Halibut Escalope

Prepare the fish according to the directions given in the halibut au gratin recipe above, and add the beaten yolks of two eggs. Fill a baking dish, using alternate layers of fish and grated cheese. Cover with breadcrumbs, dot with butter, and brown in the oven.

Creamed Halibut

Flake cold cooked halibut and mix with it with cream sauce. Add a tablespoonful of minced parsley, the juice of half a lemon, and three tablespoons of grated parmesan. Spread on buttered toast, and serve sprinkled with minced fresh parsley.

Halibut Pie

Butter a casserole dish and sprinkle in some chopped shallots or onions, and some parsley. Add a layer of chopped halibut, and salt, pepper, grated nutmeg, parsley and more chopped shallots or onions to season. Dot with butter and cover with sliced hard-boiled eggs. Add a cupful of cream sauce, and two glasses of white wine. Wet the edge, cover with pastry, brush with egg and bake for about 90 minutes in a moderate oven. Make a hole in the center and moisten the pie with milk if you think it is getting too dry.

Photo Credit: Seared Halibut and Fresh Vegetable Salad by Laurel Fan, on Flickr

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine