Title: Halibut Treatments
Categories: Fish Info
Yield: 1 Text file

1

Info file

My favorite way to eat halibut is very fresh, sauteed in butter with either a little soy sauce or slivered almonds added. But the fish should be less than one or two days dead.

One thing I will mention, I never use halibut steaks. Halibut skin is just too gross. (I've caught enough of them, oh the slime of it all.) And it fillets so nicely.

Anyway, recipes: Crumbed halibut

Turn on oven broiler.

Make a mixture of fine dry bread crumbs (I use progresso seasoned italian ones), grated parmesan cheese (fresh, not grated from a can), a clove or two of garlic and some basil. Grind this up in a food processor until it's uniform crumbs. Play with seasonings to get the taste you want. You could do something with cajun flavors or with southwest flavors instead of the parmesan ones I used. The crumbs can be made ahead of time.

Cut halibut filet into single serving size pieces. I like the filet to be not too thick (less than an inch thick). Spread one side of the piece with mayo (you can use a non-fat or low fat here, I've tried it using Trader Joe's low fat and it worked very well), dip in crumbs on that side.

Arrange pieces crumb side up on a cookie sheet, broil (not too close to heat) for 5-10 minutes (depending on thickness of fish) until the fish is done and the top is crispy. The mayo keeps the halibut moist without making it oily and you have a lovely crisp topping.

Another favorite is beer batter halibut, I don't have a recipe but any deep fried fish recipe should work. Halibut is lovely as the fish in fish and chips.

The main thing to know about halibut is it's often a dry fish so you really want to add some moisture. Grilled halibut might work, but you'd want a good sauce with it I think.

Stir fried halibut with red bell peppers and black bean sauce is magnificent. I can't give you a recipe since that's about all there was too it.

Johanna (who loves smoked halibut, and hates the smell of halibut slime. A smell I will never forget, but as my dad says 'smells just like money'.)

From: turner@reed.edu Johanna C. Colgrove

previous

next