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  • Halibut

    Hey, I brought back some Alaskan halibut. Any recipes?

  • #2
    Re: Halibut

    Yum! Love halibut.
    I drizzle a little EVOO in the bottom of a skillet, put a generous amount of sliced onions over that, place the halibut on top, cover and let the halibut steam over the onions. Serve with butter and lemon. Or hollandaise sauce.

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    • #3
      Re: Halibut

      LOL! (I'm just here for the HALIBUT) LOL! I have never had Fresh Halibut. I eat a lot of Catfish, Red Fish , Snapper, ect. Will have to watch this thread with you to get some cooking tips. Good Luck!
      Have you made time to listen to the birds today........

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      • #4
        Re: Halibut

        Sounds good Ang...I'll try that. Any more recipes anyone?

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        • #5
          Re: Halibut

          Here's one from my friend, Ginger. She's an awesome cook!

          HALIBUT STEAKS WITH MUSHROOMS (serves 4)
          5 TBL butter
          Four 1" thick halibut steaks
          Salt & pepper
          1 TBL minced shallots (I use minced green onions)
          1/2 lb mushrooms, chopped
          3 TBL dry white wine
          1 TBL lemon juice
          1 TBL chopped parsley

          Preheat oven to 400̊. Lightly grease the center of 4 pieces of heavy foil with 1 TBL of the
          butter. Place a steak on each piece of foil. Season w/salt & pepper.
          Saute the shallots (or green onions) in the remaining butter until translucent. Add the
          mushrooms. Cook for 5 minutes.
          Add the wine, lemon juice & parsley & continue to cook until most of the liquid has evaporated.
          Spoon the mixture over the fish. Season w/salt & pepper to taste.
          Draw the edges of the foil together & seal the packages. Bake for 15 minutes or until fish
          flakes easily. Serve in the foil.

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          • #6
            Re: Halibut

            All fish are great fried. Ya can't miss with fried fish.

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            • #7
              Re: Halibut

              The best halibut I ever had was served at a indian reservation in upstate NY and it was fried we used to go there fridays just for that fish dinner!

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              • #8
                Re: Halibut

                Thanks all for the suggestions and recipes. We had it once up in Alaska beer battered. That was definitely good. It's such a meaty type fish I think it will be good pretty much any way I fix it. The recipes w/the onions I think will add a nice flavor to it.

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                • #9
                  Re: Halibut

                  I was wondering...what is EVOO?
                  Have you made time to listen to the birds today........

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                  • #10
                    Re: Halibut

                    Extra virgin olive oil

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                    • #11
                      Re: Halibut

                      We grill it. Sprinkle with salt and pepper grill and serve with lemon butter and since we are grilling grilled asparagus.

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                      • #12
                        Re: Halibut

                        Thanks Deb! I feel really stupid now..lol...I thought it was a name brand of something. At least I can laugh with myself...
                        Have you made time to listen to the birds today........

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                        • #13
                          Re: Halibut

                          TexAnn....I think Rachel Ray coined the term. I didn't get it at first either.

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                          • #14
                            Re: Halibut

                            Being from Texas, the only thing I've had close to Halibut if flounder. I wonder if it is the same thing?

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                            • #15
                              Re: Halibut

                              This is a good recipe....

                              5 Ingredient Pan-Seared Halibut with Artichoke Hearts and Saffron Broth Recipe courtesy Robin Miller, 2007
                              Show: Quick Fix Meals with Robin Miller
                              Episode: Quick and Easy Does It



                              4 halibut fillets (about 5 ounces each)
                              Salt
                              Freshly ground black pepper
                              1 tablespoon olive oil
                              1 (14-ounce) can artichoke hearts, drained and chopped
                              3/4 cup reduced-sodium chicken broth
                              1 teaspoon saffron threads

                              Season both sides of halibut with salt and black pepper.
                              Heat oil in a large skillet over medium-high heat. Add halibut and cook 2 minutes per side, until golden brown.

                              Remove fish from pan and set aside.

                              To the same pan, add artichoke hearts, broth and saffron. Bring to a simmer. Return fish to pan and simmer 2 minutes, until fish is fork-tender.

                              Transfer to a serving platter and is usually served with couscous.

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