Favorite and easy halibut recipe

[wvjules]

Halibut is back! Yay!

Tonight I'm making halibut for DD and I (crab legs for DBF), brussel sprouts and brown rice. I already know what to do with the sprouts and rice but I'm looking for your suggestions for a simple, delicious halibut recipe.

I got one from the store that is pretty simple but I'm looking for your ideas. TIA!

 

[wvjules]

No halibut fans here?

 

[Sorsha]

My favorite way to cook any kind of fish (actually never tried this with halibut, but I imagine it would work just fine) is very simple. Put it in a baking dish, season with your fav seasoning blend (I use a low sodium seasoning blend, has garlic, onion, pepper, a little bit of salt, etc), sprinkle liberally with lemon juice, dot with a little butter, and sprinkle with fresh chopped herbs. Then just bake at 350° until it flakes nicely with a fork. Serve with the cooking juices drizzled on top.

Enjoy! Your dinner plans sound very good - we are having leftovers.

 

[FireDancer]

Are you making fillets? I like to brush mine with olive oil, add some spices, and grill or broil it.

Quick and simple. I made a fillet (frozen unfortunately) just last night and used dried mint and pepper. I also like sage on fish.

 

[wvjules]

FireDance, I've never used mint in anything. Cooking is new to me. lol

Sorsha, that is similar to the one I have. Sounds like that is the way to go.

 

[FireDancer]

FireDance, I've never used mint in anything. Cooking is new to me. lol

Sorsha, that is similar to the one I have. Sounds like that is the way to go.

I use mint in a lot. If you make any kind of fruit salad try adding some mint.

I cook a lot and am not afraid to experiment with spices. I don't like hot but I like a lot of spice flavor. I've used Lavender, Cinnamon (not in a dessert), lemon grass, and some other non-traditional flavors in dishes. Sometimes it works out and sometimes it tastes like fail wale.

 

[jimmalru80]

This one works for me everytime.

Ingredients
4 6-ounce center-cut halibut fillets, skin-off
2 large minced shallots
1 pint cherry tomatoes, halved
2 tablespoons white wine
2 tablespoons low sodium organic soy sauce
1/3 cup chopped preserved lemons
1/4 cup chopped chives
Kosher salt and freshly ground black pepper to taste
Extra virgin olive oil to cook


Directions
Pre-heat oven to 400 degrees. In a large sautee pan or cast iron skillet, coated lightly with olive oil, season the halibut and sear until brown on top side, about 2 minutes. Flip halibut and add shallots and tomatoes in between the pieces of fish, drizzle some extra virgin olive oil place in oven. Roast for about 12-14 minutes until cooked through. Transfer the fish to a plate and place pan on high heat. Deglaze with wine and add preserved lemons and soy sauce. Reduce by half and add naturally brewed soy sauce. Check for seasoning. Plate fish and encircle with sauce. Garnish with chives.

 

[babylisa4]

I want to try your recipe but I don't think I know what preserved lemons are?

 

[java]

brush with some mayo or mustard(your choice- I prefer the mayo)

In a bowl mix bread crumbs, olive oil and parmesean cheese add whatever chopped herb you like or have on hand- I usually use a little thyme. Spread on top of mayo or mustard

roast at 400- until flaky(depends on thickness of your fish. 10 minutes is usually what mine is done at)

 

[binny]

When I lived in Alaska my then boyfriend caught a massive hailbut. We had it just about every way you can imagine but my favourite was just squeezing lemons over it, slice another lemon to lay on top of it, salt and pepper, wrapping in foil, then throwing it on the grill.

There used to be a restaurant in Skagway called "Just for the Halibut"

 

[wvjules]

These all sound so yummy! I can't wait to get home and fix it! (Haven't decided how yet though.) I will print this thread and take it home with me.

 

[wvjules]

brush with some mayo or mustard(your choice- I prefer the mayo)

In a bowl mix bread crumbs, olive oil and parmesean cheese add whatever chopped herb you like or have on hand- I usually use a little thyme. Spread on top of mayo or mustard

roast at 400- until flaky(depends on thickness of your fish. 10 minutes is usually what mine is done at)

I used this one last night. It was awesome! Halibut is a rarity since it is so expensive but I will use this for salmon and tilapia as well.

My brussel sprouts were ehh. I must have over cooked them because they were a little bitter. I need more practice with them. (I ate all of mine.)