Halibut Recipes-Sportsman Fishing Adventures

Halibut

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Halibut is a mild-flavored white fish that goes well with a variety of flavors and cooking methods.

Baked Halibut

1 (4-pound) halibut steak
Salt to taste
1/4 cup (1/2 cube) butter
1/4 pound fresh mushrooms, sliced
2 cups (1 pint) sour cream
1/2 cup sherry wine

Place halibut in buttered baking dish. Sprinkle with salt.
Bake at 450*F (230*C) for 15 to 20 minutes.
Meanwhile prepare sauce. In saute pan, melt butter, add mushrooms, simmer 10 to 15 minutes. Add sour cream and simmer 15 minutes more. Do not boil.
Pour sauce over fish, add wine. Reduce oven temperature to 375*F (190*C) and continue baking for 45 minutes.
Makes 8 servings.
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Baked Halibut with Dill Sauce
compliments of Chad Tienken

4 halibut steaks
1 tbsp. chopped fresh dill or 1 tsp. dry dill
1 sm. onion, chopped fine
Salt & Pepper
butter
1/2 - 3/4 c. half and half

Lightly grease 11"x7" baking dish. Place halibut in 1 layer, close together. Sprinkle with chopped onion, dill, salt, and pepper and dot with butter. Cover with half and half. Bake at 350 degrees for 35 to 45 minutes.
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Baked Halibut in Wine and Herbs

4 (6-ounce) halibut steaks
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup dry white wine
2 tablespoons lemon juice
1 tablespoon olive oil
2 green onions, minced
2 cloves garlic, peeled and minced
1 teaspoon crushed dried oregano

Preheat oven to 400°F.
Season halibut on both sides with salt and pepper. Place in a single layer in a baking dish.
Whisk together wine, lemon juice, olive oil, green onions, garlic and oregano. Pour over fish, cover and bake for 20 minutes, or until done. Fish should flake easily with a fork. Serve immediately.
Makes 4 servings.
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Beer Poached Halibut

1 (12-oz.) bottle pale beer
8 ounces fish stock
1/2 cup diced peeled carrot
1/2 cup chopped celery
2 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-oz.) halibut steaks
1/2 cup minced peeled red onion
6 tablespoons unsalted butter

In a wide, low saucepan large enough to hold halibut in one layer, combine beer, fish stock, carrot, celery, bay leaves, peppercorns, salt and pepper. Bring to a boil over high heat and add halibut. Cover, reduce heat to low, and let simmer 1 minute. Remove from heat. To make sauce, remove 1 cup of strained poaching liquid to a small saucepan. Re-cover fish and allow to finish cooking off the heat for 5 to 10 minutes, depending on the thickness of the steaks. Flesh should be opaque and flake easily with a fork. Meanwhile, place the saucepan over high heat and bring to a boil. Reduce heat to medium and cook, uncovered, until reduced by two thirds and liquid starts to thicken. Add onion. Remove from heat and whisk in butter. Using a slotted spoon, remove halibut from poaching liquid, draining well, and arrange on a platter. Serve immediately with sauce on the side. Serving Size: 4
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Broiled Halibut with Tangy Yogurt Sauce

2 cups plain yogurt
1/4 cup lemon juice
1 clove large garlic, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 (6-oz.) halibut fillets

Preheat broiler. Combine yogurt, lemon juice, garlic, salt and pepper in a small bowl; mix well. Line a broiler pan with foil and place fish on top, skin side down. Spread half the yogurt sauce over fish fillets. Put fish 4 inches under broiler and cook for 10 minutes, or until fish flakes easily with a fork and topping is golden. Serve warm with yogurt sauce on the side. Serving Size: 2
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Grilled Halibut with Sweet Onions & Garlic

1 1/2 pounds halibut, sliced 3/4-inch thick (4 servings)
1 large Vidalia, Maui or other sweet onion
5 cloves garlic, thinly sliced
3 tablespoons olive oil
2 tablespoons butter
1/2 teaspoon sugar
3 tablespoons orange juice, (fresh is best)
1/4 teaspoon salt
1/4 teaspoon pepper

Peel and slice the onion and garlic cloves as thinly as possible. Heat the oil and butter in heavy skillet. When the butter bubbles, add the onions and garlic. Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown. Watch mixture to avoid burning. When the onions are golden, sprinkle with sugar, orange juice, salt and pepper. Allow the juice to evaporate for about 1 minute.
While onions are cooking, heat a grill to medium-high. Brush both sides of the halibut fillets with olive oil. Cook the fish for 2 minutes directly on grill; rotate the fish one-quarter turn without flipping it. (This gives the fish an attractive diamond pattern from the grill.) Cook for 5 minutes longer on the same side. Flip fish and cook for 5 minutes longer. Fish is done when it feels firm to the touch. (Cooking time may vary slightly according to thickness of fillets.) Serve fillet topped with the onion and garlic mixture. Makes 4 servings.
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Grilled Alaska Halibut with Tangy Fruit Salsa

2 tablespoons lemon juice
2 tablespoons honey
1 can (11-oz.) Mandarin oranges, drained and coarsely chopped
1 can (8-oz.) pineapple tidbits, drained
1/4 cup finely diced red bell pepper
1 tablespoon fresh chives, chopped
2 teaspoons finely chopped lemon peel
4 (6-oz. ea) Alaska halibut steaks, thawed if necessary
2 tablespoons canola oil
1/2 teaspoon seasoning salt

For salsa, combine lemon juice and honey in medium mixing bowl. Add oranges, pineapple, red bell pepper, chives and lemon peel and toss together gently.
Note: Mixture can be made several hours ahead and refrigerated until ready to serve. Heat grill. Brush both sides of Alaska halibut steaks with oil and sprinkle with seasoning salt. Place on medium-hot grill 5 to 6 inches from heat. Cook 5 minutes. Turn carefully and continue to grill 5 to 6 minutes more, or until fish flakes easily when tested with fork. Remove to individual serving plates and top with spoonfuls of salsa. Serving Size: 4
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Halibut Chowder

2 pounds diced bacon
5 pounds onions, peeled and chopped
1 1/20 gallons fish stock
5 pounds potatoes, peeld and diced
2 pounds celery, diced
6 pounds halibut, cut into 1-inch cubes
4 ounces flour
1 teaspoon sugar
1 1/4 cups water
1/2 gallon light cream or half and half
2 teaspoons salt
1 teaspoon ground white pepper

In large stockpot, sauté bacon until lightly browned; drain excess fat. Add onions and cook until onions are tender. Add stock, potatoes and celery; bring to boil. Cover and reduce to simmer; cook until potatoes are tender, about 15 minutes. Stir in halibut and cook 5 minutes. Combine flour and sugar; whisk in water. Stir into stock mixture and cook until thickened. Stir in cream; bring to boil and cook 3 minutes longer. Season with salt and pepper. Garnish with chopped chives or parsley. Makes 50 - (8 oz.) servings.
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Halibut with Cilantro and Lime
compliments of Chad Tienken

1 pound halibut
2 tablespoons fresh lime juice (about 1/2 a lime)
1/4 cup low-sodium soy sauce (careful you don't want it too salty)
1 teaspoon cornstarch
1/2 teaspoon minced fresh ginger
1/2 teaspoon vegetable oil
1/2 cup slivered white or yellow onion
2 cloves garlic, minced
1/4 cup coarsely chopped cilantro

Cut halibut into 1-inch pieces; sprinkle with lime juice. Blend soy sauce into cornstarch in cup until smooth; stir in ginger. Heat oil in wok or large nonstick skillet over medium heat. Add onion and garlic; stir-fry 2 minutes. Add halibut; stir-fry 2 minutes or until halibut is opaque. Stir soy sauce mixture; add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Sprinkle with cilantro.

I like to serve this with rice or tortillas. You can make fish tacos, burritos, or just eat it over rice.
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Halibut With Kalamata Relish

1 recipe relish
3 cups black pitted Kalamata or brine-cured olives, chopped
3 cups green pitted olives, chopped
2 2/3 cups roasted red peppers, coarsely chopped
2 cups red or yellow Roma tomatoes, seeded and chopped
1 1/2 cups chopped Italian parsley
1/4 minced garlic
1/4 cup Capers, drained
24 anchovy fillets
1/2 cup olive oil
1/4 cup red wine vinegar
1 recipe fish
1/2 cup olive oil
26 (6-oz.ea) halibut steaks, (thawed if necessary)

RELISH
In bowl, combine black and green olives, roasted peppers, tomatoes, parsley, garlic and capers. In food processor or blender, mix anchovy fillets, olive oil and wine vinegar until smooth. Stir anchovy blend into olive relish. Preheat oven to 400°F. Brush halibut with olive oil and season with salt and black pepper, if desired. Broil or bake for 10 minutes per inch of thickness, about 5 to 6 inches from heat. To serve, top each halibut steak with 1/2 cup olive relish. Yield: 24 (6-oz.) servings and 3 quarts relish.
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Halibut With a Heart

4 (6-oz.) halibut steaks*, fresh or frozen
1/4 cup butter or margarine, divided
1 cup minced onion
2 red bell peppers, seeded and cut into thin strips
1 can (14.5-oz.) diced tomatoes

Preheat broiler. Season halibut with salt and pepper. Brush with 2 tablespoons melted butter. Broil 5 to 8 minutes, or until fish is firm and opaque. Meanwhile, heat remaining 2 tablespoon butter in a medium saucepan over medium heat. Sauté onion and pepper until tender, about 5 minutes. Add tomatoes (undrained) and season to taste with salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Place halibut on a serving platter and spoon red pepper sauce over the top.

*Can also use haddock, grouper or red snapper fillets.
Serving Size: 4
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Halibut Sautee

1 pound halibut, thawed if necessary
1/8 teaspoon salt and pepper
3 tablespoons vegetable oil, divided
1 cup each sliced carrots, sliced celery, sliced green onions and broccoli flowerets
1/4 teaspoon grated ginger root*
1/4 cup chicken stock or water
2 teaspoons cornstarch
1 teaspoon grated lemon or lime peel

Remove bones and skin from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Saute in 2 tablespoons oil until barely cooked; remove halibut from skillet. Saute vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 teaspoon salt and ginger. Combine stock, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork.

*One-fourth teaspoon ground ginger may be substituted.
Serving Size: 4
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Halibut Steak Sauté with Raspberry Sauce

24 (8-oz.) halibut steaks
1 1/2 pounds unsalted butter, clarified (see note)
1 cup minced shallots
1 cup raspberry vinegar
1 1/2 quarts prepared crème fraîche, (see note)

Individual Serving:
Sauté halibut steak in ½ ounce hot butter; when lightly browned on one side, turn and continue cooking until fish flakes easily. Remove from pan and keep warm.

Add ½-ounce butter and 2 teaspoons shallots to pan. Toss until transparent. Add 2 teaspoons vinegar and 2 ounces crème fraîche, continue cooking over high heat until creamy. Season to taste with salt and white pepper.

Arrange halibut steak on serving plate and surround with sauce. Garnish with fresh raspberries and mint sprigs, if desired.

NOTE:
To clarify butter, slowly melt it to evaporate most of the water and separate the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. Pour off the liquid for use in recipes and discard the leftover solids.

To prepare crème fraîche (krem fresh), combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. Serving Size: 24
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Honey-Macadamia Halibut with Pineapple Relish

RELISH:
1 cup fresh pineapple, diced
1/2 cup unsweetened pineapple juice
1/4 cup fresh lime juice
2 tablespoons scallion greens, finely chopped
1 teaspoon finely chopped jalapeno pepper

MACADAMIA NUTS:
1/4 cup toasted macadamia nuts. (Toast macadamia nuts in the oven for 8 to 10 minutes, stirring occasionally, until lightly browned. Let cool. Finely chop and set aside.)

HALIBUT:
2 8-ounce Halibut fillets, skinned
1/2 teaspoon vegetable oil
3 tablespoons honey

TO PREPARE RELISH:
In a small bowl, combine all the relish ingredients. Mix well. (The relish will keep, covered and refrigerated, for up to 8 hours.)

TO PREPARE HALIBUT:
Prepare grill. Rub fillets with oil, then season with salt and pepper. When the fire is medium-hot, put the fillets on the grill. Cook for 3 to 4 minutes on the first side. Turn the fish over and cook for 3 to 4 minutes longer. As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts. Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts. Turn once again and cook 1 minute, or until the crust is golden brown. Remove the fillets from the grill. Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish. Preparation time:30 – 40 minutes.
NOTE: This recipe is excellent with or without relish!
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Lemon Poached Halibut on Wild Rice

1 pound halibut fillets
Wild or White rice mix
1 cup water
2 tablespoons lemon juice
2 chicken-flavor bouillon cubes
1/2 cup green onions, sliced on the diagonal
1/4 teaspoon thyme leaves
1/4 teaspoon white pepper
1/2 cup carrots, thinly sliced on the diagonal
Paprika for garnish

Select a favorite flavor of wild, spiced or white rice and prepare the desired number of servings according to the package instructions. Cooked or instant rice will work. In a separate deep skillet, combine the water, lemon juice, bouillon cubes, green onions, thyme and pepper. Bring this mixture to a boil, then cover and simmer 5 minutes. Add the carrot and simmer 3 to 4 minutes longer. Reduce the heat until the mixture is simmering. Lay the halibut fillets in the liquid without crowding. Cover and simmer for 9 to 10 minutes, until the flesh is opaque and flakes easily. (The liquid is used to pour over the finished dish, so if it is too thin, take out the halibut and vegetables when they are done and boil the remaining liquid until it has thickened slightly.) Put a serving of rice in the center of each plate. Place a halibut fillet and some of the vegetables on the rice. Pour a small amount of liquid over the halibut and rice. Sprinkle lightly with paprika.
Makes 4 servings.
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Parchment-Baked Halibut with Apples

1 cup coarsely chopped onions
2 tablespoons olive oil
2 cups thickly sliced Golden Delicious apples, (about 2 medium)
1/2 teaspoon crushed thyme
1/2 teaspoon crushed oregano
1/4 teaspoon crushed rosemary
1/8 teaspoon salt, or to taste
1/8 teaspoon pepper, or to taste
4 (4-6-ounce) North Pacific halibut steaks, thawed if necessary
2 teaspoons lemon juice
2 teaspoons minced parsley

Sauté onions in olive oil over medium-high heat about 5 minutes or until onions are browned; remove from heat and stir in apples, thyme, oregano, rosemary, salt and pepper. Set aside. Cut four pieces of parchment paper* and spray with non-stick spray. Place halibut steak next to the fold on sprayed side of parchment paper; sprinkle 1/2 teaspoon each lemon juice and minced parsley over halibut and season to taste with salt and pepper. Place generous 1/2 cup apple mixture on parchment paper slightly overlapping halibut. Fold other half of parchment paper over halibut. Seal edges with tightly creased overlapping folds. Place on baking sheet. Bake at 400°F 10 minutes or until packets are puffed and lightly browned. Remove from oven; cut paper around halibut. Serve immediately. Makes 4 servings.
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Pineapple-Mango Salsa over Grilled Halibut

1 cup diced pineapple
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup diced mango
1/2 cup Mango Kerns
1/4 cup chopped fresh cilantro
1/4 teaspoon grated lime peel
1/4 teaspoon crushed red pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
4 (4-oz.) skinless halibut fillets

COMBINE pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl; cover. Marinate in refrigerator for 1 hour. Bring to room temperature.

GRILL or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork. Serve salsa over halibut. Serving Size: 4
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Roast Halibut with Salsa Verde

SALSA VERDE :
Large sprig of parsley #6 bushy mint sprigs
large handful of basil leaves
2 cloves of garlic
1 tspn Dijon mustard
8 anchovy fillets
6 tbsp extra vigin olive oil
3 tbsp rinsed capers
2 tbsp lemon juice

ROAST HALIBUT :
2 x 3oz (85gm) halibut fillets
6 fl oz good olive oil
6 fresh mussels
2 oz (56gm) unsalted butter

SALSA VERDE :
Put everything but the lemon juice and olive oil into a food processor. When chopped, slowly add the olive oil until rough and creamy, finish by adding the lemon juice to taste.

ROAST HALIBUT :
Take the skin off the halibut and slice in half. Coat the fish in the olive oil, then put the remaining oil into a solid bottom frying pan and put on the heat. When hot put the seasoned fish into the pan, don't move it until golden brown, the turn onto other side until cooked. Remove from pan and leave to rest. Then cook the mussels in the same pan as the halibut. Place the halibut and mussels on a warm plate and spoon the salsa on the side. Garnish with tomato concase and flat parsley.
Serves One
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Sesame-Soy Halibut With Asian Vegetables

4 (4-6-oz.) halibut steaks
1/3 cup lite soy sauce
1/3 cup tahini
1/3 cup firmly packed brown sugar
2 tablespoons peanut oil
4 teaspoons red wine vinegar
3/4 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
8 ounces Fettuccine
1/2 cup sliced green onions
1 1/2 teaspoons fresh lemon juice
2 teaspoons chopped fresh cilantro
1 teaspoon toasted sesame seeds
2 tablespoons oil
2 small bell peppers, seeded and sliced
1 medium zucchini, sliced
1 teaspoon Szechuan seasoning
1/2 teaspoon garlic salt

Whisk together soy, tahini, brown sugar, peanut oil, vinegar, red pepper flakes and sesame oil until well combined. Gently warm in a small saucepan. Cook fettuccine according to package directions. Drain and toss with green onions and ½ cup sesame-soy sauce. Keep warm. Meanwhile, bring 3 cups water and lemon juice to a boil in a large skillet. Add halibut; reduce heat to a bare simmer. Cover and poach 10 minutes per inch of thickness, measured at thickest part, or until halibut flakes when tested with a fork. Gently remove halibut and drain. Divide halibut and pasta between four dinner plates. Drizzle with remaining sesame-soy sauce and sprinkle with cilantro and sesame seeds. While the halibut is cooking, heat oil in a medium sauté pan over medium-high heat. Add peppers and zucchini and stir-fry until tender-crisp. Season with Szechuan seasoning and garlic salt. Serve immediately. Serving Size: 4
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Spicy Denali Halibut

1 tablespoon paprika
1 1/2 teaspoons crushed dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 tablespoons butter, melted
4 (6-oz.) halibut steaks

Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined. Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak. Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork. Store remaining spice mixture in an airtight container for future use. Serving Size: 4
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Spicy Herbed Halibut with Pineapple

1 tablespoon crushed dried basil
1/4 teaspoon crushed dried rosemary
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon anise seed
1 (20-ounce) can pineapple chunks
1 tablespoon cornstarch
1 tablespoon olive oil
2 cloves garlic, crushed
1 1/3 pounds halibut fillets

Preheat oven to 400°F. In a small bowl combine basil, rosemary, oregano, red pepper flakes and anise seed; set aside. Drain pineapple, reserving 1/4 cup of the juice. Add pineapple chunks and remaining juice to a microwave-safe bowl. Stir in cornstarch and 14 teaspoon of reserved spice mixture; set aside.

Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking dish with reserved ¼ cup of pineapple juice. Layer halibut on top and baste with mixture in pan. Bake for 10 minutes, or until fish flakes easily. While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4 minutes, or until sauce boils and thickens. Serve alongside or poured over halibut.
Makes 4 servings.
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Stuffed Halibut

6 (2-inch thick) halibut fillets
1 (8-ounce) package cream cheese, softened
1/2 pound cooked salad shrimp
1/2 teaspoon dried basil leaves
Salt and freshly ground black pepper to taste
1/4 cup butter, melted
Juice of 1 fresh lemon

Preheat oven to 325*F (160*C). Line a baking sheet with aluminum foil. In a small bowl, mix together cream cheese, shrimp and basil. Season to taste with salt and pepper. Make a pocket in each of the fillets, making sure you do not cut through on three sides. Divide the cream cheese mixture into 6 parts, and stuff each fillet. Place on prepared baking sheet. Combine melted butter and lemon juice. Drizzle over fish and bake for 20 minutes or until fish is done.
Makes 6 servings.
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Tuscan Halibut

4 sheets aluminum foil
2 cans (15-ounce) cans cannellini beans, rinsed and drained
2 medium tomatoes chopped, or 1 can (14.5-ounce.) diced tomatoes, drained
1/4 cup prepared pesto, divided
4 (4 to 6-ounce) Alaska halibut steaks , thawed if necessary
4 teaspoons lemon juice
2 teaspoons lemon-pepper seasoning
4 lemon slices

Preheat oven to 450°F or grill to medium-high. Combine beans, tomatoes, and 2 tablespoons pesto; mix well. Center one-fourth of bean mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Top with Alaska halibut steak; drizzle with lemon juice. Spread halibut with remaining pesto; sprinkle with lemon-pepper. Top with lemon slices. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven OR Grill 14 to 18 minutes in covered grill.
Makes 4 servings.
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