Bob's Old Bay Halibut Recipe (best with "skin on" halibut)
Two Halibut steaks (6 to 8 oz each)
2/3 can diced tomato (or chop your own medium tomato)
1 can butter beans (or Great Northern or Cannellini beans)
1 heaping teaspoon Old Bay spice
1 heaping tablespoon minced garlic
2 heaping tablespoons pesto
2 lemon slices
2 sheets (18 x 18" each) aluminum foil
Preheat oven to 400°F and combine beans, tomatoes, Old Bay spice and Garlic. Place Halibut skin down on aluminum foil and cover with bean mixture. Add pesto and lemon slice and fold foil into packet. Bake about 20 minutes or until halibut flakes easily. Do not overcook fish.....
Tuscan Halibut (best with "skin on" halibut)4 sheets (12 x 18" each) Reynolds Wrap® heavy-duty aluminium foil
2 cans (15 oz. each) Great Northern or Cannellini beans, rinsed & drained
2 medium tomatoes, chopped
4 tbsp. prepared pesto, divided
4 (4 to 6 oz. each) Alaska Halibut steaks
4 tsp. lemon juice
2 tsp. lemon pepper
4 lemon slices
Preheat oven to 450°F and combine beans, tomatoes, and 2 tablespoons pesto; mix well. Center ¼ of bean mixture on each foil sheet. Top with one Alaska Halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto. Makes 4 servings
ALASKA HALIBUT ROYAL (best with "skin off" halibut)
1 cup dry white wine
2 tsp. salt
1 ½ lbs. Alaska Halibut steaks
¼ cup fine dry bread crumbs
½ cup each sour cream & mayonnaise
¼ cup minced green onions
Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork
Grilled Fresh Alaska Halibut (best with "skin on" halibut)
1 pound (454g) halibut fillet
lemon pepper, salt (for seasoning)
Preheat the grill. Place the halibut skin side down on oiled tinfoil, sprinkle with lemon-pepper-salt mix, and close the grill cover and cook only until the flesh flakes with a plastic fork.
Consider sliced red peppers and mushrooms wrapped in tinfoil and steamed on the grill
Wild rice i s also nice if there are indoor cooking facilities
SPICY DENALI ALASKA HALIBUT (good with skin on or off)
- 1 tbsp. paprika
- 1 ½ tsp. each dried oregano and dried thyme
- 1 tsp. each onion powder and garlic powder
- 1 tsp. each black pepper and salt
- ½ tsp. cayenne pepper
- 1 ½ tbsp. butter, melted
- 4 (6 oz. each) Alaska halibut steaks, thawed if necessary
HALIBUT WITH CAPERS (best with "skin off" halibut)
1 tablespoon olive oil
2 halibut steaks (6 to 8 oz)
1/2 cup white wine
1 teaspoon minced or chopped garlic
1/4 cup butter
salt and pepper
3 tablespoon capers with butter
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside.
Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.
Blackened halibut or salmon (best with "skin off" halibut)
Ingredients to serve four:
2 Tablespoons ground paprika
1 Tablespoon ground cayenne pepper
1 Tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 pieces of salmon or halibut (about 6 oz each).
1/2 cup butter
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush fillets on both sides with melted butter, and sprinkle evenly with the cayenne pepper mixture. then rebrush one side of each fillet with melted butter.
In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking 2 to 5 more minutes until blackened and fish is easily flaked with a fork.
Consider moving the fish around a little occasionally while cooking to prevent the spices from sticking to the pan. I used an olive oil spray to lubricate the pan before adding the fish...... Remember: It is against the laws of nature to overcook fish until it is dry and tough. DON'T DO IT!