Alaskanparmesanbakedhalibut Recipes

HALIBUT PARMESAN

Steps:

• Put an oven rack in the center of the oven and preheat the oven to 450 degrees F.
• Pat the halibut dry with a paper towel. Spread the flour in 1 shallow dish, beat the egg with 2 tablespoons water in another, and put the Parmesan cheese in a third.
• Heat a medium oven-proof skillet over medium-high heat. Add the butter or oil and heat until hot but not smoking. Meanwhile, coat the halibut with flour, shaking off the excess; repeat with the egg mixture and Parmesan. Add the fish to the pan and cook until golden on both sides, 1 to 2 minutes per side. Transfer the skillet to the oven and cook until slightly crispy, 4 to 5 minutes. Serve hot.

BAKED HALIBUT WITH PARMESAN

Steps:

• preheat oven to 350 degrees.
• Line a baking sheet with foil; mist lightly with cooking spray.
• Pat fish fillets dry and arrange on baking sheet.
• In a small bowl, combine next 4 ingredients; spread evenly over fish.
• Sprinkle fish with grated parmesan cheese.
• Bake on rack in upper third of oven for 25-30 minutes or until browned & fish flakes easily with a fork.

KELLI'S BAKED HALIBUT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
• In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
• Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

ROASTED GARLIC AND PARMESAN BAKED HALIBUT

Steps:

• Preheat the oven to 375˚F.
• Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
• Raise the oven temperature to 425˚F.
• Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
• While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
• Remove and serve immediately.

ALASKAN PARMESAN BAKED HALIBUT

Steps:

• Place fish in a greased 13x9x2-inch baking dish.
• Combine the sour cream, Parmesan cheese, butter, dill, salt and pepper together and spoon over the fish.
• Cover and bake at 375°F for 20 minutes.
• Uncover and sprinkle with paprika.
• Continue to bake, uncovered, for 10-15 minutes or until fish easily flakes when touched with a fork.

SEARED HALIBUT WITH PARMIGIANA ASPARAGUS

Steps:

• For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
• For asparagus: Preheat the oven to 350 degrees F.
• Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
• To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

PARMESAN BAKED HALIBUT

Steps:

• Coat baking dish with oil.
• Rinse and dry fish.
• Combine Parmesan cheese, flour, salt, pepper and paprika in a bowl.
• In a seperate bowl, beat egg and milk together.
• Dip halibut into egg mixture, then coat with Parmesan cheese mixture.
• Bake at 500 degrees until halibut is opaque (approximately 15 minutes).
• Be careful not to overbake.