Halibut San Juan Recipes

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HEAVENLY HALIBUT



Heavenly Halibut image

Rich, cheesy topping goes perfectly with mild flavored halibut.

Provided by chellebelle

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 25m

Yield 8

Number Of Ingredients 8

½ cup grated Parmesan cheese
¼ cup butter, softened
3 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons chopped green onions
¼ teaspoon salt
1 dash hot pepper sauce
2 pounds skinless halibut fillets

Steps:

  • Preheat the oven broiler. Grease a baking dish.
  • In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
  • Arrange the halibut fillets in the prepared baking dish.
  • Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g

HALIBUT SAN JUAN



Halibut San Juan image

This is my version of a recipe from a favorite seafood restaurant in Anchorage, Alaska. It's pretty close. This recipe is AMAZING with your favorite rice dish and steamed broccoli.

Provided by Twitterpated

Categories     Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs halibut fillets, cut in serving sizes (Not steaks)
1 1/2 cups shredded cheddar cheese, Tilamook if it is available
2 (1 ounce) packages of knorr bearnaise sauce mix
1/2 cup butter
2 cups milk
3 tablespoons sliced almonds
paprika, to garnish

Steps:

  • Cut halibut into serving size pieces.
  • Make Bearnaise sauce according to package directions,using the butter and milk.
  • Add 1/2 cup of the shredded cheddar and stir till melted through.
  • Roll halibut filets in the sauce, and place in a lightly greased baking dish.
  • Drizzle the remaining sauce over top of the fish, top with the remaining 1 cup of cheddar cheese and bake for 15 minutes in a 350°F oven.
  • After 15 minutes, sprinkle with the sliced almonds and paprika and bake another 15 minutes, or till your fish flakes as when done.
  • Baking times will vary according to thickness of fish.

JAPANESE-STYLE CRISPY HALIBUT WITH LEMON SAUCE



Japanese-Style Crispy Halibut with Lemon Sauce image

If you enjoy ordering lemon chicken from your local takeout shop, then you will like this dish. It rather resembles English-style fish fingers-without the lemon sauce, that is! I like to use a good white-fleshed fish; cod is overfished, hence I've used halibut here, but pollack would do just as well. You could even use mackerel if you wished. I like using the Japanese panko breadcrumbs because they have been flavored with honey and are extra crisp, but you could make your own breadcrumbs, of course, using a chunk of stale bread. The dipping sauce is easy to make too.

Provided by Food Network

Time 20m

Yield Serves 2-4 to share

Number Of Ingredients 15

7 oz halibut fillet, cut into1/2-inch strips
Sea salt and ground white pepper
3 1/2 oz potato flour or cornstarch
1 egg, beaten
5 oz panko breadcrumbs
21/2 cups peanut oil
Dried chili flakes (optional)
Lemon wedges, to garnish (optional)
1 tbsp of peeled and gratedfresh ginger
1 tbsp of light soy sauce
1 tbsp of honey
1 tbsp of Shaohsing rice wine or dry sherry
7 tbsps of cold vegetable stock
1/4 cup lemon juice
1 tbsp of cornstarch

Steps:

  • For the Halibut: Season the halibut pieces with salt and white pepper. Put the potato flour or cornstarch, beaten egg, and breadcrumbs in three separate bowls. Dip the halibut pieces into the potato flour or cornstarch, then the egg, and coat in the breadcrumbs. Place a wok over high heat and add all but 1 tbsp of the peanut oil. Heat the oil to 350degreesF, or until a piece of bread dropped in turns golden brown in 15 seconds and floats to the surface. Fry the breaded halibut pieces in the oil for 3-4 minutes or until golden brown, then remove with a slotted spoon and drain on paper towels.
  • For the Sauce: Meanwhile, make the sauce. Heat a small wok or saucepan over medium heat and add the remaining 1 tbsp of peanut oil. Add the ginger and fry for a few seconds, then add the remaining ingredients and bring to a boil. Cook for 1 minute or until the sauce has thickened, then remove from the heat. When the fish is cooked, season with dried chili flakes (if using), garnish with lemon wedges, if you like, and serve with the lemon dipping sauce.

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