Halibut Steaks Creole Recipes

GRILLED HALIBUT STEAKS

Steps:

• In a small bowl, combine the first eight ingredients; let stand for 30 minutes. Spread 1 tablespoon herbed butter over each halibut steak., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, butter side down, covered, over medium heat or broil, buttered side up, 4 in. from the heat for 5-1/2 minutes. , Spread 1 tablespoon herbed butter over each halibut steak; turn and spread with remaining butter. Grill or broil 5-6 minutes longer or until fish flakes easily with a fork.

BAKED HALIBUT STEAKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
• Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
• Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

GRILLED LEMON GARLIC HALIBUT STEAKS

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. In shallow glass or plastic dish or resealable food-storage plastic bag, mix lemon juice, 1 tablespoon oil, the salt, pepper and garlic. Add fish; turn several times to coat with marinade. Cover dish or seal bag and refrigerate 10 minutes.
• Remove fish from marinade; reserve marinade. Cover and grill fish 4 to 6 inches from medium heat 10 to 15 minutes, turning once and brushing with marinade, until fish flakes easily with fork. Discard any remaining marinade.
• Sprinkle fish with parsley and lemon peel.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

HALIBUT STEAKS

Steps:

• In a small bowl, combine the first seven ingredients. Place each halibut steak on a double thickness of heavy-duty foil (about 18 in. x 12 in.); top with soy sauce mixture, onion, lemon and butter. Fold foil around fish and seal tightly. , Grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork.

HALIBUT STEAKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
• Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
• Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

BUTTER-BASTED HALIBUT STEAKS WITH CAPERS

Steps:

• Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
• Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
• Divide halibut among plates and spoon butter sauce over.

HALIBUT STEAKS

Steps:

• Arrange steaks in buttered or sprayed shallow oven dish.
• Arrange lemon and onion slices over fish.
• Season with pepper and allspice.
• Carefully pour wine over all.
• Let stand for 15 minutes.
• Combine- bread crumbs, grated cheese, parsley.
• Sprinkle over fish.
• Dot with butter or margarine.
• Bake uncovered in 350°F oven for 25 minutes.

HALIBUT CREOLE

Steps:

• Preheat oven to 400 degrees F.
• Lightly butter a shallow baking dish large enough to place fish in one layer.
• Salt and pepper fish steaks, place in baking dish.
• Mix together tomato, green pepper, onion, and jalapeno and top each fish steak with mixture.
• Melt butter and mix in lemon juice and tabasco, then drizzle over each fish steak.
• Bake approx 25 minutes, basting w/ pan juices about every 10 minutes.
• NOTE: If I have closer to 2 lbs of fish steaks, I will double the sauce mixture, but that's just preference!

CAJUN-STYLE BLACKENED HALIBUT

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
• Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.

BLACKENED HALIBUT WITH CREAMY SHRIMP CREOLE

Steps:

• Preheat the oven to (400°F or 190°C) degrees.
• Use two pie pans or two shallow containers. In one pan place the warm clarified butter. In the other, add the dry blackening seasoning mix.
• Take one fillet at a time and dip it into the clarified butter. (In these photos, I'm only dipping one side into the seasoning mix because of the thickness of the halibut fillets. You can, if you wish, dip both sides into the butter and seasoning mix for a more robust seasoning flavor.)
• Turn on the overhead vent for your stove. If you don't have one, you may want to do this outside over a camping stove because it can create a lot of smoke.
• Get a dry heavy cast iron pan super hot until smoking. DO NOT ADD OIL to the pan as it will catch fire!
• Without losing any of the seasonings, add the fish to the hot pan seasoning side down. The combination of the cold fish and the clarified butter will cause the fish to float almost over the high heat of the pan without sticking.
• Cook the fish until the seasoning is slightly charred black in spots. At this point, I gently flip the fish and place it in a cooking dish with a little butter, white wine, and lemon juice.
• Place the fish into the oven at 400 degrees to finish cooking the halibut all the way through...about 8-10 minutes in this case. Check with a meat thermometer until the fish has reached an internal temperature of 145 degrees.

HALIBUT STEAKS CREOLE RECIPE

Steps:

• Pan-fry halibut in butter until nicely browned on all sides.
• In another skillet, pan-fry celery, onion, green pepper, and garlic in oil or fat until green pepper is tender and, onion is golden. Add tomatoes and cook until liquid is reduced and thickened.
• Arrange halibut in shallow casserole. Pour tomato mixture over halibut. Season with salt and pepper.
• Cook in moderate oven (350°F.) 15 to 20 minutes. To serve, garnish with parsley.