Halibutitaliano Recipes

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.

ITALIAN BAKED HALIBUT

Steps:

• Place halibut fillets in white wine and marinate for ~20 minutes.
• Mix the olive oil, Italian seasoning, parsley, basil shallots, garlic and Parmesan cheese together in a bowl.
• Coat the halibut with the herb mixture and place fish on oil sprayed oven tray. Place in 450F oven for ~14-16 minutes, or until fish is opaque. (Can also be cooked on medium on a grill.).

BAKED HALIBUT

Steps:

• Cut the fish into 8-ounce pieces or two pieces per pound. Marinate in lemon in glass baking dish for 20-30 minutes. Drizzle olive oil and sprinkle paprika over all. Bake 10-15 minutes at 450 degrees F.

ITALIAN HALIBUT

Steps:

• Create an Italian herb baste by mixing together the olive oil, Italian seasoning, parsley, basil, shallots, garlic, and Parmesan in a bowl.
• Preheat a grill to medium, using mesquite wood. Coat the halibut in the Italian herb baste and place fish on the grill. Grill, turning often to avoid burning, until fish is opaque and a knife slides in easily.
• Remove from heat and serve halibut with fresh vegetables and a starch of choice.

ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY

Steps:

• Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
• Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

ITALIAN HALIBUT CHOWDER

Steps:

• Saute the peppers, celery, onion, and garlic in oil until tender. Add the tomato juice or water, apple juice, mashed tomatoes, and herbs. Simmer for 30 minutes.
• Add halibut pieces to the soup. Cook until halibut is done, about 30 minutes. Salt and pepper to taste.

BAKED HALIBUT

Steps:

• Preheat oven to 375°. Place halibut in a greased 13x9-in. baking dish. Combine sour cream, cheese, butter, dill, salt and pepper; spoon over halibut. , Cover and bake for 20 minutes. Uncover; sprinkle with paprika. Bake until fish just beings to flake easily with a fork, 10-15 minutes.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

PAN SEARED HALIBUT

Steps:

• Preheat oven to 350 degrees.
• Wash fillet and towel dry of moisture.
• Mix cornstarch, seasoned salt, sugar. Coat the halibut with the mixture.
• In a saute pan that is oven safe heat olive oil and butter over medium high heat.
• Pan sear for 3 minutes on one side flip add shallots and bacon and baste with some of the butter/oil from the bottom of the pan. Sear for 3 more minutes. Continue basting with the oil/butter mixture. Transfer the pan to the oven and finish cooking for about another 6 to 8 minutes.