How To Cook Halibut Recipes

PAN-SEARED MARINATED HALIBUT FILLETS

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

EASY HALIBUT FILLETS

Steps:

• Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
• Brush both sides of the halibut fillets with the butter sauce.
• Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

EASY HALIBUT FILLETS WITH HERB BUTTER

Steps:

• Make little aluminum foil trays sized to fit each fillet.
• Wipe the bottom of each tray with olive oil.
• Put the fillets ugly side up (skin side even if the skin is now removed) on the trays.
• Mix the butter with the chopped herbs throughly.
• Place 1 tablespoon of the butter on the halibut.
• Broil for 4 minutes.
• Carefully turn each fillet over, not spilling any of the melted herb butter.
• Broil for 4 more minutes.
• Remove and plate, pouring the melted sauce over each fillet.

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.

HOW TO COOK HALIBUT

Steps:

• For any kind of cooking of non-oily fish, a rule of thumb is ten minutes per inch of thickness in a hot oven (this means 400 degrees or more). When you lower the temperature, things get interesting and sauces have more time to interact with the flesh. By lowering the temperature to 325 or so, this increases the cooking time to 1 1/2 hours.
• Baking: Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees. Rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in bread crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
• Broiling: Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
• Barbeque: Coat fish with olive oil; put on a medium hot grill, turn once; done in about 8 minutes. Dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two.
• Frying: Cut fillet into small portions rinse and drain; dredge in flour dip into egg mixture (beaten whites and yolks). Shake in a paper bag with cracker crumbs; fry in hot pan with 1/8 inch of vegetable oil. Fish cooks quickly, about 3-4 minutes per side, done when brown and flakes.
• Appetizer: Wrap 3/4 inch pieces of halibut with bacon, hold tight with a toothpick, cook them in the broiler, turning once.