Miami Halibut Recipes

MIAMI HALIBUT

Steps:

• In a 1 gallon resealable food storage plastic bag, combine all ingredients except halibut steaks; shake to mix well.
• Add halibut, seal bag and turn to coat. Let stand at room temperature for 20 minutes in marinade.
• Meanwhile heat grill.
• When ready to grill, remove halibut from bag and discard marinade. Place halibut on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
• Cook 8 to 12 mimutes or until fish is no longer translucent in center and flakes easily with fork, turning once.
• Note: To broil halibut, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.

25 BEST WAYS TO COOK HALIBUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a halibut recipe in 30 minutes or less!

HALIBUT CHEEKS WITH SPICY AIOLI

Steps:

• Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
• Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.

BAKED HALIBUT RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C).
• On a cutting board, pat the halibut dry with paper towels. Drizzle the olive oil over the halibut, using your hands to rub it all over. Season the halibut with the salt and pepper.
• Transfer the halibut to a 9 x 13-inch baking dish and arrange the lemon slices on top of the fish.
• Bake until the halibut is just cooked through and easily flakes when nudged with a fork, 25-30 minutes.
• Enjoy!

HALIBUT CONFIT WITH LEEKS, CORIANDER, AND LEMON

Steps:

• Preheat oven to 375°F. Coarsely grind 1 tablespoon coriander seeds in a spice mill or with a mortar and pestle. (Alternatively, you can coarsely chop with a knife.)
• Toss leeks, cilantro sprigs, oil, half of lemon slices, and 2 teaspoons ground coriander in a large roasting pan; season with salt. Roast, tossing occasionally, until leeks are tender and starting to brown, 15-20 minutes. Remove roasting pan from oven and carefully pour infused oil into a large heatproof measuring cup.
• Reduce oven temperature to 275°F. Season halibut with salt and arrange over leeks in roasting pan. Top with remaining lemon slices and ground coriander and pour infused oil over fish. Roast until halibut is just cooked through and starting to flake, 30-35 minutes.
• Cut halibut into large pieces and serve with leeks and lemon topped with chopped coriander seeds and cilantro leaves.
• Do ahead: Halibut can be roasted 1 hour ahead. Let cool and cover.

HAWAIIAN HALIBUT

Steps:

• In a small bowl, combine sugar and cornstarch. Stir in the vinegar, water, soy sauce and hot pepper sauce until smooth; set aside., In a small resealable plastic bag, combine the flour, salt and pepper. Add fish and shake to coat. In a small skillet, saute fish in oil for 4-6 minutes or until fish flakes easily with a fork; remove and keep warm. , In same skillet, saute green pepper and onion for 3 minutes or until crisp-tender. Add pineapple. Stir sauce and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return fish to skillet; heat through. Serve with rice.