Pickled Alaska Halibut Recipes

PICKLED ALASKA HALIBUT

Pickled Alaska Halibut image

Make and share this Pickled Alaska Halibut recipe from Food.com.

Provided by Mercy

Categories Lunch/Snacks

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs halibut, thawed if necessary
1 cup water
1 cup white vinegar
1/3 cup white wine
1/4 cup sugar
1 tablespoon olive oil
2 teaspoons salt
10 peppercorns
4 whole cloves
2 bay leaves
1 medium onion, thinly sliced
1 lemon, thinly sliced
chopped fresh parsley, for garnish
lemon slice, for garnish

Steps:

Remove skin and bones from halibut; cut into 1 inch pieces.
In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings.
Bring to boil; simmer, covered, 15 minutes.
Return to full boil; add halibut.
Simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork.
Layer halibut, onion and thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all.
Refrigerate, covered, overnight.
Before serving, drain; garnish with parsley and lemon slices.

Nutrition Facts : Calories 373.8, Fat 8.7, SaturatedFat 1.2, Cholesterol 72.6, Sodium 1292.2, Carbohydrate 19.2, Fiber 1.7, Sugar 14.1, Protein 47.8

NORTH AFRICAN SPICED ALASKA HALIBUT

North African Spiced Alaska Halibut image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1-1/2 teaspoons sea salt
1-1/2 teaspoons caraway seed
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
2 Tablespoons harissa (Moroccan paste)
2 cloves garlic, minced
2 teaspoons olive oil
4 Alaska Halibut steaks or fillets (6 to 8 oz. each), fresh, thawed or frozen

Steps:

Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Variation: Remove foil during last 10 minutes of cooking, until lightly browned.

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