I love halibut but never see it sold fresh here in Maryland. I think it's
caught in the NW, isn't it? Anyway, I broke down and bought a large bag of
frozen halibut fillets from Costco.

Does anyone have a really favorite way to fix it? I've Googled like crazy
but so far nothing has clicked. I'd really appreciate your help.

Dora

--

On Fri, 28 Jan 2005 19:08:43 -0500, "limey" >
wrote:

>I love halibut but never see it sold fresh here in Maryland. I think it's
>caught in the NW, isn't it? Anyway, I broke down and bought a large bag of
>frozen halibut fillets from Costco.
>
>Does anyone have a really favorite way to fix it? I've Googled like crazy
>but so far nothing has clicked. I'd really appreciate your help.
>
>Dora

Dora did you get fillets or steaks? Halibut is typically steaked, I
egg wash, dredge in flour and then pan fry in a little lemon butter...

I used to like the halibut florentine served at the old Spenger's in
Berkeley. It was a halibut fillet baked on a bed of spinach and
covered with white sauce and parmesan cheese. Florentine recipes
should be fairly numerous on the net so google it up.

D.M.

"Dog3" > wrote in message
...
> "limey" > wrote in
> :
>
>> I love halibut but never see it sold fresh here in Maryland. I think
>> it's caught in the NW, isn't it? Anyway, I broke down and bought a
>> large bag of frozen halibut fillets from Costco.
>>
>> Does anyone have a really favorite way to fix it? I've Googled like
>> crazy but so far nothing has clicked. I'd really appreciate your
>> help.
>>
>> Dora
>
> Steaks or fillets Dora? I always use fillets. I do nothing but brush them
> with olive oil and grill. I serve topped with lemon butter, S&P and
> sometimes some capers on the top.
>
> Michael

My favourite way to fix any firm flesh fish is to take a pinch of fresh
herbs (parsley, dill, lovage, oregano, marjoram, thyme) and place the herbs
in a microwave tolerable platter. Rub the fish with salt and pepper, place
it on top of the herbs and pour over a mix of water and lemon juice and/or
white wine, which ever you happen to have handy. Place the herbed fish in
the microwave and cook for a few minutes, depending on your microwave effect
and the size of the fish. Serve with boiled potatoes. A tip: Keep the fish
warm while you're chopping the herbs in a food processor. Add a few almonds,
bit of oil and butter, mix a bit more and voila, you have tasty mixture to
top your fish with. Very easy, takes all 15-20 minutes from start to finish.
Kaari

limey wrote:
> I love halibut but never see it sold fresh here in Maryland. I
> think it's caught in the NW, isn't it? Anyway, I broke down and
> bought a large bag of frozen halibut fillets from Costco.
>
> Does anyone have a really favorite way to fix it? I've Googled like
> crazy but so far nothing has clicked. I'd really appreciate your
> help.
>
> Dora

If they're steaks, grill 'em up! If they are fillets, there are so many
incredible ways to cook halibut! Personally, I'd still grill the fillets
(on foil because it is sort of flakey and can fall apart) and serve it with
a citrus salsa, asparagus spears and some warm sourdough bread. But, that's
just me. :~)

kili

"limey" wrote in message
>I love halibut but never see it sold fresh here in Maryland. I think it's
>caught in the NW, isn't it? Anyway, I broke down and bought a large bag
>of frozen halibut fillets from Costco.
>
> Does anyone have a really favorite way to fix it? I've Googled like
> crazy but so far nothing has clicked. I'd really appreciate your help.
>
> Dora

Oh, yum! What great-sounding recipes - I can't wait to try them. To answer
your questions, they're fillets - "Product of China". I didn't notice the
small print before. I just hope a halibut is a halibut everywhere.

Dora

"Dog3" wrote in message

> "limey" wrote >
>> I love halibut but never see it sold fresh here in Maryland. I think
>> it's caught in the NW, isn't it? Anyway, I broke down and bought a
>> large bag of frozen halibut fillets from Costco.
>>
>> Does anyone have a really favorite way to fix it?
>
> Steaks or fillets Dora? I always use fillets. I do nothing but brush them
> with olive oil and grill. I serve topped with lemon butter, S&P and
> sometimes some capers on the top.
>
> Michael

Thank you Michael. Boy, do all these recipes sound good.
Michael, I was glad to see your post - have you been under the weather
again?

Dora

limey wrote:
> "limey" wrote in message
>> I love halibut but never see it sold fresh here in Maryland. I
>> think it's caught in the NW, isn't it? Anyway, I broke down and
>> bought a large bag of frozen halibut fillets from Costco.
>>
>> Does anyone have a really favorite way to fix it? I've Googled like
>> crazy but so far nothing has clicked. I'd really appreciate your
>> help.
>>
>> Dora
>
> Oh, yum! What great-sounding recipes - I can't wait to try them. To
> answer your questions, they're fillets - "Product of China". I
> didn't notice the small print before. I just hope a halibut is a
> halibut everywhere.
>
> Dora

I don't think the fish care where they were born

Jill

"jmcquown" > wrote in message
...
> limey wrote:
>> "limey" wrote in message
>>> I love halibut but never see it sold fresh here in Maryland. I
>>> think it's caught in the NW, isn't it? Anyway, I broke down and
>>> bought a large bag of frozen halibut fillets from Costco.
>>>
>>> Does anyone have a really favorite way to fix it? I've Googled like
>>> crazy but so far nothing has clicked. I'd really appreciate your
>>> help.
>>>
>>> Dora
>>
>> Oh, yum! What great-sounding recipes - I can't wait to try them. To
>> answer your questions, they're fillets - "Product of China". I
>> didn't notice the small print before. I just hope a halibut is a
>> halibut everywhere.
>>
>> Dora
>
> I don't think the fish care where they were born
>
> Jill

LOL! But how do we really know?

Dora

"limey" > wrote in message
...
>I love halibut but never see it sold fresh here in Maryland. I think it's
>caught in the NW, isn't it? Anyway, I broke down and bought a large bag of
>frozen halibut fillets from Costco.
>
> Does anyone have a really favorite way to fix it? I've Googled like crazy
> but so far nothing has clicked. I'd really appreciate your help.
>
> Dora
>
> --
>
>
>
We went to Alaska and brought back a lot of halibut. Here are some halibut
recipes that we enjoy.

* Exported from MasterCook *

Halibut W/Lemon Pepper

Recipe By :Bon Appetit
Serving Size : 2 Preparation Time :0:20
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slices Firm White Bread, crusts trimmed
1/3 cup Fresh Parsley -- finely chopped
2 teaspoons Lemon Peel -- minced
1/2 teaspoon Coarsely Ground Black Pepper
2 6 to 8 oz Halibut Fillets, 1 inch thick
2 teaspoons Unsalted Butter -- Melted
Lemon Wedges

Preheat oven to 450F. Lightly grease small baking sheet. Grind bread in
blender to fine crumbs. Add parsley, lemon peel and pepper and combine; season
with salt. Transfer crumb mixture to shallow soup bowl. Brush fish with
butter. Press fish into crumbs, coating completely. Arrange fish on prepared
baking sheet. Press any remaining crumbs onto top of fish. Bake until crumb
coating is golden brown and fish is just cooked through, about 10 minutes.
Serve with lemon wedges.

Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 7g Fat (30.1% calories from
fat); 24g Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 196mg
Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

Serving Ideas : Main


* Exported from MasterCook *

Halibut & Sour Cream Bake

Recipe By :Americas Best
Serving Size : 4 Preparation Time :0:30
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 8 oz Halibut Steaks, 1 inch thick
1/4 cup Sour Cream
1/4 cup Mayonnaise
1/4 cup Sliced Green Onions
1 teaspoon Lemon Juice
1/4 teaspoon Salt
1/8 teaspoon Ground Red Pepper
1/4 cup (1 Oz) Shredded Cheddar Cheese

Cut fish in half; arrange in a lightly greased 11 x 7 x 7-1/2 inch baking dish.
Bake, uncovered, at 450F for 12 to 15 minutes or until fish flakes easily when
tested with a fork. Combine sour cream and next 5 ingredients in a medium bowl;
stir well. Spoon sour cream mixture evenly over fish. Sprinkle with shredded
cheese. Bake, uncovered, an additional 3 to 4 minutes or until cheese melts and
sauce is thoroughly heated. Serve immediately.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 132 Calories; 15g Fat (94.6% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol;
220mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Non-Fat Milk;
1 1/2 Fat.

Serving Ideas : Main


* Exported from MasterCook *

Halibut with Macadamia Nuts

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 halibut fillets -- (7 oz.)
3 ounces Macadamia nuts
25 Ritz crackers
2 ounces butter flavored oil
1 egg
Flour

Start by placing the Ritz crackers and macadamia nuts in a food processor and
grind them until fine. Beat the egg well. Dip the halibut fillets in the flour
shaking the excess off well, then into the egg, let the excess drain off. Then
into the breading mixture. Put the breaded fillets on a plate until the pan is
ready to cook them in. Heat a skillet over medium heat with the oil in it. The
oil should get hot but not too hot or the breading will burn. Usually 2 to 3
minutes is good. Place the fillets into the pan and move the pan gently to be
sure the fish isn't sticking
to the pan and let cook until the bottom is golden brown then turn the fillets
over being real careful not to splash the hot oil on you. Again let them cook
until that side is brown then remove the fillets to a small baking dish and
place in a preheated 350 degree oven for about 8 to 10 minutes. Remove the
finished product from the oven and serve. Serves 2.
Cuisine:
"American"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 448 Calories; 36g Fat (70.6% calories
from fat); 28g Protein; 6g Carbohydrate; 4g Dietary Fiber; 139mg Cholesterol;
92mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 Fat.

"limey" > wrote in message
...
> I love halibut but never see it sold fresh here in Maryland. I
think it's
> caught in the NW, isn't it? Anyway, I broke down and bought a
large bag of
> frozen halibut fillets from Costco.
>
> Does anyone have a really favorite way to fix it? I've Googled
like crazy
> but so far nothing has clicked. I'd really appreciate your help.


Baked Fish Bass with Potatoes
Source: Catalan Cooking by Colman Andrews
Servings: 4

Colman Andrews describes this dish as "simply one of the two or three
best ways of cooking fish I know.

Olive oil
1/2 lb potatoes, peeled and very thinly sliced, blanched for 3-4
minutes & patted dry
1 1/2 lbs sea bass, halibut, swordfish or tuna (1 1/2 to 2 lbs) cut
into 4 steaks 1 1/2 inch thick
2 tomatoes halved
4 cloves garlic minced
2 sprigs parsley minced
2 scallions, white part only minced
1 sprig fresh rosemary minced
1 spring fresh thyme (or 1/4 tsp dried)
lemon juice
salt and pepper

Preheat the oven to 400 degrees. Coat the bottom of a casserole or
baking dish with oil, then layer it with potato slices, overlapping
them to cover the bottom completely. Arrange the fish on top of the
potatoes, and arrange the tomato halves, cut side up, alongside the
fish. Brush the tops of the fish and tomatoes plus any exposed potato
slices, lightly with oil. Mix the garlic, parsley, green onions,
rosemary, and thyme together well, then sprinkle over the fish.
Lightly drizzle lemon juice over the garlic mixture, then salt and
pepper to taste. Bake for 25 to 30 minutes, or until the fish and
potatoes are done.

"limey" wrote in message
>I love halibut but never see it sold fresh here in Maryland. I think it's
>caught in the NW, isn't it? Anyway, I broke down and bought a large bag
>of frozen halibut fillets from Costco.
>
> Does anyone have a really favorite way to fix it?


Many thanks to everyone. I have saved each recipe.

Dora

On Sat, 29 Jan 2005 17:05:38 GMT, "Gigi" <itchyfeet(no >
wrote:

>We went to Alaska and brought back a lot of halibut. Here are some halibut
>recipes that we enjoy.

Thanks, Gigi. I love halibut and have never cooked it, but we bought some
earlier this week, and I can't wait to try some of your recipes.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"D.A.Martinich" > wrote in message
oups.com...
>I used to like the halibut florentine served at the old Spenger's in
> Berkeley. It was a halibut fillet baked on a bed of spinach and
> covered with white sauce and parmesan cheese. Florentine recipes
> should be fairly numerous on the net so google it up.
>
> D.M.
>

Here's a chicken Florentine recipe I use regularly that should work fine
with fish. I've made parenthetical notes regarding changes to make it lower
fat/cholesterol).

Pam

CHICKEN BREASTS FLORENTINE (RFR - Pro-Zac - 9 Jan 1999)
4 oz uncooked egg noodles (2- 2 ½ cups) ( can use no-yolk)

3 Tbsp butter (or margarine)

3 Tbsp all-purpose flour

1/4 tsp gound black pepper

1c milk (skim is fine)

1c chicken broth

1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain (I
use fresh, sautéed in a small amount of olive until wilted - easier and
nicer)

1/2c grated Parmesan cheese, separated

1/4 tsp ground nutmeg

4 skinless boneless chicken breast halves (1 lb)

additional nutmeg



Cook noodles as directed on package, drain. Heat oven to 375F. Grease
rectangular pan, 11 x 7 1 1/2 inches. Meanwhile, heat butter in 2-quart
saucepan over medium heat until melted. Stir in flour and pepper. Cook over
medium heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir
1 minute.

Mix spinach, noodles, half of the sauce, 1/4c cheese and 1/4 tsp nutmeg.
Spoon mixture into pan. Place chicken on top. Pour remaining sauce over
chicken and spinach mixture. Sprinkle with 1/4c cheese and additional
nutmeg. Cover with aluminum foil and bake 30 minutes. Uncover and bake about
15 minutes longer or until light brown on top and juices of chicken run
clear. 4 servings.

In Alaska where halibut are plentiful two of the most popular ways to
cook it a

Make a beer batter and deep fry it; and

"Caddy Gantry" -- marinate for a while in white wine, drain, coat
in bread crumbs, put in baking dish and cover with a mixture of sour
cream and mayonnaise (2:1 ratio), with some chopped onion stirred in.
Bake at 400=B0F for 10 minutes per inch of thickness if it starts at
room temp, otherwise a little longer. Serve with lemon wedges.

aem

On 29 Jan 2005 16:33:13 -0800, "aem" > wrote:

>In Alaska where halibut are plentiful two of the most popular ways to
>cook it a
>
>Make a beer batter and deep fry it; and
>
>"Caddy Gantry" -- marinate for a while in white wine, drain, coat
>in bread crumbs, put in baking dish and cover with a mixture of sour
>cream and mayonnaise (2:1 ratio), with some chopped onion stirred in.
>Bake at 400°F for 10 minutes per inch of thickness if it starts at
>room temp, otherwise a little longer. Serve with lemon wedges.

Those sound wonderful. I'm going to have to catch up on this thread and
start doing some heavy recipe collecting.

Thanks,
Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dog3 > wrote in
:


> I saw a show on Everyday Italian on FoodTV network. It was salmon in
> foil but she made it clear one could use halibut, orange roughy etc.
> with the same recipe. The link is below.
>
> http://www.foodnetwork.com/food/reci...D_9936_24585,0
> 0.ht ml
>
> Or use the tiny URL: http://tinylink.com/?wywGc1vhk0
>

Well, never seen halibut here, but I do get salmon fillets quite often,
and that recipe looks like a nice change of pace. Thanks for posting it,
Michael.

Might stop at the seafood place and pick some up Thursday night (our late
night shopping night). Couldn't today as they're closed for renovations.
[The local shopping centre is insisting on businesses renovating if they
want to renew their lease. Great little delicatessen closed recently
because of this. It was going to cost him $150,000 and given his age he
decided it wasn't worth it. There were a couple of things I liked to get
there, that I don't think I'll find anywhere else in Penrith :-( ]

Rhonda Anderson
Cranebrook, NSW, Australia

"aem" wrote in message
>In Alaska where halibut are plentiful two of the most popular ways to
cook it a

>Make a beer batter and deep fry it; and

>"Caddy Gantry" -- marinate for a while in white wine, drain, coat
in bread crumbs, put in baking dish and cover with a mixture of sour
cream and mayonnaise (2:1 ratio), with some chopped onion stirred in.
Bake at 400°F for 10 minutes per inch of thickness if it starts at
room temp, otherwise a little longer. Serve with lemon wedges.

aem

Thanks - more ideas and your recipe saved - this sounds very tasty. I
can't wait to open that package now, instead of being stumped.

Dora

"Damsel" wrote in message >

"aem" wrote:
>
>>In Alaska where halibut are plentiful two of the most popular ways to
>>cook it a
>>
>>Make a beer batter and deep fry it; and
>>
>>"Caddy Gantry" -- marinate for a while in white wine, drain, coat
>>in bread crumbs, put in baking dish and cover with a mixture of sour
>>cream and mayonnaise (2:1 ratio), with some chopped onion stirred in.
>>Bake at 400°F for 10 minutes per inch of thickness if it starts at
>>room temp, otherwise a little longer. Serve with lemon wedges.
>
> Those sound wonderful. I'm going to have to catch up on this thread and
> start doing some heavy recipe collecting.
>
> Thanks,
> Carol

My "halibut slot" in Master Cook is now brimming over with yummy recipes.

Dora

Dog3 wrote:

>
>
> I saw a show on Everyday Italian on FoodTV network. It was salmon in foil
> but she made it clear one could use halibut, orange roughy etc. with the
> same recipe. The link is below.

Must have been a mistake. Sheldon says that chefs use parchment paper not foil

:-)

On Sun, 30 Jan 2005 11:16:05 -0500, "limey" > wrote:

>My "halibut slot" in Master Cook is now brimming over with yummy recipes.

I'll probably be hitting you up for that collection! <EG>

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

I picked this up out of a low-fat cookbook, and it isn't bad:

Preheat oven to 400F. Dip fillets in milk, then in mixture of Bisquick, salt
and lemon pepper. Place in nonstick baking pan (I use an 8X8 cake pan),
sprinkle w/paprika and dot with butter. Bake for about 20 minutes or until
fish flakes easily when pricked with a fork.

Go heavy on the lemon pepper.


"kilikini" > wrote in message
.. .
> limey wrote:
>> I love halibut but never see it sold fresh here in Maryland. I
>> think it's caught in the NW, isn't it? Anyway, I broke down and
>> bought a large bag of frozen halibut fillets from Costco.
>>
>> Does anyone have a really favorite way to fix it? I've Googled like
>> crazy but so far nothing has clicked. I'd really appreciate your
>> help.
>>
>> Dora
>
> If they're steaks, grill 'em up! If they are fillets, there are so many
> incredible ways to cook halibut! Personally, I'd still grill the fillets
> (on foil because it is sort of flakey and can fall apart) and serve it
> with
> a citrus salsa, asparagus spears and some warm sourdough bread. But,
> that's
> just me. :~)
>
> kili
>
>