Here's a couple tasty looking Halibut recipes:

      Halibut Olympia

Ingredients
1 1/2 to 1 3/4 lb. halibut 
filet (skinless, boneless)
2 shallots minced
Dash of white wine
Dash of lemon juice
1/4 cup melted butter
1 cup of mayonnaise
2 cups white bread crumbs

Directions

Preheat oven to 375?.

Coat the bottom of a casserole dish with melted butter. Pour off and reserve any excess butter. Sprinkle minced shallots over the bottom of your casserole dish. You may substitute diced onions for shallots if you wish. Slice halibut into smaller even portions and arrange in casserole dish over onions or shallots which ever you preferred. Season fish with your white wine and lemon juice. Spread mayonnaise on top of your halibut cutlets. A pastry bag may be used to get a decorative effect. Mix your bread crumbs with the extra butter you have saved and sprinkle over the dish. Place uncovered in the preheated oven for 15 to 20 minutes or until the top is golden brown and the fish flakes easily.

Ranchos Halibut

Halibut Ingredients 
Four 4-ounce Halibut filets 
3 to 4 stalks of Green Onion, sliced diagonally 
1 large Tomato, diced and deseeded
6 ounces Buttermilk 
4 ounces Tortilla Chips, crumbled in blender 
1/2 tsp. Chipotle Powder 
3 ounces butter or oil 

Soak Halibut in buttermilk for 1 hour. Dredge halibut in tortilla chips to coat, dip in butter and oil. Sauté halibut in butter or oil until done or halibut may be cooked in the oven 8-10 minutes at 325°F. 

Red Pepper Sauce 
3 Roasted red peppers 
2 cups Heavy Cream 
1/4 cup Cooking Sherry 
Three 1-ounce slices of Pepper Jack Cheese 

Blend roasted red peppers until pureed, add 2 cups of heavy cream and blend with peppers. In a pan, heat cooking sherry and pepper jack cheese, add pepper/cream mixture. Simmer sauce until thickened. 

Presentation 
Place one serving of halibut on warm plate, serve with herbed rice and mixed fresh vegetables (as shown). Dress the halibut with the Red Pepper Sauce and garnish with tomato and green onion slices. 

Halibut Parmesan with Capers and Lemon Butter Muniere Sauce

 

INGREDIENTS

2 pounds halibut fillets (skinned and cut into serving pieces, season with salt and pepper)
I cup buttermilk
1/2 cup flour
20 Ritz crackers—make crumbs
1/2 cup grated parmesan cheese
4 oz. olive oil
4 tablespoons butter
1 tablespoon capers
1/4 cup white wine
Lemon wedges and parsley for garnish

We serve this dish at our lodge. It consistently remains one of our most requested recipes and goes well with most pastas.

You will need three mixing bowls. Combine the parmesan cheese and cracker crumbs in one bowl, the buttermilk in another and the flour in the third bowl. Coat each piece of halibut with flour, dip into the buttermilk, and then roll in the crumb/cheese mixture. Set aside on a plate, cover with waxed paper and refrigerate for at least 2 hours. This helps "set" the coating so it doesn’t fall off during cooking. In a large frying pan over medium heat, combine the olive oil and butter. Heat until bubbly, add the fillets and sauté until golden brown on both sides. At this point, check to see if the halibut is done. It should be opaque, yet moist. If it is still raw in the center, you can finish in a 300 degree oven. Be careful not to overcook or it will become dry. Remove your fillets to a warm serving platter. Deglaze the pan with white wine, add the capers and squeeze juice from one half of a lemon into the pan. Adjust the seasonings and drizzle on top of and around your fillets. Serve with your favorite pasta. Serves 4.

Lots more mouth watering recipes here>>http://www.fishalaskamagazine.com/recipes.htm

10 years ago. Rating: 7
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Bury it……...

10 years ago. Rating: 5
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I can give you a recipe. I do not know best recipes. I just google.  

Different recipes here http://tinyurl.com/7g5alu7

12 years ago. Rating: 4
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Did you try any from the many in the link Colleen sent you?

 

11 years ago. Rating: 3
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