Help with halibut please

[allergycook]

I am not much of a fish person....occasionally a trout pan fried over an open fire keeps me satisified. But this year, late summer-ish Mom and Dad came home from Alaska with 70 lbs of halibut steaks and salmon filets that Dad had caught while they were there. I have used the salmon (well, just one left and going to try to box smoke it like they did on Good Eats) but the halibut.....I've done lemon halibut with lemon roast potatoes, which was good. At least the first couple of times. What are some of the things you guys do with halibut?

Thanks,
~Heather

[Alethea]

Mmm, lucky you. Halibut is one of those fishes that I always tell myself I should buy more, because it always comes out so good. It's also one of the few main staples that I tend to improvise with (I'm very much a by-the-recipe girl). I most often tend to bake or pan fry it with a very simple white wine, herb, or lemon sauce. Or with a fresh summer tomato topping, but that's not much help now in the middle of winter.:o

I got the recipe below off epicurious, and everyone who's had it thinks it's absolutely divine. But it's not light, and is a little involved. I know I didn't use the full amount of butter, but I don't really know how much I decreased it as I was working off sight and taste, not measurement.


HALIBUT WITH GRAPEFRUIT BEURRE BLANC


Active time: 1 1/4 hr Start to finish: 1 1/4 hr
For beurre blanc
3 grapefruit (preferably 2 white and 1 pink or red)
1/4 cup dry white wine
1 shallot, minced
2 tablespoons white-wine vinegar
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

For fish and vegetables
4 (1/2-inch-thick) halibut steaks with skin (1 1/2 lb)
3 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
2 Belgian endives, trimmed and cut crosswise into 1-inch-thick slices

Make beurre blanc:
Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.

Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.

Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).

Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.

Cook fish and vegetables:
Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.

Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.

Serve fish over mushrooms, topped with beurre blanc and zest.

Makes 4 servings.

Gourmet
February 2002

[Deanna]

I'm so glad you asked this question! The day before Christmas, my boss gave me some halibut HE had caught this past August in Alaska! There was so much salmon and halibut, he and his wife will never be able to eat it all! One of the halibut was 125 pounds! It's longer than my boss is tall!

Look forward to some ideas for serving.

d

[JanetJ]

One of my favorite uses for halibut is Halibut Provencale in CL Complete. That may not be the exact title, but it's close. It's very good and a beautiful presentation. Easy and great for company. Also, halibut it great for fish and chips too!

[swquilts]

Yummm...halibut. It is my MOST favorite fish. It's pretty versatile, you can bake it, broil it, grill it, saute it, whatever. The only thing I've found is that heavy coatings or marinades are too much for it, it's such a light fleshed fish.

Most of the time I season it with the "flavor/rub of the month" and then grill it.

*sigh* To have some halibut filets.......

[TitlePending]

The following is from a bb thread - I used this w/HALIBUT and it was incredible! I used mirin for the sake and used chili paste in place of chili peppers

"OMG!!- Steamed Fish with Ginger Wine Sauce
I practically ran from the dinner table to the computer to report to all of my BB buddies that this was the BEST fish dish that I have ever made!! It was bursting with flavor- and was so easy to make.
Here are the variations that I made:
I used cod instead of trout
I used thai chili paste instead of chopped red chili peppers
I used sherry instead of sake

This was out of this world!! I am going to make it at least once a week! Perhaps with scallops or even swordfish. YUM!!!
Recipe By :Cooking Light Magazine. Jan/Feb 2002. Page: 152.
Serving Size : 8 Preparation Time :0:00
Categories : Fish Jan/Feb 2002

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup thinly sliced green onions
1/4 cup fresh orange juice
3 tablespoons minced peeled fresh ginger
2 tablespoons sake (rice wine)
1 1/2 tablespoons fish sauce
1 tablespoon finely chopped peeled fresh lemon grass
1/2 teaspoon dark sesame oil
1/2 teaspoon finely chopped hot red chile pepper
1/4 teaspoon salt
1/4 teaspoon white pepper
4 trout fillets (6 ounces, each)
1/4 cup red bell pepper, cut into 1/8-inch strips
6 cilantro sprigs

1. Combine first 11 ingredients in a 13 x 9-inch baking dish. Marinate fish in refrigerator 2 hours, turning occasionally.

2. Preheat oven to 350 degrees.

3. Bake fish mixture (including marinade) at 350 degrees for 17 minutes or until fish flakes easily when tested with a fork. Garnish with bell pepper and cilantro. Yield: 8 servings.

Cooking Light Nutritional Information: Calories 113 (37% from fat), Fat 4.6g (0.8g sat), Fiber 0.4g

The steamed fish was great last night, better tonight. This is a definite repeater. I used dry sherry instead of rice wine, chili paste instead of diced chilies and catfish instead of trout.
Tilapia is very mild, and very good. I am planning to try it with this recipe since I have some in the freezer, but have to get the fish sauce before I can make it. I always buy my tilapia from Costco, and it is really good and fresh.
Oh, my gosh! Becca, you were so right about this dish -- it is AMAZING!!! So much awesome flavor! I made it last night with sea bass -- after reading your review
Why, thank you, vj, for the compliment.
I must confess, though, to just winging the rice. I sauteed about a teaspoon of minced ginger and a teaspoon of minced garlic in 1/2 t. of sesame oil, added 1/4 cup of short-grained brown rice and 3/4c. of water, brought it to a boil, then added 1 minced scallion and simmered for about 45 minutes. It was really good, but I ended up loving the sauce for the fish so much that I drizzled some of that on top, too!

Here's the recipe that gave me the idea for it, though. Nirak posted it a while ago.

Ginger Sesame Rice
2 T minced fresh ginger
1 T toasted sesame oil
1 C basmati rice (Texmati long grain)
1 ½ C water
4 T teriyaki marinade
2 T chopped cilantro (optional)

In a heavy saucepan over low heat, brown minced ginger in oil. Add rice, stirring to coat. Add water and marinade. Bring to boil and cover. Reduce heat and simmer until water is absorbed; about 20 minutes. Let rest for 10 minutes and fluff with a fork. Stir in cilantro if desired. "

One of my all time never fail recipes from cooking classes and their restaurant menu:

HALIBUT SUPREME
A dish that is guaranteed NEVER FAIL which I learned at cooking classes through Johnny's Seafood Co. (Johnny's Dock).

2# Halibut Fillets cut 1½" thick
1/2C Chopped Green Onions & Tops
1C Sour Cream (may substitute yogurt or mayonnaise)
1/4t White Pepper
1/2t Salt
Dash of Dill Weed (optional, very light)
1/2C Parmesan Cheese

Place halibut in a well-buttered baking dish. Combine all above ingredients EXCEPT CHEESE and spread over halibut. Bake in a PRE-HEATED oven 350° for 20-25 minutes. Sprinkle cheese over top and turn oven broiler on just long enough to brown the cheese lightly. May sprinkle with baby shrimp and then cheese before broiling. Don't burn cheese. Better than finger-lickin good!

Another one I really like for a quick dinner is to put a filet in ramekin w/butter and sprinkled w/Schilling's garlic bread sprinkle. Cover w/plastic wrap and microwave for 2-3 min. depending on size and quantity. This is just plain tasty. Took the idea from an Oregon Coast restaurant in Tillamook while bicycling the coast.

Another one I have done a couple times is halibut in an orange sauce w/fresh oranges.

I'm happy to share more, but this should keep you busy for a bit :)

Linda~

[AnnaSue]

I received the CL Complete book for Christmas, and one of the recipes I've had my eye on to make in the next week or two is the Halibut Fillets with Teriyaki Sauce. It looks really good! Let me know if you want me to post it.:)

[SuzyQue]

I thought CL's "Easy Baked Fish" recipe was fabulous. It was SO quick and easy to prepare and it had really simple flavors. I'd try to post it here but I haven't figured out how to do that yet! I'm pretty sure it's on the recipe finder, though.

[TLee4]

I second the recommendation for the ginger fish recipe. It is SO good. I'll have to make it again soon...!

[Canice]

Well, it's been a few months since I put in a plug for AB's Ramen Radiator, so here it is again! I love this dish....

Ramen Radiator
(from "I'm Just Here For the Food" by Alton Brown)

1t olive oil
1t sesame oil
8oz. brown mushrooms, sliced (not button)
1 (3oz.) package ramen noodles
2 (8oz.) halibut or other mild white fish filets
Kosher salt
freshly ground white pepper
1T. honey
pinch of chili flakes
6 medium shrimp, peeled and deveined
1/2 Vidalia onion, sliced Lyonnaise style
4 scallions, sliced on the bias
2T. soy sauce
1/4 cup mirin (sweet rice wine)
2 cups miso or veg stock (if using miso, the measurment is 2t. miso paste for 2 cups water)

This is the coolest dish in the book, which is not to say that you shouldn't try the rest of the recipes. I just think this dish delivers huge dividends on a very meager investment. AB

Preheat the oven to 400 degrees F. Heat a saute' pan over high heat, add the oils, then add the mushrooms and toss; to cook until caramelized, about 3-4 minutes. Transfer to a plate and set aside. Break the "loaf" of noodles into 2 equal parts. Season the fish with salt and white pepper, spread a little honey on each filet, and sprinkle with chili flakes. Line the serving bowls with aluminum foil, making sure there is alot hanging over the edges. Lay one half-loaf of noodles in each bowl and top with the fish. Spread the shrimp, mushrooms, and onions around the bottom. Top with the scallions. Pull the foil up and around the food and crimp it to seal, leaving one tiny opening in each pouch. Mix the liquids together (soy sauce, mirin and miso or veg stock) and pour half into each pouch and then seal. Set the pouches on a baking sheet and place in the oven for 22-25 minutes. Set the pouches back in the bowls and open at the table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the "soup".

Yield 2 servings.

[Holly in KC]

Originally posted by TLee4
I second the recommendation for the ginger fish recipe. It is SO good. I'll have to make it again soon...!

I "third "the recommendation. I originally made it with tilapia. While the tialpia was wonderful, I think Halibut would be much better! (Too bad for me that halibut is not currently in season .... )

[stefania4]

I would think you could easily substitute halibut for the grouper in Grouper Veracruz (CL). We had a version of this last night - I substituted some of our abundance of turkey broth for the water and omitted the olives. It was wonderful!

[LaraW]

Halibut is one of my favorite types of fish. Its really mild and versatile and is the one that I got DH "hooked" on seafood with.

We actually just had this recipe last night:

Hoisin Halibut

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces uncooked rice sticks (rice-flour noodles)
or 3/4 pound vermicelli (I actually used angel hair pasta instead)
1/4 cup hoisin sauce -- divided
1 cup sliced green onions
1/2 cup fat-free -- less-sodium chicken
broth
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon vegetable oil
1 tablespoon grated peeled fresh ginger
1 teaspoon chili paste with garlic
1/8 teaspoon freshly ground black pepper
8 halibut steaks (about 1 inch thick) -- (6-ounce)
Cooking spray

Preparation time: 10 minutes Cooking time: 12 minutes

Update your pantry with a few Asian ingredients such as rice sticks, hoisin sauce, rice vinegar, and chili paste with garlic. They'll come in handy in many other dishes, too.

1. Preheat broiler.

2. Cook noodles according to package directions. Combine noodles, 2 tablespoons hoisin sauce, and next 8 ingredients in a large bowl; keep warm.

3. Rub fish with 2 tablespoons hoisin sauce. Place fish on a broiler pan coated with cooking spray; broil 4 minutes on each side or until fish flakes easily when tested with a fork. Serve over noodles. Yield: 8 servings (serving size: 1 halibut steak and 3/4 cup noodles).

CALORIES 323 (17% from fat); FAT 6.3g (sat 0.9g, mono 1.9g, poly 2.3g); PROTEIN 37.5g; CARB 27.6g; FIBER 0.5g; CHOL 53mg; IRON 1.9mg; SODIUM 455mg; CALC 109mg

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

Per serving: 328 Calories (kcal); 16g Total Fat; (42% calories from fat); 7g Protein; 43g Carbohydrate; 2mg Cholesterol; 2849mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[emilycat]

How funny -- my dad brought me quite a bit of salmon and halibut from his fishing trip to Alaska this summer, but I've long eaten all the halibut, and still have salmon left over -- maybe we could swap next time! :p

I love halibut; I'll also recommend the one with wine-ginger sauce, but here are two others I've really, really enjoyed.

This one was posted by KCSoccer:
Grilled Fish with Olive and Sweet Red Pepper Sauce

Recipe By : A Season in Spain
Serving Size : 8 Preparation Time :0:00
Categories : Barbeque Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fish fillets -- * see note
2 tablespoons olive oil
Salt
1/2 teaspoon white pepper
1 onion -- minced
6 each garlic cloves -- minced
1/2 pound tomatoes -- chopped
2 each red bell peppers -- * see note
1/2 cup green olives -- minced
Freshly ground pepper -- to taste

Prepare a charcoal fire and allow it to burn until the coals are evenly white, or preheat the broiler.
Place the fish on a platter and rub with 1 tablespoon of the oil, 1/2 teaspoon salt, and the white pepper. Set aside and let come to room temperature before cooking.
Heat remaining oil in a pan. Add the onion and garlic and cook until they begin to color. Stir in the tomatoes and red peppers and cook until thick and dry. Puree the tomatoes and peppers (a stick blender is useful here) and stir in the minced olives. Taste for seasoning. Keep warm or reheat before serving.
Place the fish on an oil grill over the fire or cook under the broiler until done.
Serve the grilled fish topped with the warm olive and red pepper sauce.

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

NOTES : Original recipe called for sea bass fillets; I used mahi mahi. Or use any other firm white fish.
Roast peppers, then peel, seed and chop.
I didn't completely puree the sauce, left it a bit chunky for a more rustic looking sauce.

Nutritional info per serving: 202 calories (26% from fat), 6 gr. fat, 73mg chol., 5g carb.



And this one was posted by kristalsnow:

Halibut with Roasted Vegetables and Spicy Cilantro Sauce
4 pounds butternut squash (about 2 medium)
1 pound beets (about 2 large)
1 medium onion
2 teaspoons vegetable oil
4 large garlic cloves
four 5-ounce skinless halibut fillets

Accompaniment: spicy cilantro sauce

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

Serve halibut over vegetables with sauce.


Spicy Cilantro Sauce

This recipe can be prepared in 45 minutes or less.

1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh flat-leafed parsley leaves
2 shallots
1 large garlic clove
2 teaspoons grated peeled
fresh gingerroot
1/2 teaspoon cumin seeds
1/4 teaspoon dried hot red pepper flakes
1/4 cup plus 1 tablespoon water
1 teaspoon vegetable oil
2 tablespoons soy sauce
2 tablespoons fresh lemon juice

Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.

In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

Just before serving, stir in lemon juice.

Makes about 3/4 cup.

[JHolcomb]

This recipe is from Bon Appetit...I tinkered around with it to make it lighter, and since I don't care for salmon, I used halibut. The original recipe calls for salmon, though. My changes are listed in parentheses. This is a really tasty recipe, and it could probably be lightened further.

Almond Crusted Salmon (Halibut) with Leek and Lemon Cream

6 servings

4 tbs butter (I used 2 tbs)
2 medium leeks, halved, thinly sliced (white and light green parts only)
3 tbs fresh lemon juice
1 c whipping cream (I used fat free half and half)

1 c almonds, sliced
1/4 c chopped fresh parsley
1 tbs grated lemon peel
1/2 tsp salt
1/8 tsp ground black pepper
1/2 c all purpose flour
6 6 oz skinless salmon (halibut) fillets
1 large egg, beaten to blend

2 tbs olive oil (I used none)

Melt 2 (1) tbs butter in heavy large saucepan over medium-high heat. Add leeks; sautee 2 minutes. Reduce heat to low, cover and cook until leeks are very tender, stirring occasionally, about 20 minutes; add lemon juice and and stir until liquid evaporates; about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season to taste w/salt and pepper.

Mix almonds, parsley, lemon peel, 1/2 tsp salt and 1/8 tsp pepper on plate. Place flour on another plate. Sprinkle salt and pepper on salmon (halibut). Dredge fish lightly in flour, shaking lightly to remove excess. Lightly brush one side of the fish with the egg. Press brushed side of the fish into almond mixture, press to adhere. Arrange fish, nut side up, on baking sheet.

Melt 1 tbs butter w/1 tbs oil (I used butter only) in large saucepan (recipe calls for 2 pans but i had one that was large enough for 6 fillets). Add fish to skillet calmond crusted side down, and cook until crust is brown, about 5 minutes. Turn fish over. Sautee until cooked through and opaque in center (about 5-10 minutes). Transfer to plates.

Reheat sauce if neccessary. Spoon around fish and serve.

[MaryH]

*sigh* To have some halibut filets.......

Oh, Susan............

Vons here has halibut on sale this week (starting Thursday)!!!!!!!!!!

:cool:

[Lynn B]

FISH TACOS!!!!!!!!!!!!!!!!!

I love to use halibut in fish tacos. I usually just chunk it up and dredge it in some spicy cornmeal and bake or pan-saute, then serve it in warm corn tortillas with all the fixin's. CL's recent Baja Fish Tacos are excellent!

I only have about 10 pounds of halibut left in my freezer from DH's Alaskan fishing trip... and I must admit... I'm HOARDING it!!!! :) :) :)

Lynn

[Deanna]

Oh yeah! The steamed fish with ginger wine sauce has been in my "to try" file since it first was published! Thanks so much for the reminder. Now I know what I'm doing with the Halibut!

d

[Deanna]

Found this recipe on Allrecipes.com. It has received 121 ratings, 75 reviews, and the average rating is 5 stars. Everyone has good things to say about it. It's going into my "to try" file...possibly for spring! Unless this mild winter we are having in KC continues, we may be grilling out this weekend!

Barbeque Halibut Steaks

A simple recipe for barbecued halibut. Soy sauce and brown sugar add a special zip that is uncommonly delicious.

Prep Time: approx. 15 Minutes. Cook Time: approx. 15
Minutes. Ready in: approx. 30 Minutes. Makes 2 servings.
Printed from Allrecipes, Submitted by Duane Glende
--------------------------------------------------------------------------------
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1/2 teaspoon ground black pepper
1 (1 pound) halibut steak


Directions
1 Preheat an outdoor grill for medium-high heat, and
lightly oil grate.
2 Combine butter, brown sugar, garlic, lemon juice, soy
sauce, and pepper in a small saucepan. Cook over medium heat
until the sugar dissolves.
3 Coat the halibut with sauce, and place on the grill.
Grill for 5 minutes on each side, basting frequently, or
until fish flakes easily with a fork.

[Vicanddi]

Deanna, thanks for this recipe! We got some halibut from Whole foods tonight, as a last minute thing. I came to the BB and did a quick search, and voila, found your recipe. It was great, DH loved it, and oh-so-easy. Will be a definite repeater! Thanks again,

Dianne

[Peaceandquiet]

JanetJ and I are in complete agreement about the Oven-Poached Halibut Provencale. Outstanding! This time of year it is best to seed the tomatoes before dicing for best result.

OVEN-POACHED HALIBUT PROVENCALE

cooking spray
1 cup dry white wine
6 (6 oz.) halibut steaks
6 cups tomatoes; diced
2 cups onion; finely chopped
4 teaspoons dried basil
4 teaspoons dried parsley flakes
2 tablespoons kalamata olives; minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste (optional)
1/8 teaspoon pepper
2 cloves garlic; minced
1/4 cup dry bread crumbs
1 tablespoon Parmesan cheese; grated
1 teaspoon olive oil

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

1. Preheat oven to 350 degrees.

2. Coat a 13" X 9" baking dish with cooking spray. Pour wine into dish and arrange halibut steaks in dish. Combine tomato and onion, basil, parsley flakes, kalamato olives, 1 tablespoon olive oil, salt, anchovy paste, pepper and garlic in a bowl; stir well and spoon over steaks. Bake for 35 minutes or until fish flakes easily when tested with a fork.

3. Preheat broiler.

4. Combine bread crumbs, cheese and 1 teaspoon olive oil in a bowl; stir well. Sprinkle over tomato mixture and broil until crumbs are golden. Serve immediately.

Yields 6 servings (Serving size = 1 halibut steak and 1 cup tomato mixture)

CALORIES 300 (26% from fat); FAT 8.6g (sat 1.3g, mono 3.8g, poly 2.1g); PROTEIN 38.8g; CARB 16.9g; FIBER 3.2g; CHOL 81mg; IRON 3mg; SODIUM 437mg; CALC 131mg

[Aninha]

JanetJ and I are in complete agreement about the Oven-Poached Halibut Provencale. Outstanding! This time of year it is best to seed the tomatoes before dicing for best result.

OVEN-POACHED HALIBUT PROVENCALE

cooking spray
1 cup dry white wine
6 (6 oz.) halibut steaks
6 cups tomatoes; diced
2 cups onion; finely chopped
4 teaspoons dried basil
4 teaspoons dried parsley flakes
2 tablespoons kalamata olives; minced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon anchovy paste (optional)
1/8 teaspoon pepper
2 cloves garlic; minced
1/4 cup dry bread crumbs
1 tablespoon Parmesan cheese; grated
1 teaspoon olive oil

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

1. Preheat oven to 350 degrees.

2. Coat a 13" X 9" baking dish with cooking spray. Pour wine into dish and arrange halibut steaks in dish. Combine tomato and onion, basil, parsley flakes, kalamato olives, 1 tablespoon olive oil, salt, anchovy paste, pepper and garlic in a bowl; stir well and spoon over steaks. Bake for 35 minutes or until fish flakes easily when tested with a fork.

3. Preheat broiler.

4. Combine bread crumbs, cheese and 1 teaspoon olive oil in a bowl; stir well. Sprinkle over tomato mixture and broil until crumbs are golden. Serve immediately.

Yields 6 servings (Serving size = 1 halibut steak and 1 cup tomato mixture)

CALORIES 300 (26% from fat); FAT 8.6g (sat 1.3g, mono 3.8g, poly 2.1g); PROTEIN 38.8g; CARB 16.9g; FIBER 3.2g; CHOL 81mg; IRON 3mg; SODIUM 437mg; CALC 131mg


Now this was interesting! I came here to see if there were any reviews on the "Oven-poached Halibut Provencale" from the July issue and actually found reviews for almost the same recipe that can be found in the Cooking Light Complete Cookbook. Has anyone else noticed this???
By the way, I like this version as I was going to omit the fennel on mine (don't like it)!
One little question.... do any of you experts know if this would work with tilapia?? I have some tilapia filets and the halibut price at the market today was not very inviting... I guess I would need to reduce the cooking time in case I used tilapia right?
Ana

[skupe123]

I am not much of a fish person....occasionally a trout pan fried over an open fire keeps me satisified. But this year, late summer-ish Mom and Dad came home from Alaska with 70 lbs of halibut steaks and salmon filets that Dad had caught while they were there. I have used the salmon (well, just one left and going to try to box smoke it like they did on Good Eats) but the halibut.....I've done lemon halibut with lemon roast potatoes, which was good. At least the first couple of times. What are some of the things you guys do with halibut?

Thanks,
~Heather

Giada just made a great halibut dish today -- I think at 7:30 AM. It will be on the Food Network's site. It looked so good and not hard.

Suz

[Peaceandquiet]

Now this was interesting! I came here to see if there were any reviews on the "Oven-poached Halibut Provencale" from the July issue and actually found reviews for almost the same recipe that can be found in the Cooking Light Complete Cookbook. Has anyone else noticed this???
By the way, I like this version as I was going to omit the fennel on mine (don't like it)!
One little question.... do any of you experts know if this would work with tilapia?? I have some tilapia filets and the halibut price at the market today was not very inviting... I guess I would need to reduce the cooking time in case I used tilapia right?
Ana

Ana, I'm sure not an expert, but I think it would be fine to sub tilapia for the halibut. I think the halibut works especially well with this recipe because it can be "dry" -- a description which has never crossed my mind with tilapia. But I'm sure flavor-wise it would be very good. I think tilapia is generally thinner than most halibut portions and, as you said, would check to see it was done earlier than the recipe says.

[Aninha]

Thanks Peaceandquiet!
I went ahead and made this yesterday dor us using tilapia! It worked very well and the dish was delicious, we all liked it a lot here! It did took less time to cook, which is was a plus for weekeday meals!
Ana