Best Way to Cook Halibut

[LenaS]

Anyone have a favorite way to cook a halibut filet. Not necessarily a 'recipe' just a favorite cooking method?

Thanks Lena

[lsdesign]

Baking. Easy and fast.

[emilycat]

Whenever I want to cook fish without a recipe, I poach it. It generally takes around 5-10 minutes, depending on the thickness of the filet, and it's really simple.
I would like to suggest, though, the Malaysian Lime-Coconut Swordfish recipe to use on it. It's delicious, really easy, and goes really well with the halibut.

Emily

[greta]

i will second emily's recommendation for malaysian lime-coconut swordfish. i made it two nights ago, and the flavor was delicious.
i was, however, VERY disappointed b/c there was something wrong w/ my swordfish steaks. about 1/2 of the steak was yummy, perfect texture, and the other 1/2 was chewy--YUCK!

hey em, do you know how that could have happened...they definitely weren't overcooked.

i will definitely make the dish again--possibly using a different fish.

[Peggy]

Lena,

We love to have halibut done on the grill. Not quite the time of year for BBQing, but it delicious when cooked that way!

Peggy

[LenaS]

Could someone pleasseeeeee post the Malaysian Lime-Coconut Swordfish recipe - I have done a search and the recipe is not there....please - Lena http://www.cookinglight.com/bbs/smile.gif

[lindrusso]

I have halibut in the freezer - might have to give this Malaysian recipe a try.

Lena - It's in the July 2000 issue if that helps. If you don't have that issue, I can try to post the recipe tomorrow. Or maybe someone already has it on their computer??

[Norma]

Get your nonstick pan pretty hot (med hi). Put a bit of olive oil on the fillet and rub it around covering the surface. Sprinkle whatever seasoning you like...seasoned salt is good...whatever. Put that side down in the hot pan and turn the heat down to medium. Cook it one minute per quarter inch of thickness per side. (One inch thick...4 minutes each side). While the first side is cooking, do the same thing with the olive oil on the side that's up. There is a nice thin brown crispness on the outside and the inside is moist and flaky. This is my easy, fast way. I think I learned the technique from an old CL recipe, and I really liked it.

[Grace]

Here you go:

CookWare(tm) from Cooking Light(r)

Malaysian Lime-Coconut Swordfish

SOURCE: Cooking Light YEAR: July 2000 PAGE: 160

INGREDIENTS FOR 4 SERVINGS:
1/3 cup light coconut milk
1/4 cup chopped fresh cilantro
2 tablespoons thinly sliced peeled fresh lemon grass (about 1 stalk) or 1 tablespoon grated lemon peel
2 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon lime juice
1/2 teaspoon Thai chili paste (such as Dynasty)
2 shallots, peeled
1 garlic clove, peeled
1 (1-1/2-pound) swordfish steak (about 1 inch thick)
Cooking spray
Cilantro sprigs (optional)
Lemon wedges (optional)

INSTRUCTIONS:
Preparation time: 12 minutes Cooking time: 15 minutes

Lemon grass gives a characteristic citrus flavor and fragrance to many Asian
dishes. You'll find this herb with long, thin, gray-green leaves in the
produce section of many supermarkets. You can substitute grated lemon peel,
but cut the amount by half.

1. Preheat broiler.

2. Combine first 9 ingredients in a food processor; pulse 3 times or until
coarsely chopped. Place fish on a broiler pan coated with cooking spray;
spread 1/2 cup shallot mixture evenly over fish. Broil 15 minutes or until
fish flakes easily when tested with a fork. Serve the fish with the remaining
shallot mixture, and garnish with cilantro sprigs and lemon wedges, if
desired. Yield: 4 servings (serving size: 5 ounces fish and 2 tablespoons
sauce).

NUTRITIONAL INFORMATION:
CALORIES 255 (30% from fat); FAT 8.5g (sat 2.7g, mono 2.9g, poly 1.8g);
PROTEIN 36.8g; CARB 5.4g; FIBER 0.2g; CHOL 71mg; IRON 2mg; SODIUM 840mg; CALC
18mg

[lindrusso]

Thanks Grace! I was hoping one of you cookpac folks would chime in! Can't wait to try it...

[TamiK]

Our favorite way to cook halibut is to use Montreal Steak Seasoning as a rub on both sides, let it sit for an hour or so, then grill it. Perfect and easy--my kind of meal.

[Lynn B]

Great ideas! Thanks!

My DH was in Alaska on business recently and went deep-sea fishing. Sent home 27 pounds of halibut that he caught! Talk about WONDERFUL!!! We are really having fun with that! Only regret -- that he didn't send home ALL of it! (Silly boy GAVE away about 50 # of it to people he met there!!! Can you believe it?!!!!)

[emilycat]

Lynn,

My dad did the same thing recently! My brother and he went fishing in Alaska this summer, and sent home about 100 pounds of halibut, salmon, ling cod and snapper...I am loving it! But he gave away tons as Christmas presents this year, so the stock has been a little depleted...oh well..
More next summer!

Emily

[LGBurns]

Thanks all for suggesting the Malaysian Lime Coconut Swordfish. This is a definite keeper! I made it Friday night with the Asian Asparagus Orange Salad (which we also loved, I reviewed this on another thread). Unfortunately, I made it with salmon (they were the only steaks my fish market had) which wasn't as good. My husband is not a big salmon fan, so he gave the overall dish only a 6. Then I asked him how it would be if I made it with another kind of fish and he said he would give it an 8. And it was so easy!