Alaska Halibut With Dill Sauce Recipes

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Grease a 9x13 inch baking dish.
• Season halibut with salt and ground black pepper.
• Place halibut in the greased baking dish.
• Combine green onions, mayonnaise, sour cream, and dill in a bowl.
• Spread green onion mixture evenly over each halibut piece.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
• Remove from the oven and let stand for 5 minutes before serving.

Steps:

• Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
• In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
• Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
• Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
• Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.

Steps:

• In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve sauce with halibut.

Steps:

• Cucumber-Dill Sour Cream Sauce( Makes about 3/4 cup). Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, until ready to serve. Make the sauce first and keep refrigerated. Bring it to room temperature and stir it well before serving. Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn halibut over, season with salt and pepper, and cook 2 minutes more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.