SECRET FRIED HALIBUT
This is by far the BEST fried halibut I have EVER had! (That really says a lot being from Alaska you know hehe). Simple and delicious with a "secret" ingredient that will knock your socks off! Even my kids like it and they do not like fish at all. I find the perfect meal with this fish is "sticky rice" and creamed corn, but you decide for yourself!
Provided by momo mom of 2
Categories Halibut
Time 35m
Yield 6-8 six ounce peices, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut halibut into portion size pieces (this will vary with every family); set aside.
- In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
- In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
- Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
- Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
- Serve while still hot. (May be kept in warm oven until all fish is done).
HEAVENLY HALIBUT
Rich, cheesy topping goes perfectly with mild flavored halibut.
Provided by chellebelle
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven broiler. Grease a baking dish.
- In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
- Arrange the halibut fillets in the prepared baking dish.
- Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 0.9 g, Cholesterol 58 mg, Fat 13.9 g, Fiber 0.1 g, Protein 25.7 g, SaturatedFat 5.5 g, Sodium 281.7 mg, Sugar 0.2 g
BEER-BATTERED HALIBUT WITH TARTAR SAUCE
Beer-battered halibut is all about the crisp, crunchy exterior, and this easy recipe shows you precisely how to get it. This 30-minute recipe delivers moist, never-greasy fish with a wonderful crust. Creamy tartar sauce brightened with tarragon and parsley is its ideal foil.
Provided by Chris Pandel
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
- For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
- Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.
YUMMY FRIED HALIBUT
Meaty chunks of flaky halibut covered in a crispy coating, fried golden brown. These little nuggets are juicy and crispy. They have an amazing zing and freshness to them you won't find in other recipes. Give it a shot.. its sooo easy.
Provided by VictoriaTS
Categories Halibut
Time 35m
Yield 20 chunks, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cut Halibut in to 1x1 inch chunks. Removed skin before if still on fish. It sometimes is easier to freeze the fish until solid then place in refrigerator for 24 hours and cutting while still mostly frozen.
- Mix Miracle Whip and mustard together, along with the tbsp of dill, the tsp of paprika and the 1/2 tsp of cayenne.
- Mix the flour, breadcrumbs, dill, paprika, cayenne, onion powder and pepper together.
- Coat chunks of fish in miracle whip sauce liberally then throw in to the flour mixture and toss til well coated. Lay on sheet pan until ready to fry.
- Heat oil until there are ripples but not so hot that its smoking.
- Gently set each individual chunk of fish in to hot oil. Once the side is medium brown, flip and fry the other side til evenly colored.
- Remove from oit and set on plate covered in paper napkins.
- Immediately salt lightly and serve. BBQ sauce tastes awesome with it! Or orange marmalade cooked in a saucepan with chili flakes and ginger then cooled.
Nutrition Facts : Calories 1465, Fat 116.6, SaturatedFat 15.2, Cholesterol 72.6, Sodium 573.4, Carbohydrate 49.4, Fiber 3.6, Sugar 2.1, Protein 55.4
PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams
PAN FRIED HALIBUT
This recipe takes an often boring fish and turns it into something you'd be pleased to get at a restaurant.
Provided by ellenmoriah
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk egg in a small bowl.
- Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
- Cut halibut into 4 equal pieces.
- Heat olive oil in a large frying pan over medium-low heat.
- Dip each piece of halibut in whisked egg.
- Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
- Place coated pieces immediately in the hot olive oil.
- Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 25.5 g, Cholesterol 83.1 mg, Fat 10.5 g, Fiber 1.9 g, Protein 29.1 g, SaturatedFat 1.4 g, Sodium 787 mg, Sugar 0.2 g
EASY PAN-FRIED HALIBUT
The stay-at-home chef Paul grilled this and it was delicious! Be sure to put a little marinade aside before basting (to serve with cooked fish).
Provided by Karen
Categories Main Dish Halibut
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Combine butter, honey, lemon juice, soy sauce, pepper, and garlic in a small bowl.
- Portion halibut by cutting it into 3 or 4 pieces with a sharp knife. Set aside a little of the marinade and brush each side of the halibut with the remaining butter-honey mixture.
- Heat a skillet over high heat until it is sizzling hot - test by adding a drop of water to the skillet. If it sizzles and immediately evaporates when it hits the skillet, it is hot enough. Sear halibut for 90 seconds on each side. Reduce heat to medium and cook each side until the fish flakes easily with a fork, 2 to 3 minutes. Serve with reserved butter-honey marinade.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 12.7 g, Cholesterol 68.7 mg, Fat 11.2 g, Fiber 0.2 g, Protein 32 g, SaturatedFat 5.4 g, Sodium 336.2 mg, Sugar 11.6 g
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