HALIBUT ALASKA HALIBUT ROYALE
Halibut from the clear, icy waters off the coast of Alaska is prized for its delicate flavor, snow-white color and firm texture.
Provided by Timothy H.
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut.
- Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork.
Nutrition Facts : Calories 232.1, Fat 2.6, SaturatedFat 0.6, Cholesterol 83.6, Sodium 314.6, Carbohydrate 6.8, Fiber 0.5, Sugar 1.1, Protein 32.7
HALIBUT ALASKA
Give halibut a kick with crispy coating and lemon pepper. Reel Halibut Alaska into your dinner lineup with this simple recipe. Tilapia works great, too!
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Place fish on rimmed baking sheet sprayed with cooking spray.
- Mix all remaining ingredients except bread crumbs; spoon over fish. Top with crumbs.
- Bake 20 to 25 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
NORTH AFRICAN SPICED ALASKA HALIBUT
Steps:
- Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Variation: Remove foil during last 10 minutes of cooking, until lightly browned.
ALASKAN HALIBUT, SALMON AND CRAB ROULADE
Steps:
- Preheat oven to 350 degrees F.
- Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a "tube". Refrigerate.
- Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper. Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender. While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan. Reduce by 3/4 over medium-low heat. Whisk in butter a little at a time until completely combined. Once all the butter is beaten in, remove from heat and season with salt. When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections. Remove plastic wrap after cutting and lay shingled out on well-greased sheet pan and put into oven with yams. When yams are done, fish should be done as well. While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter. Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender. Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste. Remove yams and fish from oven. Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly. Remove ring mold. Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side. Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish. Drizzle 1-ounce Riesling butter over front edges of fish slices. Garnish with 2 chive sprigs and serve.
ALASKAN HALIBUT LASAGNA
"I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagan. Even 'meat and potato lovers' compliment its great taste. You can substitute cod or chicken for the halibut if you like." says Evelyn Gebhardt, Kasilof, Alaska
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes until thickened. In a greased 13-inch x 9-inch x 2-inch baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350°F for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 492.7, Fat 29, SaturatedFat 17.5, Cholesterol 130.3, Sodium 484.5, Carbohydrate 28.1, Fiber 1.1, Sugar 1.3, Protein 29
HEARTY HALIBUT CHOWDER
I got this recipe when I lived in Anchorage, Alaska. It's made from Alaskan halibut. The shredded carrots and Cheddar cheese in this chowder make it distinctive.
Provided by Bert's Cream Puff
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h15m
Yield 16
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Add the potatoes and garlic, and continue cooking until the potatoes have softened slightly, about 10 minutes.
- Pour in the chicken stock, tomatoes, and carrots. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add the milk and cream, season to taste with salt and pepper, then stir in the halibut. Continue simmering uncovered until the halibut is flaky and no longer translucent in the center, about 10 minutes. Gently stir in the Cheddar cheese and red pepper flakes until the cheese has melted. Serve immediately.
Nutrition Facts : Calories 172.4 calories, Carbohydrate 12.5 g, Cholesterol 39 mg, Fat 6.5 g, Fiber 1.6 g, Protein 15.4 g, SaturatedFat 3.3 g, Sodium 363.8 mg, Sugar 3 g
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