Halibut San Juan Recipes

Steps:

• Combine crumbs, cheese and salt.
• Dip filets in combined eggs and milk, then coat with crumb mixture.
• Place in greased 9X13" pan and bate at 425 degrees fo 20 minutes or until fish flakes easily.
• Serves six.

Steps:

• Cut halibut into serving size pieces.
• Make Bearnaise sauce according to package directions,using the butter and milk.
• Add 1/2 cup of the shredded cheddar and stir till melted through.
• Roll halibut filets in the sauce, and place in a lightly greased baking dish.
• Drizzle the remaining sauce over top of the fish, top with the remaining 1 cup of cheddar cheese and bake for 15 minutes in a 350°F oven.
• After 15 minutes, sprinkle with the sliced almonds and paprika and bake another 15 minutes, or till your fish flakes as when done.
• Baking times will vary according to thickness of fish.

Steps:

• To make the tartar sauce: add all the ingredients to a bowl and stir well to combine.
• Cover and chill in the refrigerator until ready to serve.
• Prepare grill by preheating it and brushing it lightly with olive oil.
• May season fillet with a little salt and pepper, if desired.
• Grill the fillet for about 2 1/2 minutes per side or until it just flakes easily with a fork.
• While the fillet is grilling, top it with the cheedar cheese slice, bell pepper, and onion.
• The cheese should be melted by the time the fish is done (if not, cover grill and cook a minute longer).
• Place the grilled halibut on the bottom half of the bun; top it with salsa, lettuce, and tomato.
• Spread the top half of the bun with tartar sauce and place atop the burger.

Steps:

• In mixing bowl, sprinkle yeast and sugar over the water. Wait until it bubbles.
• Whisk in salt and 1 c flour; stir in 2nd cup of flour, and knead in 3rd cup gradually to form smooth, soft dough.
• Cover dough an let rise until double (the dough will no longer bounce back when gently pressed with a fingertip.).
• Divide dough into 2 or 3 portions. Roll each into a rectangle less than 1/2-inch thick on floured surface. Brush dough with oil and sprinkle with Sichuan pepper powder. Roll the dough into a log.
• To shape the buns, slice the dough as thin as possible with a very sharp, floured knife, and press 9 or 10 of them together to form each bun. You can see pictures here: http://bakingwithemandm.blogspot.sg/2011/03/hua-juan-and-sao-bing.html.
• Let buns rise on floured surface for half an hour.
• Steam 15 minutes.

Steps:

• Put the shrimp or oysters in a tall glass, Mix the 7 ingredients, cover with the sauce and serve salt and pepper with heaps of sliced lime. This is one portion.
• George Celsius Booth The Food and Drink Of Mexico.