Uncle Bills Crispy Halibut Steaks Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Steps:

• Rinse halibut steaks in cold water, then pat dry on paper towels.
• In a bowl, whisk eggs, add mustard and whisk until blended.
• In a shallow dish, combine garlic powder, dill weed, crushed cornflakes, parmesan cheese, and Italian seasonings; mix well to blend.
• Dip halibut steaks in egg mixture.
• Now place halibut steaks individually in dry mixture and coal both sides well.
• BAKING.
• Preheat oven to 450°F.
• In a 13 x 9 inch oven-proof casserole dish add olive oil and butter.
• Place dish in heated oven until butter melts.
• Place coated steaks in casserole dish in a single layer.
• Bake in preheated 450 F oven for 5 minutes, then turn over and continue to bake for another 5 minutes or until fish flakes when tested with a fork.
• DO NOT OVERCOOK halibut steaks.
• FRYING.
• In a large frying pan, melt butter with olive oil on medium high heat.
• Add steaks and fry for 5 minutes on each side or until fish flakes when tested with a fork.
• DO NOT OVERCOOK halibut steaks.
• Serve with with a nice homemade tartar sauce.

Steps:

• In a large saucepan or frying pan, heat 2 tablespoons of olive oil on medium-high heat.
• Add onion and saute for 4 minutes, stirring often, do not burn.
• Add red and green pepper and saute for another 4 minutes, stirring often.
• Add tomatoes, tomato paste, garlic, basil, dried oregano, Italian herb seasoning, red hot pepper flakes, salt and pepper; stir to mix.
• Reduce heat to medium-low, cover and simmer for 30 minutes, stirring occasionally.
• Remove cover and continue to simmer for another 20 minutes or until sauce begins to thicken slightly. When slightly thickened, remove from heat and set aside.
• Meanwhile, in a large cooking pot or a pasta pot, fill 3/4 full with hot water and bring to boil.
• Add 2 tablespoons of olive oil and 1 tablespoon of salt.
• Add rigatoni and cook for 15 minutes, stirring once during cooking.
• Add bow-tie pasta and continue to cook for another 15 minutes or until both pastas are el dente.
• When pasta is cooked, reserve 1 cup of pasta liquid and set aside.
• Drain the pasta and return to the cooking pot.
• Add 2 tablespoons of butter and the remaining 2 tablespoons of olive oil, 1/4 cup of grated Padano cheese and toss to coat well.
• If pasta appears to be too dry, add a few tablespoons of reserved pasta water.
• You may now add the tomato mixture to the pasta pot and mix well to coat, or ladle the pasta into individual serving plates and then add the tomato mixture over the top.
• Sprinkle with additional grated Padano cheese if desired.

Steps:

• In a large cooking pot, add flank steak, cover with water and bring to boil.
• Remove from heat and allow steak to soak for 20 minutes.
• Remove beef from pot and rinse under cold water for 20 minutes.
• Cut cooled beef flank into 1 1/2 inch cubes.
• Using the same cooking pot, add ginger, garlic, and beef cubes and cook on medium heat for 5 minutes, stirring often.
• Add enough water to cover the meat with 2 inches of water and bring to boil.
• Reduce heat to medium and add curry paste, sugar and salt, and continue to simmer, uncovered for 30 minutes, stirring occasionally.
• Cover pot and continue to simmer for another 30 minutes, stirring occasionally.
• Add tomato, cover pot and continue to simmer for another 30 minutes.
• Add cubed potatoes, cover and continue to simmer for another 30 minutes, stirring occasionally.
• Serve over rice or noodles.