Top Rated Halibut Recipes

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SJG3483
You can substitute the kind of fish you want to use in this flavorful dish
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CJAY
From my collection of handwritten recipes. Note: Sprinkle mesquite chips or apple branches on the coals to add more zest to your barbeque.
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chef unextraordinaire
I had this spread at a beautiful bed and breakfast in Alaska, Ocean Bluff B&B, on the Kenai Peninsula. I found it on their website and decided to post it. A great appetizer or bagel spread.
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Dancer^
Oh we love fish cooked this way, if you don't want to broil just adjust the time and bake.
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dianegrapegrower
Adapted this from a recipe in "Cuisine at Home". The original included shrimp in the sauce, and served on a bed of sauteed collard greens. It was excellent, but I needed something simpler for everyday dining.
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Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010
Like Italian pesto, French pistou (pee-TOO), is made of basil, garlic, and olive oil. Here we use pistou to season fish, but it is also delicious when tossed with potatoes and pasta, so make an extra batch or two to freeze or keep on hand to use later in the week.
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mer@
A terrific recipe from Pillsbury Easy Meals
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xoxochef
Ingredients: 4oz (125g) shallots (unpeeled) 1 3/4 cups (400ml) red wine 4oz (125g) bacon, cut into small cubes 4 tbsp olive oil 6 garlic cloves (unpeeled) 4oz (125g) white mushrooms 4 tbsp (50g) butter 6 halibut fillets, about 5oz (150g) each, ...
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scottjnelson
Ingredients: 1 1/2 pounds Halibut, cut into 6 oz serving pieces 2 TBSP Garlic, chopped 3 TBSP White Wne, divided use 1 TBSP Flat-leaf Parsley, fresh, chopped 1 TBSP Lemon Juice, fresh 1 TBSP Extra-Virgin Olive Oil 3/4 Cup Chicken Stock (Kitchen ...
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Courtesy of Ike Green, Personal Chef
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RecipeTips.com
Terrific with Wine & Cactus Pear Dressing.
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Lorrie Corvin, Oxmoor House Healthy Eating Collection, Oxmoor House 2006
The term "piccata" refers to meat or fish that has been sautéed in or sauced with lemon, butter, and spices. In this recipe, the fish is pan-fried and then drizzled with a lemon-butter sauce. For a crispy crust, dredge each halibut fillet in the breadcrumb mixture just before putting it in the skillet.
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