Best Alaskan Halibut With Crayfish Sauce Recipes

CREAMY HALIBUT OLYMPIA

Creamy Halibut Olympia image

Baked Alaskan halibut in a creamy wine-caper sauce. Garnish with fresh dill, lemon, and paprika.

Provided by Brad

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

1 pound halibut fillets
salt and ground black pepper to taste
1 tablespoon butter
1 onion, chopped
½ cup dry white wine
½ cup sour cream
½ cup mayonnaise
2 cloves garlic, diced
1 ½ teaspoons seafood seasoning (such as Old Bay®)
¼ teaspoon ground white pepper, or to taste
¼ teaspoon paprika, or to taste
1 sprig fresh dill, chopped, or more to taste
2 bunches green onions, chopped
¼ cup panko bread crumbs, or to taste
2 tablespoons drained capers, or to taste

Steps:

Season halibut fillets with salt and pepper.
Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
Preheat oven to 350 degrees F (175 degrees C).
Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill in a bowl. Season with salt. Pour on top of halibut. Sprinkle green onions, panko, and capers on top.
Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 515.5 calories, Carbohydrate 22.3 g, Cholesterol 67 mg, Fat 33.9 g, Fiber 4.3 g, Protein 28.5 g, SaturatedFat 9.4 g, Sodium 678.6 mg, Sugar 5.7 g

ALASKAN HALIBUT WITH CRAYFISH SAUCE

Alaskan Halibut With Crayfish Sauce image

Provided by Betty Fussell

Categories dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 16

Ingredients

1 pound of crayfish heads, or 1/2 pound of shrimp
3 tablespoons olive oil
1 Walla Walla, Vidalia or other sweet onion, chopped
2 leeks, cleaned and chopped
1 stalk celery, chopped
1 bunch parsley
2 sprigs fresh thyme
2 bay leaves
4 shallots, sliced
1 1/2 pounds Alaskan or other halibut
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine
4 tablespoons fresh bread crumbs
3/4 pound unsalted butter, cut into 1/4-inch slices
Salt and freshly ground pepper to taste
2 dozen leaves fresh basil, julienned

Steps:

In a large pan, saute the crayfish heads in the olive oil until they turn red, about five minutes. If using shrimp, saute them until the shells turn pink, about one-and-a-half to two minutes. When cool enough to handle, shell the shrimp, returning the shells to the pan and reserving the meat for garnish. To the pan, add the onion, leeks, celery, parsley, thyme and bay leaves and let them soften for about two minutes.
Cover the mixture with cold water, bring the liquid to a boil, remove any scum and simmer gently for 30 minutes. Strain and reserve the liquid.
Add the shallots to the liquid and bring to the boil. Reduce the liquid to a half cup and reserve until ready to finish the sauce.
Preheat the oven to 400 degrees. Prepare the halibut by brushing the fish with oil on both sides. Place the fish in a buttered baking dish and add the quarter-cup of wine. Sprinkle the top of the fish with bread crumbs and bake for five to seven minutes. Remove to serving plate and keep warm.
Finish the sauce by reheating the stock and reducing it to a quarter-cup. Add the slices of butter gradually, whisking the sauce continuously to incorporate the butter, as in a beurre blanc sauce. Season to taste with salt and pepper. If using shrimp, add the shrimp meat and heat until warm, but do not overcook. Add the basil and pour the sauce over the fish.

Nutrition Facts : @context http, Calories 1144, UnsaturatedFat 37 grams, Carbohydrate 32 grams, Fat 90 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 47 grams, Sodium 1452 milligrams, Sugar 11 grams, TransFat 3 grams