Best Firecracker Halibut Recipes

HALIBUT OLYMPIA

Steps:

• Preheat oven to 375 degrees.
• Melt butter; pour into bottom of 13X9-inch baking pan.
• Spread onion over melted butter and top with halibut fillets.
• Mix together sour cream and mayonnaise; spread over halibut.
• Top with cracker crumbs.
• Bake in oven until fish flakes and crumbs are lightly browned (about 20 minutes.).
• *Note* If you can't get your hands on fresh halibut, I've learned to cut all the brown parts off the halibut and then soak it in about 1/2 gallon of water with 1/4 cup lemon juice for about an hour. This usually takes out the fishy taste.

KELLI'S BAKED HALIBUT

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
• In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
• Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

CRISP CRACKER COATED HALIBUT

Steps:

• Heat oil.
• Place both kinds of crackers in the blender and blend till fine crumbs set aside.
• Combine milk and eggs, mixing well, set aside.
• Blend crackers, flour, dill, garlic, salt, pepper, and seafood seasoning together.
• Dip halibut strips in egg mixture and then the cracker mixture.
• Deep fry till golden.
• Place in oven safe pan lined w/ paper towels and then place in 350° oven.
• Cook 5 minutes and serve.

EASY BAKED HALIBUT

Steps:

• Preheat oven to 400 degrees.
• Cut filets into 3 - 4 oz portions. (Fist size).
• Melt Butter.
• Crush Ritz Crackers into crumb size pieces.
• Mix together dry ingredients.
• Dip halibut into melted butter then into cracker mixture.
• Place on baking sheet.
• Pour remaining melted butter over halibut.
• Bake at 400 degrees for 12 - 15 minutes or until flaky when touched with a fork.

BAKED HALIBUT WITH CRISPY PANKO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• Pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. Drizzle lemon juice over fillets; season with salt and pepper. Spread a think layer of Dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• Place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.