Best Halibut Alaska Recipes

HALIBUT ALASKA

Steps:

• Heat oven to 425ºF.
• Place fish on rimmed baking sheet sprayed with cooking spray.
• Mix all remaining ingredients except bread crumbs; spoon over fish. Top with crumbs.
• Bake 20 to 25 min. or until fish flakes easily with fork.

NORTH AFRICAN SPICED ALASKA HALIBUT

Steps:

• Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
• Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
• Variation: Remove foil during last 10 minutes of cooking, until lightly browned.

ALASKA HALIBUT TEMPURA

Steps:

• Combine flour, parmesan cheese, salt and garlic powder. Mix together oil, eggs, and beer. Add moist mixture to dry ingredients. Heat oil in a deep fryer or deep pan to 350*. When oil is hot, dip halibut chunks in batter and deep fry until golden brown. Vegetables are battered and fried in same way. Ingredients should be dry, or dipped in flour for the batter to adhere firmly. Drain on paper and serve at once.

MISO-GLAZED ROASTED ALASKA HALIBUT WITH BROCCOLI-GINGER SLAW

Steps:

• Slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently. Halibut: Heat oven to 400ºF. In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside. Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes. Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds. Nutrients per serving: 420 calories, 13g total fat, 2g saturated fat, 26% calories from fat, 45mg cholesterol, 36g protein, 42g carbohydrate, 6g fiber, 645mg sodium, 172mg calcium and 1.2g omega-3 fatty acids. Prep Time: 15 minutes Cook Time: 20 minutes Servings: 4

CHARRED ALASKA HALIBUT TACOS WITH CILANTRO PESTO

Steps:

• Combine all pesto ingredients in a blender or food processor; blend. Drizzle in more olive oil or water, if needed, until you get a salsa-like consistency. Season to taste with salt and pepper; set aside. Heat grill to medium-high heat (400°F). Brush halibut and grill surface with oil; grill 5 to 7 inches from heat about 8 minutes, turning once during cooking. Cook just until fish is opaque throughout. Season with salt and pepper. To assemble tacos: Char tortillas on grill or grill pan. Top each taco with a big pinch of shaved red cabbage. Break halibut into chunks and distribute evenly between tortillas. Top with a generous spoonful of pesto, a sprinkle of extra cotija cheese, and a lime wedge.

ALASKA HALIBUT WITH DILL SAUCE

Steps:

• Cucumber-Dill Sour Cream Sauce( Makes about 3/4 cup). Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, until ready to serve. Make the sauce first and keep refrigerated. Bring it to room temperature and stir it well before serving. Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn halibut over, season with salt and pepper, and cook 2 minutes more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.

HALIBUT ALASKA HALIBUT ROYALE

Steps:

• Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut.
• Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork.

ALASKA HALIBUT DEEP FRY

Steps:

• Deep fry 3-5 minutes

ALASKA HALIBUT KABOBS

Steps:

• Combine in medium bowl oil, limejuice, cloves, dill, wine, salt and pepper. Mix well. Add halibut and vegetables, mix well to coat each piece well. Cover with plastic wrap and let marinade for 20 minutes. Prepare grill to medium-high temperature. Thread on skewers, alternating halibut and vegetables ending each skewer with mushroom. Spray each skewer lightly with oil. Place on grill for 3 minutes and turn. Grill an other 4 minutes, turning skewers once or twice.

BAKED ALASKA HALIBUT (LOW FAT)

Steps:

• Wash and dry fillets.
• Place in a cassorle dish and sprinkle with salt and pepper.
• Mix all ingredients left in a bowl. Consistency should be "chunky".
• Spread on halibut, top with rest of cheese set aside and bake at 400 degrees or until white and flaky when pierced with a fork.
• Top should be bubbly and browned.
• Enjoy!

PICKLED ALASKA HALIBUT

Steps:

• Remove skin and bones from halibut; cut into 1 inch pieces.
• In large saucepan, combine water, vinegar, wine, sugar, oil and seasonings.
• Bring to boil; simmer, covered, 15 minutes.
• Return to full boil; add halibut.
• Simmer gently 3 to 5 minutes or until halibut barely flakes when tested with a fork.
• Layer halibut, onion and thinly sliced lemon in 1-1/2 quart serving bowl; pour stock over all.
• Refrigerate, covered, overnight.
• Before serving, drain; garnish with parsley and lemon slices.

NORI DUSTED ALASKA HALIBUT

Steps:

• 1. Preheat large saute pan over medium-high heat.
• 2. Place nori and pepper into spice grinder until well ground.
• 3. Thoroughly cover fillets with nori mixture.
• 4. Add oil to saute pan and cook fillets approximately 2-3 minutes on each side until fillet is cooked.
• 5. Reserve fillets for slicing.
• 6. In a mixing bowl, combine chili sauce, soy sauce, honey, and vinegar. Reserve half.
• 7. With remaining sauce, add red and green cabbage, carrots, cilantro, and sesame seeds. Toss well.
• 8. Serve slaw and sushi rice on plate with sliced fillet atop, drizzled with reserved sauce.

ALASKA HALIBUT WITH ORANGE BEARNAISE SAUCE

Steps:

• Whisk together milk and Bearnaise mix in small saucepan over medium heat. Stir in butter until melted. Blend in orange juice, lemon juice and orange peel; stir and cook until thickened. Cover and keep warm.
• Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel.
• Heat a heavy nonstick skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
• Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
• While fillets are cooking, cook asparagus spears in small amount of water over medium-high heat until crisp-tender. Drain and keep warm.
• To serve:
• Place 1/4 of the asparagus on plate. Top with a halibut portion and drizzle with sauce. Repeat for all portions.