Recipes
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Halibut, blackcod, or snapper recipe to
Fishing Vessel Owners' Association. Black Cod with Roasted Sweet-and-Sour Onions
6 6-ounce black cod fillets with skin
1/2 cup good quality sweet Sherry
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground black pepper
1 cup (2 sticks) unsalted butter, room temperature
1 garlic clove, peeled, flattened
1/4 cup panko (Japanese breadcrumbs)*
2 tablespoons fresh lemon juice
1 tablespoon Pimenton de La Vera (Spanish smokes paprika)**
Course Kosher Salt
Roasted Sweet-and-Sour Onions (see recipe)
Using sharp knife, make three 1/4 inch deep, 2-1/2 inch long diagonal cuts in skin of each fish fillet. Arrange fillets in single layer, skin side up, in 15x10x2 inch glass baking dish. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper. cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
Preheat oven to 425 degrees F. Combine butter and garlic in heavy medium saucepan. cook over medium heat.
Halibut Salad Sandwiches
1 8-ounce halibut steak or fillet (3/4 inch thick)
1/4 cup regular or reduced-calorie mayonnaise
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh limejuice
1 tablespoon Dijon mustard
1 teaspoon grated lime peel
4 kaiser rolls, cut in half
4 lettuce leaves
Preheat broiler Season halibut with salt and pepper. Broil
until just cooked though, about 3 minutes per side.Transfer to
plate; cool 10 minutes. Break halibut into small pieces.
combine mayonnaise and next 5 ingredients in medium
bowl and stir to blend: Mix in halibut. Season salad to taste
with salt and pepper. (Can be made 6 hours ahead, Cover and
refrigerate.)
Arrange bottoms of rolls on plates. Mound salad over,
dividing evenly Top with lettuce, then with tops of rolls. Press
sandwiches lightly to compact
Fish Chowder
4 slices bacon, chopped
1 small onion chopped fine
1 carrot chopped fine
1 celery rib, chopped fine
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 teaspoon paprika
8 ounces bottled clam juice
1 cup water
1/2 cup heavy cream
1 russet (baking) potato (about 1/2 pound)
3/4 pound halibut skin discarded, cut into l-inch pieces
2 tablespoons minced fresh parley leaves
In a heavy saucepan cook bacon over moderate heat
stirring, until crisp and transfer with a slotted spoon to paper
towels to drain. Pour off fat and in pan cook onion, carrot, and
celery in butter over moderately low heat, stirring occasionally,
until softened.
Sprinkle flour over mixture and cook, stirring 3 minutes.
Stir in paprika and cook, stirring, 30 seconds. Add clam juice,
water, and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut into
1/4 inch dice. Add potato to mixture and simmer chowder uncovered
12 minutes, Stir in fish and simmer until just cooked
though, about 5 minutes. Stir in parsley, bacon, and salt and
Pepper.
makes 1 1/2 cups.
- Gourmet
Halibut Fingers
2 halibut fillets
Garlic-flavored oil
Finely grated cheese
Fine bread or cracker crumbs
Paprika - optional
Cut halibut into fingers 2-by-2-by-4-inches. Dip in oil, then in cheese
and then in fine crumbs. Arrange on a foil-lined cookie sheet. Sprinkle
liberally with paprika if desired. Bake at 500 degrees for 10 minutes.
- Cooking Alaskan
Halibut Dip Supreme
2 cups cooked, flaked halibut
2 tablespoons chopped dill pickles
2 teaspoons lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon Worcestershire sauce
1 cup peas, drained
Salt to taste
Mix all ingredients and chill at least eight hours before serving as
an appetizer with chips, crackers or vegetable sticks.
Note: For a nice nutlike consistency and flavor, use
frozen peas. Don't thaw or cook them. Just put them in a wire basket
and toss them a bit to separate them and drain off ice crystals and
extra moisture.
- Cooking Alaskan
Halibut Chowder
1 pound halibut cut in bite-size pieces
4 slices bacon, cut into small pieces
1 large onion, diced
2 cloves garlic diced
4 quarts water
1 pound potatoes, cut in chunks
Salt and pepper to taste
1/4 teaspoon cayenne pepper
1/4 teaspoon chili pepper
2 tablespoons flour
1 cup tomato sauce
Clean halibut pieces. Soak in cold water until ready to use.
In a large pot, about 6-quart, fry bacon and onions together add garlic.
Now, add about 4 quarts water to the bacon, onion and garlic. Add potatoes,
seasonings and halibut. Cook until potatoes are done. Add a little water
to the flour to make a paste; add to the soup to thicken. Add tomato
sauce.
- Cooking Alaskan
Halibut Spread
2 cups poached, flaked halibut
2 tablespoons lemon juice
2 teaspoons minced onion
1/2 cup finely chopped celery
3 tablespoons pickle relish
1 teaspoon Worcestershire
1/2 teaspoon salt
4 dashes Tabasco
1 teaspoon prepared mustard, mayonnaise or salad dressing to moisten
Combine above ingredients. Use as a sandwich filling or as a spread
for crackers or canapés.Makes 3 cups.
- Cooking Alaskan
The
following recipes are in alphabetical order by Fishing Vessel
(F/V)
Aleutian Isle, Captain Jim
Bodding
Scow Bay oven fried halibut as grandma
used to make it:
Three 12 oz fillets or steaks
thawed
1 beaten
egg
1/2 cup fine bread crumbs or crushed
crackers
1/4 cup melted
butter
1 tablespoon lemon juice
Dip fish into egg,& then into bread
crumbs
Place fish into a
shallow, well greased baking
pan
Sprinkle with salt &
pepper/ parsley
Sprinkle
mixture of butter & lemon juice on
fish
Bake @ 500 F untill
golden brown
Allow 5-6 mins
for each 1/2" thickness/fish should flake easily when
done
Serves
3
F/V Bergen
Shrimp Stuffed Halibut
Susan Richards
1lb. of halibut cut into thin
fillets(no more than 1/4 in. thick)
6Tbs. of butter
8 oz. of
shrimp
4 Tbs of white wine
8 Tbs. of milk
1/2 cup of
stuffing mix(Pepperridge Farm stuffing works great)
2 tsp.
parsley
1/4 cup
green onion chopped
Melt butter in
medium sauce pan. Remove from heat and mix in rest
of
ingredients. Lay haliubt strips in 9X13 lightly greased
pan. Place about
1/4 cup of stuffing mixture onto each strip
and roll up.
Sauce: In small
sauce pan heat:
1 can of Campbells Cream of
Mushroom Soup with roasted garlic
1/2 tsp. of dill seed
2Tbs
of chopped green onion
2 Tbs of butter
1/4
cup of milk
Pour sauce over stuffed halibut,
cover and bake at 350 for
about 20 min.
Herb Halibut
Senator Slade
Gorton
grill or broil
4 tablespoons melted butter
1
clove minced garlic
1/2 teaspoon salt
1/8 tsp ground
pepper
2 tablespoons lemon juice
1/2 cup dry white wine
1/2
teaspoon dried tarragon or dried dill weed
2 tablespoons fresh
chopped parsley
6 halibut steaks (about 3 pounds total) parsley
sprigs and lemon wedges
Combine first eight ingredients to
make a marinade. In a shallow pan,
arrange the fishsteaks in one
layer. Pour marinade over fish cover and
marinate for one
hour.
Remove fish from the marinade and
place on a greased broiling pan, broil, or
grill, steaks 2 to 4
inches from the heat source for 10 minutes. Turn and
baste
with butter and remaining marinade. Continue broiling until
fish
flakes with fork.
Garnish with lemon wedges and
parsley. Serves 6 F/V Evening Star
Beer Batter
Halibut Cubes
Mrs. Kathleen Lee
1 1/4lb. halibut filet, cut in 1
inch cubes
Blend
1 cup flour
1/2 tsp
garlic powder
1tsp salt
1tsp parsley flakes
1/2 tsp minced
onion
sprinkle of dill weed
sprinkle of italian
seasoning
Pour in Beer until consistency of pancake
batter
Heat 1/2 inch oil to 375 degrees. Thoroughly coat halibut
cubes and fry to
golden brown, turning once. Halibut is done when
it looses its translucency
F/V Immigrant
YUM YUM
Halibut
Mrs. Joyce Martin
This is a favorite recipe on the
boat. Usually prepared this way, the
first fresh fish
we get unless the weather is too nasty. Take
the
appropriate sized casserole dish and rub thickly with full
fat cream cheese.
Take the halibut fillets that you have trimmed
to be of equal width
(thickness). Next spread sour cream
over the fish and sprinkle sauteed
onion (in olive oil and
vermouth) over the fish.. You can simply cover with
tin foil and
bake at 400 ( ten minute per inch) or for a more
elegant
presentation use a phyllo dough cover.
F/V
Kristiana
Crowley's curried fish balls
John
and Mary Crowley
2 pounds fillets of halibut
1/2
cup sesame oil or peanut oil
1 teaspoon indian curry powder
(mild)
3 onions, chopped fine
1 can (20 oz.) Stewed
Tomatoes
4 cloves garlic, minced
1 teaspoon grated lemon
rind
1 teaspoon turmeric
1/4 cup flour
Wash fish thouroughly and remove
any bones. Grind it in a food processor.
Chop very fine. Heat 1/4
cup of the oil in a skillet. Add onions, garlic,
lemon rind,
turmeric, and curry powder. Saute for 10 minutes,
stirring
frequently. Remove one third of this mixture and
add to ground fish. Stir
mixture together, make sure the
spices are evenly distributed through the
fish. Form the
fish mixture into walnut-size balls. Roll lightly in
the
flour.
Add the remaining oil to the
mixture in the skillet and heat. Add the fish
balls and
brown lightly on all sides, Add the tomatoes and cook over
low
heat for 25 minutes. Serve hot with broiled rice.
As a side point, we triple this
recipe and put the brown fish balls into
oven to finish cooking
or use a glass pan and put them into the microwave
oven.
F/V Legacy
Tina Krause
Poor
Fisherman's Lobster
2 lbs. halibut fillets or halibut
cheeks
1 cup sugar
1/2 cup salt
1/2 gal. water
Butter
lemon juice and 1 tsp. Johnny's Seafood
Seasoning
Cut halibut in 1 to 2 inch
chunks, add sugar and salt to boiling water, add
halibut to
water, when halibut floats remove with slotted spoon,
melt
butter lemon juice and seasoning together, drizzle over fish
on platter and
serve
F/V Lively Jane
Captain John
Svenson
Lively Jane Halibut
Batter:
2 cups flour (white)
1/4 cup
corn starch
1/4 tsp salt
1 bottle Becks beer (Best
Flavor)
Mix above ingredients, should
be heavy cream consistency
Fry Oil
Deep Fry in Crisco
Halibut, cut into 1 to 11/2 inch
cubes. Dip halibut into batter and deep fry
in hot oil about 3
minutes, or until it browns.
Halibut Fish Curry
Karen & Eric Olsen, F/V Lorelei II
3 lbs. Halibut Filets
1/2 cup Vegetable oil
4 onions - chopped
2-3 Tbsp. curry powder
1 tsp. paprika
1-1/2 tsp. salt
1 tsp. freshly ground pepper
3/4 cup tomato puree
3-1/2 cup hot water
1/2 cup shelled peanuts, chopped
Wash fish, pat dry and cut into bit size pieces. In a heavy skillet, heat
oil; add onions, curry, paprika, salt and pepper and saute until almost dry,
stirring constantly to prevent burning. Add water, reduce heat and simmer
for 20 minutes. Add fish and cook slowly for 15 m inutes; do not stir after
adding fish. Sprinkle with peanuts and serve. Serves 6-8.
F/V Masonic
Teru & Captain
Mark Lundsten
Halibut Alitak
(all amounts approximate)
1 cup balsamic vinegar
1/2 cup
olive oil
zest of one orange
minced garlic
combine ingredients and marinade
halibut in it, then barbecue
F/V
Memories
Captain Dave Ericksen
Portlock Lobster
2 quarts water
3/4 cup
sugar
1/2 cup salt
add above ingredients together
and bring to a broil. Drop in even lobster
size pieces of
halibut cook until fish floats. Do not over cook.
Serve
with lemon and butter as you would serve lobster.
Pizza- Sauced Fish
by Karen Moor, from the Emblem Cook Book
8-oz. can pizza sauce (or spaghetti sauce)
16 oz. white fish fillets (Halibut)
1 cup shredded mozzarella cheese
1-1/2 tsp. minced dried onion
1/2 tsp. salt
dash pepper
Combine one can pizza sauce and mined dried onion; set saide. Arrange white
fish fillets, thawed, in a single layer in a well-greased or sprayed with
pam 13x9x2 inch baking dish. Sprinkle with salt and dash pepper. Bake,
uncovered, in 350 degree oven for 20 minutes. Drain off any excess juices.
Pour pizza sauce over fish; return to oven for 10 minutes. Sprinkle
shredded mozzarella cheese over fish and sauce. Return to over for 3 to 4
minutes or till cheese melts. Serves 8
This recipe was submitted by Jake Phillips of Sitka. He said he couldn't
claim the recipe but he could claim it was good!
F/V Mystery Maid
Jennifer and Larry Engblom
Fiske Bolder or Fish Balls
2 1/2 cups of potatoes
2 cups halibut (cut into chunks)
1 egg (may need 2)
1/2 tablespoon butter or olive oil
(Salt and Pepper to taste, you can also add garlic, parsley or any favorite
seasoning you can be as creative as you like!
Cook halibut and potatoes together, then drain very dry ( save water for
white sauce) add butter, seasoning and beaten egg and mix. Roll into balls
(golf ball size) and drop into hot fat or oil. Deep fry until golden brown
(if it breaks up-add another egg) Olive oil in cast iron pan works well.
Make a white sauce using water, ( from fish and potatoes), flour, butter and
lemon.
F/V Polaris
Peggy
McCartney
Halibut with citrus and roasted
veggies
Juice from 1 lime
Juice from 1
lemon
1/2 cup orange juice
(6) halibut steaks 1"
thick
1/4 cup olive oil
1 clove garlic
2 onions, sweet
preferred
1 TBSP orange & lemon zest
(2-3) Peppers, red,
yellow, green
2 TBSP olive oil
In a shallow glass pan, combine
the 1/4 cup olive oil & juices. Marinate the
halibut steaks
in the mixture turning them over 2-3 X. Let sit for 1/2 to
1
hour.
Mix vegies in a large bowl with
2TBSPS of olive oil. Spread on a baking
sheet. Broil
veggies for about 3 min, turn 2 more min-until starting to
turn brown and caramelize.
Add the zest and garlic to the
veggies: mixing in the bowl again. Then pour
off the
marinade. Spread the veggies on top of the steaks and bake at
400
for about 10 min (fish turn from translucent to opaque when
done. Serve
with rice - wild, it is pretty with it.
F/V Polaris
Peggy
McCartney
Baked Halibut
Filets or
Steaks
4 to 6 pieces or fish (approx.
same thickness)
1 to 1 1/2 cups sour cream (may use lite) and
mayo
1 to 2 cloves garlic, crushed
1 sliced (into rings) onion
white,red and/or yellow
1 tsp dill spice
Parmisan cheese
Combine the sour cream, garlic,
cheese and dill, set aside
Put fish into a shallow baking dish
like a glass pyrex dish or broiler pan
bottom.
Use the sour
cream mix to "frost" the fish. With a knife, put the S.C.
mix
on the fish, both sides and top - as if you were frosting a
cake. Lay the
onion rings on top in a decorative pattern overlapping each other.
Bake uncovered aprox. 20 min. at
400 f. Just until fish turns from
transparent to white when cut
into the deepest part. It will be moist, which
is the idea.
Serve with rice, broccoli and red pepper slices for the dressy look.
SeaGrant
Baked Halibut Parmesan can be on the
table in less than 20 minutes as a main dish. Heart-Smart Halibut
Roll-Ups are made from cooked
halibut, and Halibut in parchment is a gourmet delight. There are thousands of recipes for
halibut, so don't stop with
these three.
Baked Halibut Parmesan
1/2 cup mayonnaise (can use
lite mayonnaise)
1/3 cup
Parmesan cheese
1 tbs. lemon
juice
1 lb. halibut fillets
(skin-on or skinless)
Mix
together in a small bowl: mayonnaise. Parmesan , and lemon juice.
Cover a baking sheet with foil and place
halibut fillets skin side down on the foil. Spread mayonnaise mixture generously
on top of each fillet. Bake in oven at 350 until mayonnaise is golden brown,
about 15 to 20 minutes.
SeaGrant
Heart Smart Halibut
Roll-Ups
llb-
halibut, cooked and flaked
4 cup celery, chopped
1/4
cup onion, chopped
1/4 cup black olives,
chopped
1/4 tsp. black
pepper
1/4 tsp.
oregano
1/4 can mushroom
soup
1/4 cup lite
mayonnaise
Combine above ingredients in a bowl. Make the 'roll'
from 2 cups Bisquick (or other baking mix) and about 1/4 cup
skim milk. Stir in milk until well mixed, turn onto floured pastry board, and
knead about 10 times. Roll dough
to form a rectangle. 9"x12". Spread fish mixture Even1y on
it and roll like a jelly roll,
starting with one of the long sides. finish the roll with egg
substitute. Put the noll on a
baking sheer with seam side down or cut the roll into 1" slices and lay them flat on
baking sheet. Bake at 400 for 25 to 30 minutes. Serve with mushroom
sauce.
Mushroom sauce: The remaining mushroom soup (3/4 can), 1 tbs.
lemon juice, 1/2 cup milk. Combine in a
saucepan and heat to serving temperature.
SeaGrant
Halibut in
Parchment
Saltry
Restaurant, Halibut cove, Alaska
4 pieces of
parchment paper
4 halibut steaks. about 3/4" thick,
skinned
2 whole oranges +2 tbs.fresh orange
juice
1 fennel bulb with
leaves
1 small red
onion
1 garlic clove thinly
sliced
Anise flavored liqueur
(optional)
2 tbs. unsalted
butter
Salt and pepper to
taste
Slice the
peel off the oranges and cut oranges crosswise into thin rounds.
Dice fennel
bulb into 1/2" cubes. reserve leaves as garnish. Thinly
slice the red onion-
Cut parchment paper into four
bean shapes. (Parchment paper is available at gourmet kitchen shops-) Place onion on one
half of the paper then lay each halibut steak on top of the onions.
Decoratively arrange the orange slices. and sprinkle fennel bulb and garlic over the
halibut. Add 1/2 tbs. orange juice per steak and then splash with anise liqueur,
such as Pernod- Dot with butter and lay fennel leaves across the top as
garnish Fold the paper in half and crimp the edges to seal. Place on baking
sheet and bake at 350 for 12 to 15 minutes. Serve the halibut still in the
paper. but open just before serving.
Serves
four
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