I would like a simple recipe for fresh halibut fillets.?

Answer 1

Halibut is a wonderful fish to cook. It has little oil and no overpowering flavor of its own. It takes sauces wonderfully, and the only thing you have to watch out for is to not dry it out during the cooking. The following can apply to either steaks (bone-in) or fillets (boneless hunks of fish). Halibut get quite large, and you can have a boneless roast 8 to 10 pounds if you like! In all cases, the fish is done when you can flake it with a fork.

For any kind of cooking of non-oily fish, a rule of thumb is ten minutes per inch of thickness in a hot oven (this means 400 degrees or more). Most of my fish pieces are 3/4 to 1 inch thick, so both broiling and barbequing follow this time rule fairly well. When you lower the temperature, things get interesting and sauces have more time to interact with the flesh. From my experience, by lowering the temperature to 325 or so, this increases the cooking time to 1 1/2 hours.

Baking:

* Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees.
* Cook as above, but cover with a can of 'Campbells Mushroom Soup'. This is the first way I ever baked halibut and it isn't bad and it is certainly easy.
* As above, but cover 2/3 with chicken broth.
* Kids love this breaded, you can even use 'Shake and Bake'. I rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
* I've cooked halibut for 100 people by arranging fillet chunks in large baking dishes, covering about half way with 2% milk, putting a small dab of butter on each piece, baking as above, then sprinkling with paprika before serving to give it a little color.

Broiling:

* Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
* As above, but brown on top some shredded parmesian cheese just before serving.

Barbeque:

* coat with olive oil, put on a medium hot grill, turn once, done in about 8 minutes.
* dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two

Frying:

* cut fillet into small portions
* rinse and drain
* dredge in flour
* dip into egg mixture (beaten whites and yolks)
* shake in a paper bag with cracker crumbs
* fry in hot pan with 1/8 inch of vegetable oil
* cooks quickly, about 3-4 minutes per side, done when brown and flakes
* This is actually my oyster recipe (dip raw oysters into steaming water ~ 1 minute, then cut into nice sized pieces)

Appetizer:

Answer 2

When I do this recipe I usually cook for 8 or 10 people
if your cooking for less you could probably use a frying pan
I like cooking this outside on the BBQ, because you don't get that fishes smell in you kitchen.

butter the bottom of a roasting pan that just fits the fillets
arrange the fillets close together but not touching
sprinkle with salt and pepper
place in a hot gas BBQ or over 2 med-high to high burners
when butter begins to sizzle add white wine to come half way up the fish fillets, top with chopped basil or dill-weed
cover and let cook for 10 to 20 minutes
when the fillets flake easily fish is done

Answer 3

Roasted Halibut With Fresh Herb Sauce
Recipe #1336563 ratings
Halibut with herb sauce dares to bring fish that's not smoked to the brunch table. Created by husband-and-wife team, Gayle Pirie and John Clark, of San Francisco's Zuni Cafe, when they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs. While this dish doesn't shout Christmas any more than it does brunch, it's ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients. Match this simple, mild fish with a light, fresh and fruity white like the fragrant 1998 Antinori Galestro or the 1998 Anselmi Soave San Vincenzo. MAKE AHEAD The sauce can be refrigerated for several hours.
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6 servings 24 min 8 min prep
Change to: servings US Metric
1 cup coarse fresh breadcrumbs
1/2 cup extra-virgin olive oil, plus
1 tablespoon extra-virgin olive oil
2 teaspoons garlic, minced
1 tablespoon dry white wine
1/4 cup flat leaf parsley, finely chopped
1/4 cup arugula leaves, finely chopped
1 tablespoon marjoram, finely chopped
1 tablespoon oregano, finely chopped
2 teaspoons red wine vinegar
kosher salt
fresh ground pepper
6 (6 ounce) halibut, skinless or cod fish fillets

Not the one? See other Roasted Halibut With Fresh Herb Sauce Recipes
< 30 mins Lunch/Snacks
North American Lunch/Snacks
Halibut Lunch/Snacks
Dinner Party Lunch/Snacks
Low Sodium Lunch/Snacks
Preheat the oven to 400°. In a medium bowl, toss the bread crumbs with 1 tablespoon of the olive oil, 1 teaspoon of the minced garlic and the wine. Spread the crumbs on a pie plate and toast for 8 minutes, or until lightly browned.
Meanwhile, in a bowl, combine the 1/2 cup of oil with the parsley, arugula, marjoram, oregano, vinegar and the remaining 1 teaspoon of garlic. Season the herb sauce with salt and pepper.
Lightly oil a large baking dish. Arrange the halibut fillets in the dish, season with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted bread crumbs and bake for about 8 minutes longer, or until the fish is cooked through. Transfer the fish to plates, drizzle with the herb sauce and serve.

Answer 4

Just keeping it simple (as you asked). Lay them (skin side down) on a sheet pan (covered with foil and sprayed with Pam). Salt and pepper (and maybe a squirt of lemon juice) .. Pop them under a broiler for a few minutes, until the top is golden brown and the inside flakey (DO NOT OVERCOOK).
Enjoy with a cool glass of Pino Grigio. Yummy .. Happy eating

Answer 5

go to the store buy a box of tampura batter add cold beer instead of water follow directions on box fry grill a sesmeseed hogie roll put fish on it with chedder cheese tomatoes ect the best fish sandwich you ever ate

Answer 6

try using it in blacken fish.......