Suggestions on how to cook halibut fillet for nice dinner?

Answer 1

http://www.halibut.net/halibut-recipes.htm

you have LOTS of choice on this site.

Answer 2

This would work fine with your halibut...

Fish Rolls Primavera-
1 c carrots, shredded
1 c zucchini, shredded
2 TBS onion, finely chopped
1/2 c breadcrumbs
1/8 tsp thyme leaves
1/4 c butter, melted
4 fish fillets

Preheat to 375. Combine veggies, breadcrumbs, and thyme. Combine butter and lemon. Add 1/4 c to veg mixture. In shallow baking dish, place equal amount veggie mixture on each fillet; roll up. Pour remaining butter over fillets. Bake 15 min.

Good for you and yummy. Presentation is nice also for your nice dinner.

Answer 3

CREOLE BAKED HALIBUT FILLETS

3 tbsp. butter
1/4 c. chopped onion
2 tbsp. flour
1 (1 lb.) can tomatoes
1/4 c. minced green pepper
1 tsp. salt
1/2 tsp. sugar
Dash of pepper
1/2 bay leaf
1/4 tsp. ground cloves
1 1/2 lbs. Halibut fillets

Cook onion in butter until soft. Blend in flour. Stir in tomatoes, green pepper and seasonings. Cook, stirring, until thick. Arrange fillets in a greased shallow baking dish. Pour on sauce. Bake at 350 degrees for 30 minutes or until fish flakes easily. Serves 6.

Answer 4

1 tablespoon olive oil, plus 3 tablespoons
4 (6-ounce) halibut fillets
1/4 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
2 shallots, sliced into thin rounds
2 cloves garlic, minced
1 pound frozen artichokes, thawed
1/2 cup white wine
1 1/2 cups low-sodium chicken broth
1 small can diced tomatoes
1/2 teaspoon minced fresh thyme leaves

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper. Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.
In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut.

I like to serve this with plain steamed white rice. It is great.

Answer 5

ROASTED HALIBUT WITH ORANGE SALSA
orange salsa
1/2 cup chopped red onion
1/4 c. fresh lemon juice
2navel oranges peeled and diced2 fresh jalapenos chopped1/2 c. chopped fresh cilantro

4 8oz halibut 3/4 inches thick
1/2 tsp salt
1/4tsp course black pepper
olive oil cooking spray
1....... ORANGE SALSA
TOSS ONIONWITH THE LEMON JUICEIN A MEDIUM BOWL
LET STAND 30 MINS.AND THEN STIR IN REST OF THE INGREDIENTS

heat oven to 500 line a rimmed baking sheetwith foil place fish on the sheetsprinle with salt /pepper
coat with cooking spray

ROAST..... 10 mins.or until slightly opaquein the centerand serve with orange salsa

Answer 6

Get a sheet of tin foil and fold edges into a parcel IE fold in half and then crimp or fold the other 2 edges leaving an opening
place in baby leeks finely sliced carrots
then place your halibut on the top. add some dried mushrooms. porcine will do and then a large nob of butter. add 1 glass of white wine and place in a hot oven 190c for 25 Min's.
take out, open and serve with some jersey royal potatoes
oh and the rest of your wine

Answer 7

A nice and easy recipe is to wrap the halibut in parma ham and pan fry it, or you can flash fry it in the pan and then put it in the oven for 20 minutes. For more flavour you could put a layer of pesto on the skin side of the fish and then wrap in the ham. Served with oven roasted 'on the vine' cherry tomatoes, this will be delicious.

Answer 8

I pan sear the fish - just enough to get a little color then bake at 350 f. Time to cook depends on thickness - I usually test with the tip of a knife to check for doneness (is that a word?) You can also test with the finger test - the fish should be firm to the touch the more resistance to your finger tip the more done it is. Halibut should be cooked to "well done".

Answer 9

The last time I had halibut, it was so nice that I declared it good enough for Jehovah and I was quite correctly stoned to death.

Answer 10

if it is a nice thick piece slice thru the middle and make strips....lay each strip on a greased pan and add a mixture of squeezed out spinach and parmesean cheese and lemon juice.......salt and pepper the filetson the up side.....now after mixture is added roll up and secure with tooth picks..before putting in oven brush with lemon and butter.....bake at 375 for about 15 to 20 minutes until fish flakes serve with hollandiase sauce and rice pilaf....and a nice salad......

Answer 11

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:
A straight variation on angels on horseback, wrap 3/4 inch pieces of halibut with bacon, hold tight with a toothpick, cook em in the broiler, turning once.