I want to cook some halibut (fish). What's the best way to prepare it? For a great taste, of course.?

Answer 1

Try these:

Coriander Crusted Halibut With Rice Noodles And Ginger Broth:

1/4 cup freshly ground coriander
Fleur de sel, to season
4 (6-ounce) pieces halibut fillet
Canola oil, to cook
1 1/2 tablespoons minced ginger
2 leeks, white part julienned
1 tablespoon fish sauce
6 cups chicken stock
2 limes, juiced
1 tablespoon minced cilantro leaves, save 4 whole sprigs for garnish
1 package (8-ounce) thin rice noodles, soaked in warm water for 20 minutes until soft

For the Coriander Crusted Halibut With Rice Noodles And Ginger Broth: Preheat an oven to 450 degrees. Place the coriander on a small plate. Season the halibut on both sides with salt and dredge the top only with the coriander. In a hot saute pan coated with oil, sear the top first until brown and fragrant. Flip and place pan in oven for 8 to10 minutes or until the fish in flaky and hot in the middle. Concurrently, in a hot saucepan, coat lightly with oil and saute the ginger and leeks until soft, about 4 minutes. Deglaze with fish sauce and add stock. Bring to a simmer and reduce by 20 percent. Check for seasoning then add lime juice and cilantro. Right before serving, add the soft rice noodles. Bring to temperature then serve.
PLATING In large, warm pasta bowls, ladle the broth, leeks and noodles. Make a small pile in the middle with the mixture and top with halibut. Garnish with cilantro sprigs.

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Halibut Poached in Olive Oil with Broccoli Rabe Pesto

Broccoli Rabe Pesto:
8 ounces broccoli rabe (about 1/2 a bunch)
2 cloves garlic
1 cup toasted walnuts
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan
Olive Oil Poached Halibut:
4 cups olive oil
2 cups vegetable oil
4 (6-ounce) pieces halibut
Salt and freshly ground black pepper


For the Broccoli Rabe Pesto:
Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.
For the Halibut:
In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.

To Serve:
Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.


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Lemon and Herb Crusted Halibut

teaspoons chopped lemon zest
4 teaspoons chopped fresh dill
4 teaspoons chopped fresh parsley leaves
4 teaspoons chopped fresh chervil leaves
2 teaspoons cracked black pepper
4 (6-ounce) halibut fillets, skinned
1 1/2 teaspoons salt
4 teaspoons Dijon mustard
1 tablespoon vegetable oil
4 cups cleaned fresh arugula leaves
4 tablespoons olive oil
Cherry Tomato Salad, recipe follows

In a shallow bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. In a skillet, preferably non-stick, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.
Meanwhile, in a medium bowl toss the arugula with 2 tablespoons of the olive oil and season with the remaining 1/4 teaspoon of salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of the remaining olive oil and serve immediately.


Cherry Tomato Salad:
1 pint cherry tomatoes, halved lengthwise
1/4 cup diced red onion
1 teaspoon lemon zest
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper
In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and freshly ground black pepper. Serve with Lemon and Herb Crusted Halibut.
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Halibut Puttanesca

1 1/2 cups tomato sauce, left over from Spaghetti and Meatballs or storebought
4 cloves garlic, minced
1/2 cup stuffed green olives, chopped
3 tablespoons drained capers
1/2 cup red wine
2 teaspoons anchovy paste
4 (5-ounce) halibut fillets
Salt and ground black pepper
1/4 cup chopped fresh basil leaves

Add tomato sauce to a saucepan. Add garlic, olives, capers, wine and anchovy paste and bring mixture to a simmer for 5 minutes over medium heat. Meanwhile, season halibut on both sides with salt and black pepper. Add halibut fillets to sauce, cover and simmer 3 to 5 minutes, until fish is fork tender.
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Lemon Rosemary Marinated Grilled Halibut

3 tablespoons dry white wine
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 tablespoon chopped rosemary
Four halibut steaks, (6 ounces each)
Salt and freshly ground pepper

Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
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Pan-Seared Halibut with Salsa Verde

2 lemons
4 teaspoons drained capers
1/2 teaspoon minced garlic
1/2 cup plus 2 tablespoons extra-virgin olive oil
4 tablespoons chopped fresh cilantro sprigs
4 tablespoons chopped fresh parsley leaves
4 (1/2-inch thick) halibut steaks with skin (about 1 pound total)
Lemon wedges for garnish

Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total. Serve halibut topped with salsa verde and garnished with lemon wedges.


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Answer 2

Halibut with Crab Sauce recipe
ingredients
4 pieces or halibut, about 1 1/2 lb
2-3 slices of onion
few sprigs of parsley
1/2 bayleaf
salt and pepper
2/3 cup 1/4 pt dry white wine
knob of butter
2 level tbsp plain flour (All purpose)
2/3 cup 1/4 pt milk
3 1/4 oz can crab meat
(4-8 tbsps) Parmesan cheese, grated
method
1. Wash and trim the fish, place it in a shallow ovenproof dish with the onion, parsley, bayleaf and seasoning and pour in the wine.
2. Cover the fish and bake it in the oven at 180°C (350°F) mark 4 until tender - about 20 minutes, depending on the thickness of the fish.
3. Drain off and retain the cooking liquid and keep the fish warm.
4. Melt the butter, stir in the flour and cook for 2-3 minutes. Remove the pan from the heat and gradually stir in the cooking liquid, made up to 300 ml(1/2 pt) with milk.
5. bring it to the boil and continue to stir until the sauce thickens. Add the flaked crab meat and continue cooking for a further 2-3 minutes.
6. Pour the sauce over the fish in an ovenproof dish,
7. sprinkle with the cheese and brown it under a hot grill.

Answer 3

KISS Keep It Simple Stupid. With a fish such as halibut that has such a fine and not fishy taste to it there, is no reason to doctor it up so much. All these recipes that use 10 different ingredients are great for fish with a stronger flavor that you are going to want to cover up. For example you could take a carp and doctor it up enough to taste great. But hey you’re lucky you scored some white gold. Now the easiest way and a favorite of my friends are just frying it. Take a can of beer, one egg, a table spoon of Old Bay and mix it up. Cut your halibut in the cubes and soak them for a few minutes. After that take a bag and fill it with what ever batter you like (I am a fan of Shore Lunch). Toss you cubes in there shake and fry. Also for a dipping sauce...I forget who makes it but you can buy a Lemon Herb Tarter Sauce.

If you want to grill it, lemon, butter, salt, pepper, and dill. When I lived in Alaska people would die if they saw what some people did to these fish. Heck eat it raw...tastes just fine.

Answer 4

It depends on your preference on flavor because some fish like trout are very fishy, briny, and almost dirty because of how fishy it tastes, but some fish like salmon has a very light taste and almost eat like beef tenderloin. I honestly don't love really fishy fish, but I still eat it occasionally. Now on the prawns, they have a great briny and meaty flavor. The only thing off about prawns is the texture after cooked. They are a little mushy is undercooked and overcooked, they are rubbery, and it is very hard to cook them perfectly. The smell of fish varies with different fish. I think that fresh wild salmon smells like cucumber. Go ahead and try these foods. The worst thing that could happen is you waste a few bucks on a good dinner because you do not want to try fish for the first time at a McDonalds or something unless you want to get food poisoning. But seriously, try it. Who knows, you might love it.

Answer 5

dip the fillets in milk, then dredge in a mix of crushed cornflakes, a little flour, salt and pepper. Pan fry in a little oil until crispy, or oven bake. Yum

Answer 6

stick in sum bacofoil wiv herbs and lemon juice and t spoon oliveoil whak on barbq

Answer 7

Pan Seared Braised Halibut in a Puttanesca Sauce Served with Gnocchi and Escarole

1 (10-ounce) halibut fillet, skin-on
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, plus 2 tablespoons
1 medium sized shallot, minced
1 teaspoon red pepper flakes
1 bunch flat-leaf Italian parsley, cleaned, stems removed, and chopped
4 garlic cloves, smashed and finely chopped
1/2 cup dry white wine
1 (28-ounce) can whole peeled tomatoes, smashed with hands
1/4 cup rinsed capers
1 cup pitted kalamata olives, smashed
Gnocchi, recipe follows
Escarole, recipe follows

Liberally salt and pepper the halibut. Place 1 tablespoon of olive oil in a medium-sized, non-stick pan. When oil is shimmering, place the halibut, skin-side down, in pan. Cook on both sides for 2 minutes or to desirable color. Place halibut aside. In a medium-sized saute pan over medium heat, add remaining 2 tablespoons of olive oil. Once it is hot, add the shallots, red pepper flakes, and parsley, and saute for 2 minutes. Then add 3 of the 4 garlic cloves, and cook another minute. Deglaze pan with 1/2 cup of the white wine and add tomatoes, capers, olives, and halibut. Cook on low heat until most of the liquid is evaporated and fish is firm to the touch.

To plate:
Place escarole in center of plate; put halibut on top of escarole, then surround fish and escarole with Gnocchi. Finish with sauce as needed.

Escarole:
1 tablespoon olive oil
1 garlic clove, smashed and finely chopped
1 teaspoon red pepper flakes
1 tight bunch escarole, cleaned and chopped
1/4 cup dry white wine

Place olive oil, garlic, and red pepper flakes in a small saute pan over medium heat. When the garlic starts to brown add roughly chopped escarole until wilted add a dash of salt and pepper and finish with white wine.

Gnocchi:
1 cup all-purpose flour
2 large eggs
1 pound ricotta cheese
1/4 grated Parmesan
Salt and freshly ground pepper

On a clean cooking surface (cutting board) place the flour spreading it out to make a well about 6 inches in diameter. In the middle of the well place the eggs, cheeses, salt, and pepper. Stir mixture, then slowly incorporate flour to wet mixture until the mixture becomes cohesive. Continue kneading until dough is dry to touch (add more flour, if needed.) Cut small pieces of dough, roll out to make 6-inch rolls, 1-inch in diameter, then using a large chefs knife cut into 1-inch long pieces. When finished, add to a pot of boiling water, gnocchi are done when they float to the top. Drain.

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers

1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish

Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

hope these help. enjoy.