Best Halibut Recipes Are Rich And Versatile And Include Everything

Being one of the largest saltwater fish, the Halibut can weigh up to 160 pounds! Yes, people have been gorging on these delicious fish ever since the beginning of time. Throughout history, the Halibut has been considered by most religions as a sacred fish and has also been served at religious festivals and on holidays. A nutrient rich food, halibuts are an excellent source of proteins and other essential nutrients like magnesium, minerals selenium, potassium, vitamin B, phosphorus and above all, the extremely important omega-3 fatty acids.

In the kitchen, the halibut is just as versatile. With so many different recipes for frying, grilling, broiling, baking, deep-frying, barbecuing, poaching and pan-frying your halibut, you can take this delicious dish when you are out picnicking or even for family getaways.Some of the best halibut recipes are rich and versatile and include everything from appetizers and soups to salads and main dishes.

Grilled Halibut Recipe
Ingredients:

• ½ a cup of low-sodium soy sauce.
• 1 teaspoon of grated ginger.
• Brown sugar, ¼ cup.
• 1 garlic clove.
• 1 teaspoon of dry mustard.

Procedure:

In a marinade dish, mix all the above ingredients and then add the halibut steaks. Cover both sides of the steaks and then set it aside for about 4 hours. Keep turning the steaks over frequently. Heat the grill at a medium temperature. Grill the steaks until they are well done but make sure they don't go dry, and keep basting them with marinade every now and then. Make sure you don't over cook the halibut, so stick to grilling it at a low temperature. Serve your grilled halibut with veggies or rice. Without being too overpowering, the marinade will give the fish a nice flavor.

Spicy Grilled Alaska Chili-Lime Halibut
Ingredients:

• 4 steaks of Alaska Halibut.
• Rice vinegar, ½ a cup.
• Fresh lime juice, ½ a cup.
• Grape seed oil, ¼ cup.
• 1 cup of sweet Thai chili sauce.
• Black sesame seeds, ¼ cup.

Procedure:

Mix all these ingredients together and then marinate the Alaskan steaks for about one hour. Make sure both sides are marinated well. Grill the steaks on the barbecue grill until the halibut flakes when you test it with a fork. This makes for 4 servings. The sweet Thai chili sauce is available at any Asian specialty market.

Halibut with Sambal Vinaigrette and Wasabi cream
Ingredients for Sambal Vinaigrette:

• One and a half teaspoons of rice vinegar.
• 2 tsp of Sambal Oelek.
• One and a half teaspoons of Dijon mustard.
• Vegetable oil, 1/3 cup.

Ingredients for the Wasabi cream:

• 2 tsp of Wasabi powder.
• 3 tbsp of water.
• Sour cream, ¼ cup.

Ingredients for the Halibut:

• 1 halibut steak (one and a half inch thick), skinned and bones and then cut into 4 pieces.
• ¼ cup parsley, finely chopped.
• ½ tsp vegetable oil.

Procedure:

Preheat the oven to about 400 degrees F. To make the Vinaigrette you need to blend all the ingredients together in a blender until a smooth paste is formed and then season this paste with salt. To make the cream you must first whisk the Wasabi powder with the water until it becomes a smooth paste and then whisk this paste in the sour cream and season with salt. To make the Halibut you must first pat the fish dry and then season it with salt and pepper. Sprinkle each side with the chopped parsley.

Heat a skillet over a high flame until it becomes hot. Then, add some oil and put in the fish with the parsley side up. Sear the fish for about 1 minute until its underside turns brown. Turn the fish over and then put the skillet in the center of the oven. Roast for about 5 minutes until the fish is well cooked. The fish is now ready to be served, parsley side up, with a spoonful of each of the sauces on top.

Halibut Hot Pie with Mashed Potato crust
Also great when served with mahi-mahi or salmon. Re-warm the potatoes in your microwave before you use them in this recipe and add more warm milk if the mashed potatoes are too thick.

Ingredients:

• 2 tbsp of butter.
• 1 large bulb of fennel trimmed and halved and then thinly sliced.
• Sliced shallots, ½ a cup.
• Flour, 2 tbsp.
• One and a half cups of vegetable broth.
• One and a half pounds of halibut fillets.
• Baby spinach, 6 ounces.
• Three and a half cups of mashed potatoes, warm.

Procedure:

Preheat the broiler. Melt the butter in a large saucepan over a medium flame. Add the shallots and the fennel. Cover the pan and cook for about 8 minutes while stirring occasionally until they turn tender. Sprinkle with salt, flour and pepper. Sauté for about 2 minutes. Add the broth and then bring it to a boil while stirring frequently. Add the spinach and fish. Cover the dish and let it simmer over a medium flame for about 4 minutes until the fish is almost done.

Transfer this mixture to a baking dish. Spoon the mashed potatoes into the dish and cover it completely. Broil the dish until it starts bubbling at the edges and the potatoes develop brown spots. Your hot pie is now ready to be served.