Halibut Creole Food

BLACKENED HALIBUT

Steps:

• In a large shallow dish, combine the first 8 ingredients. Add fillets, 2 at a time, and turn to coat., In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side.

BAKED LEMON GARLIC HALIBUT

Steps:

• In a 9x13 inch casserole dish whisk together the first 8 ingredients.
• Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.
• Preheat your oven to 350 F degrees.
• Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through.
• Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.

HALIBUT SUPREME

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
• Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
• Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

HALIBUT CREOLE

Steps:

• Preheat oven to 400 degrees F.
• Lightly butter a shallow baking dish large enough to place fish in one layer.
• Salt and pepper fish steaks, place in baking dish.
• Mix together tomato, green pepper, onion, and jalapeno and top each fish steak with mixture.
• Melt butter and mix in lemon juice and tabasco, then drizzle over each fish steak.
• Bake approx 25 minutes, basting w/ pan juices about every 10 minutes.
• NOTE: If I have closer to 2 lbs of fish steaks, I will double the sauce mixture, but that's just preference!

CAJUN HALIBUT

Steps:

• Combine salt, black pepper, red pepper, paprika, and garlic powder, in a small bowl; mix well and rub evenly over both sides of the fish.
• Preheat a large nonstick skillet over medium-high heat and spray with cooking spray.
• Add the fish, and cook for 3 to 4 minutes per side, or until fish is cooked through and flakes easily with a fork.

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

Steps:

• For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
• For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
• Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
• Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.

BAKED HALIBUT WITH PARMESAN CRUMB TOPPING

Steps:

• Gather ingredients.
• Heat the oven to 450 F. Spray a rimmed baking sheet with nonstick cooking spray or line the pan with nonstick foil.
• Cut the halibut into four (6-ounce) servings. Arrange the fillets on the prepared baking sheet, skin-side down.
• Tear the bread into pieces and put in the food processor.
• Pulse until the breadcrumbs are fine.
• In a medium bowl, combine the crumbs with the Parmesan cheese, parsley, garlic and onion powders, salt, pepper, and melted butter. Mix well.
• Sprinkle the buttery seasoned breadcrumbs on the halibut pieces; pat down to help the crumbs adhere to the tops of the fish fillets.
• Bake the halibut fillets for about 10 to 12 minutes, or until the fish registers 145 F on an instant-read thermometer . Alternatively, test the fish for flaking with a fork.
• Serve the halibut with fresh lemon wedges or slices. Enjoy.

CAJUN-STYLE BLACKENED HALIBUT

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in small bowl. Place fillets on baking sheet. Brush on both sides with 1 tablespoon oil. Sprinkle top of each with seasoning.
• Heat heavy large skillet (preferably cast-iron) over high heat until very hot. Add remaining 1 tablespoon oil; swirl to coat. Place fillets, seasoned side down, in skillet. Cook until very brown on bottom, 1 minute. Return fillets, browned side up, to baking sheet. Place in oven; bake until just opaque in center, about 8 minutes. Top each with 1 teaspoon butter.

BAKED SPICY HALIBUT FILLETS RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 400 F and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil.
• Wash halibut fillets and pat dry with a paper towel. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.
• In a shallow bowl, combine the remaining ingredients-Creole seasoning, paprika, thyme, oregano. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you'd like a more lightly seasoned fish.
• Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through (a little less time if you sear the tops before baking).