Halibut Onion Crunch Food

HALIBUT WITH SPRING ONION AND SUMMER SQUASH SAUTE

Steps:

• Cut onion bulbs in half lengthwise (quarter if large). Cut enough onion tops into 2" lengths to measure 1 cup. Heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add onion bulbs, cut side down; cook until golden, about 3 minutes. Transfer to a plate.
• Heat 1 tablespoon oil in same skillet. Add squash; cook, stirring occasionally, until golden brown and just tender, about 5 minutes. Stir in onion bulbs, 1 cup onion tops, and 1 tablespoon thyme leaves; season with salt and pepper and cook until onion tops wilt, about 1 minute longer. Remove from heat; set squash mixture aside.
• Heat remaining 2 tablespoons oil in a large nonstick or cast-iron skillet over medium-high heat. Season halibut with salt. Add fish and thyme sprigs to skillet and cook until fish is golden brown, about 5 minutes. Turn fish and cook until just cooked through and opaque in the center, about 2 minutes longer. Divide onion-squash sauté among plates; top with halibut.

HALIBUT ONION CRUNCH

Steps:

• Preheat oven to 450°F.
• Combine the oil, lemon juice, marjoram, garlic salt, dry mustard, and pepper.
• Pour over halibut; marinate 20 minutes, turning once.
• Transfer fish to buttered baking dish.
• Sprinkle with cheese and onions.
• Bake 15 minutes or until done.

ROASTED HALIBUT WITH ONION WINE SAUCE

Steps:

• In a nonstick skillet, cook the onion and garlic in oil, stirring over moderately low heat until onions are pale golden and translucent. Add the wine, water, sugar, salt, and pepper and simmer the sauce for 2 minutes.
• Preheat the oven to 450 degrees F.
• Season the halibut with salt and pepper and arrange it in a single layer in a baking dish. Top with the onion sauce. Roast in the oven for 15 to 20 minutes or until the fish is just cooked through.

CRUNCHY ONION POTATOES

Steps:

• Heat oven to 450F degrees and lightly grease a 13"x9" ovenproof dish.
• Arrange potatoes, overlapping slightly and brush with butter (margarine).
• Sprinkle potatoes with garlic, salt, pepper and thyme.
• In a bowl whisk together the eggs and milk; mix well.
• Mix bread crumbs and Italian seasoning.
• Dip onion rings into the milk and then in the crumbs.
• Pat the crumbs onto the onion rings so they fully cover and adhere to the rings.
• Arrange onion rings in a single layer on top of the potatoes.
• Bake the casserole, turning the onion rings once during baking for about 30-35 minutes, or until the potatoes are cooked and the onion rings are crisp and brown.

BAKED HALIBUT WITH ONIONS

Steps:

• Place the butter in a 13-in. x 9-in. baking dish; top with onions. Bake, uncovered, at 400° for 8 minutes or until tender. Spread mayonnaise over both sides of halibut; coat with cornflake crumbs. Place over onions. , Bake, uncovered, for 20-22 minutes or until fish flakes easily with a fork.

PISTACHIO-CRUSTED HALIBUT WITH SPICY YOGURT

Steps:

• Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.
• Meanwhile, stir together pistachios and cornmeal in a shallow bowl.
• Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.
• While fish cooks, stir together all ingredients for spicy yogurt.
• Serve fish with spicy yogurt on the side.

CRESCENT ONION CRUNCH STICKS

Steps:

• Preheat oven to 375 degrees F.
• In medium bowl, combine eggs, butter or margarine, flour, garlic salt, parsley flakes and onion salt (not rolls or onions).
• Separate crescent dough into 4 rectangles; firmly press perforations to seal.
• Cut each rectangle crosswise into 8 strips.
• Dip each strip in egg mixture; coat with crushed onions.
• Place on ungreased cookie sheets.
• Bake in for 8 to 12 minutes until golden brown.
• Immediately remove from cookie sheets.