Halibut Steaks In Beer Sauce Food

BEER-BATTERED HALIBUT WITH TARTAR SAUCE

Steps:

• For the tartar sauce: In a bowl, add the parsley, tarragon, shallot, and cornichon. Chop the hard boiled egg by removing the yolk and crumbling it, then dice the white. Add both yolk and whites to the bowl. Add vinegar, salt, mustard, mayonnaise, and a few dashes of hot sauce (or more to taste). Stir to combine and set aside.
• For the beer batter: In a large mixing bowl, mix the cake flour and baking soda with a fork. Slowly pour in the beer, stirring the entire time (it's okay if there are a few lumps). The batter should be thin, falling off the fork easily so it coats the fish, not heavy like pancake batter. Set aside.
• Fry the halibut: Fill a deep heavy-bottomed pan with oil-don't go higher than 2 inches from the rim-and heat to 350 degrees F. Season the halibut with salt on both sides. Test the oil by cooking a few drops of batter; they should float to the surface when the oil's hot enough. Remove these "tester crunchies" with a slotted spoon. One piece at a time, drop the fish into the beer batter, then remove it, letting the excess drip off. Then place it halfway into the oil, letting a crust form for 10 seconds, then releasing it gently into the pan. Repeat with two more pieces (three at a time), so the pan isn't overcrowded and cook each for 3-4 minutes. Remove the fish to a baking sheet fitted with a wire rack to drain any excess oil. Season with flaky sea salt and serve with tartar sauce and lemon wedges.

BEER BATTERED HALIBUT

Steps:

• Whisk together the flour, salt, pepper, garlic and paprika. Whisk in just enough beer to make the consistency pourable, but not too thin. The mixture should resemble pancake batter. Set the batter and the fish pieces in separate bowls next to the stove.
• Pour the oil into a heavy bottomed saucepan and warm it over medium high heat. You want it to be as hot as possible, without smoking. When the oil is hot, drop a few pieces of fish into the batter and coat well. Shake off the excess batter and using metal tongs, gently place the fish into the oil. Hold it there for a few seconds before releasing it, so that the coating will seal and it won't stick to the other pieces or the bottom of the pan. Repeat the process, cooking just a few pieces at a time to avoid crowding.
• Let them cook for a few minutes, until the coating is lightly browned. (I found it easiest to use separate tongs for coating the fish and for frying in the oil.) Remove from the oil with clean tongs or a large wire scoop (made for frying) and drain on a plate lined with paper towels. Test a piece with a fork to make sure the center is cooked and flaking. Serve with Dill Sauce and Enjoy!

BARBEQUE HALIBUT STEAKS

Steps:

• Preheat grill for medium-high heat.
• Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

HALIBUT STEAKS

Steps:

• In a small bowl, combine the first seven ingredients. Place each halibut steak on a double thickness of heavy-duty foil (about 18 in. x 12 in.); top with soy sauce mixture, onion, lemon and butter. Fold foil around fish and seal tightly. , Grill, covered, over medium heat for 10-14 minutes or until fish flakes easily with a fork.

BAKED HALIBUT STEAKS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
• Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
• Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

BEER POACHED HALIBUT

Steps:

• Place the halibut steaks in one layer in a skillet with a lid.
• Add all the other ingredients except the onion& butter.
• Bring to a boil covered reduce heat and cook 1 minute.
• Strain off 1 cup of liquid, put the lid back on the skillet, remove from heat source and allow the fish to finish cooking 5-10 minutes depending on the thickness of the halibut (the steam inside the skillet will be enough to finish cooking the fish).
• Meanwhile bring the cup of liquid to a boil, reduce heat and cook uncovered until the liquid is reduced to apprx 1/3 cup, add the onions& whisk in the butter.
• Remove the halibut from the skillet (it should be opaque and flake easily when touched with a fork).
• Serve the sauce over the halibut steaks.

HALIBUT STEAKS WITH CHILI AND LIME

Steps:

• If you have two large halibut steaks cut each in half, making four portions.
• Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
• Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
• Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
• When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.

HALIBUT STEAKS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat the olive oil in a skillet over medium heat. Add the onion, bell pepper, mushrooms, garlic and zucchini. Cover, and cook stirring occasionally, until the onions are translucent, about 5 minutes.
• Place halibut steaks into a shallow baking dish, and top with the sauteed vegetables. Season with basil, salt and pepper.
• Bake for 10 minutes in the preheated oven, then remove the dish, and cover the fillets with a layer of sliced tomato. Return to the oven, and bake for an additional 10 minutes, or until fish flakes easily with a fork.

GRILLED HALIBUT STEAKS

Steps:

• Prepare grill.
• In a dry small skillet toast fennel seeds over moderate heat, shaking skillet, until fragrant and a shade darker. In an electric coffee/spice grinder grind seeds. Mince garlic. Squeeze juice from lemon into a small bowl and stir in fennel, garlic, salt, and oil. Put halibut in a large dish and pour marinade over it, turning fish to coat. Marinate halibut, covered and chilled, at least 10 minutes and no more than 1 hour.
• Grill halibut on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side. (Alternatively, grill halibut in a hot oiled well-seasoned ridged grill pan over moderate heat.)
• Serve halibut with tsatsiki.

BUTTER-BASTED HALIBUT STEAKS WITH CAPERS

Steps:

• Season halibut with salt and pepper. Heat oil in a large skillet, preferably cast iron, over medium-high heat until beginning to smoke. Cook halibut until golden brown, 6-8 minutes. Turn and cook until other side of fish is golden brown, about 4 minutes longer.
• Add butter, thyme sprigs, and garlic to pan and cook, tilting pan and spooning butter over fish, until halibut is opaque throughout and butter is brown, about 2 minutes. Add capers; toss in butter to warm through.
• Divide halibut among plates and spoon butter sauce over.

HALIBUT STEAKS IN BEER SAUCE

Steps:

• Sprinkle each piece of fish with salt and paprika.
• In a small bowl combine the cornstarch and water and set aside for later.
• In a large, heavy skillet, heat the butter. Add the fish and cook until golden brown on each side.
• Remove fish to a plate and keep warm.
• Blend the lemon juice and beer into the butter in the skillet and stir in the chives.
• Add the fish steaks and simmer 15 minutes in a covered skillet over low heat until fish flakes easily with a fork.
• Remove fish from pan and keep warm. Now stir in the combined cornstarch and water into the pan drippings. Cook stirring constantly until thickened. Serve fish with the sauce spooned over top. Garnish with lemon slices if desired.