Halibut Stuffed With Alaskan Crab Food

ALASKAN HALIBUT, SALMON AND CRAB ROULADE

Steps:

• Preheat oven to 350 degrees F.
• Cut halibut and salmon into appropriate weights, cover each piece with plastic wrap and pound out with flat side of a meat tenderizer, or meat mallet, to 1/4-inch thickness. In a small bowl combine crabmeat, Brie cheese, 1 tablespoon fresh chopped herbs, 1 tablespoon shallot, 1 teaspoon minced garlic and salt and pepper, to taste. Season both sides of halibut with salt, pepper and some of the fresh herbs. Lay on an individual piece of plastic wrap, twice as big as the fish piece, flesh side down. Lay salmon piece on top of halibut, directly in the middle. Season with salt and pepper. Spread 1/4th of the crab and Brie mixture in the middle of the salmon. Do this with all 4 pieces of fish. Take plastic wrap that the fish is laying on and wrap fish into a tight roll, twisting the ends to make a "tube". Refrigerate.
• Toss yams, roughly chopped garlic, thyme sprigs and olive oil in a bowl until completely coated. Season with salt and pepper. Spread evenly on a sheet pan and roast in a 350 degree F oven for 15 to 20 minutes or until tender. While yams are roasting combine Riesling and 2 tablespoons shallots in a small saucepan. Reduce by 3/4 over medium-low heat. Whisk in butter a little at a time until completely combined. Once all the butter is beaten in, remove from heat and season with salt. When yams have about 10 minutes left to finish, take fish rolls from the refrigerator and slice each roll into 3 or 5 equal sections. Remove plastic wrap after cutting and lay shingled out on well-greased sheet pan and put into oven with yams. When yams are done, fish should be done as well. While fish and yams are cooking, heat saute pan with 1 tablespoon whole butter. Once hot, drop mushrooms into pan and saute over medium-high heat until crispy and tender. Season with 1 tablespoon shallot, 1/2 teaspoon minced garlic, salt and pepper, to taste. Remove yams and fish from oven. Place a 3 or 4-inch ring mold in center of plate and fill with roasted yam hash, pressing down firmly. Remove ring mold. Place mushroom mixture on top of yam cake, allowing it to spill slightly over the side. Take fish roll and shingle in front and up yam cake, creating some height with the back piece of fish. Drizzle 1-ounce Riesling butter over front edges of fish slices. Garnish with 2 chive sprigs and serve.

HALIBUT WITH CRAB SAUCE

Steps:

• Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.

STUFFED HALIBUT

Steps:

• Preheat the oven to 350 degrees.
• Remove skin from steaks and the flesh away from the bone; you'll end up with 4 pieces of fish from each steak so you have 8 small fillets in all. Cut a slit on the side of each piece and stuff with some of olivada. Lightly season the two sides of the steaks with salt and pepper. Transfer them to a baking pan, drizzle the top with olive oil and bake for 8 to 10 minutes or until just cooked through.
• Keep your eye on the fish; you really don't want to overbake it or it will dry out; the insides should have a trace of translucence in them.

HALIBUT STUFFED WITH ALASKAN CRAB

Steps:

• Caper Butter: Mix butter with capers, shallots, lemon juice, dill, and mustard. Set aside. Stuffing and Halibut: Sauté bacon in butter until brown. Add celery, onion, and mushrooms. When tender, add crab, salt, pepper, and herbs. Remove from heat and mix in egg. Set aside to cool. Cut a pocket in halibut and stuff with crab mixture. Grill until halibut flakes. Top with Caper Butter.

HALIBUT STUFFED WITH SHRIMP AND CRABMEAT

Steps:

• Melt 1/4 cup butter. Reduce to low: add crabmeat and shrimp, coating well.
• Stir in flour. Pour in the stock, cream and wine, stirring until blended, Heat gently until hot.
• Stir in mushrooms, green pepper, rice salt and pepper.
• Remove from heat; spoon into pocket of the halibut. Spread the excess mixture over the bottom of baking dish which has been lightly greased.
• Arrange the stuffed fish on top and pour over the melted butter. Bake in preheated 350F oven, covered, for 50 minutes or until fish is tender but still firm.
• Remove from oven. Garnish with parsley and lemon wedges and serve at once.