Honey Fried Halibut Food

SECRET FRIED HALIBUT

Steps:

• Cut halibut into portion size pieces (this will vary with every family); set aside.
• In gallon ziplock bag combine all dry ingredients; seal bag and shake to mix. Add halibut pieces to dry ingredients and shake thoroughly again.
• In small bowl combine mayonnaise and mustard; mix thoroughly (secret ingredient!).
• Add some oil to skillet over med heat until oil begins to ripple. You will need to add more oil in small amounts at a time throughout cooking.
• Add halibut a few pieces at a time to skillet until full. DO NOT OVERLAP FISH. Cook until just beginning to brown on bottom side and flip. Once turned, lightly baste browned side of fish with mayonnaise mixture. Turn fish once more and repeat basting. The key to this step is to re brown basted sides of fish before removing from pan. The pieces should turn a deep brown (not black but close). That is when you know they are done.
• Serve while still hot. (May be kept in warm oven until all fish is done).

EASY PAN-FRIED HALIBUT

Steps:

• Combine butter, honey, lemon juice, soy sauce, pepper, and garlic in a small bowl.
• Portion halibut by cutting it into 3 or 4 pieces with a sharp knife. Set aside a little of the marinade and brush each side of the halibut with the remaining butter-honey mixture.
• Heat a skillet over high heat until it is sizzling hot - test by adding a drop of water to the skillet. If it sizzles and immediately evaporates when it hits the skillet, it is hot enough. Sear halibut for 90 seconds on each side. Reduce heat to medium and cook each side until the fish flakes easily with a fork, 2 to 3 minutes. Serve with reserved butter-honey marinade.

EASY HALIBUT FILLETS

Steps:

• Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
• Brush both sides of the halibut fillets with the butter sauce.
• Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

LIGHT AND CRISPY FRIED HALIBUT

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
• Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
• Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.

PAN FRIED HALIBUT

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

HONEY FRIED HALIBUT

Steps:

• In shallow bowl, beat egg and honey.
• In another bowl, mix cracker crumbs, flour, salt, and pepper.
• Dip fish in egg, then crumbs.
• In lg skillet heat 1/4 inch oil.
• Fry fish on med-hi heat for 3-4 minutes a side.

PAN-FRIED HALIBUT FILLETS WITH ROASTED VEGETABLE CHILE BROTH

Steps:

• In a medium saucepan over medium heat, melt the butter and sweat the onion and garlic. Add the wine, raise the heat to high, and reduce the liquid completely. Reduce the heat to medium, add the stock and half of the roasted peppers, poblano, garlic, shallots and pearl onions, reserve the remaining vegetables, simmer for 30 minutes. Pure the mixture in a blender or processor, or in the pan with a hand-held blender. Season to taste with salt and pepper and honey. Place a fillet in a bowl and ladle the broth around it. Garnish with the remaining roasted vegetables and sage pesto.
• In a medium skillet over medium-high heat, heat the oil until it begins to smoke and then add the butter. Season the fillets with salt and pepper to taste on both sides and cook for 2 to 3 minutes on each side.
• In a food processor, combine the sage, parsley, garlic, pine nuts and cheese and process for 20 seconds, slowly adding the olive oil while the machine is running. Transfer to a mixing bowl and season with salt and pepper to taste.

SHORELINE FRIED HALIBUT WITH TOFU FRIES, SOY SAUCE AIOLI, MUSHY EDAMAME AND SOY VANILLA MILKSHAKE

Steps:

• For the spiced soy milk marinade: Pour the soy milk in a wide baking dish. Whisk in the garlic powder, onion powder, cayenne, and black pepper. Add the halibut pieces to marinate, for at least 30 minutes, maximum 24 hours.
• For the shoreline fried halibut: Heat the vegetable oil in a cast iron pan over medium-high heat, or heat the vegetable oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full.
• Line a baking tray with paper towel.
• Put the flour in a paper bag.
• Remove the halibut from the soy marinade and put, a few pieces at a time in a paper bag, shake well and cook either in a cast iron pan to shallow fry or heavy-bottomed pot to deep fry.
• For cooking in a cast iron pan, turn the halibut over on all sides until golden brown, approximately or if deep frying, cook until golden brown and crisp approximately 3 to 5 minutes. Remove the shoreline fry halibut from heat, season with salt and pepper and repeat with the remaining halibut.
• For the soy sauce aioli: Put the mayonnaise, soy sauce, and sesame oil in a bowl and mix well to combine. Cover and put in the refrigerator until ready to serve.
• For the mushy edamame: Cook the edamame in heavily salted boiling water, approximately 20 minutes, until the edamame is soft and tender. Reserve 1 cup cooking water and drain the edamame.
• Put the edamame, 1/2 cup cooking water and 1/4 cup olive oil in a blender. Puree the edamame until smooth, add more water, if necessary. Remove the mixture from the blender and season with salt, and set aside to cool.
• For the vanilla soy milkshake: Put the ice cream and soy milk in a blender and puree until smooth. Divide the shake between glasses.
• To make the fries: Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl.
• In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries.

FOOLPROOF OVEN-FRIED HALIBUT

Steps:

• Whisk together eggs, horseradish, mayonnaise, paprika, and cayenne pepper in large bowl. Add 5 tbsp flour and stir until smooth.
• Place 1/4 cup of flour in plastic storage bag or ziploc.
• Place crushed fried onions in pie plate or shallow bowl.
• Preheat oven to 350. Coat baking sheet or casserole dish with nonstick cooking spray.
• Clean fish and pat dry. Sprinkle with salt and pepper.
• Place one piece of fish in bag of flour and shake to cover. Remove from bag and dip into mayonnaise mixture. Use spoon, if necessary, to completely cover fish. Coat all sides of fish with fried onions, pressing gently so that the fish is completely and evenly covered.
• Place fish in baking dish and repeat with remaining three pieces of fish.
• Place in oven and bake until instant-read thermometer inserted into center of filets reads 140 degrees, 20-25 minutes.
• Serve immediately.

GARLIC-AND-HERB OVEN FRIED HALIBUT

Steps:

• Preheat oven to 450°F.
• Combine first 5 ingredients in a shallow dish.
• Place eggs in a shallow dish.
• Place flour in a shallow dish.
• Sprinkle fish with salt and pepper.
• Dredge fish in flour.
• Dip in egg mixture.
• Dredge in breadcrumb mixture.
• Heat 1 tablespoon oil in skillet over medium-high heat.
• Add 2 fish fillets; cooks 2-3 minutes per side or until browned.
• Place fish on foil lined baking sheet coated with cooking spray.
• Repeat process with remaining olive oil and remaining fish.
• Bake at 450°F for 6 minutes or until fish easily flakes when tested with a fork or until desired doneness.
• While fish is baking, deglaze the frying pan with flavored vinegar over medium-high heat. Add a little water to thin the mixture and drizzle over the fish before serving.

YUMMY FRIED HALIBUT

Steps:

• Cut Halibut in to 1x1 inch chunks. Removed skin before if still on fish. It sometimes is easier to freeze the fish until solid then place in refrigerator for 24 hours and cutting while still mostly frozen.
• Mix Miracle Whip and mustard together, along with the tbsp of dill, the tsp of paprika and the 1/2 tsp of cayenne.
• Mix the flour, breadcrumbs, dill, paprika, cayenne, onion powder and pepper together.
• Coat chunks of fish in miracle whip sauce liberally then throw in to the flour mixture and toss til well coated. Lay on sheet pan until ready to fry.
• Heat oil until there are ripples but not so hot that its smoking.
• Gently set each individual chunk of fish in to hot oil. Once the side is medium brown, flip and fry the other side til evenly colored.
• Remove from oit and set on plate covered in paper napkins.
• Immediately salt lightly and serve. BBQ sauce tastes awesome with it! Or orange marmalade cooked in a saucepan with chili flakes and ginger then cooled.

OVEN FRIED BUTTERMILK HALIBUT

Steps:

• Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
• Preheat the oven to 250 degrees F (120 degrees C).
• Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
• Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
• Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.