Old Bay Halibut Food

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Steps:

• In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
• Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
• Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
• Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
• Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
• Melt the garlic butter and pour it over the fish.
• Bake the fish for 10 minutes, basting once with the sauce.
• The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
• Serve fish with the garlic butter spooned over each portion.

OLD BAY HALIBUT

Steps:

• For the maque choux, heat oil in a large skillet over medium-high. Add onion and garlic; sauté until softened, 2 minutes. Add corn, green beans, and butter beans; cook until green beans are bright, 2 minutes.
• Stir in tomatoes, wine, cream, sugar, and hot sauce. Bring mixture to a boil; reduce heat to medium and simmer until cream is thickened, 3–4 minutes. Season maque choux with salt, black pepper, and pepper flakes.
• For the fish, season halibut with salt, black pepper, and Old Bay. Heat oil in another skillet over medium-high. Add fish and sauté, about 4 minutes per side. Serve fish with maque choux.

HALIBUT CAKES (CROQUETTES)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
• Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
• Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
• Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with Old Bay, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side. Place melted butter in a small dish and add juice of 1/2 lemon. Combine all ingredients for the tartar sauce in a small bowl. Lightly toast buns on grill pan after fish is removed. To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature. Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again. Yield: 4 servings Preparation time: 10 minutes Cooking time: 20 minutes, overlapping, including pasta Ease of preparation: easy

OLD BAY SHRIMP BOIL

Steps:

• In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
• Add potatoes and onions; cook over high heat for 8 minutes.
• Add smoked sausage; continue to cook on high for 5 minutes.
• Add corn to pot; continue to boil for 7 minutes.
• Add shrimp in shells, cook for 4 minutes.
• Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
• Sprinkle with additional Old Bay.

OLD BAY'S SEAFOOD CHOWDER

Steps:

• Thaw fish enough to cut into cubes.
• In large saucepan, melt butter and add vegetbles; cook until onions are transparent.
• Blend in flour, salt and Old Bay Seasoning.
• Cook for 1 minute, stirring constantly.
• Add Chicken broth and milk and cook over medium heat for 25 minutes.
• Add haddock, shrimp and crab meat and cook for an additional 10 minutes.
• Add cheese and cook until cheese is melted. Serve hot.

GRILLED HALIBUT SANDWICHES

Steps:

• Preheat a nonstick skillet or well-seasoned cast iron grill pan over medium-high heat. Drizzle halibut with oil, season with Old Bay, salt and pepper, and grill on a hot pan, 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl: mayonnaise, sweet relish, chopped dill, onion, dill, chives, lemon, and pepper sauce. Stir to combine.
• Lightly toast buns on grill pan when you remove fish from heat.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with chips to complete meal.