Zesty Halibut Food

NORTH AFRICAN SPICED ALASKA HALIBUT

Steps:

• Heat oven to 400 degrees F. Mix all dry ingredients in a small bowl. Stir in harissa, garlic and olive oil.
• Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Place halibut portions in spray-coated baking dish. Spoon and spread spice mixture over top of halibut. Cover dish with foil; seal. Roast 18 to 25 minutes for frozen halibut or 10 to 15 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
• Variation: Remove foil during last 10 minutes of cooking, until lightly browned.

BAKED SPICY HALIBUT FILLETS RECIPE

Steps:

• Gather the ingredients.
• Heat the oven to 400 F and position the oven rack in the center of the oven. Line a baking dish with foil and grease with olive oil.
• Wash halibut fillets and pat dry with a paper towel. Rub the fillets all over with olive oil and sprinkle lightly with salt and pepper.
• In a shallow bowl, combine the remaining ingredients-Creole seasoning, paprika, thyme, oregano. Dip the tops of the fillets lightly in the seasoning mixture, or sprinkle with the mixture if you'd like a more lightly seasoned fish.
• Place the fillets in the prepared baking pan, seasoned side up. Bake the halibut for 10 to 12 minutes, or until the fillets are cooked through (a little less time if you sear the tops before baking).

BEST HALIBUT EVER

Steps:

• 1. Mix all ingredients together and brush onto the halibut filets.
• 2. Bake halibut filets at 350 degrees according to filet thickness.
• 3. Broil last 3 mintues of cooking. Enjoy!

HALIBUT WITH ZESTY PEACH SALSA

Steps:

• In a small bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large bowl; add the halibut and turn to coat. Cover and refrigerate for 2 hours. In another small bowl, combine salsa ingredients; cover and refrigerate until serving., Drain and discard marinade. On a lightly oiled grill rack, grill halibut, uncovered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa.

SPICY MANGO HALIBUT

Steps:

• Saute the jalapeno slices in the peanut oil in a wok or pan.
• add onions and cook for about 2 minutes on medium heat.
• add diced mangos and cilantro and cook for an additional 3-5 minutes. Do not over cook the mango - basically cook them until they turn form the bright yellow to a duller yellow. Add curry, salt and pepper. Move the pan of chutney to the side and move on to cooking the halibut.
• Saute the halibut steaks in peanut oil with a teaspoon of shopped garlic. Cook until the halibut is about 80% done.
• Add the chutney to the halibut pan and cover the halibut completely.

ZESTY HALIBUT AND GREEN BEANS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C). Arrange the oven racks the top third and bottom third of the oven.
• Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes, then drain.
• Transfer the potatoes to a rimmed baking sheet and gently smash so they flatten halfway. Drizzle a generous amount of olive oil over the potatoes, then season with salt, pepper, and 1 tablespoon of the Zesty spice blend. Spread on a baking sheet and set aside.
• In a small bowl, mix together 2 tablespoons of the Zesty spice blend, 1 tablespoon salt, and 2 teaspoons pepper. Gently the pat halibut fillets dry with a paper towel. Season the fillets on all sides with spice mixture.
• Arrange the halibut and green beans in a single layer on a rimmed baking sheet. Drizzle olive oil over the fish and green beans. Sprinkle salt and pepper over the beans and toss to coat. Turn the fish over to ensure all sides are coated in olive oil.
• Place potatoes on the top rack of the oven and the fish and beans on the bottom rack. Roast until the potatoes are crispy, the fish is opaque in the center, and the beans are crisp but tender, 15-18 minutes.
• Meanwhile, make the sauce: In a medium bowl, mix together the basil, lemon zest, and lemon juice. Drizzle in the olive oil and stir to incorporate, then season with salt and pepper.
• To serve, divide the halibut, potatoes, and green beans among plates. Spoon the sauce over the fish and beans.
• Enjoy!

SPICY HALIBUT

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.

MEXICAN HALIBUT BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour the butter in the bottom of a baking dish. Arrange the halibut fillets in the dish, and season with lemon pepper.
• In a bowl, mix the salsa, mayonnaise, sour cream, and garlic oil. Spoon over the halibut fillets.
• Bake halibut 30 minutes in the preheated oven, or until easily flaked with a fork.

ZESTY HALIBUT

Steps:

• Spray a medium baking dish lightly with cooking spray.
• Lay onion slices on bottom and the fish on top.
• Place the lemon slices on fish and sprinkle with tomato.
• Season with pepper.
• Pour wine all over.
• Slowly bring to a boil on the top of the stove.
• Transfer to the oven and cook 10-15 minutes at 350F until the fish is cooked through.

GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES

Steps:

• Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
• Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
• Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.

SPICY HALIBUT STEW

Steps:

• Cut halibut into 1-inch pieces.
• Brown sausage in large soup pot over meduin-high heat for 5 minutes, breaking into chunks. Drain sausage.
• Add onion, green pepper, chicken broth, corn, black beans, and tomatoes. simmer 10 minutes.
• Add seasoning and halibut. Simmer an 10 minutes until halibut cooked. Sever with warm crusty bread.

THAI-STYLE HALIBUT WITH COCONUT-CURRY BROTH

Steps:

• In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
• Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
• Steam or microwave the baby spinach for 2 minutes.
• Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

ZESTY HALIBUT IN SOY-GINGER DRESSING

Steps:

• 1. Preheat the oven to 425°F.
• 2. Put the fish in a baking dish and top with the bell peppers, onion, ginger, and soy sauce. Drizzle the orange juice over the fish and sprinkle the zest evenly over it; cover the dish tightly with parchment paper. Bake for 15 minutes, or until the fish is cooked through.
• 3. Using two large spatulas, transfer the fish to a serving platter, pour the juices from the baking dish over the top, and garnish with the scallions.