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Halibut - 46 recipes

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I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna

  • # 6 tablespoons butter, divided
  • # 1-1/2 pounds halibut steaks
  • # 3/4 teaspoon dried thyme
  • # 2 garlic cloves, minced
  • # 1/3 cup all-purpose flour
  • # 1/2 teaspoon salt
  • # 1-1/2 cups chicken broth
  • # 1 cup heavy whipping cream
  • # 8 ounces lasagna noodles
  • # 2 cups (8 oz) shredded Swiss cheese
  • # Minced fresh parsley, optional
  • =========================
4.3/5 (4 Votes)

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• Prepare grill (medium heat)

  • • 4 tablespoons olive oil or vegetable oil, divided
  • • 2 garlic cloves, minced
  • • 1 1/2 teaspoons minced serrano chile with seeds (they add a great flavor and zip
  • • 1/3 cup soy sauce
  • • 1/4 cup (packed) dark brown sugar
  • • 3 tablespoons unseasoned rice vinegar
  • • 3 tablespoons water
  • • 1 tablespoon Asian sesame oil
  • • ~~~~
  • • 8 baby bok choy, halved lengthwise
  • • 4 medium-size Japanese eggplants, trimmed, halved lengthwise
  • • 4 6- to 7-ounce halibut fillets (each about 1 inch thick)
  • • 2 green onions, thinly sliced
  • How to make it
  • ________________________________________
  • • Heat 1 tablespoon olive oil in heavy small saucepan over medium heat.
  • • Add garlic and chile; sauté until fragrant and light golden, about 3 minutes.
  • • Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves.
  • • Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin).
  • • Remove barbecue sauce from heat; whisk in sesame oil.
  • • Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.
  • • **You can make the sauce up to 24 hours early.
  • • ~~~~
4.5/5 (2 Votes)

By

These packets are opened at the table, where hot steam rises to reveal the tender, olive-cloaked fish

  • 1 tablespoon oil, olive, extra-virgin
  • 1 tablespoon lemon juice, fresh
  • 1/4 teaspoon salt
  • plus more to taste
  • 1 pinch pepper, black ground
  • plus more to taste
  • 1 medium tomato(es) diced
  • 2 piece(s) paper, parchment 15 inch square pieces
  • 2 fillet(s) fish, halibut fillets
  • (6-ounces each), about 1" thick
  • 2 teaspoon tapenade, olive, jarred
  • 2 piece(s) kitchen string
  • 8 inches each
4/5 (1 Votes)

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Tangy herb sauce over pan-grilled fresh fish makes an impressive 30-minute meal

  • 1 1/2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon finely chopped shallots
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 4 (6-ounce) halibut fillets
4/5 (1 Votes)

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Tender halibut fillets cook up flaky and tender in a savory sour cream and Parmesan sauce beneath a crisp brown pan...

  • 6 (4 ounce) halibut fillets, 2 inches thick 1/2 cup KNUDSEN Sour Cream 1/3 cup mayonnaise 1/3 cup KRAFT Grated Parmesan Cheese 1 tablespoon lemon pepper seasoning 1 dash ground red pepper (cayenne) 3/4 cup Japanese-style bread crumbs (panko)
4/5 (1 Votes)

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It takes about 5 minutes to make this delicious dish

  • 6 oz. cooked halibut - flaked by hand then lightly shredded with a fork
  • 1 tbsp celery - finely chopped into little cubes
  • 1 tsp green onion - finely chopped
  • 1 large or 2 medium dill pickles, finely chopped
  • 2 tbsp mayonnaise
  • salt and fresh ground pepper to taste
  • .
4/5 (5 Votes)

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Simple, fresh and spicy this ceviche recipe will become a favorite! Pick your favorite fish and try different combi...

  • 1 pound white fish, halibut works well, cod and tilapia also work.
  • 1 pound shrimp - raw, peeled and deveined
  • 2 jalapeños or serranos
  • 1 small cucumber seeded and diced
  • 1/2 red onion diced
  • 1 tomato seeded and diced to 1/2 in pieces
  • 1/2 cup cilantro, chopped
  • 1 avocado
  • 8 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
0/5 (0 Votes)

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  • 2 Yukon gold potatoes, washed
  • Coarse salt and freshly ground pepper
  • 4 (6-ounce) skinless halibut filets
  • 12 fresh flat-leaf parsley leaves
  • 3 to 4 tablespoons olive oil
  • Beurre Rouge
  • 1 cup dry red wine, such as cabernet sauvignon
  • 1/2 cup red-wine vinegar
  • 3 tablespoons minced shallots
  • Pinch sugar
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • Coarse salt
  • Cipollini Onions
  • 2 tablespoons olive oil
  • 16 cipollini onions, trimmed and peeled
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 3/4 cup store-bought low-sodium chicken broth or stock
  • 3 sprigs fresh thyme
  • 2 cloves garlic, crushed
0/5 (0 Votes)

By

Total Time: 25 min Prep Time: 10 min Cook Time: 15 min

  • 1 can (14-ounce) light coconut milk
  • 1 teaspoon grated peeled ginger
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Thai red or green curry paste or curry powder
  • 1 clove garlic, finely chopped
  • 4 piece(6 ounces each) skinless halibut fillet
  • 2 green onions, chopped
  • 1/4 cup (firmly packed) fresh cilantro leaves, chopped
  • 1 lime, cut into wedges
  • Cooked basmati or jasmine rice
0/5 (0 Votes)

By

Preheat oven to 325°F. Season halibut with 1 teaspoon each salt and pepper

  • 4 6-ounce skinless halibut fillets
  • 1 1/2 teaspoons sea salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 1/2 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup Kirkland Signature cashew clusters, finely chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup pesto
  • 1/4 cup grated Parmesan
  • 1/4 cup coconut oil
0/5 (0 Votes)

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For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl unt...

  • Lemon Butter:
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temperature
  • Halibut and Crispy Shallots:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (each 4 to 5 ounces)
  • 1/2 cup grapeseed oil
  • 2 large shallots, cut into rounds, separated into rings
  • Lemon wedges, for garnish
0/5 (0 Votes)

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Cook's Note: The halibut can be substituted with 24 ounces of sole fillets

  • Bechamel Sauce:
  • 5 tablespoons unsalted butter, at room temperature
  • 1/4 cup flour
  • 2 cups whole milk, warmed
  • 1/2 cup grated Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch ground nutmeg
  • Halibut:
  • 1 (750 ml) bottle white wine, such as pinot grigio
  • 2 cups water
  • 4 (6-ounce) center-cut halibut fillets, about 1-inch thick (see Cook's Note)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 2 tablespoon unsalted butter, diced into 1/4-inch pieces
0/5 (0 Votes)

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