HALIBUT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC BAKED HALIBUT (10/24/94) (23:39) INGREDIENTS: 1 LB HALIBUT FILLETS 1 ONION CHOPPED 1/2 BELL PEPPER CHOPPED 1 CAN CHEESE SOUP PAPRIKA DIRECTIONS: DRY FISH IN A PAPER TOWEL. PLACE IN SINGLE LAYER IN BAKING DISH. SPRINKLE ONIONS AND PEPPER OVER FISH. SPREAD SOUP OVER ALL. SPRINKLE WITH PAPRIKA. BAKED UNCOVERED AT 350 DEGREES FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- FOIL BAKED HALIBUT (02/02/93) (0:15) MSB 1 16 OUNCE PACKAGE FROZEN HALIBUT FILLETS, THAWED 4 TEASPOONS LEMON JUICE 2 CARROTS, CUT IN JULIENNE STRIPS 1 SMALL GREEN PEPPER, CUT IN RINGS 1 MEDIUM ONION, SLICED CUT FISH INTO 4 PORTIONS. TEAR OFF FOUR 1 FOOT LENGTHS OF HEAVY FOIL. CENTER FISH ON EACH PIECE OF FOIL. SPRINKLE EACH PORTION WITH 1/4 TEASPOON SALT, DASH PEPPER, DASH PAPRIKA AND 1 TEASPOON LEMON JUICE. DIVIDE VEGETABLES AMONG PACKETS; LAYER ATOP FISH. DRAW UP 4 CORNERS OF FOIL TO CENTER; TWIST SECURELY. BAKE AT 450 DEGREES UNTIL FISH FLAKES EASILY WITH A FORK, ABOUT 25 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FOIL-BAKED HALIBUT 1 (10/24/94) (23:49) INGREDIENTS: 2 LB HALIBUT FILLETS 1 MEDIUM ONION, SLICED 1 LEMON 2 TBS BUTTER OR OLEO DASH OF WORCESTERSHIRE SAUCE SALT AND PEPPER TO TASTE EXTRA PAT OF BUTTER OR OLEO DIRECTIONS: ARRANGE HALIBUT ON FOIL. TOP WITH SLICED ONION. MAKE SAUCE OF NEXT SIX INGREDIENTS. COVER FISH WITH SAUCE. DOT FISH WITH EXTRA PAT OF BUTTER. SEAL FOIL AND BAKE IN OVER AT 350 DEGREES FOR 15 TO 20 MINUTES OR UNTIL FORK EASILY PENETRATES FISH FLESH THROUGH ALUMINUM FOIL. THIS RECIPE CAN ALSO BE PREPARED OUTDOORS ON THE GRILL. ,-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GLAZED HALIBUT SERVES 4 11 X 9 INCH GLASS BAKING DISH 1 PINT GLASS BOWL 4 HALIBUT STEAKS (ABOUT 2 POUNDS) 2 TEASPOONS GELATIN POWDER 1/2 CUP MAYONNAISE 1 TABLESPOON CHILI SAUCE OF CATSUP 1/2 TEASPOON DILL WEED 1 HARD EGG COOKED AND SHREDDED IN GLASS BAKING DISH, COOK HALIBUT ON HIGH (9) FOR 7 TO 9 MINUTES, OR UNTIL FISH FLAKES WITH A FORK; TURN DISH ONCE DURING COOKING. DRAIN AND BONE. PLACE ON SERVING DISH. IN GLASS BOWL COMBINE FISH LIQUID AND GELATIN POWDER. COOK ON HIGH (9) FOR 1 MINUTE. ADD MAYONNAISE AND CHILI SAUCE OR CATSUP. STIR WELL, POUR EVENLY OVER FISH. CHILL UNTIL JELLED. GARNISH WITH SHREDDED EGG. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALIBUT ORANGE (08-25-93) (1:26) SERVINGS: 2 2 LB HALIBUT, FRESH OR FROZEN 4 T BUTTER 1 EA RIND OF ORANGE 1 EA JUICE OF ORANGE 1 T LEMON JUICE 1 EA SALT AND PEPPER TO TASTE 1/8 T NUTMEG 1/4 C MINCED PARSLEY IF HALIBUT IS FROZEN, THAW IT. WRAP FISH THAWED OR FRESH IN A PAPER TOWEL FOR A FEW MINUTES TO REMOVE EXCESS MOISTURE. PLACE FISH IN A SINGLE LAYER IN LARGE, THICKLY BUTTERED, MICROWAVE SAFE BAKING DISH. COMBINE THE REMAINING INGREDIENTS, EXCEPT THE PARSLEY, AND POUR OVER THE FISH. BAKE AT HIGH FOR 10 TO 12 MINUTES, OR UNTIL FISH FLAKES EASILY. LET STAND 5 MINUTES, THEN REMOVE TO A HOT SERVING DISH. POUR ANY SAUCE REMAINING IN THE DISH OVER THE FISH. SPRINKLE WITH MINCED PARSLEY AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALIBUT ROYALE IN SHALLOW DISH, COMBINE TABLESPOONS LEMON JUICE, 1 TEASPOON SALT, AND 1/2 TEASPOON PAPRIKA. ADD 6 HALIBUT STEAKS AND MARINATE FOR 1 HOUR, TURNING STEAKS AFTER 30 MINUTES. COOK 1/2 CUP CHOPPED ONION ON 2 TABLESPOONS BUTTER UNTIL TENDER, BUT NOT BROWN. PLACE STEAKS IN GREASED 10 X 6 X 1 1/2 INCH BAKING DISH. TOP WITH 6 GREEN PEPPER STRIPS AND SPRINKLE WITH ONION. BAKE AT 450 DEGREES ABOUT 10 MINUTES. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HALIBUT TAPENADE (10/23/94) (18:38) INGREDIENTS: 1/4 CUP OLIVE OIL, EXTRA VIRGIN 1 ONION, MEDIUM, MINCED 2 TOMATOES, RIPE, MEDIUM 1/2 BAY LEAF 1 PN THYME 1 GARLIC CLOVE, CRUSHED SALT PEPPER, FRESHLY GROUND 1 TBS BLACK OLIVES PITTED CHOPPED 1 LEMON, JUICE 1 TSP DIJON MUSTARD (OPTIONAL) 2 TBS BASIL, FRESH, CHOPPED 2 HALIBUT FILETS DIRECTIONS: ANY OTHER FIRM WHITE FISH MAY BE SUBSTITUTED. HEAT 2 TBS OF THE OLIVE OIL IN A SMALL, HEAVY PAN AND SAUTE MINCED ONION UNTIL ALMOST TRANSLUCENT. MEANWHILE, IMMERSE TOMATOES QUICKLY IN BOILING WATER TO HELP REMOVE SKIN. REMOVE, SKIN THEM, HALVE THEM, GENTLY SQUEEZE OUT THE SEED, COARSELY DICE THEM, AND ADD THEM TO THE SAUTEING ONIONS. ADD HALF A BAY LEAF, A PINCH OF THYME, GARLIC, SALT AND PEPPER TO TASTE AND REDUCE MIXTURE AT A MEDIUM BOIL FOR ABOUT 20 MINUTES OR UNTIL LIQUID IS SYRUPY AND ALMOST EVAPORATED AND TOMATOES ARE COOKED. A MINUTE OR 2 BEFORE REMOVING FROM HEAT, STIR IN CHOPPED BLACK OLIVES. SET ASIDE. IN A SMALL BOWL, COMBINE THE JUICE OF ONE LEMON WITH TWICE AS MUCH OLIVE OIL, SALT AND PEPPER TO TASTE AND DIJON MUSTARD, MIXING IN A BLENDER IF DESIRED. THEN FOLD IN CHOPPED FRESH BASIL. SET ASIDE. COOK FISH PORTIONS LIGHTLY UNTIL JUST TENDER BY STEAMING, POACHING, OR BY SAUTEING QUICKLY IN OLIVE OIL. ARRANGE COOKED FISH ON DINNER PLATES. STIR THE BASIL AND A HALF OF ITS LEMON-OLIVE OIL VINAIGRETTE INTO THE HOT TOMATO AND BLACK OLIVE MIXTURE. QUICKLY SPOON THE RESULTING MIXTURE AROUND EACH FISH FILET, AND SERVE. SERVES 2. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HALIBUT TERIYAKI (10/25/94) (0:15) INGREDIENTS: 1 LB HALIBUT STEAKS 1/4 CUP SOYA SAUCE 1/2 CUP WHITE WINE 1 CLOVE GARLIC 1 TSP SUGAR DIRECTIONS: MASH GARLIC WITH SIDE OF KNIFE. MIX SOYA SAUCE. WINE, GARLIC AND SUGAR. HEAT TO BOILING AND POUR OVER FISH. MARINATE 15 TO 20 MINUTES. BROIL FISH 4 INCHES FROM HEAT FOR 10 MINUTES OR UNTIL FLESH FLAKES EASILY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HALIBUT WITH VEGETABLES 2 POUNDS HALIBUT FILLETS 1 TEASPOON SALT 1/4 TEASPOON PEPPER 1/4 TEASPOON PAPRIKA 2 CARROTS 3 STALKS CELERY 6 GREEN ONIONS 1 TEASPOON SALT 1 TABLESPOON LEMON JUICE HEAT OVEN TO 350 DEGREES PLACE FISH IN UNGREASED BAKING DISH OR PAN, 13 X 9 X 2 INCHES. SEASON WITH 1 TEASPOON SALT, THE PEPPER AND PAPRIKA. CUT CARROTS, CELERY AND ONIONS (WITH TOPS) INTO 1 INCH LENGTHS. PLACE IN BLENDER; ADD ENOUGH WATER TO COVER. CHOP, WATCHING CAREFULLY. DRAIN THOROUGHLY. (OR CARROTS CAN BE SHREDDED AND CELERY AND ONIONS CHOPPED FINELY BY HAND). SPREAD VEGETABLES ON FISH; SEASON WITH 1 TEASPOON SALT. SPRINKLE WITH LEMON JUICE. COVER; BAKE 30 MINUTES OR UNTIL FISH FLAKES EASILY WITH FORK. MAKES 6 SERVINGS 180 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERB-BAKED HALIBUT THAW 1 POUND FROZEN HALIBUT FILLETS. PLACE IN 10 X 6 X 1 1/2 INCH BAKING DISH. DOT WITH 1 TABLESPOON BUTTER. THOROUGHLY BLEND 1 CUP MILK AND 2 TABLESPOONS ALL-PURPOSE FLOUR. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL SAUCE THICKENS AND BUBBLES. COOK AND STIR 1 MINUTES LONGER. STIR IN 1/4 TEASPOON SALT, 1/4 TEASPOON GARLIC SALT, 1/8 TEASPOON PEPPER, 1/8 TEASPOON DRIED THYME, CRUSHED, DASH DRIED OREGANO, CRUSHED, AND 1/4 CUP CHOPPED GREEN ONION. POUR SAUCE OVER FISH. SPRINKLE LIGHTLY WITH PAPRIKA. BAKE, UNCOVERED, AT 350 DEGREES FOR 20 TO 25 MINUTES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON HERB HALIBUT STEAKS (02/02/93) (0:12) MSB 1/4 CUP BUTTER OR MARGARINE 2 TEASPOONS SNIPPED FRESH PARSLEY 1/2 TEASPOON GRATED LEMON PEEL 1/2 TEASPOON DRIED TARRAGON OR OREGANO LEAVES DASH GARLIC POWDER 4 HALIBUT STEAKS (8 OUNCES) EACH IN 2 CUP MEASURE COMBINE BUTTER, PARSLEY, LEMON PEEL, TARRAGON AND GARLIC POWDER. MICROWAVE AT HIGH FOR 30 SECONDS TO 1 MINUTE, OR UNTIL BUTTER MELTS. SET ASIDE. ARRANGE HALIBUT ON ROASTING RACK, WITH THICKEST PORTIONS TOWARD OUTSIDE EDGES OF RACK. BRUSH WITH HALF THE BUTTER MIXTURE. MICROWAVE AT 70% FOR 12 TO 15 MINUTES, OR UNTIL FISH FLAKES EASILY WITH FORK, TURNING STEAKS OVER AND BRUSHING WITH REMAINING BUTTER AFTER HALF THE TIME. MAKES 4 SERVINGS. ----------------------------------------------------------------------- MARINATED FISH STEAKS (08-31-92) (1:16) 1/4 CUP MARGARINE, MELTED 1/4 CUP ITALIAN DRESSING 1/4 CUP SOY SAUCE 1/2 CUP WATER 1/8 CUP LEMON JUICE 1 1/2 POUNDS HALIBUT IN A SHALLOW BAKING DISH LARGE ENOUGH TO HOLD FISH, BLEND MELTED MARGARINE WITH REMAINING INGREDIENTS (EXCEPT FISH). ADD FISH; BASTE AND COVER. REFRIGERATE 24 HOURS. HEAT OVEN TO 350 DEGREES. STRAIN OFF MARINADE; SPOON REMAINING SOLIDS ON TOP OF FISH. BAKE, UNCOVERED, 20 MINUTES. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPER HALIBUT STEAKS (10/24/94) (20:23) INGREDIENTS: 6 HALIBUT STEAKS-2 LB 1/4 CUP FLOUR 2 TSP PEPPER BLACK,GROUND 1/4 CUP BUTTER 2 TSP OIL 1 TSP SALT 1/4 CUP WINE ,WHITE DIRECTIONS: DREDGE STEAKS WITH FLOUR AND PRESS PEPPER INTO BOTH SIDES OF STEAKS. COOK IN HALF THE BUTTER,ALL THE OIL THEN TRANSFER THE FISH TO A HEATED PLATTER. ADD REST OF THE BUTTER AND ALL THE WINE TO THE PAN AND STIR QUICKLY AT THE BOIL,THEN POUR OVER THE FISH AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-