I was just given a few lbs of fresh Halibut fillets

[The empressof all]

Give me some ideas of how I should prepare these tomorrow. I saw H2S's blood orange sauce but SO won't do orange on meat or fish. (I know it's odd).

I haven't looked at these yet---so I'm not sure how thick they are. I usually grill halibut on the Forman and serve with a mild fresh salsa. I've also exhausted the poached in parchement with butter/wine option. (I'm guilty of using this option with fish as it's just so damn easy) I'd rather not coat and fry though that's what the kid would want.

Tell me what you would do.

[Stinky The Clown]

1. Too bad about that orange aversion ....

... that sauce would puuuuuurfect on halibut.

[spindrifter]

2. Lucky you!

I like to put a dab of butter, some squirts of lemon juice and some grindings of black pepper on halibut and then broil them. Simple seems to be best with them.

[Warpy]

3. Exquisitely fresh fish neeeds nothing

but a little butter, a few grinds of pepper, a hot broiler, and lemon wedges passed at the table.

[DawgHouse]

4. Boy, are you lucky!

Every now and then, my boss feels sorry for me and throws some halibut my way ;) I made fish and chips because my kid wanted it that way and it was just us two that were going to eat it.

[eleny]

5. I've marinated in teryaki and broiled it

We liked it a lot.

[mandyky]

6. Broiled with lemon and butter

Since it's fresh why cover the taste too much? LOL

[mike_c]

7. here's a recipe I use with both salmon and halibut....

1 1/2 cups of french green beans for each serving of fish
fish fillets
2-3 shallots, chopped
1 tsp capers, drained and rinsed
2 cloves garlic, finely sliced
2 bay leaves
1 cup chicken stock
1 cup white wine
juice of one lime
2 Tbsp butter + 2 Tbsp olive oil
salt and pepper

1/4 cup white distilled white vinegar
2 Tbsp nuoc mam (fish sauce)
6-10 Thai birds eye chilis, thinly sliced (substitute chili-garlic sauce if necessary)

Combine the white vinegar, fish sauce, and chilis in a bowl and let them sit. Saute the shallots, garlic, and capers for a couple of minutes in one tbsp of the butter and olive oil, then add the wine, stock, and bay leaves. Bring to a simmer and add the green beans. Cover and simmer until the beans are almost done the way you like them. Make sure there is a cup or so of liquid left when the beans are ready, adding more if necessary.

Season the fish fillets with salt and pepper (or your preferred fish seasoning) and saute them in the second tbsp of butter and olive oil, searing both sides briefly in a hot pan. When the fish is slightly seared, remove the green beans to a warm platter and pour the remaining sauce into the hot pan with the fish (I put the beans back in the warm pan and cover it after pouring off the sauce). Adjust the seasoning, cover and reduce over high heat to about 1/4 cup liquid and until the fish is just done (uncover if necessary to reduce the sauce). Add the lime juice, combine, and drizzle the reduced sauce onto plates. Top with the fish, put the green beans on the side, and serve with a little of the spicy vinegar/fish sauce drizzled over the fish. Put the extra on the table for adjustments.

[grasswire]

8. instead of frying...

...you could sprinkle with some buttery bread crumbs the last part of the broiling or baking time. That gives the savory crunch without the trouble of frying. My favorite halibut seasoning is lots of lemon and dill weed. Mmmmm--good.

Another yummy combination is mayo mixed with curry powder, spread on the fish and then dredge in corn flake crumbs and bake. Again, you get the savory crust without frying.


Lucky you!