Halibut is one of those things I never prepare. I can do salmon a bunch of ways, but this one is not in my reparatoire. It's on special this week at the grocery and I'd like to try making it. Looked at epicurious.com, but I want something simple and not too saucy because I want to try it out on my 11 yr. old. He loves tilapia and basic whitefish with a light lemon/pepper/dill seasoning.

Any ideas on something to try? Any cooking tips?

I am willing to make his more simply and try something a little more adventurous for Rex and myself.

Thanks! Sandra

Halibut is a staple in Alaska....there are many ways to prepare. One of the simplest and most popular - it is served in many bars and restaurants-is beer battered.

Cut into chunks-dry on paper towels. Mix 2 c. flour with a bottle of beer, salt and pepper. Dip the halibut in the batter and slowly put into hot oil. Fry till golden brown. Serve with tartar sauce or garlic mayonaise.

You might want to type in Alaska Halibut recipes into your websearch and see what comes up!

My very favorite way to cook halibut is so simple. Heat a bit of olive oil in a saute pan, season the halibut with sea salt & freshly ground pepper - sometimes I also add a bit of lemon pepper - and saute. Be sure not to over cook the fish. Serve with some lemon wedges. Fantastic, clean and so fresh tasting!

Donna

I just made a delicious dish the other night that used halibut. It is a baked orzo dish with halibut and shrimp. The halibut is cut into cubes and cooked along with the orzo, so it looks almost like a seafood risotto. This might not be what you're looking for, but I can post it later if you're interested.

-Krista

Sandra- I like halibut tacos as well as beer battered halibut. My husband like his halibut with a macadamia nut crust and a mango salsa. There are endless ways to prepare halibut but I think that for a kid nothing beats tacos. Either saute the halibut with olive oil and lemon pepper or grill it. Instead of lettuce use cabbage and have two or more salsa, like pico de gallo and a corn relish or chipolte mayo. Be creative.

Dawn

Yes, Krista, please post that recipe. Thanks!

The beer battered halibut sounds yummy, too, but for various reasons, I don't fry food. Save that for going out. Arcticshark, that nutcrust with the mango salsa sounds awesome! Would you believe I have 2 kids who are not big taco fans? They will only eat beef soft-shell tacos with lettuce and a bit of cheese. Wierd.

Keep those ideas coming.
Sandra

Halibut, grilled cleanly with olive oil brushed on it, served in a small pool of cilantro pesto (cilantro, parsley, cumin, lemon, garlic and walnuts). Side dish: watercress salad and a beautiful baguette.

I often broil halibut and salmon with a pesto topping, either homemade in season or store-prepared. Serve with cous-cous, lemon wedges and salad greens of your choice. This is a really fast meal since the cous-cous takes very little time.

Is it true that halibut is like haddock in texture and color? I will be going halibut fishing in August in Alaska and plan to bring some fish home to Maine. Some of the ideas to cook it sound fantastic!

Sue

Here is the recipe that I mentioned:

Baked Orzo with Halibut
3/4 cup orzo pasta
1 pound of Halibut, skin and bones removed and cut into 1 inch pieces
Some olive oil
1 onion, finely chopped
2 cloves garlic, peeled and minced
1/2 yellow or orange pepper, finely chopped (optional)
1 14 1/2-ounce can diced tomatoes
2 cups of fish or chicken stock
3/4 teaspoon dried herbs de provence
salt and freshly ground pepper, to taste
1/2 pound peeled, deveined, cooked baby shrimp
a couple tablespoons chopped flat leaf parsley
8 ounces feta cheese

1. Preheat oven to 400 degrees

2. Heat the olive oil in a large oven proof skillet or dutch oven (I use a Le Creuset Doufeu Oven). Add the onions and saute for few minutes, then add the garlic and orzo and saute a couple more minutes. Add the broth, tomatoes, herbs and seasoning, bring to a boil and then simmer, uncovered for 10 minutes. But stir often, it can stick.

3. Remove from heat and stir in the fish. Cover and bake for 8 minutes.

4. Gently fold in the shrimp, parsley and feta and continue baking, uncovered, for another 8-10 minutes. It should be bubbly and the fish cooked through. Let sit for 5 minutes.

This feeds 4 generously and I have doubled the recipe successfully to feed 8.

enjoy,
-Krista

Thank you, thank you, Krista! That sounds absolutely delish. I wasn't able to get the halibut when I went shopping Friday as they were out of it, so I will have to go back this week and try to get some. This recipe is just what I was looking for.

Sandra