Quantcast


HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      ON WINE      SHOPPING      SEARCH


Foodday

 

About Halibut

Halibut  

The premium whitefish adapts well to baking, broiling, frying, poaching or barbecuing and is compatible with any number of flavor accents and sauces. Halibut is an excellent source of high-quality protein and minerals. It is low in sodium, fat and calories and contains a minimum of bones.

Easy to Handle and Prepare

Purchase. When purchasing halibut steaks or roasts, allow about 5 ounces for each serving.

Storage. Properly packaged halibut may be stored in the home freezer at 0 degrees F or lower for up to 6 months. For optimum quality, freshly thawed halibut may be stored in the refrigerator for 1-3 days.

Thaw. Defrost in the refrigerator 8-10 hours or overnight in a covered container. Halibut may also be thawed in a microwave oven according to manufacturers directions.

Easy to Prepare

Seafood is easy to cook. Allow 10 minutes of cooking time per inch of thickness, measuring fish as its thickest part, or until halibut flakes when tested with a fork. This rule applies to any of the easy cooking techniques listed below.

Bake. Place halibut in baking dish in a preheated oven at 450 degrees F. It is not necessary to turn halibut during cooking. Brush with butter or sprinkle with herbs if desired.

Grill. Place halibut on well-greased grill a few inches above hot coals. Turn once halfway through cooking time. Brush halibut with oil, butter, margarine several times during cooking.

sauté. sauté halibut in oil, butter or margarine over medium-high heat. Turn halibut for even browning halfway through cooking.

Poach. Cover halibut with boiling, salted water. You can add flavorings such as lemon slices, white wines or herbs to the poaching liquid.

Broil. Broil halibut 4 inches from heat. Brush halibut with oil, butter, margarine or marinade several times during cooking.

 

Halibut Chowder

Chowder
  • 2 lbs. halibut, thawed if necessary
  • 1/2 cup each finely chopped onions, green pepper, celery and carrots
  • 6 Tbsp. butter or margarine, divided
  • 3 cups chicken broth
  • 3/4 tsp. salt
  • 1/2 tsp. white pepper
  • 2 cups milk
  • 3 Tbsp. flour
  • 2-1/2 cups shredded sharp Cheddar cheese
  • 1 Tbsp. minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces. sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered, 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; Cook and stir over low heat until cheese melts. Sprinkle with parsley.

Makes 6 to 8 servings.

 

Halibut Sauté

  • 1 lb. halibut, thawed if necessary
  • Salt and pepper
  • 3 Tbsp. oil, divided
  • 1 cup each thinly sliced carrots, sliced celery, diagonally sliced green onions and broccoli florets
  • 1/4 tsp. grated ginger root*
  • 1/4 cup chicken broth or water
  • 2 tsp. cornstarch
  • 1 tsp. grated lemon or lime peel

Remove skin and bones from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Sauté in 2 tablespoons oil until barely cooked; remove halibut from skillet. Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 teaspoon salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork.

Makes 4 servings.

* 1/4 teaspoon ground ginger may be substituted.

 

Provided by Alaska Seafood

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.


Now Eat This

Arrow to Top Arrow to Top

This page modified January 2007


 

The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

 

AddThis Social Bookmark Button

AddThis Feed Button

 
Search this site:

Advanced Search
Recent Searches

 
 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

 
 

Copyright © 1994-2010,
Forkmedia LLC

 

 

 

Become a Chef:
Best Culinary Schools

Mom's Recipes

 
 
 
 

 
 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts