Baked Fish with Olive Relish

1/2 cup pitted ripe olives, chopped
1/2 cup stuffed green olives, chopped
1 Tbsp. chopped fresh parsley
1 tsp. red wine vinegar
1 clove garlic, minced
3 Tbsp. olive oil, divided
4 halibut steaks (4 oz. each), 1 inch thick

PREHEAT oven to 400°F. Mix olives, parsley, vinegar, garlic and 1
Tbsp. of the oil; set aside.
PLACE fish in 13x9-inch baking dish; brush with remaining 2 Tbsp. oil.
BAKE 20 to 25 minutes or until fish flakes easily with fork. Transfer
to serving platter; top with olive mixture.

Baked Halibut Steaks



An Italian-style vegetable and feta cheese topping is the perfect

enhancement to delicious baked halibut.



Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Yields: 4 servings



INGREDIENTS

1 teaspoon olive oil

1 cup diced zucchini

1/2 cup minced onion

1 clove garlic, peeled and minced

2 cups diced fresh tomatoes

2 tablespoons chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 (6 ounce) halibut steaks

1/3 cup crumbled feta cheese



DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow

baking dish.

Heat olive oil in a medium saucepan over medium heat and stir in zucchini,

onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan

from heat and mix in tomatoes, basil, salt, and pepper.

Arrange halibut steaks in a single layer in the prepared baking dish. Spoon

equal amounts of the zucchini mixture over each steak. Top with feta cheese.

Bake 15 minutes in the preheated oven, or until fish is easily flaked with a

fork.

Macadamia Crusted Halibut



Serves 4



four 8-oz. Halibut steaks

2 cloves garlic

1 cup macadamia nuts

1/4 cup plain dry bread crumbs

1/2 tsp. Salt

1/2 tsp. Emeril's Essence or other grill seasoning

1 large egg, beaten

1/4 cup milk

2 firm, ripe peaches

2 firm, ripe plums

1/2 cup chopped cilantro

1/8 tsp. Salt

1/8 tsp. Ground cayenne pepper



Preheat grill to medium. Prepare four 12 x 12 pieces of heavy-duty

aluminum foil by coating one side of each with nonstick cooking spray. Set

aside.



Rinse halibut and pat dry with paper towels. In food processor, chop

garlic until fine. Add next four ingredients and pulse until coarsely

ground

pour into shallow dish or pie plate. In another shallow dish, whisk

together egg and milk. Dip fish steaks into egg mixture, then into nut

mixture, pressing nuts onto fish.



Place each steak on one half of prepared foil square; fold other half

over steak and seal edges to make a packet. Grill packets for 10 minutes,

turning once. Meanwhile, remove pits from peaches and plums, and chop the

fruit coarsely. Place fruit in a medium bowl and add remaining

ingredients,

tossing to combine. Remove halibut steaks from packets and serve with a

generous spoonful of fruit salsa.

Pan-Seared Halibut and Potatoes

SERVES 4

TIME: 50 MINUTES



This rustic-looking dish is best served family-style on a large

platter. if

you prefer to plate the meal indi­ vidually, cut the fillet into 4

portions

before cooking; the cooking times will remain the same. A simple green

salad

would be an ideal accompaniment.



3 tablespoons unsalted butter

1 medium red onion, halved and cut into

1/2-inch-thick slices

1 1/2 pounds Red Bliss potatoes, scrubbed and cut into 1/4-inch wedges

8 medium cloves garlic, unpeeled

8 sprigs fresh thyme

4 bay leaves

Salt

1 tablespoon chopped fresh parsley leaves

Ground black pepper

2 teaspoons vegetable oil

1 1/2 pounds halibut fillet (in a single piece) lemon, cut into wedges



1. Adjust an oven rack to the middle posi­ tion and heat the oven to 200

degrees. Heat the butter in a large nonstick skillet over medium-high

heat.

When the foaming sub­ sides, add the onion, potatoes, garlic, thyme, bay

leaves, and 1 teaspoon salt. Cook, stirring occasionally, until the

potatoes

begin to brown, about 10 minutes. Reduce the heat to medium and cook,

stirring occasionally, until the potatoes are well browned and easily

pierced with a knife, about 20 minutes. Remove the thyme sprigs, bay

leaves,

and garlic cloves; discard the thyme and bay leaves. Using tongs, squeeze

the garlic cloves from their skins and roughly chop. Toss the garlic and

parsley with the potatoes and adjust the seasonings with salt and pepper.

Transfer the potatoes to an ovensafe bowl and place the bowl in the

oven to

keep warm.



2. Using tongs and paper towels, wipe the skillet clean. Add the oil and

heat over medium-high heat until smoking. Mean­ while, liberally

season the

fish with salt and pepper. Place the fillet, skin-side down, in the

pan and

cook until well browned, about 5 minutes. Using a large spatula,

gently flip

the fish and cook until the fish is cooked through and opaque, 4 to 5

minutes. Place the pota­ toes on a serving platter and set the fish over

them. Garnish with the lemon wedges and serve immediately.

Mediterranean Halibut



6 5-ounce halibut fillets

2 Tablespoons extra virgin olive oil

1 Tablespoon ground coriander

Salt and pepper

2 cloves garlic, chopped

4 shallots, chopped

1 pint red cherry tomatoes, halved

1 pint yellow cherry tomatoes, halved

1 small jar capers in brine, drained

2 Tablespoons chopped parsley



Drizzle fish with oil. Sprinkle with coriander, salt

and pepper. Sear in a skillet for 2 minutes over

medium heat, then flip over and continue to cook

another 2 minutes.



Add the garlic, shallots, tomatoes and capers. Cook

until the halibut has cooked through, about 2 minutes.

Sprinkle with parsley.



Yield: 6 Servings

Prep time: 10 minutes

Cook time: 6 minutes

BAKED HALIBUT WITH SAVORY RICE DRESSING



6 (6 oz.) portions of halibut fillets

--DRESSING:-

2 c. minute rice prepared as directed

on package

2 green onions, sliced (including

green tops)

2 tsp. chopped dill

16 pitted black olives, sliced

4 tbsp. slivered almonds (optional)

1 egg, lightly beaten

Mix above ingredients together. Cut halibut fillets in half. Place

one portion on greased baking pan. Place about 1/4 cup Rice Mixture on

top and place other half of fish portion on top. Bake at 375 degrees

for about 25 minutes or until fish flakes easily. Serve with a creamy

dill sauce.

SNAPPY HALIBUT SKILLET



1/2 teaspoon thyme crushed



2 pounds halibut



1 tablespoon olive oil



1 white onion chopped



1 garlic clove minced



1 tablespoon cornstarch



1 can stewed tomatoes



1/4 cup sliced green onions



Sprinkle thyme over both sides of fish.



In large skillet cook fish in hot oil over medium heat until fish flakes easily.



Remove fish to plate and keep warm.



In same skillet cook chopped onion and garlic until tender.



Stir cornstarch into tomatoes then pour into skillet.



Cook stirring frequently until thickened.



Return fish to skillet and top with onions then heat through.

Blackened Halibut with Mango Chutney

by Simon Rimmer
from Something for the Weekend
Serves 4

Ingredients
For the mango chutney
1 T. olive oil
2.1in piece ginger, peeled, finely chopped
1 small red chili, deseeded, chopped
1 lime, zest and juice only
1 garlic clove, crushed
pinch ground cinnamon
pinch ground coriander seeds
7½ oz soft light brown sugar
7½ fl oz cider vinegar
3 mangoes, peeled, cut into cubes

For the blackening mix
3 T. cayenne
2 tsp mustard powder
2 tsp dried oregano
4 tsp garlic powder
3 tsp onion powder
1 tsp celery salt
pinch dried thyme
2 tsp white pepper

For the halibut
4 5 oz halibut steaks
salt and freshly ground black pepper
To serve
4 lime wedges
handful fresh coriander
basmati rice, cooked according to packet instructions


Method
1. For the chutney, heat the olive oil in a large frying pan
over a low heat and gently fry the ginger, chili, lime zest,
lime juice and garlic until softened, but not colored.
2. Add the cinnamon, coriander, sugar, vinegar and mango.
Increase the heat and bring to the boil.
3. Reduce the heat and simmer for at least 40 minutes, until
reduced to a sticky jam consistency.
4. Meanwhile, for the blackening mixture, place all of the
blackening ingredients into a bowl and mix well.
5. For the halibut, season the fish steaks with salt and freshly
ground black pepper.
6. Press each side of the fish into the blackening mixture and
shake off any excess.
7. Dry fry the coated steaks in a hot frying pan for 2-3 minutes
on each side, or until just cooked through.
8. To serve, place the cooked halibut steaks onto plates and
garnish with the lime wedges, fresh coriander and serve with
rice.

PARMESAN ALASKA HALIBUT



1/3 cup grated Parmesan cheese

3 Tablespoons flour

4 (4-6 oz. each) Alaska halibut steaks

3 Tablespoons olive oil

2 Tablespoons parsley, chopped

Lemon wedges, for garnish



Combine cheese and flour. Dip the halibut in cheese

mixture to coat evenly. Saute fish in olive oil, 10

minutes per inch of thickness, measured at thickest

part, until fish flakes when tested with a fork.

Remove halibut from frying pan and place on a platter.

Sprinkle with parsley and garnish with lemon wedges.



Makes 4 servings

Poached Savory Halibut



Ingredients:



6 tablespoon wine or herb vinegar

1/4 tsp. crushed saffron

1 pound halibut fillets

1 sweet red pepper, thinly sliced

2 green onions, minced

2 cloves garlic, minced

1 tablespoon olive oil

2 tsp. fresh minced thyme, or 1 tsp. dried



In a large skillet bring 1 inch of water to a boil over medium heat. Stir in 4 tablespoons of the vinegar and the saffron. Add the fish and peppers. Simmer for 15 minutes until the fish flakes easily. Remove the fish and peppers to a 9x13 baking dish. In a bowl combine the remaining vinegar with the onions, oil and thyme. Pour over the fish and chill for an hour. You can eat this cold with a salad or gently reheat.