Type what you have

Ingredients

• ✓ halibut
• mayonnaise
• lemon juice
• chile-garlic sauce
• white sugar
• soy sauce
• sesame oil
• mushroom
• onion
• lemon
• kosher salt
• sesame seed
• green onion

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Set an oven rack into the center of the oven.
3. 3 Line a baking sheet with aluminum foil and a layer of cooking spray.
4. 4 Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
5. 5 Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
6. 6 Spread the mushroom mixture over the halibut pieces.
7. 7 Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
8. 8 Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
9. 9 Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
10. 10 Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
11. 11 Squeeze the remaining lemon half evenly over the fish.
12. 12 Sprinkle with sesame seeds and green onions.

By Cari

Ingredients

• ✓ halibut
• all-purpose flour
• salad dressing
• saltine cracker
• garlic salt
• black pepper
• seasoning salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Rinse fish fillets with water, and pat dry with paper towels.
2. 2 In a shallow bowl, mix together the cracker crumbs, garlic salt, pepper and seasoning salt. Set aside. Coat the fish fillets with flour, shaking off the excess, and place in a baking dish. Coat the tops of the fillets with salad dressing, then press on a layer of seasoned cracker crumbs. Flip over, and repeat on the other side.
3. 3 Bake for 25 minutes in the preheated oven, until fish is white and flakes easily with a fork.

By villanovababy

Ingredients

• ✓ halibut
• oil
• egg
• milk
• flour
• panko bread crumb
• bread crumb

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
3. 3 Gently dip halibut into egg mixture, then press gently into bread crumbs to coat both sides. Place the breaded halibut, unstacked, onto a plate. Repeat with remaining halibut.
4. 4 Lower halibut carefully into the hot oil in batches. Fry until golden brown and crisp on the outside, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining halibut.

By Dick Panzica

Ingredients

• ✓ halibut
• egg
• all-purpose flour
• herbes de provence
• seafood seasoning
• salt
• black pepper
• olive oil

Instructions

1. 1 Beat egg in a small bowl. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Cut halibut into 4 equal pieces.
2. 2 Heat olive oil in a large skillet over medium-low heat.
3. 3 Meanwhile, dip each piece halibut into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until all sides evenly coated; tap off excess.
4. 4 Immediately place coated halibut into the skillet; cook until lightly browned, about 5 minutes. Flip; cook until opaque and fish flakes easily with a fork, about 2 minutes more.

By ellenmoriah

Ingredients

• ✓ halibut
• green onion
• mushroom
• napa cabbage leaves
• ginger root
• garlic
• soy sauce
• water
• red pepper flakes
• cilantro

Instructions

1. 1 Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of onions. Place fish on top of vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
2. 2 Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam until fish flakes easily, about 15 to 20 minutes. Garnish with cilantro, if desired.

By KAM_SUNG

Ingredients

• ✓ halibut
• sea salt
• kosher salt
• ginger
• green onion
• soy sauce
• soy sauce
• peanut oil
• sesame oil
• cilantro

Instructions

1. 1 Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. 2 Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. 3 Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. 4 Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

By lenochka

Ingredients

• ✓ halibut
• olive oil
• steak
• white wine
• butter
• garlic
• caper
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add halibut steaks and sear until nicely browned, 2 to 3 minutes per side. Transfer to a plate.
2. 2 Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost completely gone, then stir in garlic, butter, and capers. Season with salt and pepper, then simmer for about 1 minute to blend the flavors.
3. 3 Return halibut steaks to the pan. Spoon sauce over steaks to coat; cook until fish flakes easily with a fork, 2 to 3 more minutes.
4. 4 To serve, cut steaks in half and pour pan sauce over top.

By Barbara Tantrum

Ingredients

• ✓ halibut
• soy sauce
• flour
• oil
• vegetable oil
• green bell pepper
• onion
• pineapple chunk
• ketchup
• white sugar
• water
• all-purpose flour
• sesame oil
• salt

Instructions

1. 1 Cut halibut into bite-sized pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes.
2. 2 Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
3. 3 Deep-fry halibut pieces until golden brown. Drain on paper towels; set aside.
4. 4 Make sauce: Heat oil in a medium skillet over medium heat. Add bell pepper, onion, and pineapple chunks and sauté for 1 minute. Stir in pineapple juice, ketchup, sugar, water, 2 teaspoons flour, sesame oil, and salt. Cook until thickened, stirring occasionally, 5 to 10 minutes.
5. 5 Pour the sauce over the halibut pieces to serve, or serve halibut alongside the sauce for dipping.

By ASUAYAN

Ingredients

• ✓ halibut
• vegetable oil
• anaheim chile pepper
• leek
• garlic
• salt
• pepper
• chicken broth
• tomato
• cumin
• lime
• corn tortilla

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
2. 2 Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

By Lecia

Ingredients

• ✓ halibut
• lime
• olive oil
• cilantro
• jalapeno pepper
• ancho chile powder
• cumin
• salt
• black pepper
• corn tortilla
• cabbage
• salsa
• pepper jack cheese
• avocado

Instructions

1. 1 Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
3. 3 Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

By kmacs22

Ingredients

• ✓ halibut
• red potato
• garlic
• salt
• butter
• black pepper
• hazelnut
• bread crumb
• salt
• olive oil
• butter
• butter
• vegetable broth

Instructions

1. 1 Place potatoes into a large pot and cover with water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. While potatoes are boiling, mash garlic with 1/2 teaspoon of salt into a smooth paste. Drain potatoes, then mash together with garlic paste, butter, and pepper. Keep warm.
2. 2 Preheat the oven to 500 degrees F (260 degrees C).
3. 3 While potatoes are cooking, pulse hazelnuts and bread crumbs in a food processor until finely ground, but not ground into a paste. Pour onto a shallow dish. Season halibut fillets on both sides with 1/4 teaspoon of salt. Gently press one side of halibut fillets into nut mixture, and set aside.
4. 4 Heat olive oil and 1 tablespoon of butter in an ovenproof skillet over medium-high heat. Place halibut fillets nut-side-up into the skillet; cook until halibut begins to brown, 3 to 4 minutes. Turn fillets over, and place into the preheated oven. Bake, nut-side-down until fish flakes easily with a fork, about 5 minutes.
5. 5 Melt remaining 5 tablespoons of butter in a small saucepan over medium-high heat until it turns nut brown. Stir in vegetable broth, and bring to a simmer.
6. 6 To serve, mound potatoes onto the center of each dinner plate. Place a halibut fillet on top of mashed potatoes nut-side-up, then drizzle with browned butter sauce.

By JasLak

Ingredients

• ✓ halibut
• vegetable oil
• salt
• black pepper
• cheese blend
• egg
• mayonnaise
• onion
• lemon juice
• panko bread crumb
• worcestershire sauce
• garlic powder
• mustard
• seafood seasoning
• panko bread crumb

Instructions

1. 1 Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
2. 2 Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut, adding more mayonnaise if the mixture seems dry.
3. 3 Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
4. 4 Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

By Lori L Dixon

Ingredients

• ✓ halibut
• cherry tomato
• clam juice
• olive oil
• green onion
• garlic
• anchovy
• red pepper flake
• shrimp
• salt
• parsley
• basil
• oregano
• rosemary

Instructions

1. 1 Puree cherry tomatoes and clam juice in a blender until smooth. Press mixture through a fine-mesh strainer into a bowl.
2. 2 Combine 3 tablespoons olive oil, green onions, garlic, anchovy, and 1 pinch red pepper flakes in a cold plan. Place over medium heat. Cook and stir until garlic and onions just start to soften, about 3 minutes. Stir in the tomato mixture. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer stew until color deepens, about 10 minutes.
3. 3 Add halibut and shrimp to the stew. Season with salt. Increase heat to high. Cover pan and cook until fish flakes easily with a fork, about 5 minutes. Stir in parsley, basil, oregano, and rosemary. Pour stew into a warm bowl. Drizzle in remaining olive oil and sprinkle 1 pinch red pepper flakes on top. Serve with crusty bread.

By John Mitzewich

Ingredients

• ✓ halibut
• bacon
• onion
• garlic
• chicken stock
• celery
• potato
• carrot
• corn kernel
• black pepper
• red pepper flakes
• scallop
• shrimp
• evaporated milk

Instructions

1. 1 Cook and stir bacon in a skillet over medium heat until browned, 5 to 8 minutes. Drain excess grease. Add onion and garlic to bacon; cook and stir until onion translucent, about 5 minutes. Transfer to a slow cooker.
2. 2 Add chicken stock to slow cooker. Stir in celery, potatoes, carrots, and corn; season with black pepper and red pepper flakes. Cover slow cooker.
3. 3 Cook on High for 3 hours.
4. 4 Stir scallops, shrimp, and halibut into slow cooker; cook 1 hour more. Stir in evaporated milk until thoroughly heated; serve.

By KathrynG

Ingredients

• ✓ halibut
• salt
• black pepper
• butter
• onion
• white wine
• sour cream
• mayonnaise
• garlic
• seafood seasoning
• white pepper
• paprika
• dill
• green onion
• panko bread crumb
• caper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season halibut fillets with salt and pepper.
3. 3 Melt butter in a skillet over medium heat; add onion. Cook and stir until translucent, about 5 minutes. Add wine; simmer until slightly reduced but still juicy, about 5 minutes. Pour mixture into the bottom of a baking pan. Place seasoned halibut on top.
4. 4 Combine sour cream, mayonnaise, garlic, seafood seasoning, white pepper, paprika, and dill for the topping in a bowl; season with salt. Pour over halibut; sprinkle with green onions, panko, and capers.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

By Brad

Ingredients

• ✓ halibut
• butter
• onion
• potato
• garlic
• chicken stock
• tomato
• carrot
• milk
• heavy cream
• salt
• pepper
• cheddar cheese
• red pepper flakes

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook until softened and translucent, about 5 minutes. Add potatoes and garlic; cook until potatoes softened slightly, about 10 minutes.
2. 2 Add chicken stock, tomatoes, and carrots; bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in milk and cream; season with salt and black pepper, then stir in halibut and simmer uncovered until halibut is flaky and no longer translucent in center, about 10 minutes. Gently stir in Cheddar cheese and pepper flakes until cheese melted. Serve immediately.

By Bert's Cream Puff

Ingredients

• ✓ halibut
• bacon
• black pepper
• toothpick

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until just beginning to brown but still soft. Set aside until cool enough to handle.
2. 2 Preheat the oven broiler.
3. 3 Season halibut with pepper. Wrap 1 bacon piece around each halibut cube and secure with a toothpick. Place on a baking sheet.
4. 4 Cook under the preheated broiler until fish is cooked through and bacon is crisp, about 5 minutes, turning halfway. Transfer to a platter and serve warm.

By ROBIN JOYE

Ingredients

• ✓ halibut
• lime juice
• tomato
• cilantro
• green bell pepper
• green onion
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Ingredients

• ✓ halibut
• lime juice
• lemon juice
• tequila
• jalapeno pepper
• mango
• green bell pepper
• sweet onion
• red onion
• cilantro
• parsley
• salt

Instructions

1. 1 Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 ½ hours.
2. 2 After the ceviche has sat for 1 ½ hours, add green pepper, sweet onion, and red onion. Mix well, then cover and refrigerate for another 30 minutes.
3. 3 Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

By Vella

Ingredients

• ✓ halibut
• shrimp
• sea scallop
• lemon juice
• grapefruit juice
• yellow bell pepper
• jalapeno pepper
• onion
• green olive
• ginger root
• brown sugar
• salt
• tomato paste
• tomato

Instructions

1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi