Type what you have

Ingredients

• ✓ halibut fillet
• vegetable oil
• shallot
• garlic
• mirin
• black bean sauce
• soy sauce
• rice vinegar
• sesame oil
• pepper
• cilantro

Instructions

1. 1 Heat oil in a nonstick saucepan over medium heat. Add shallots and garlic; cook gently until fragrant, but not brown. Stir in mirin, black bean sauce, and soy sauce. Bring to a boil; cook until reduced by half. Remove from heat; stir in vinegar and set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Meanwhile, pat dry halibut fillets. Rub with sesame oil; season with black pepper.
4. 4 Grill halibut until just cooked through, about 5 minutes per side. Sprinkle with cilantro and pour sauce over top to serve.

By Kathryn Mazierski

Ingredients

• ✓ halibut fillet
• olive oil
• lime juice
• thyme
• basil
• oregano
• rosemary

Instructions

1. 1 Place halibut fillets in a shallow baking dish. In a bowl, whisk together the olive oil, lime juice, thyme, basil, oregano, and rosemary. Pour marinade over fish, cover, and refrigerate 2 to 4 hours.
2. 2 Preheat grill for medium heat. Adjust grate height to between 4 and 6 inches from heat source.
3. 3 Lightly oil grill grate. Remove halibut from dish, and discard marinade. Cook for 5 minutes per side, or until fish can be easily flaked with a fork.

By Karen David

Ingredients

• ✓ halibut fillet
• olive oil
• red onion
• balsamic vinegar
• bread crumb
• self-rising flour

Instructions

1. 1 Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
2. 2 Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
3. 3 Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

By sylvaere

Ingredients

• ✓ halibut fillet
• lemon
• olive oil
• salt
• garlic powder
• dill weed

Instructions

1. 1 Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
2. 2 Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
3. 3 Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

By Lorenzo

Ingredients

• ✓ halibut fillet
• cooking spray
• miso
• rice wine
• mirin
• sesame seed

Instructions

1. 1 Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
2. 2 Whisk miso, rice wine, and mirin together in a small bowl until smooth.
3. 3 Place halibut on the baking sheet and cover with 1/2 the miso mixture.
4. 4 Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.

By Allyson

Ingredients

• ✓ halibut fillet
• salt
• black pepper
• green onion
• mayonnaise
• sour cream
• dill weed

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C).
2. 2 Grease a 9x13 inch baking dish.
3. 3 Season halibut with salt and ground black pepper.
4. 4 Place halibut in the greased baking dish.
5. 5 Combine green onions, mayonnaise, sour cream, and dill in a bowl.
6. 6 Spread green onion mixture evenly over each halibut piece.
7. 7 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 20 minutes.
8. 8 Remove from the oven and let stand for 5 minutes before serving.

By jalexandropoulos

Ingredients

• ✓ halibut fillet
• dill weed
• onion powder
• parsley
• paprika
• seasoned salt
• lemon pepper
• garlic powder
• lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cut six squares of aluminum foil large enough for each fillet.
2. 2 Center each fillet on a foil square. Season with dill, onion powder, parsley, paprika, seasoned salt, lemon-pepper seasoning, and garlic powder, then sprinkle with lemon juice. Fold the foil squares around the fillets to make pockets. Fold the edges to seal. Place sealed packets onto a baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

By DHERDEBU

Ingredients

• ✓ halibut fillet
• butter
• honey
• lemon
• garlic
• soy sauce
• black pepper

Instructions

1. 1 Combine butter, honey, lemon juice, garlic, soy sauce, and pepper in a small bowl. Transfer a small amount of the mixture to another small bowl and reserve for serving.
2. 2 Portion halibut by cutting it into three pieces with a sharp knife. Brush each side with the remaining butter-honey mixture.
3. 3 Heat a skillet over high heat until sizzling hot. Add halibut and sear for 90 seconds on each side. Reduce the heat to medium and cook until the fish flakes easily with a fork, 2 to 3 minutes per side. Serve with reserved butter-honey marinade.

By Karen

Ingredients

• ✓ halibut fillet
• lime
• salt
• pepper
• garlic
• cilantro
• lime juice
• butter
• olive oil

Instructions

1. 1 Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
2. 2 Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
3. 3 Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.

By SerenaBloom

Ingredients

• ✓ halibut fillet
• panko bread crumb
• butter
• chicken stock
• lemon juice
• salt
• black pepper
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir together panko bread crumbs and melted butter in a bowl until well combined. Set aside.
3. 3 Pour enough chicken stock into an oven-proof skillet to cover the bottom; arrange halibut fillets in the skillet.
4. 4 Drizzle lemon juice over fillets; season with salt and pepper. Spread a thin layer of Dijon mustard over each fillet; press bread crumb mixture into mustard.
5. 5 Bake fish in the skillet in the preheated oven until fillets flake easily with a fork and topping is browned, about 20 minutes.

By Lindsey

Ingredients

• ✓ halibut fillet
• parmesan cheese
• butter
• mayonnaise
• green onion
• lemon juice
• salt
• hot pepper sauce

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a rimmed baking sheet; place halibut fillets on the sheet.
2. 2 Broil in the preheated oven until fish flakes easily with a fork, about 8 minutes.
3. 3 Meanwhile, mix Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce in a bowl.
4. 4 Remove fillets from the oven; spread Parmesan mixture over top. Return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.
5. 5 Serve hot and enjoy!

By chellebelle

Ingredients

• ✓ halibut fillet
• butter
• phyllo dough
• salt
• pepper
• dill
• lemon juice
• whipping cream
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. 3 Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. 4 Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. 5 Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

By JAYDA

Ingredients

• ✓ halibut fillet
• morel mushroom
• salt
• black pepper
• butter
• garlic scape
• thyme
• canola oil
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
3. 3 Sprinkle halibut fillets with salt and black pepper on both sides.
4. 4 Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
5. 5 Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
6. 6 Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
7. 7 Open the heart shapes; brush right sides of the hearts with canola oil.
8. 8 Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
9. 9 Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
10. 10 Leave about 1/4 inch of the bottom point unfolded.
11. 11 Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
12. 12 Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
13. 13 Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
14. 14 To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

By doch83

Ingredients

• ✓ halibut fillet
• olive oil
• lemon juice
• parsley
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine olive oil, lemon juice, parsley, garlic, basil, salt, and pepper together in a stainless steel or glass bowl.
3. 3 Place halibut fillets in a shallow glass dish or a resealable plastic bag; pour marinade over fish fillets. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat.
5. 5 Remove halibut fillets from marinade and drain off any excess. Cook on the preheated grill until fish flakes easily with a fork, about 5 minutes per side.

By Sadie

Ingredients

• ✓ halibut fillet
• greek seasoning
• tomato
• onion
• kalamata olive
• caper
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place halibut fillets on a large sheet of aluminum foil and season with Greek seasoning. Combine tomato, onion, olives, capers, olive oil, lemon juice, salt, and pepper in a bowl. Spoon tomato mixture over the halibut. Carefully seal all the edges of the foil to create a large packet. Place the packet on a baking sheet.
3. 3 Bake in the preheated oven until the fish flakes easily with a fork, 30 to 40 minutes.

By mleiland

Ingredients

• ✓ halibut fillet
• panko bread crumb
• parsley
• dill
• chive
• olive oil
• lemon zest
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with foil.
3. 3 Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
4. 4 Rinse halibut fillets and pat dry with a paper towel.
5. 5 Place halibut fillets onto the prepared baking sheet.
6. 6 Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
7. 7 Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

By Duncan

Ingredients

• ✓ halibut fillet
• scallop
• shrimp
• white wine
• butter
• lemon juice
• garlic
• seafood seasoning
• salt
• pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange halibut, scallops, and shrimp in a glass oven-safe baking dish. Drizzle with wine, melted butter, and lemon juice. Sprinkle with garlic and seafood seasoning, then season with salt and pepper.
3. 3 Bake in the preheated oven until halibut turns white and flakes easily with a fork, 10 to 12 minutes. Sprinkle with parsley just before serving.

By MICHELLE0011

Ingredients

• ✓ halibut fillet
• mayonnaise
• dijon mustard
• horseradish
• lemon juice
• bread crumb
• parmesan cheese
• margarine
• bread crumb
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
3. 3 In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
4. 4 Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

By CHRISTYJ

Ingredients

• ✓ halibut fillet
• potato
• salmon fillet
• milk
• egg
• butter
• nutmeg
• worcestershire sauce
• salt
• pepper
• bread crumb
• oil

Instructions

1. 1 Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
2. 2 Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
3. 3 When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
4. 4 Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
5. 5 Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.

By REBOLLODAVIES

Ingredients

• ✓ halibut fillet
• olive oil
• butter
• mushroom
• salt
• black pepper
• cayenne pepper
• water
• lemon
• butter
• parsley

Instructions

1. 1 Heat oil and 1 tablespoon butter in a heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; sauté in hot butter and oil until golden brown, about 5 minutes. Push mushrooms to the edges to clear a space in the center of the skillet.
2. 2 Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
3. 3 Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
4. 4 Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.

By John Mitzewich

Ingredients

• ✓ halibut fillet
• garlic powder
• salt
• black pepper
• cheddar cheese
• green onion
• green bell pepper
• sour cream
• cilantro
• mayonnaise
• enchilada sauce
• flour tortilla
• avocado

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season halibut with garlic powder, salt, and black pepper; place on a microwave-safe plate. Microwave until slightly cooked, about 2 minutes.
3. 3 Combine 1 cup Cheddar cheese, green onions, bell pepper, sour cream, cilantro, and mayonnaise in a bowl; gently fold in halibut.
4. 4 Coat a 9x13-inch baking dish with cooking spray. Pour 1/2 can enchilada sauce into bottom of the baking dish; set aside.
5. 5 Pour 1 can enchilada sauce into a bowl; dip tortillas, one at a time, into sauce to lightly coat. Equally divide halibut mixture in center of each tortilla. Tightly roll tortillas to enclose filling; place enchiladas seam-sides down in the prepared baking dish. Pour remaining 1/2 can enchilada sauce over top of enchiladas. Sprinkle with remaining 1 cup Cheddar cheese. Cover the dish with aluminum foil
6. 6 Bake in the preheated oven for 45 minutes. Top with avocado slices to serve.

By jalexandropoulos

Ingredients

• ✓ halibut fillet
• olive oil
• russet potato
• garlic
• salt
• black pepper
• lemon
• butter
• lemon zest
• herbes de provence
• garlic powder
• salt
• black pepper

Instructions

1. 1 Adjust the oven rack to the lower-middle position and preheat to 425 degrees F (220 degrees C). Brush a rimmed baking sheet with 2 tablespoons olive oil.
2. 2 Use a food processor to slice potatoes 3/16 inch thick. Transfer to a bowl and toss with remaining olive oil and garlic. Overlap potatoes tightly in 5 rows lengthwise on the prepared baking sheet. Season with salt and pepper.
3. 3 Bake in the preheated oven, rotating the baking sheet halfway through, until spotty brown and just tender, 35 to 40 minutes.
4. 4 While potatoes are baking, make herb butter by mashing butter, lemon zest, herbes de Provence, garlic powder, salt, and pepper together in a small bowl. Set aside.
5. 5 Rinse halibut fillets and pat dry with paper towels. Season with salt and pepper and rub herb butter evenly over the top of each fillet.
6. 6 Remove potatoes from the oven. Carefully arrange fillets over the potatoes and top with lemon slices.
7. 7 Return to the oven and roast until fish flakes easily when gently prodded with a paring knife, about 15 minutes.
8. 8 Gently cut potatoes in squares around each fillet and lift onto individual serving plates.

By Melinda

Ingredients

• ✓ halibut fillet
• kosher salt
• thyme
• parsley
• butter
• chicken stock
• calvados
• pine nut
• caper
• golden raisin
• prosciutto
• serrano ham
• shallot
• butter
• all-purpose flour
• black pepper
• kosher salt
• canola oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
3. 3 When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
4. 4 Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.

By Ryan Nomura

Ingredients

• ✓ halibut fillet
• kosher salt
• black pepper
• olive oil
• orange juice
• lemon
• honey
• italian seasoning
• garlic
• red pepper flakes
• dill
• mixed salad greens
• baby bella mushroom
• mango
• papaya
• red onion
• bacon
• feta cheese
• salad dressing
• orange juice
• honey

Instructions

1. 1 Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
3. 3 Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
4. 4 Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
5. 5 Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

By MsChae916

Ingredients

• ✓ halibut fillet
• lemon juice
• salt
• pepper
• cilantro
• butter
• green onion
• red bell pepper
• garlic
• red pepper flakes
• white wine
• dill weed
• tarragon
• chicken broth
• half-and-half
• parmesan cheese
• lemon juice
• flour
• water
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Rub the halibut fillets with 1 tablespoon of lemon juice, then season with salt and pepper. Place the fillets into the prepared baking dish, then press the cilantro leaves onto the top of the halibut. Bake the halibut in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
3. 3 Meanwhile, melt the butter in a skillet over medium heat. Stir in the green onions, red bell pepper, garlic, and red pepper flakes until the vegetables have softened, about 5 minutes. Pour in the white wine, and season with dill and tarragon. Simmer for 2 minutes, then add the chicken broth, half-and-half, Parmesan cheese, and remaining 1 tablespoon of lemon juice; season with salt and pepper to taste. Bring to a boil over medium-high heat, then dissolve the flour into the water, and stir into the boiling sauce. Return to a boil, then reduce the heat to medium-low, and simmer until the sauce has thickened, about 10 minutes. Spoon the sauce over the halibut to serve.

By feeshette

Ingredients

• ✓ halibut fillet
• puff pastry sheet
• egg
• parsley
• green pea
• crabmeat
• shrimp
• sea scallop
• black pepper
• salt
• heavy cream
• fish stock
• white wine
• all-purpose flour
• carrot
• celery
• fennel
• yellow onion
• butter

Instructions

1. 1 Melt butter in a large saucepan over medium-high heat. Add onion, fennel, celery, and carrots; cook, stirring often, until vegetables are softened and onion is translucent, about 8 minutes. Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and parsley.
2. 2 Reduce heat to medium-low, and, gently stirring often, bring mixture to a low simmer until sauce is warm again but the seafood will not be completely cooked through, about 6-8 minutes. Ladle 2 cups mixture into each of 5 (18- to 20-ounce) ungreased ramekins or ovenproof bowls. Place bowls on a foil-lined rimmed baking sheet.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Place an oven rack in middle position.
4. 4 Whisk egg and remaining 1 tablespoon heavy cream in a small bowl. Place defrosted puff pastry sheets on a lightly floured work surface. Roll each sheet into a 13" x 13" square and cut each square into quarters. Discard any extra pastry. Place a square of pastry over each bowl, decoratively folding corners in to fit the bowl, and brush the top with egg wash. Use the tip of a knife to create 3 small slits in the center of the pastry to allow steam to vent during cooking. You may place chopped fennel fronds or parsley leaves on the top of the pastry, lightly pressing leaves onto the pastry in the egg wash to adhere.
5. 5 Place baking sheet with individual portions in the preheated oven and bake until pastry is golden browned and filling is hot and bubbly, about 40 minutes. Let cool 10 minutes before serving.

By Karen Rankin

Ingredients

• ✓ halibut fillet
• soy sauce
• vegetable oil
• bourbon whiskey

Instructions

1. 1 In a shallow dish, mix the soy sauce, vegetable oil, and bourbon whiskey. Place the halibut fillets in the dish, and marinate 30 minutes in the refrigerator.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil the grill grate. Place halibut on the grill, and discard marinade. Cook 5 minutes on each side, until easily flaked with a fork.

By LYNN

Ingredients

• ✓ halibut fillet
• butter
• honey
• lemon
• liquid aminos
• black pepper
• garlic

Instructions

1. 1 Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
2. 2 Brush both sides of the halibut fillets with the butter sauce.
3. 3 Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

By barbara

Ingredients

• ✓ halibut fillet
• buttermilk
• salt
• rye cracker
• greek seasoning
• egg
• water
• butter

Instructions

1. 1 Set a large resealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day.
2. 2 Preheat the oven to 250 degrees F (120 degrees C).
3. 3 Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl.
4. 4 Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish.
5. 5 Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.

By Plain ole Bob