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Ingredients:
Baking mix (i.e. Bisquick)
Lemon pepper
Beer
Halibut fish fillets, cut
into 1-to 1 1/2-inch pieces
Vegetable oil
In large mixing bowl,
combine baking mix, lemon
pepper and beer; mix until
well blended. In heavy
skillet, heat oil over
medium-high heat until hot.
Pour 2 cups baking mix into
large resealable plastic
bag; add fillets. Shake to
coat. Place fillets in
skillet; fry until golden
brown. Drain on paper towels
in warm oven 1/2 hour. |
Ingredients:
1/2 lb. halibut,
1/2 cup chicken stock
1/2 cup white wine
1 green onion, diced
3 large mushrooms, sliced
1/4 lemon wedge
1 tsp. fresh parsley,
chopped
1 1/2 Tbsp. butter
In saucepan, boil fillets,
chicken stock, wine, onion
and sliced mushrooms 5 to 8
minutes. Remove fish, set
aside. Boil wine and chicken
stock mixture until almost
dry. Squeeze juice from
lemon wedge, add parsley and
slowly melt in butter. Pour
Bersae sauce over fish and
serve on warm plate.
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Halibut Steaks
with Almond
Sauce
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Ingredients:
3 Tbsp. butter, divided
1/2 cup slivered almonds
Salt and pepper
Flour
1/2 cup milk
1 cup sour cream
1/2 cup finely chopped
green onions
Lemon juice
Toasted almonds
Heat oven to 450°F. Lightly
butter shallow baking dish
large enough to hold halibut
steaks in one layer. Spread
almond slivers on baking
sheet and toast in oven 5
minutes. Set aside to cool.
Reduce oven temperature to
375°F. Melt 1 tablespoon
butter in small saucepan.
Brush steaks with melted
butter and season with salt
and pepper. Bake 20 minutes.
Melt remaining 2 tablespoons
butter in medium saucepan
over medium heat. Add flour
and cook 2 minutes, stirring
constantly. Gradually add
milk and continue stirring
until mixture thickens.
Remove from heat and stir in
sour cream, onions, lemon
juice and toasted almonds.
Transfer halibut steaks to
serving platter. Pour sauce
over steaks and serve.
Ingredients:
Halibut fillets
White wine
Italian bread crumbs
Olive oil
Lemon pepper
Sliced onion, mushrooms,
green peppers
Mayonnaise
Sour cream
Paprika
Cut fish into 1-to 1
1/2-inch cubes; soak in
white wine overnight. Drain,
roll in bread crumbs. Put
drained halibut in baking
pan greased with olive oil;
season with lemon pepper.
Top with sliced onion,
mushrooms and green peppers.
Cover with equal parts of
mayonnaise and sour cream.
Sprinkle with paprika. Bake,
uncovered, at 400°F 20 to 30
minutes, or until lightly
browned.
Ingredients:
4 Tbsp. butter, melted
2 to 3 lbs. halibut fillets,
cut 1 to 2 inches thick
Meat of 1 crab
Lemon pepper
Sliced onions and mushrooms
Half-and-half
Mayonnaise
1 (10 3/4-oz.) can cream of
celery soup
Paprika
Heat oven to 400°F. Pour
melted butter over fillets
in baking dish; Spread
crabmeat over fillets.
Season with lemon pepper.
Add onions, mushrooms,
half-and-half, mayonnaise
and soup. Sprinkle with
paprika. Bake, uncovered, 30
minutes or until light
brown.
Ingredients:
1 (3-oz.) can chopped
mushrooms
1/4 cup chopped onion
1/4 cup butter
1 (7-oz.) can crabmeat,
drained
1/2 cup dry bread crumbs
2 Tbsp. dried parsley
Salt and pepper
2 lbs. halibut fillets
3 Tbsp. butter
3 Tbsp. flour
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese
Paprika
Drain mushrooms and reserve
liquid. In heavy skillet,
heat butter over medium-high
heat until melted. Sauté
onion about 3 minutes, or
until tender. Stir in
drained mushrooms, flaked
crab, bread crumbs, parsley,
salt and pepper. In baking
dish arrange fillets. Spread
mixture over fillets. Fold
fillets over filling,
tucking ends under. Secure
with toothpicks.
Meanwhile, melt 3
tablespoons butter, stir in
flour. Add 3/4 cup milk to
mushroom mixture. In
saucepan, combine mixture
and wine. Cook and stir
until sauce is thick and
bubbly. Spread over fish and
bake at 400°F, uncovered,
about 30 minutes. Remove
from oven and sprinkle with
Swiss cheese and paprika.
Return to oven and bake an
additional 5 minutes, or
until cheese melts |
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