This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating.Serve with steamed rice and a spicy vegetable stir fry, or with roasted baby red potatoes and braised greens with garlic.
You will need:
1 lb. halibut fillet – the thicker, the better, skin removed; remember that this preparation works great with any amount of fish, so adjust accordingly
1 cup high-quality mayonnaise
1 lemon, zested and squeezed, juice set aside
1 generous handful fresh basil, finely chopped
salt and pepper to taste
splash of olive oil
1.Rinse the halibut under cold running water, dust it with salt, and place in a baking pan or small cast-iron skillet, along with a splash of olive oil.Turn the fish to coat and set aside.Preheat the oven to 400 degrees.
2.Combine the mayonnaise, lemon zest, juice, and basil in a small bowl.Grind in some freshly cracked black pepper.Taste and balance the seasonings – the more intense, the better.
3.Spoon the sauce over the halibut, tucking some beneath the fillet and smearing the rest over the top.The sauce should form a seal over the fish, which will lock in the juices and keep it moist as it cooks.Save some sauce for the end.
4.Cook until the halibut is opaque all the way through the thickest part; check with a fork – it should be flaky but still firm.
5.In last few minutes of cooking, cover the fish with the remaining sauce and turn the oven to broil.Let the sauce bubble and brown on top, forming a nice crust.Keep an eye on it, and don’t let it burn.
Serve immediately.Makes great leftovers or cold sandwiches the next day!
One evening, I wanted to fix shrimp, but found we were completely out of ingredients for my stand-by preparations.We had made margaritas the night before, and so had tequila, triple sec, and fresh limes already on hand.The result was surprising, delicious, and quick to make. This recipe was born of necessity and resourcefulness, but has the flair and complex flavors of a much more intentionally crafted dish.Serves about 3.
You will need:
1 lb. raw shrimp, shelled and deveined
5 limes; zest 2, then juice them all and toss the skins
half a bag of frozen peas
salt and pepper to taste
ground allspice
hot sauce
olive oil
butter
tequila
triple sec
side dish: rice, rice pilaf, quinoa or couscous work well
1.In a large bowl, toss the shrimp with half of the lime juice and a generous splash of olive oil.Add salt and pepper and the lime zest, and mix until the shrimp are evenly coated.Set them aside to marinate at room temperature for about 20 -30 minutes.
2.Use the marinating time to prepare a side starch, such as spiced rice.Cook rice as usual, but add 2 tsp cinnamon, cumin, ginger, or nutmeg (or any combination thereof) to the rice before boiling.Bay leaves, black pepper, saffron, vegetable boullion, or cardamom pods are good additions, too.
3.In a heavy frying pan, heat 1 or 2 T butter until it melts and browns.Add a healthy pour each of tequila and triple sec; if you have a measured spout, pour the tequila to a count of 5, and the triple sec to a count of 2.
4.Once the liquids come to a boil, add the shrimp and cook until pink and curled.Add the peas and cook until everything is heated through.Pour the remaining lime juice over the top.Season liberally with salt, pepper, and 1 tsp allspice.Adjust seasonings according to taste; hot sauce is a nice addition.
Serve with the sauce over spiced rice, with a light salad - avocados and sliced jicama are good - with a side of tortilla chips.
I grew up on a family-run fishing boat in Alaska, so there was never a shortage of fresh fish on our table.My mother, Stephanie, was - and still is - a legendary cook: deckhands would line up to crew on our boat, just to be able to eat the incredible meals she somehow conjured from a four-foot-square galley and an oil-burning stove.Of all the dishes she made, this one remains everyone’s favorite. It’s not only easy and quick to fix, but it can transition seamlessly from kids’ TV trays to an elegant supper table set for grown-ups.
Its genius lies in its simplicity.
You will need:
About 25 minutes from start to finish
Approx. 6 oz. fresh or fresh-frozen halibut per person - too much of a good thing can be wonderful, though - you’ll want leftovers
2 eggs, beaten
1 package of saltine-style soda crackers (salted is better), dumped into a large ziploc bag and crushed with a rolling pin (a bottle of wine works just as well)
a handful of all-purpose flour
a couple of lemons, wedged
salt, pepper, or cayenne, to taste
parsley (optional)
oil for frying
For the dipping sauce, mix together:
ground horseradish
ketchup (for a more interesting one, try Thai sweet chili sauce, or even Jufran - a banana-based ketchup from the Philippines, found in most Asian or Cuban markets)
a dash of Worcestershire sauce, to taste
Optional sauce add-ins:
capers
smoked chipotle Tabasco sauce
mayonnaise
lime juice
chopped garlic
fresh or dried herbs - thyme, basil, marjoram, and tarragon are especially good
Preparation:
1.Thaw the halibut, if frozen, and rinse well under cool running water.
2.Remove any skin or bones from the fillet with a sharp knife.(Halibut skins best with the flesh side down; pull the knife toward you, and use long, careful strokes rather than sawing at it, a movement which can chew up the flesh.With your other hand, pull the skin away from the fillet as you go, so you can see where your blade is working.)
3.Cut the halibut into inch-thick chunks.Long rectangles can be elegant, although cubes have their appeal, as well.Try to make chunks that can stand on each end, for even cooking.
4.Set up an assembly line workspace: dump a handful of flour onto a large plate, and place it beside the bowl of beaten eggs; then, pour out the cracker crumbs onto another large plate.The next step is great for team work or kitchen helpers who want to get involved.
5.Dredge each piece of halibut in flour, then dip it into the beaten eggs so that it is completely covered.Finally, roll it around in the cracker crumbs until it’s well coated, and set it aside on another platter.Repeat the process until all of the fish is ready to fry.It’s okay to get your hands messy!
6.Cover the bottom of a heavy skillet - cast iron works best - with about a quarter inch of oil.Heat on medium high until the oil becomes fragrant, but not until it smokes.
7.Cook the fish in batches, letting each side turn deep golden brown before turning it.Dust with salt and pepper, and add paprika or cayenne for color.If the oil is spattering, cover it with a pan lid or a spatter screen.Covered fish will cook more quickly, so keep an eye on it.
8.Test a piece with a fork by prying it in half and checking the inside - if the fish is opaque and flakes apart easily, it is done.Fork each piece onto a sheet of newspaper or paper towel to drain; the fish can be kept warm in the oven while the rest cooks.(Never return cooked fish to the same plate on which it sat raw!)
9.Serve on a platter with lemon wedges and parsley, with a bowl of dipping sauce on the side.Be creative with sauces!Tartar sauce and ketchup are the most common, but the possibilities are endless: ginger tamari, honey mustard, lemon caper - try salad dressings, too (French, Thousand Island, and goddess are all great).
10.Leftovers can be wrapped in foil and saved in the fridge for up to 4 days.It’s wonderful cold!
Troubleshooting:
If your fish is getting too dark before it cooks through, either your pan is too hot or your chunks are too thick; try turning down the heat, and cut the pieces a little smaller next time.
Ifyour fish is too greasy, try turning the heat up, and remember to drain them on paperbefore serving.
Serving suggestions for kids:try an all-finger food meal, by adding carrot sticks and black olives to the menu, or steamed broccoli or green beans with butter and lemon juice.Plain rice makes a nice side, too.
Serving suggestions for grown-ups:this dish can stand up to most starches, but goes best with a robust vegetable salad - try baby spinach with roasted red peppers, grilled asparagus, artichoke hearts, canned beans (white, red, garbanzo), cubed steamed baby red potatoes, dry hard cheeses, roasted or steamed beets, or sunflower seeds.Serve with crusty bread to sop up the leftover dipping sauce, and pair the whole meal with a bottle of rosé or a strong, fruity white wine.
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