This is possibly the simplest fish dish I’ve ever prepared, but my husband used the word “outstanding” not once, but twice during the meal, so something must have gone very right. This was a last-minute inspiration based on desire to balance our love for the tangy zing of Thai chili sauce with the delicate taste of halibut, all the while keeping preparation to a minimum and moisture in the fish to a max.
lime juice (I keep a bottle of it on hand; I use it in great quantities and love adding it to soda water for spritzers alongside meals like this one)
Thai sweet chili sauce
cayenne pepper
salt
olive oil
1. Preheat oven to 375. Rinse the fish and dust it with salt. Place the fillet in a glass baking dish and drizzle a tiny amount of olive oil over the top, then roll it in the pan a few times to coat.
2. In a small bowl, combine the mayo and chili sauce and beat with a fork. The result should be pink. Add lime juice and stir until the sauce becomes the consistency of salad dressing. Season liberally with cayenne and a little salt. Taste and adjust lime and chili sauce to taste.
3. Spoon the sauce over the fish and turn the fillet so that it is coated on all sides. Heap extra sauce on top, reserving some in the bowl.
4. Bake at 375 until the halibut is opaque through and flakes easily. Add more sauce to the top halfway through the process, to replace any that has melted down the sides. The sauce should form a soft golden crust by the time the fish is cooked through.
5. Serve with lime wedges and rice. Save any pan drippings to drizzle over the rice on the side. Outstanding!
This recipe is the result of a mistake followed by a brainstorm.I mistakenly read a recipe for “fish en papillote,” or parchment-baked fish; in my mind, I was convinced it was wrapped in phyllo dough rather than paper, and once I discovered my mistake, I had to think quickly to rewrite the preparation to go with ingredients I had on hand.It ended up being a very fancy-looking dish that took no time or preparation at all to pull together.My family loved it!The variations could be endless…(This recipe serves two hungry people).
1.Set the phyllo out on the counter, unopened, to thaw for a couple of hours before use.
2.Preheat oven to 425.Heat a splash of olive oil in a heavy skillet.Sauté the onions and minced garlic until the onions are just translucent, then add the spinach and toss until it wilts.Remove from heat and press the spinach into a colander to drain the juice.Fluff the spinach into a bowl, and crumble a handful of feta cheese onto it, then mix until well combined, without breaking the cheese into teeny bits; chunks are nice.
3.Season the halibut fillets with salt and pepper.Lay a sheet of phyllo onto a clean, dry work surface, and then brush with melted butter.Lay another sheet on top of that, brush, and repeat until you have three layers of dough.Lay one halibut fillet at one end.Season with pepper, nutmeg, and a shake of cayenne.Cover the fillet with half the sliced garlic, lemon zest and chopped basil, then pile half the spinach-feta mixture on top.
4.Carefully fold the leaves of dough over the fish from the sides, as if you were wrapping a present. Then, fold it over and over lengthwise until the fish is completely wrapped, and looks like a small paper parcel.Repeat the process from steps 3 and 4 with the second fillet.
5.Bake on a baking sheet for 15 – 20 minutes or until the fish is opaque – you would have to slice into a fillet to check, or trust your timing and oven temperature.
I served ours with a light sauce, using the remaining lemon juice and some thick Greek yogurt whisked together with oregano and a pinch of salt and sugar.We had red pepper quinoa with almonds (cooked in broth) and grilled mushrooms on the side.
This is a hearty, earthy dish excellent for cold winter nights and for high-protein, low-fat diets (this preparation gets fewer than 24% of its calories from fat). Any thick fillet of white fish will work - try cod, rockfish, or sea bass - but halibut is perfect as it absorbs flavors from the sauce and isn’t too oily. Serve this for guests or family with a sliced, warm baguette and a simple green salad with a bite: add arugula, radicchio, and shaved pecorino romano cheese and dress with lemon juice, balsamic vinegar, and herbs.
1. Heat a small amount of olive oil in a deep, heavy skillet. Saute the garlic and onions until translucent, then add the tomatoes and cook until the skins come off and a sauce forms in the pan.
2. Add the broth, wine, beans, and spices (except the cayenne) to taste. The beans will absorb a good amount of the seasonings, so be generous - especially with the cumin and pepper. Leave the bay leaf in the sauce to simmer.
3. Heat a small amount of oil in another skillet. Rinse the fish under cold running water, and dust with salt and pepper on both sides. Sear the fish one or two fillets at a time, then cook for about 5 minutes on both sides, or until it flakes easily with a fork at the densest point. Sprinkle with cayenne and lemon juice and transfer to a warm oven.
4. When the sauce is cooked down and thickened, remove the bay leaf and ladle the sauce into wide soup plates or shallow bowls. Serve the fish over the sauce, and garnish with lemon wedges.
The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.
1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
1/2 cup olive oil
1/4 cup dark brown sugar
1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
3 or 4 large cloves garlic, peeled, smashed, and minced
1 inch peeled fresh ginger, shredded or finely sliced
a handful of coarsely chopped cilantro
juice of 2 limes
optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper
Combine all ingredients in a large bowl and mix well. Taste and adjust the seasonings. Rinse the fish well under cold running water, then nestle the fish into the marinade, making sure the flesh is entirely covered. Refrigerate for 2-6 hours, turning the fish occasionally, then remove from marinade and bake or grill as desired. If you use an outdoor grill, reserve part of the marinade to pour over the fish as it cooks - be prepared for flames, but the flavor will be outstanding.
Sometimes the most interesting creations are accidents. This recipe is not the one I intended to write, and yet it is now one of my favorites, a discovery I made thanks to the uniform bags I buy bulk goods in, and the remarkable resemblance of flour to powdered sugar. I was in a hurry, things got mixed up, and…voila! A new fish preparation is revealed. The combination of sweet and savory is found in nearly all world cuisines, and yet gives unexpected depth to this dish. If you’re not feeling adventurous, go ahead and use flour like I had originally intended. If you’re up for something new (and wonderful), follow this recipe.
You will need:
1 lb. (fresh or thawed) skinless, boneless white fish - halibut or cod are both excellent
a handful of powdered sugar
2 lemons, one zested
5 cloves of garlic, sliced
2 cups strong vegetable broth
1/2 cup coarsely chopped Greek olives; kalamatas or mixed green olives are good
salt, pepper, and cayenne
olive oil
1. Preheat the oven to 350 degrees. Rinse the fish under cold running water. Dust a plate with the powdered sugar, and then dredge the fish, coating it lightly but completely on both sides.
2. Heat the olive oil in a heavy, ovenproof skillet. Add the garlic and sautee until golden. Place the fish over the garlic and sear it well, so the sugar browns on both sides. Season liberally with salt, pepper, and a shake of cayenne (optional).
3. Before the fish is cooked through, remove the skillet from heat and douse the fish with the juice of two lemons. Toss the lemon wedges or halves in with the fish, and pour the broth into the pan until the level of the liquid comes most of the way up the fish.
4. Sprinkle with chopped olives and bake for 5-8 minutes, or until the fish is cooked through and flakes with a fork. Serve immediately.
I served this with rice that I’d steamed with lemon zest, oregano, and pepper; I caramelized an onion and added some cashews at the last minute to warm them, then covered the rice in the onions and nuts. We had a simple salad on the side: coarsely chopped greens with onions and gorgonzola cheese, and a sharp lemon vinaigrette. Warmed coriander pita finished it off, and was perfect for swabbing up the sauce from the fish.
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!
This is a rich, earthy dish that originates in the Bahia region of Brazil.Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is also excellent, as is grouper.The original recipe calls for leaving the skins on the fillets, which creates a fishier-tasting stew.This recipe recommends skinless, boneless fillets; they will break apart during the cooking process.Serves 6 accompanied by rice -a robust and warming meal for autumn or winter evenings.
You will need:
6 six-ounce fillets of halibut, cod or grouper
2 handfuls of fresh cilantro
2 limes, juiced
1 bulb of garlic, peeled (6 or 8 cloves)
3 medium onions, 2 chopped, 1 thinly sliced
1 thirteen-ounce can of coconut milk
olive oil
3 or 4 ripe plum tomatoes, coarsely chopped
salt and pepper
fresh chilies, minced or ground (optional)
1.Marinate the fish: chop up 1/3 of the cilantro and mix it with the lime juice, salt, and garlic in a medium-sized bowl.Rinse the fillets in cold water and add them to the marinade, making sure they are all well coated.Set the bowl aside at room temperature for 20-30 minutes while you prepare the stew.
2.Combine the chopped onion and the coconut milk in a blender or food processor, and pulse to a puree.Set this mixture aside.
3.Heat a healthy splash of olive oil in a heavy, deep pan.When the oil is hot, add the tomatoes and half of the remaining cilantro and cook until the tomatoes soften and begin to turn to sauce.
4.Add the coconut-onion puree to the tomatoes, along with salt and pepper to taste.For a spicier, more warming stew, add a few minced chilies.Bring the entire mixture to a boil, then reduce the heat and let it thicken.
5.When the stew has reached a nice consistency, take the fillets out of the marinade one by one and nestle them into the stew.Pour the remaining marinade over the top, along with the rest of the cilantro.Allow the stew to boil again, and then reduce the heat once more and let it thicken.Cook 15-20 minutes, or until the fish is fully cooked through; spoon the sauce over the fish throughout the cooking process.
6.Near the end of the process, add the sliced onion to the top.The stew can be garnished with more fresh cilantro or tomato slices; flavored oils also make a nice touch.Adjust the seasonings and serve.
Ceviche is a light and delicious way to prepare seafood.Don’t confuse Peruvian ceviche with Japanese sushi - even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook” the fish.Ceviche is very, very simple; the basic version is outlined here, along with several suggestions for add-ins.Serve it as a salad, or as a colorful and dramatic cold entree.
You will need:
1 lb. fresh halibut, cut into ½ inch cubes
11/2 c fresh lime juice
1 medium onion
olive oil
sugar (fruit juices can be substituted)
salt and pepper to taste
Recommended additions:
chopped cilantro
minced green chilies
diced tomatoes
a splash of orange juice
sliced mangos
green olives
capers
sliced red onions
cubed avocado*
hot sauces, such as sriracha, harissa, or tabasco
1.In a large bowl, mix together the halibut, lime juice, and onion.Fold it gently with your hand, making sure the fish is completely coated.
2.Let it sit for 4 hours; break apart a fish cube to test - when the fish is opaque all the way through, it is done.
3.Drain the brine off the fish, and add salt, pepper, and sugar to taste.Orange juice or other fruit juices make flavorful sugar substitutes, and will offset the sour lime just as well.
4.2 hours before you intend to serve it, add your extra ingredients and let the flavors mingle.Tomatoes, onion, avocado, and olives are a popular combination, as are mangoes, onion, skinless orange slices, and hot sauce.Cilantro goes well with both sweet and savory versions.Try adding other spices, such as cumin with olives, or cinnamon with fruitier versions.
*If you use avocado, wait until just before serving to add it in, as it can become mushy or dark while the other ingredients marinate.
Serve with fresh corn chips or small, hot tortillas.
1. Cut fish into 1-inch boneless cubes.
2. Sauté onions in olive oil over medium-high heat until they begin to turn clear. Add garlic and sauté for two more minutes or until the garlic turns bright white. Be careful not to burn the garlic.
3. Reduce heat to medium and add carrots and celery, tomatoes, potatoes, water, 2 tablespoons parsley, bouillon, and seasonings. Cover and simmer 20 minutes.
4. Add Alaskan Halibut and simmer 5-10 minutes or until the fish flakes when tested with a fork. Sprinkle with remaining parsley.
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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