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Garlic grilled halibut Combine garlic, oil, basil, salt, pepper, lemon juice, and parsley. Add
fish and marinate for at least 2 hours. Remove from marinade and reserve
liquid. Lightly oil broiler pan or grill. Broil for about 5 minutes on
each side. Brush with remaining
Sauteed halibut with artichoke hearts dredge halibut in four. heat butter until hot brown both sides for 3 to 4 minutes. season with salt and pepper. remove to a baking dish and bake at 425 for 4 minutes.
deglaze the plan with the sherry, then add the shallots, garlic, lemon juice, mushroo
Ginger-soy marinated halibut In a large mixing bowl, mix all ingredients. Let halibut fillets marinate for at least 15 to 20 minutes. R
emove halibut from marinade and pat dry with paper toweling. On a hot grill, cook halibut on both sides until thoroughly cooked. Remove from grill a
Seared halibut with haricots verts, scallions, and white wine Cut tomato into 1/4 inch dice.
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on b
Halibut with capers, tomatoes, and olives Serve the fish and sauce over couscous.
Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil
in heavy large skillet over medium-high heat. Add fish and saut until
lightly browned and just opaque in center, about 4 minutes per side.
Baked halibut (steiktar heilagfiski) Rince halibut and dry on paper towels. Remove skin. Place in a
buttered baking dish and sprinkle with salt and pepper. Brush with
remaining melted butter. Crush tomatoes, add sugar, and spread over
fish. Cover with thinly sliced onion and bake
Halibut with blackberry butter To make blackberry butter: In a medium saucepan, place the shallot,
garlic, vinegar, and berries. Over high heat, reduce the liquid to about 1
tablespoon, being careful not to let it scorch. Add the white wine and
reduce again to about 1 tablespoo
Acadian eight bean chili Pick over and wash beans. Put in large pot and cover with 4 qts. cold
water. Soak over night. Wash and drain. Cover with water, bring to a bowl
over high heat, lower heat and simmer for 2 hours or until tender. Cook
bacon in a large skillet, drain
Luthusupa (halibut soup) 1 ts Sugar
Cut the halibut up into suitable pieces. Bring the water, with the
vinegar, salt and bay leaves, to the boil. Add the fish and remove
scum when the water comes back the the boil. Continue simmering the
fish until the flesh is "
Halibut piccatta 1. In a 6-8" frying pan over medium-high heat, stir garlic in 1/2 tablespoon oil until limp, about 2 minutes. Add wine, lemon juice, add capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3-4 minutes; keep sauce warm.
2. Rinse fish,
Halibut with cilantro pesto * Fish steaks should be cut about 1-inch thick and weigh about 5 oz
each. Prepare Cilantro Pesto and set aside. Heat oven to 450
degrees F. Place the fish steaks in an ungreased rectangular baking
dish 13 X 9 X 2-inches.
Mix margar
Grilled halibut with lemon-basil vinaigrette Whisk lemon juice, olive oil, crushed garlic cloves and gra
ted lemon peel in small bowl to blend. Stir in 2 tablespoons fresh basil and capers. Season
vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature
Acadian peppered shrimp Start with 4 pounds of fresh shrimp (26/30). Melt the butter in a large
saute pan over low heat. When melted, raise the heat, and add the remaining
ingredients. (except the shrimp) Cook, stirring often, until browned to a
rich mahogany color, abou
Acadian crawdad cakes ds Thyme 1 ts Salt ds Tabasco 3 Eggs; well beaten Mix crawfish tails,
rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco
together well. Pour the eggs over the mixture and blend them into the rice
mixture. Let mixture &
Cajun style broiled alaska halibut Prepare broiler.
Combine all ingredients, except halibut, in a bowl and mix well.
Sprinkle about 1/2 tsp. spice mixture over each halibut steak. Broil 10
minutes per inch of thickness or until fish flakes when tested with a fork.
Save remaining spice mixt
Grilled halibut marinade
Broiled halibut with gingerlime butter First make the butter. Using an electric beater, if available, and a warm
bowl, beat the butter for a couple of minutes to make it fluffy. Gradually
add the chives, lime juice, lime rind, ginger, and thyme. Season with
salt and pepper and mix w
Halibut and cucumber sauce Blend shredded cucumber with sour cream, Miracle Whip, chives, lemon
juice, 1/4 t salt and dash of pepper. Mix well and chill until
serving time. Place the halibut in a well greased wire grill basket.
In a sauce pan melt the butter. Stir in the
Halibut stir-fry Cod, pollack and albacore tuna are examples of other lean fish that would
be delicious substitutes for the halibut.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add fish,
onion, garlic, gingerroot and asparagus. Stir-fry 2 to 3
Deviled halibut In a large glass or stainless steel bowl beat the oil, the garlic and a
few grindings of pepper together with a whisk until the ingredients are
thoroughly mixed. Add the fish and turn until coated and marinate at least
2 hours up to 24 hours. In a
Acadian coush-coush Mix thoroughly cornmeal, salt, baking powder and milk. Put oil or grease
in a skillet; heat. Let crust form. Give a good stir and lower heat to
simmer. Cover. Cook 15 minutes. Serve with milk and sugar or with syrup.
Halibut with herb sauce Puree first 5 ingredients in processor. Season sauce to taste with salt and
pepper.
Preheat broiler. Brush fish with 2 tablespoons oil. Sprinkle with salt and
pepper. Broil until just opaque in center, about 5 minutes per side.
Transfer fish to plates. Sp
Halibut with swiss chard and ginger cream sauce Brush fish with oil. Mix ginger, shallots and garlic in heavy small
saucepan. Rub 1 teaspoon ginger mixture over each fish fillet. Add clam
juice and wine to remaining ginger mixture in saucepan. Boil mixture until
liquid is reduced to 1/4 cup, about 15 m
Acadian bread pudding Heat oven to 350. Put bread in a 9 x 13 baking dish, which has been
greased. Beat eggs and sugar on high speed for 3 to 4 minutes. Add nutmeg
and cinnamon, lower mixer speed and add milk then oleo. Pour milk-egg
mixture over bread and allow bread
Oven-poached halibut
Oven-braised halibut provencale Preheat oven to 425F. Sprinkle fish with salt and pepper. Set aside. Heat
oil in heavy medium oven-proof skillet over medium-high heat. Add garlic
and red pepper. Saut until fragrant, about 2 minutes. Add shallots and
fennel. Saut until shallots are tende
Pan roasted halibut with walla walla onions and pea sauce Pan Roasted Halibut with Walla Walla Onions and Pea Sauce
Serves four
4 6-ounce halibut fillets
4 large or 8 small Walla Walla salad onions
2 shallots finely chopped
6 ounces chicken stock
6 ounces shelled English peas
2 Tbsp butter
2 tsp olive oil
2 tsp
Acadian crab bake Combine cream cheese, sour cream and milk; whip until smooth. Fold in
green onions, rice and crabmeat. Turn mixture into a buttered 2 quart
casserole. Arrange tomato slices over casserole mixture. Sprinkle with
salt; top with bread crumbs. Bake in
Baked halibut with orzo, spinach and cherry tomatoes 1. Preheat oven to 425 degrees. Whisk 2 tablespoons oil and lemon juice in bowl; season dressing with salt and pepper. Place halibut on rimmed baking sheet; sprinkle with salt and pepper. Drizzle with some of dressing. Bake until opaque in center, ab
Acadian peppered shrimp 2 The shrimp should be of a size to number 30-35 per pound. Melt the butter
in a large deep-sided frying pan or iron skillet over low heat. When
melted, raise the heat, and add the remaining ingredients except the
shrimp. Cook, stirring often, until
Grilled halibut with lemongrass tomato sauce Cook shallots and garlic in 1 tablespoon oil in a 3- to 4-quart heavy
saucepan over moderately low heat, stirring occasionally, until softened,
about 3 minutes. Add tomatoes, lemongrass, salt, and pepper and bring to a
boil, stirring. Reduce heat and cook
Grilled halibut and tomato packets Cut six 12-inch squares of foil. Place each fish fillet in center of 1
square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat.
Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top
each with 4 tomato wedges, 1/3 cup fennel
Baked halibut with tomato, capers and olive vinaigrette Preheat oven to 400 degrees
Cut halibut steaks into 4 pieces
Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers and salt and pepper, to taste.
Arrange the fish steaks in a ceramic
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