Halibut is a mild-flavored white fish that goes well with a variety of flavors and cooking methods.

Baihain Halibut


Combine 1 tablespoon oil and lime juice in a glass pie plate, add fish and turn to coat.

Heat remaining oil in a 12-inch nonstick skillet over medium heat.

Add onion, peppers and garlic.

Cook until onion is translucent and pepper is tender, about 6 minutes.

Sprinkle ½ teaspoon salt over fish, add fish to skillet, pour coconut milk over fish and add tomato.

Reduce heat to medium-low and simmer 8-9 minutes, turning fish halfway through cooking time.

Stir remaining salt into sauce, spoon over fish a few times and serve immediately.

Nutrition facts per serving:

Makes 4 servings.


Baked Halibut


Place halibut in buttered baking dish.

Sprinkle with salt.

Bake at 450°F (230°C) for 15 to 20 minutes.

Meanwhile prepare sauce.

In saute pan, melt butter, add mushrooms, simmer 10 to 15 minutes.

Add sour cream and simmer 15 minutes more.

Do not boil.

Pour sauce over fish, add wine.

Reduce oven temperature to 375°F (190°C) and continue baking for 45 minutes.

Makes 8 servings.


Baked Halibut with Dill Sauce

compliments of Chad Tienken

Lightly grease 11"x7" baking dish.

Place halibut in 1 layer, close together.

Sprinkle with chopped onion, dill, salt and pepper and dot with butter.

Cover with half and half.

Bake at 350 degrees for 35 to 45 minutes.

Serves 4.


Baked Halibut in Wine and Herbs


Preheat oven to 400°F.

Season halibut on both sides with salt and pepper.

Place in a single layer in a baking dish.

Whisk together wine, lemon juice, olive oil, green onions, garlic and oregano.

Pour over fish, cover and bake for 20 minutes or until done.

Fish should flake easily with a fork.

Serve immediately.

Makes 4 servings.


Beer Poached Halibut


In a wide, low saucepan large enough to hold halibut in one layer, combine beer, fish stock, carrot, celery, bay leaves, peppercorns, salt and pepper.

Bring to a boil over high heat and add halibut.

Cover, reduce heat to low and let simmer 1 minute.

Remove from heat.

To make sauce, remove 1 cup of strained poaching liquid to a small saucepan.

Re-cover fish and allow to finish cooking off the heat for 5 to 10 minutes, depending on the thickness of the steaks.

Flesh should be opaque and flake easily with a fork.

Meanwhile, place the saucepan over high heat and bring to a boil.

Reduce heat to medium and cook, uncovered, until reduced by two thirds and liquid starts to thicken.

Add onion.

Remove from heat and whisk in butter.

Using a slotted spoon, remove halibut from poaching liquid, draining well and arrange on a platter.

Serve immediately with sauce on the side.

Serving Size: 4.


Broiled Halibut with Tangy Yogurt Sauce


Preheat broiler.

Combine yogurt, lemon juice, garlic, salt and pepper in a small bowl, mix well.

Line a broiler pan with foil and place fish on top, skin side down.

Spread half the yogurt sauce over fish fillets.

Put fish 4 inches under broiler and cook for 10 minutes or until fish flakes easily with a fork and topping is golden.

Serve warm with yogurt sauce on the side.

Serving Size: 2.


Five Spice Halibut on Gingered Vegetables





For dressing:

In a large bowl, combine soy sauce, rice wine vinegar, sugar substitute, chile paste and garlic.

Slowly whisk in peanut and sesame oils until dressing thickens slightly.

Stir in cilantro and set aside.

For fish:

Sprinkle fish with salt, pepper and five-spice powder.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

Cook fish until just cooked through, about 4 minutes per side.

Transfer to a plate and cover to keep warm.

For vegetables:

Heat remaining oil in skillet and saute ginger until aroma is released, about 1 minute.

Add broccoli slaw and red pepper, cover and cook until crisp-tender, about 3 minutes.

Remove from heat, add reserved dressing and toss to coat.

To serve:

Divide warm salad onto four plates.

Top each plate with one fish fillet and garnish with a sprinkling of green onions and toasted sesame seeds.

Nutrition facts per serving:

Makes 4 servings.


Grilled Halibut with Sweet Onions & Garlic


Peel and slice the onion and garlic cloves as thinly as possible.

Heat the oil and butter in heavy skillet.

When the butter bubbles, add the onions and garlic.

Reduce heat to medium-low and cook the onions very slowly for 20 to 25 minutes until they're golden brown.

Watch mixture to avoid burning.

When the onions are golden, sprinkle with sugar, orange juice, salt and pepper.

Allow the juice to evaporate for about 1 minute.

While onions are cooking, heat a grill to medium-high.

Brush both sides of the halibut fillets with olive oil.

Cook the fish for 2 minutes directly on grill, rotate the fish one-quarter turn without flipping it (This gives the fish an attractive diamond pattern from the grill).

Cook for 5 minutes longer on the same side.

Flip fish and cook for 5 minutes longer.

Fish is done when it feels firm to the touch (Cooking time may vary slightly according to thickness of fillets).

Serve fillet topped with the onion and garlic mixture.

Makes 4 servings.


Grilled Alaska Halibut with Tangy Fruit Salsa


For salsa, combine lemon juice and honey in medium mixing bowl.

Add oranges, pineapple, red bell pepper, chives and lemon peel and toss together gently.

Note: Mixture can be made several hours ahead and refrigerated until ready to serve.

Heat grill.

Brush both sides of Alaska halibut steaks with oil and sprinkle with seasoning salt.

Place on medium-hot grill 5 to 6 inches from heat.

Cook 5 minutes.

Turn carefully and continue to grill 5 to 6 minutes more or until fish flakes easily when tested with fork.

Remove to individual serving plates and top with spoonfuls of salsa.

Serving Size: 4.


Halibut Chowder


In large stockpot, sauté bacon until lightly browned, drain excess fat.

Add onions and cook until onions are tender.

Add stock, potatoes and celery, bring to boil.

Cover and reduce to simmer, cook until potatoes are tender, about 15 minutes.

Stir in halibut and cook 5 minutes.

Combine flour and sugar, whisk in water.

Stir into stock mixture and cook until thickened.

Stir in cream, bring to boil and cook 3 minutes longer.

Season with salt and pepper.

Garnish with chopped chives or parsley.

Makes 50 - (8 oz.) servings.


Halibut with Cilantro and Lime

compliments of Chad Tienken

Cut halibut into 1-inch pieces, sprinkle with lime juice.

Blend soy sauce into cornstarch in cup until smooth, stir in ginger.

Heat oil in wok or large nonstick skillet over medium heat.

Add onion and garlic, stir-fry 2 minutes.

Add halibut, stir-fry 2 minutes or until halibut is opaque.

Stir soy sauce mixture, add to wok.

Stir-fry 30 seconds or until sauce boils and thickens.

Sprinkle with cilantro.

I like to serve this with rice or tortillas.

You can make fish tacos, burritos or just eat it over rice.

Serves 2.


Halibut With Kalamata Relish



In a bowl combine black and green olives, roasted peppers, tomatoes, parsley, garlic and capers.

In food processor or blender, mix anchovy fillets, olive oil and wine vinegar until smooth.

Stir anchovy blend into olive relish.

Preheat oven to 400°F.

Brush halibut with olive oil and season with salt and black pepper, if desired.

Broil or bake for 10 minutes per inch of thickness, about 5 to 6 inches from heat.

To serve, top each halibut steak with ½ cup olive relish.

Yield: 24 (6-oz.) servings and 3 quarts relish.


Halibut With a Heart


Preheat broiler.

Season halibut with salt and pepper.

Brush with 2 tablespoons melted butter.

Broil 5 to 8 minutes or until fish is firm and opaque.

Meanwhile, heat remaining 2 tablespoon butter in a medium saucepan over medium heat.

Sauté onion and pepper until tender, about 5 minutes.

Add tomatoes (undrained) and season to taste with salt and pepper.

Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.

Place halibut on a serving platter and spoon red pepper sauce over the top.

**Can also use haddock, grouper or red snapper fillets.

Serving Size: 4.


Halibut Sautee


Remove bones and skin from halibut, cut into 1-inch cubes.

Season halibut with salt and pepper.

Saute in 2 tablespoons oil until barely cooked, remove halibut from skillet.

Saute vegetables in remaining oil until crisp-tender.

Return halibut to skillet.

Add ¼ teaspoon salt and ginger.

Combine stock, cornstarch and lemon peel, add to fish mixture.

Cook and stir until thickened and halibut flakes when tested with a fork.

**¼ teaspoon ground ginger may be substituted.

Serving Size: 4.


Halibut Steak Sauté with Raspberry Sauce


Individual Serving:

Sauté halibut steak in ½ ounce hot butter, when lightly browned on one side, turn and continue cooking until fish flakes easily.

Remove from pan and keep warm.

Add ½-ounce butter and 2 teaspoons shallots to pan.

Toss until transparent.

Add 2 teaspoons vinegar and 2 ounces crème fraîche, continue cooking over high heat until creamy.

Season to taste with salt and white pepper.

Arrange halibut steak on serving plate and surround with sauce.

Garnish with fresh raspberries and mint sprigs, if desired.


To clarify butter, slowly melt it to evaporate most of the water and separate the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface.

Pour off the liquid for use in recipes and discard the leftover solids.

To prepare crème fraîche (krem fresh), combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.

Cover and let stand at room temperature (about 70°F) from 8 to 24 hours or until very thick.

Stir well before covering and refrigerate up to 10 days.

Serving Size: 24.


Honey-Macadamia Halibut with Pineapple Relish




Toast macadamia nuts in the oven 8 to 10 minutes, stirring occasionally, until lightly browned.

Let cool.

Finely chop and set aside.



In a small bowl, combine all the relish ingredients.

Mix well (The relish will keep, covered and refrigerated, for up to 8 hours).


Prepare grill.

Rub fillets with oil, then season with salt and pepper.

When the fire is medium-hot, put the fillets on the grill.

Cook for 3 to 4 minutes on the first side.

Turn the fish over and cook for 3 to 4 minutes longer.

As the second side is cooking, brush the exposed side lightly with honey and sprinkle with half of the nuts.

Turn the fillets over again and cook for 1 minute, meanwhile coating the second side with the remaining honey and nuts.

Turn once again and cook 1 minute or until the crust is golden brown.

Remove the fillets from the grill.

Cut each fillet into 2 portions and serve, accompanied by Pineapple Relish.

Preparation time:30 to 40 minutes.

NOTE: This recipe is excellent with or without relish!

Serves 2.


Lemon Poached Halibut on Wild Rice


Select a favorite flavor of wild, spiced or white rice and prepare the desired number of servings according to the package instructions.

Cooked or instant rice will work.

In a separate deep skillet, combine the water, lemon juice, bouillon cubes, green onions, thyme and pepper.

Bring this mixture to a boil, then cover and simmer 5 minutes.

Add the carrot and simmer 3 to 4 minutes longer.

Reduce the heat until the mixture is simmering.

Lay the halibut fillets in the liquid without crowding.

Cover and simmer for 9 to 10 minutes, until the flesh is opaque and flakes easily (The liquid is used to pour over the finished dish, so if it is too thin, take out the halibut and vegetables when they are done and boil the remaining liquid until it has thickened slightly).

Put a serving of rice in the center of each plate.

Place a halibut fillet and some of the vegetables on the rice.

Pour a small amount of liquid over the halibut and rice.

Sprinkle lightly with paprika.

Makes 4 servings.


Parchment-Baked Halibut with Apples


Sauté onions in olive oil over medium-high heat about 5 minutes or until onions are browned, remove from heat and stir in apples, thyme, oregano, rosemary, salt and pepper.

Set aside.

Cut four pieces of parchment paper** and spray with non-stick spray.

Place halibut steak next to the fold on sprayed side of parchment paper, sprinkle ½ teaspoon each lemon juice and minced parsley over halibut and season to taste with salt and pepper.

Place generous ½ cup apple mixture on parchment paper slightly overlapping halibut.

Fold other half of parchment paper over halibut.

Seal edges with tightly creased overlapping folds.

Place on baking sheet.

Bake at 400°F 10 minutes or until packets are puffed and lightly browned.

Remove from oven, cut paper around halibut.

Serve immediately.

Makes 4 servings.


Pineapple-Mango Salsa over Grilled Halibut


COMBINE pineapple, bell pepper, onion, mango, nectar, cilantro, lime peel, crushed red pepper, cumin and cinnamon in medium bowl, cover.

Marinate in refrigerator for 1 hour.

Bring to room temperature.

GRILL or broil halibut for 3 to 5 minutes on each side or until halibut flakes easily when tested with a fork.

Serve salsa over halibut.

Serving Size: 4.


Roast Halibut with Salsa Verde





Put everything but the lemon juice and olive oil into a food processor.

When chopped, slowly add the olive oil until rough and creamy, finish by adding the lemon juice to taste.


Take the skin off the halibut and slice in half.

Coat the fish in the olive oil, then put the remaining oil into a solid bottom frying pan and put on the heat.

When hot put the seasoned fish into the pan, don't move it until golden brown, the turn onto other side until cooked.

Remove from pan and leave to rest.

Then cook the mussels in the same pan as the halibut.

Place the halibut and mussels on a warm plate and spoon the salsa on the side.

Garnish with tomato concase and flat parsley.

Serves One.


Sesame-Soy Halibut With Asian Vegetables


Whisk together soy, tahini, brown sugar, peanut oil, vinegar, red pepper flakes and sesame oil until well combined.

Gently warm in a small saucepan.

Cook fettuccine according to package directions.

Drain and toss with green onions and ½ cup sesame-soy sauce.

Keep warm.

Meanwhile, bring 3 cups water and lemon juice to a boil in a large skillet.

Add halibut, reduce heat to a bare simmer.

Cover and poach 10 minutes per inch of thickness, measured at thickest part or until halibut flakes when tested with a fork.

Gently remove halibut and drain.

Divide halibut and pasta between four dinner plates.

Drizzle with remaining sesame-soy sauce and sprinkle with cilantro and sesame seeds.

While the halibut is cooking, heat oil in a medium sauté pan over medium-high heat.

Add peppers and zucchini and stir-fry until tender-crisp.

Season with Szechuan seasoning and garlic salt.

Serve immediately.

Serving Size: 4.


Spicy Denali Halibut


Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl, stir until well combined.

Place halibut on a nonstick or vegetable spray-coated broiler pan.

Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.

Broil 10 minutes per inch of thickness or until fish flakes easily with a fork.

Store remaining spice mixture in an airtight container for future use.

Serving Size: 4.


Spicy Herbed Halibut with Pineapple


Preheat oven to 400°F.

In a small bowl combine basil, rosemary, oregano, red pepper flakes and anise seed, set aside.

Drain pineapple, reserving ¼ cup of the juice.

Add pineapple chunks and remaining juice to a microwave-safe bowl.

Stir in cornstarch and 14 teaspoon of reserved spice mixture, set aside.

Stir in remaining spice mixture, garlic and olive oil into a 9-inch square baking dish with reserved ¼ cup of pineapple juice.

Layer halibut on top and baste with mixture in pan.

Bake for 10 minutes or until fish flakes easily.

While fish bakes, microwave pineapple spiced pineapple chunks on HIGH for 4 minutes or until sauce boils and thickens.

Serve alongside or poured over halibut.

Makes 4 servings.


Stuffed Halibut


Preheat oven to 325°F (160°C).

Line a baking sheet with aluminum foil.

In a small bowl, mix together cream cheese, shrimp and basil.

Season to taste with salt and pepper.

Make a pocket in each of the fillets, making sure you do not cut through on three sides.

Divide the cream cheese mixture into 6 parts and stuff each fillet.

Place on prepared baking sheet.

Combine melted butter and lemon juice.

Drizzle over fish and bake for 20 minutes or until fish is done.

Makes 6 servings.


Tuscan Halibut


Preheat oven to 450°F or grill to medium-high.

Combine beans, tomatoes and 2 tablespoons pesto, mix well.

Center one-fourth of bean mixture on each sheet of Reynolds Wrap everyday heavy duty aluminum foil.

Top with Alaska halibut steak, drizzle with lemon juice.

Spread halibut with remaining pesto, sprinkle with lemon-pepper.

Top with lemon slices.

Bring up foil sides.

Double fold top and ends to seal packet, leaving room for heat circulation inside.

Repeat to make four packets.

Bake 16 to 20 minutes on a cookie sheet in oven OR Grill 14 to 18 minutes in covered grill.

Makes 4 servings.