Halibut Recipes

Halibut, Fennel & Garlic Ceviche
From Halibut: The Cookbook by Karen Barnaby

1 tsp. minced garlic
1 lime, juice and zest
1 lemon, juice and zest
1/2 c. white wine
1 T. honey
1 tsp. minced jalapeno pepper, seeds removed
1T chopped fresh cilantro
1T chopped fresh fennel leaves
Salt and pepper to taste
1 lb. fresh halibut, cut into thin slices
1 bulb fennel, cut in paper-thin slices
Additional cilantro sprigs for garnish

Place the garlic, line juice and zest, lemon juice and zest, white wine, honey, jalapeno, chopped cilantro, and fennel laves in a non-reaction (preferably glass) bowl. Stir well and season with salt and pepper.

Add the sliced halibut and fennel, tossing gently to mix. Cover with plastic wrap and chill for at least 1 hour ( to a maximum of 6 hours.) Just before serving, toss gently and garnish with cilantro springs. Serve chilled or at room temperature.

Halibut with Mango & Red Pepper Salsa
From Halibut: The Cookbook by Karen Barnaby

1 mango, peeled and dice
1 red bell pepper, diced
1/4 c. chopped white onion
1 T. fresh cilantro
1 lime, juice of
1 Lb. halibut fillets
1/4 c. flour
1/4 tsp. salt
1 T canola oil

Combine the mango, red pepper, onion, cilantro, and lime juice. Allow the mixture to sit for at least half an hour to allow the flavors to mingle.

Cut the halibut into 4 pieces, combine the flour and salt in a plastic bag. Add the halibut pieces one at a time and shake the bag to coat the fish with flour. Heat the oil over medium heat in a non-stick frying pan. Add the halibut and fry until the ifhs is cooked and lightly browned on both sides, about 6 minutes for each side. The fish should be opaque and flake easily when pierced with a fork. Serve the halibut topped with plenty of salsa.

Halibut Cheeks with Pesto
From: The Great American Seafood Cookbook by Susan Herrmann-Loomis

8 oz. halibut cheeks, cut into four pieces
1/2 tsp. extra-virgin olive oil
Salt and freshly ground black pepper
Pesto, omitting the cheese
1 small head radicchio, separated, rinsed, and dried.

Rinse the halibut cheeks and pat them dry. Trim off any silvery membrane and discard it. Cut the cheeks horizontally, if necessary, to make them all the same thickness. Rub lightly with the oil to coat all sides.
Arrange the halibut cheeks on a single layer on a heatproof plate. Season lightly with salt and pepper. Top each piece with 1 teaspoon pesto. Cover and refrigerate for up to 1 hour.
Bring 2 c. water to a boil in a wok fitted with a steamer rack or in the bottom of a steamer. Place the plate on the steamer rack, cover, and steam until the halibut cheeks are opaque through, about 5 minutes.
To serve, arrange the radicchio on 4 warmed dinner plates, leaving a space in the center. Divide the remaining pesto among the center of the plates. Arrange the halibut cheeks on the radicchio in a flower pattern. Serve immediately. Makes 4 appetizer servings.

Halibut Fillets with Curry, Herb, and Almond Crust
From Fish & Shellfish by James Peterson

4 6-ounce pieces of halibut fillet, without skin
2 tsp. curry powder
Salt and pepper
1/4 c. fresh bread crumbs
1/4 c. shelled almonds with skin
1 tsp. fresh thyme leaves or ? tsp. dried
Melted unsalted butter or olive oil

For the curry sauce (optional)
2 tsp. good-quality curry powder
1 T. unsalted butter
1/2 c. fish broth or chicken broth
1/2 c. heavy cream
2T finely chopped fresh cilantro, parsley, or chives
Salt and pepper
1 to 2 tsp. fresh lemon juice

Preparing the Fish: Sprinkle the most attractive side of the halibut fillets with curry powder, salt, and pepper.

Process the bread crumbs, almonds and thyme together in a food processor for about 1 minutes. Press the fillets, attractive side down, into this mixture so the tops of the fillets are coated with an even layer. If necessary, press additional nut mixture onto the fish so that it’s well coated. Refrigerate for 20 minutes to 2 hours.

Preparing the Sauce: Cook the curry powder in butter in a small saucepan over low heat until the curry starts to smell fragrant, about 2 minutes. (Be careful; curry burns quickly.)

Whisk in the broth and boil until the broth reduces by about half, about 5 minutes. Add the cream and simmer until the sauce has the consistency you like. (I like a thin almost broth like sauce, which I then serve around the fish in wide soup plates so the breading doesn’t get soggy.)


Baking and Serving: Preheat the over to 450 degrees and carefully transfer the fillets to a buttered or oiled baking sheet. Bake the fillets for about 6 minutes (assuming they’re about ? inch thick) and transfer them to hot plates. Spoon the sauce around—not over—and serve.
Makes 4 light main-courses or first-course servings.