I really enjoy making these halibut recipes; you will too after the first bite. I prepare fresh halibut fish so it remains moist and flavorful and also offer great salsa, toppings and seasonings that will perk up those taste buds.
Grilled halibut is a popular choice because halibut has a firm texture to hold up on the grill; and a deliciously mild flavor that will take on any seasoning. You’ll see what I mean below…
Halibut Recipes
A delicious grilled halibut recipe that will impress family and friends.
CAJUN GRILLED HALIBUT FISH RECIPE
Cajun Fish Seasoning
1 TBS paprika
3/4 tsp garlic powder
1/2 tsp onion powder
1 tsp dried thyme
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
pinch of cayenne(or to taste)
2 tsp olive oil
2 fillets or steaks (halibut, salmon, tuna or sea bass) washed and patted dry
Mix the first 8 ingredients together to form a paste and spread on the fish with the back of a spoon or a butter knife. Place in a large resealable bag (or plastic wrap) and place in the refrigerator for 1-1/2 to 2 hours to marinate.
Clean grill well with a brush and oil grates. Preheat to medium high. Place fillets on grill and cook for 3 to 5 minutes per side. Gently lift and turn over; grilling another 3 to 5 minutes. Cooking time may vary depending on how thick the fillets are.
Remove fillets and serve with strawberry fruit salsa, lemon wedges.
Note:
Serve withgrilled asparagusandwild rice pilaf. You may also cook the fillets in pan, but it won’t have the delightful flavor from the grill.
SPICY STRAWBERRY SALSA
A perfect compliment to the grilled halibut recipe. You may add any fruit desired, but the great taste of strawberry and jalapenos are fresh and fabulous; a combo I love.
NOTE: Just be certain to make it just1 hour before servingbecause this gorgeous salsa will begin to turn to mush and not look so pretty.
Just prepare it and chill until ready to serve.
2 cup fresh strawberries, diced
2 fresh jalapenos, minced
1/4 cup red onion, diced
1/4 cup chopped cilantro
1/4 cup tomato, diced
2 limes, juiced
Mix ingredients together in a bowl and season with sea salt and freshly ground black pepper. Store in the refrigerator until ready to serve.
**You may also oil up a few slices of fresh pineapple (olive oil). Just grill until you see the marks and turn over; it caramelizes and isdelicious. You could even add it to the salsa.
Now I am craving a homemadestrawberry margarita. Keep a slice of the jalapeno and place in the blender – or half of it, when making the drink. You may serve with a slice of strawberry and a small slice of jalapeno placed on the rim of the glass coated with a mixture of sugar and salt. Just rub a lime wedge to wet the rim of the glass.
Speaking of strawberries, it reminds me of a savory blueberry sauce that I had in a restaurant that was delicious. I came home and had to try to duplicate it and I think it comes close.
It reminds me of making homemade mayonnaise (pouring the olive oil through the top of a blender (food processor).
Savory Blueberry Sauce Recipe
1 pint blueberries, rinsed well(keep a few for garnish)
1 cup olive oil
1/2 cup balsamic vinegar
1/4 – 1/3 cup sugar(or to taste)
1 lemon, juiced
Just combine the berries, lemon juice and vinegar and sugar. Process until smooth. With the blender or food processor running, slowly pour a thin stream of olive oil through the top until the mixture starts to thicken. If it is too thick you can add a tablespoon of water. Add the sugar to taste, and season with sea salt and freshly ground black pepper. Dollop over the top of spicy grilled fish fillets. Delicious.
Note: Keep a few whole blueberries to use as a garnish over the fish topped with the blueberry sauce.
EASY LEMON BAKED HALIBUT RECIPE
1 lb halibut fillets, washed and patted dry
olive oil (or melted butter)
2 lemons
sea salt and freshly ground black pepper
cayenne pepper,optional
PREHEAT oven to 375 degrees and line a baking sheet with parchment paper or foil (easy clean up!). Spray foil with oil.
Drizzle fillets with olive oil and juice from 1 lemon. Season with salt, pepper and cayenne pepper, if using. Bake 15 to 20 minutes or until the fish flakes when tested with a fork.
Fish Topping(yes, it hasbaconin it!)
1 bacon strip, cooked when fish bakes, drained and cut into very small pieces
3 TBS unsalted butter (if salted, you don’t need to add extra salt)
1 tsp dried parsley
1 tsp dried basil
1/4 tsp garlic powder (more overpowers flavor unless you love it)
pinch of salt
Mix well in a small bowl and keep in the refrigerator until the fish is ready to be served. Then dollop on top of each fillet. If you do this with a small cookie scoop, the presentation is beautiful.
Serve withmashed potatoes(or even better)loaded mashed potatoes. Frozen sweet peas would be great addition too.
What’s for dessert? I’ve got one that is wonderful and refreshing on a hot evening. Try myfruit pistachio salad.Delicious.
What’s for dessert? I’ve got one that is wonderful and refreshing on a hot evening. Try myfruit pistachio salad.Delicious.
PAN FRIED HALIBUT RECIPE
2 – 3 lb halibut fillet(s)
2 cups all purpose flour
1 TBShomemade seasoning salt
1 tsp freshly ground black pepper
1/2 tsphomemade onion powder
1/2 tsphomemade garlic powder
1 TBShomemade yellow mustard
1/2 cuphomemade mayonnaise
6 to 8 TBS canola oil, for frying (or more)
Put the flour, seasoning salt, pepper, onion and garlic powder together in a large resealable bag. Shake together and add the fillets; shake again to cover. In a small bowl, mix the mayonnaise and mustard together; set aside.
Heat a heavy skillet and oil to medium. Toss in a little bit of the flour mixture to see if it cooks it. When it does, it’s ready to go. Keep the oil handy as you will have to add a little throughout the cooking process.
Delicately add a few fillets (do not overcrowd) to the hot oil. When it starts to turn golden brown; flip. Lightly spread a little bit of mayo/mustard mixture over the brown side. Cook until the other side is turning golden; carefully flip again. We are going to flip this a few more times as you continue to baste. If you run out of mixture, just make more.
Continue to base browned sides of fillets until they reach a deep brown color. Test them with a fork to see if they flake; if they do, they are done.
If you have to cook more, just place these fillets in a pan tightly covered with foil and leave in a 200 degree oven. You must cover them tightly or they will dry out.
Serve with lemon wedge, steamed vegetables (broccoli, carrot, peas) and boiled potatoes.
Dessert? How aboutstrawberry pretzel dessert?
It’s delicious and a wonderful way to have dessert and not feel so guilty because the fish meal was healthier. Enjoy.
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