Bake the Halibut 20-30 minutes at 35 degrees. Once halibut is baked, spread the mixture on the halibut and place under the broiler until it’s light brown. Serve immediately.
Pan Fried Halibut
Linda Mae Kristofik
S. Dartmouth,MA
1 1/2 to 2 pounds skinned halibut fillet
1-2 eggs
Breading mixture
1/2 cup plain bread crumbs
1/2 cup cornmeal
Mix cornmeal and bread crumbs in one bowl. Beat eggs with a little milk in a second bowl. Dip serving size fillets of halibut into the egg mixture and then breading mixture. Coat well. Place a small amount (covering bottom of pan) of light oil into a frying pan and heat until hot. Place fish in hot oil, turning quickly on both sides to sear it and then turn heat down to med-med-high. Cook until fork passes through thickest part of fish with least resistance. Serve with a mixture of soy sauce and wasabi. Also great served with black beans and brown rice.
Panko’but
John Harris
Bellevue,WA
2 pounds ‘but
1 cup flour in bowl #1
1 egg in bowl #2
1 cup buttermilk in bowl #2
1/2 tsp. salt in bowl #2
2 cups Panko bread crumbs in bowl #3
1 1/2 inches of peanut oil in a deep pan
tartar sauce
Cut ‘but into fingers the size of fish sticks. Coat them in flour, then dip in egg/buttermilk/salt mixture, then role in Panko. Coat all fish first, then deep fry in batches until golden brown. Drain on rack or on paper towels. Serve hot with tartar sauce.
Best Halibut Dish
Chuck Foster
Bellevue,WA
2 pounds halibut fillet (should be filleted on both sides)
1 cup white vermouth for marinade
1 tsp salt (slightly salt fillets when placed in marinade)
1 cup mayo
1/2 cup sour cream
1/2 cup chopped onions
fine Italian bread crumbs
roasted almonds
Mix wine and salt or pour Vermouth in dish and spoon on salted fillets over period of 1-2 hours. Drain thoroughly and pat dry with paper towels. Cover both sides with fine bread crumbs and dust with paprika. Bake in HOT (500 degrees) oven for 12-15 minutes or until fish flakes when tested with fork. DO NOT OVERCOOK! Can be prepared in a.m.,placed in refrigerator and baked later. Good with a sprinkle of roasted almonds on top!
Crispy Oven Halibut
Sue Baumann
Mahnomen,MN
1 to 2 pounds halibut, cut in 2 inch cubes
2 eggs, beaten
2 cups Ritz cracker crumbs
1 cup Monterey Jack, Romano, or Parmesan cheese
1 tsp. dill weed
1 T. Mrs. Dash seasoning
1/2 cup butter
Melt butter in 9×13 inch baking dish in oven. Mix crumbs. Roll halibut in egg then crumbs mixture (Ritz cracker crumbs, cheese, dill weed, Mrs. Dash). Turn over in butter. Bake uncovered at 350 degrees for 20 minutes or until fish flakes. Do not over-bake the fish
Sweet and Spicy Orange Halibut
Dave Goshorn
Seattle, WA
1 lb halibut fillet, cleaned a patted dry
1/4 cup brown sugar
2 tsp coriander
2 tsp cumin
1/2 tsp fresh ground pepper
1/2 tsp salt
1/4 tsp cayenne pepper
zest from 1 orange
Combine all ingredients from the brown sugar to the orange zest to form a moist fish rub. Rub liberally on the halibut and cook approximately 10-12 minutes for every inch of thickness on a low heat barbecue.
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Salmon Recipes
Salmon With Mushroom Stuffing
1/2 cup finely chopped onion
4 T. butter
1/2 lb. fresh mushrooms, sliced
5 slices fresh white bread, cubed
2 T. dried parsley flakes (or season salt, Mrs. Dash, garlic salt)
1 1/2 tsp. lemon juice
1 1/4 cup sour cream
1 to 1 1/2 lb. fillet of salmon salt and pepper to taste
Rinse salmon fillet in fresh cold water. Pat dry with paper towels. Place salmon in baking dish greased with butter, skin side down. Saute onion and mushrooms in butter. Mix cubed bread slices, onion/mushroom, saute, parsley, lemon juice, 1 1/4 cup sour cream and a little salt and pepper. Mound stuffing on top of salmon fillet. Bake at 375 degrees for 35 to 40 minutes, uncovered. Baste a couple times during baking. Serves 4.
Smoked Salmon Pizza
Chef Linda Libby
prepared Boboli crust rubbed with garlic
any pizza sauce or pesto
chopped red onion
raw asparagus
pine nuts
capers
smoked salmon
fresh mozzarella cheese
shaved Parmesan cheese
Bake at 425 degrees for 12-14 minutes. Sprinkle with fresh basil before serving.
The Famed Fish Dry Rub
Captain Dave Boehm
Seattle,WA
2 tsp. lemon pepper
1 tsp. granulated garlic
1 tsp. whole tarragon
1 tsp. dry whole basil
1 T. paprika
1 T. salt
2 tsp. brown sugar
Place all ingredients into a food processor and blend well. Coat both sides of fish with the mix and let stand anywhere from 15 minutes to a couple of hours before cooking.
Salmon Livers and Onions
Earl Tanner
Bellevue,WA
salmon livers from 6 kings
3 large onions
cooking oil
butter
garlic
Wash livers. Cut off bile sacs and cut out arteries. Slice into 1/2 inch slices. Dry on paper towels. Peel onions and cut slices into quarters. Break apart onion pieces. Add any spices desired (I don’t use any). Saute in cooking oil and butter until cooked through. Set aside on warm burner. Cook liver slices in cooking oil until cooked throughout. Turned to brown both sides. DO NOT OVERCOOK. Remove liver and mix with cooked onions. Repeat until all livers are cooked. Good when served with biscuits hot from the oven.
About Salmon Livers:
Salmon livers are very delicate and you must take care to have them at their best. Remove them from the fish as soon as possible. Put them in a zip lock bag and put them on ice. Refrigerate immediately when arriving home. If you need another day to get enough livers, keep them in the refrigerator until the next day. DO NOT FREEZE. Freezing turns the delicate livers into mush. An item of note: A female liver is much larger than a male of equal weight.
Salmon On Grill
Jennifer McNamee
Nevis,MN
salmon fillets
sake
soy sauce
grated fresh ginger
Combine equal amounts or soy sauce and sake in a baking pan until mixture is 1/2 inch high. Add grated fresh ginger. Marinate salmon fillets “skin side up” in pan with mixture for 30-45 minutes before grilling. Place foil on grill and cook salmon “skin side down” until fork easily passes through the thickest part. Bast with marinade as it’s cooking.
Baked Salmon With Cucumber Dill Sauce
Barbara Carlson
Osakis,MN
2 fresh salmon fillets
2 T. butter
1T. fresh dill
1 1/2 oz. white whine (dry)
1/2 lemon
pinch coarse ground salt
Sauce:
1/8 cup sour cream
1/4 cup plain low-fat yogurt
1/4 cup lite mayo
1 small cucumber, seeded and grated
1/2 cup chopped scallions
1/8 tsp. dry mustard
1/4 cup freshly chopped dill
coarse ground salted and black pepper to taste
Place fillets on a small sheet pan. Drizzle with butter, wine, and lemon juice. Season with salt (to taste, one pinch per fillet should do the trick) and fresh dill. Bake in 400 degree oven for 12 to 15 minutes, depending on the thickness of the fillet. Fillet should be cooked throughout, but not overcooked. Combined sauce ingredients in a food processor and blend until desired smoothness is reached. Refrigerate 1 to 2 hours before serving.
Blackened Salmon
Captain D.J. Gross
Duluth,MN
1 King Salmon fillet, skin removed, cut in half-inch thick strips
2 tsp. salt or seasoned salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. lemon pepper
1 tsp. ground cumin
1 tsp. ground oregano
olive oil
butter (optional)
Mix dry ingredient, brush salmon strips with olive oil and coat with blackening mixture. Heat cast iron skillet to high. Add 2 T. oil or butter and salmon strips. Cook quickly, approximately 2 minute per side. Caution this cooking method is extremely smoky and is best done outdoors.
Recipes
Naddy Ganty Halibut
Greg Beach
Edmonds,WA
Mix the following ingredients together:
1 cup mayo
1 cup sour cream
1 cup shredded Parmesan
1/2 diced red onion
2 T. dill weed
Bake the Halibut 20-30 minutes at 35 degrees. Once halibut is baked, spread the mixture on the halibut and place under the broiler until it’s light brown. Serve immediately.
Pan Fried Halibut
Linda Mae Kristofik
S. Dartmouth,MA
1 1/2 to 2 pounds skinned halibut fillet
1-2 eggs
Breading mixture
1/2 cup plain bread crumbs
1/2 cup cornmeal
Mix cornmeal and bread crumbs in one bowl. Beat eggs with a little milk in a second bowl. Dip serving size fillets of halibut into the egg mixture and then breading mixture. Coat well. Place a small amount (covering bottom of pan) of light oil into a frying pan and heat until hot. Place fish in hot oil, turning quickly on both sides to sear it and then turn heat down to med-med-high. Cook until fork passes through thickest part of fish with least resistance. Serve with a mixture of soy sauce and wasabi. Also great served with black beans and brown rice.
Panko’but
John Harris
Bellevue,WA
2 pounds ‘but
1 cup flour in bowl #1
1 egg in bowl #2
1 cup buttermilk in bowl #2
1/2 tsp. salt in bowl #2
2 cups Panko bread crumbs in bowl #3
1 1/2 inches of peanut oil in a deep pan
tartar sauce
Cut ‘but into fingers the size of fish sticks. Coat them in flour, then dip in egg/buttermilk/salt mixture, then role in Panko. Coat all fish first, then deep fry in batches until golden brown. Drain on rack or on paper towels. Serve hot with tartar sauce.
Best Halibut Dish
Chuck Foster
Bellevue,WA
2 pounds halibut fillet (should be filleted on both sides)
1 cup white vermouth for marinade
1 tsp salt (slightly salt fillets when placed in marinade)
1 cup mayo
1/2 cup sour cream
1/2 cup chopped onions
fine Italian bread crumbs
roasted almonds
Mix wine and salt or pour Vermouth in dish and spoon on salted fillets over period of 1-2 hours. Drain thoroughly and pat dry with paper towels. Cover both sides with fine bread crumbs and dust with paprika. Bake in HOT (500 degrees) oven for 12-15 minutes or until fish flakes when tested with fork. DO NOT OVERCOOK! Can be prepared in a.m.,placed in refrigerator and baked later. Good with a sprinkle of roasted almonds on top!
Crispy Oven Halibut
Sue Baumann
Mahnomen,MN
1 to 2 pounds halibut, cut in 2 inch cubes
2 eggs, beaten
2 cups Ritz cracker crumbs
1 cup Monterey Jack, Romano, or Parmesan cheese
1 tsp. dill weed
1 T. Mrs. Dash seasoning
1/2 cup butter
Melt butter in 9×13 inch baking dish in oven. Mix crumbs. Roll halibut in egg then crumbs mixture (Ritz cracker crumbs, cheese, dill weed, Mrs. Dash). Turn over in butter. Bake uncovered at 350 degrees for 20 minutes or until fish flakes. Do not over-bake the fish
Sweet and Spicy Orange Halibut
Dave Goshorn
Seattle, WA
1 lb halibut fillet, cleaned a patted dry
1/4 cup brown sugar
2 tsp coriander
2 tsp cumin
1/2 tsp fresh ground pepper
1/2 tsp salt
1/4 tsp cayenne pepper
zest from 1 orange
Combine all ingredients from the brown sugar to the orange zest to form a moist fish rub. Rub liberally on the halibut and cook approximately 10-12 minutes for every inch of thickness on a low heat barbecue.
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Salmon Recipes
Salmon With Mushroom Stuffing
1/2 cup finely chopped onion
4 T. butter
1/2 lb. fresh mushrooms, sliced
5 slices fresh white bread, cubed
2 T. dried parsley flakes (or season salt, Mrs. Dash, garlic salt)
1 1/2 tsp. lemon juice
1 1/4 cup sour cream
1 to 1 1/2 lb. fillet of salmon salt and pepper to taste
Rinse salmon fillet in fresh cold water. Pat dry with paper towels. Place salmon in baking dish greased with butter, skin side down. Saute onion and mushrooms in butter. Mix cubed bread slices, onion/mushroom, saute, parsley, lemon juice, 1 1/4 cup sour cream and a little salt and pepper. Mound stuffing on top of salmon fillet. Bake at 375 degrees for 35 to 40 minutes, uncovered. Baste a couple times during baking. Serves 4.
Smoked Salmon Pizza
Chef Linda Libby
prepared Boboli crust rubbed with garlic
any pizza sauce or pesto
chopped red onion
raw asparagus
pine nuts
capers
smoked salmon
fresh mozzarella cheese
shaved Parmesan cheese
Bake at 425 degrees for 12-14 minutes. Sprinkle with fresh basil before serving.
The Famed Fish Dry Rub
Captain Dave Boehm
Seattle,WA
2 tsp. lemon pepper
1 tsp. granulated garlic
1 tsp. whole tarragon
1 tsp. dry whole basil
1 T. paprika
1 T. salt
2 tsp. brown sugar
Place all ingredients into a food processor and blend well. Coat both sides of fish with the mix and let stand anywhere from 15 minutes to a couple of hours before cooking.
Salmon Livers and Onions
Earl Tanner
Bellevue,WA
salmon livers from 6 kings
3 large onions
cooking oil
butter
garlic
Wash livers. Cut off bile sacs and cut out arteries. Slice into 1/2 inch slices. Dry on paper towels. Peel onions and cut slices into quarters. Break apart onion pieces. Add any spices desired (I don’t use any). Saute in cooking oil and butter until cooked through. Set aside on warm burner. Cook liver slices in cooking oil until cooked throughout. Turned to brown both sides. DO NOT OVERCOOK. Remove liver and mix with cooked onions. Repeat until all livers are cooked. Good when served with biscuits hot from the oven.
About Salmon Livers:
Salmon livers are very delicate and you must take care to have them at their best. Remove them from the fish as soon as possible. Put them in a zip lock bag and put them on ice. Refrigerate immediately when arriving home. If you need another day to get enough livers, keep them in the refrigerator until the next day. DO NOT FREEZE. Freezing turns the delicate livers into mush. An item of note: A female liver is much larger than a male of equal weight.
Salmon On Grill
Jennifer McNamee
Nevis,MN
salmon fillets
sake
soy sauce
grated fresh ginger
Combine equal amounts or soy sauce and sake in a baking pan until mixture is 1/2 inch high. Add grated fresh ginger. Marinate salmon fillets “skin side up” in pan with mixture for 30-45 minutes before grilling. Place foil on grill and cook salmon “skin side down” until fork easily passes through the thickest part. Bast with marinade as it’s cooking.
Baked Salmon With Cucumber Dill Sauce
Barbara Carlson
Osakis,MN
2 fresh salmon fillets
2 T. butter
1T. fresh dill
1 1/2 oz. white whine (dry)
1/2 lemon
pinch coarse ground salt
Sauce:
1/8 cup sour cream
1/4 cup plain low-fat yogurt
1/4 cup lite mayo
1 small cucumber, seeded and grated
1/2 cup chopped scallions
1/8 tsp. dry mustard
1/4 cup freshly chopped dill
coarse ground salted and black pepper to taste
Place fillets on a small sheet pan. Drizzle with butter, wine, and lemon juice. Season with salt (to taste, one pinch per fillet should do the trick) and fresh dill. Bake in 400 degree oven for 12 to 15 minutes, depending on the thickness of the fillet. Fillet should be cooked throughout, but not overcooked. Combined sauce ingredients in a food processor and blend until desired smoothness is reached. Refrigerate 1 to 2 hours before serving.
Blackened Salmon
Captain D.J. Gross
Duluth,MN
1 King Salmon fillet, skin removed, cut in half-inch thick strips
2 tsp. salt or seasoned salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. black pepper
1 tsp. white pepper
1 tsp. cayenne pepper
1 tsp. lemon pepper
1 tsp. ground cumin
1 tsp. ground oregano
olive oil
butter (optional)
Mix dry ingredient, brush salmon strips with olive oil and coat with blackening mixture. Heat cast iron skillet to high. Add 2 T. oil or butter and salmon strips. Cook quickly, approximately 2 minute per side. Caution this cooking method is extremely smoky and is best done outdoors.