Halibut - Baked
Baked Halibut Supreme

Baked Halibut Supreme


  • 3 lbs Wild Alaska Halibut
  • Butter
  • Salt
  • Pepper
  • 1/2 cup Parmesan Cheese
  • 4 strips of Bacon
  • 1 cup Sour Cream
  • 1/3 cup buttered Bread Crumbs
  • 1 tsp Lemon Juice
  • Parsley, chopped
  • Rub Alaskan halibut with butter, salt and pepper. Lay bacon on bottom of baking pan and place halibut fillets on top. Make a mixture of sour cream, cheese, crumbs and lemon juice. Spread over the halibut. Bake at 350 degrees F until tender (20 to 30 minutes). Serve sprinkled with grated cheese and parsley. Serves 6-8.
Halibut Lasagna

Halibut Lasagna


  • 6 Tbsp Butter or Margarine, divided
  • 2 Garlic cloves, minced
  • 1 1/2 lbs Wild Alaska Halibut fillets, boneless, cut into 1-inch cubes
  • 3/4 tsp dried Thyme
  • 1/3 cup all-purpose Flour
  • 1/2 tsp Salt
  • 1 1/2 cups Chicken Broth
  • 1 cup Whipping Cream
  • 8 oz Lasagna Noodles, cooked and drained
  • 2 cups (8 oz) shredded Swiss Cheese
  • minced fresh Parsley, optional
  • In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. In a greased 13 x 9 x 2 inch baking dish, layer half of the noodles, halibut, white sauce and cheese. Repeat layers. Cover and bake at 350 degrees F for 20 minutes. Then uncover and bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. 8 servings.
Alaska Halibut Royale

Alaska Halibut Royale


  • 1 & 1/2 lbs Wild Alaska Halibut fillets
  • 1 cup dry White Wine
  • 2 tsp Salt
  • 1/4 cup fine dry Bread Crumbs
  • 1/2 cup Sour Cream
  • 1/2 cup Mayonnaise
  • 1/4 cup minced Green Onions
  • Paprika
  • Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in bread crumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400° F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork. Makes 4 servings.
Baked Halibut Provencal

Baked Halibut Provencal


  • 1 small onion, thinly sliced
  • 1 teaspoon olive oil
  • 1/2 teaspoon dried rosemary, divided
  • 1 small clove garlic, thinly sliced
  • 1 (1 1/2-inch) piece orange peel
  • 3/4 cup canned no-salt-added whole tomatoes, undrained and chopped
  • 1 teaspoon capers
  • 2 teaspoons unsweetened orange juice
  • 1/8 teaspoon freshly ground pepper
  • 4 (4-ounce) Wild Alaska Halibut fillets
  • 2 teaspoons chopped kalamata olives
  • Fresh basil sprigs (optional)
  • Fresh rosemary sprigs (optional)
  • Combine onion, olive oil, 1/4 teaspoon rosemary, garlic and orange peel in a 13 x 9 x 2-inch baking dish. Bake, uncovered, at 400 degrees for 10 minutes or until onion begins to brown, stirring once. Stir in tomatoes and capers; bake 5 additional minutes or until mixture thickens. Stir in orange juice and pepper. Add halibut to tomato mixture; sprinkle with remaining 1/4 teaspoon rosemary. Spoon tomato mixture over halibut; bake, uncovered, 10 minutes or until fish flakes easily when tested with a fork. Remove and discard orange peel. Sprinkle with olives. If desired, garnish with basil and rosemary sprigs. Yield: 4 servings
Baked Halibut Limone

Baked Halibut Limone


  • 3 lbs Wild Alaska Halibut fillets, cut into 6 serving pieces, 3/4 inch thick
  • 1/4 cup minced fresh Parsley
  • 1/2 cup seasoned Bread Crumbs
  • 2 Lemons, sliced, plus 2 more thinly sliced for garnish
  • 1 tsp Paprika
  • 2 cloves Garlic, minced
  • 1 Tbsp Butter
  • Salt and Pepper to taste
  • Preheat oven to 375 degrees F. Sprinkle both sides of halibut with salt, pepper and paprika. Place halibut in a buttered shallow baking dish and sprinkle with garlic, parsley and bread crumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until halibut is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish baked halibut with thin lemon slices. Serves 6.
Cilantro Halibut

Cilantro Halibut


  • 4 Wild Alaska Halibut fillets, 1-inch thick, de-boned
  • 1 cup Milk
  • 1/2 cup Mayonnaise
  • 1/4 cup chopped fresh Cilantro
  • 1 Tbsp Dijon Mustard
  • 2 tsp freshly grated Lemon Peel
  • 1/4 tsp Salt
  • 1/4 tsp White Pepper
  • 3/4 cup Corn Flakes, crushed
  • Preheat oven to 425 degrees F. In a large ziplock bag, soak fish in milk for 20-30 minutes. In a small bowl combine mayonnaise, cilantro, mustard, lemon peel, salt and pepper; mix well. Place halibut fillets in a lightly greased 13 x 9 x 2 inch baking dish. Evenly spread mayonnaise mixture over fillets, then top with crushed corn flakes. Cook in oven for 15 minutes or until fish flakes easily with a fork. Serves 4 to 6.
Deviled Alaskan Halibut

Deviled Alaskan Halibut


  • 2 lbs Wild Alaska Halibut fillets, cut in 1" pieces
  • 1/4 cup Vegetable Oil or Olive Oil
  • 1 Tbsp finely chopped Garlic
  • 1 16oz can Tomato Puree
  • 1 Tbsp Curry Powder, mild to hot
  • 4 Tbsp fresh Lemon Juice
  • 2 Tbsp Soy Sauce
  • 1 cup Chicken Stock
  • 1 tsp Garlic, chopped fine
  • 1 cup Bread Crumbs
  • 1 cup sharp Cheddar Cheese, grated
  • 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 halibut and turn until coated. Marinate at least 2 hours, up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees F. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated halibut pieces on a flat dish sprayed with non-fat cooking spray. Arrange the fish side by side with one layer only. Bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the halibut for about 5 minutes longer. Serve at once directly from the dish and present the remaining sauce in a dish. Serves 8.
Halibut Orange

Halibut Orange


  • 2 lbs Wild Alaska Halibut fillets
  • 4 Tbsp Butter
  • 1 rind of Orange
  • 1 juice of Orange
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste
  • 1/8 tsp Nutmeg
  • 1/4 cup minced Parsley
  • If halibut is frozen, thaw it. Wrap fish in a paper towel for a few minutes to remove excess moisture. Place fish in a single layer in large, thickly buttered, microwave safe baking dish. Combine the remaining ingredients, except the parsley, and pour over the fish. Bake at high for 10 to 12 minutes, or until fish flakes easily. Let stand 5 minutes, then remove to a hot serving dish. Pour any sauce remaining in the dish over the fish. Sprinkle with minced parsley and serve.
Tuscan Halibut

Tuscan Halibut


  • 2 lbs Wild Alaska Halibut fillets, skinless and boneless
  • 2 minced Shallots, or 2 diced onions
  • dash of White Wine
  • juice of half a Lemon
  • 1 cup Mayonnaise
  • 1/4 cup melted Butter
  • white Bread Crumbs
  • Preheat oven to 375 degrees. Pour enough melted butter in the bottom of a casserole dish to coat the bottom. Pour off excess and save extra butter on the side. Sprinkle minced shallots or diced onions over butter in casserole dish. Cut halibut into bite size pieces and arrange in casserole on top of onions or shallots. Season halibut with white wine and lemon juice. Spread mayonnaise on top of halibut using a rubber spatula to spread evenly. Combine bread crumbs with reserved excess melted butter and sprinkle on top of mayonnaise. Bake for 15 to 20 minutes until top is golden brown and halibut is cooked in center (It will flake easily with a fork). Drain excess butter and serve halibut olympia garnished with a sprinkle of parsley or paprika on top.
Halibut Olympia

Halibut Olympia


  • 4 Wild Alaska Halibut portions (4 to 6 oz. each)
  • 4 sheets (12" x 18") heavy-duty Aluminum Foil
  • 2 cans (15 oz.) Great Northern or Cannelloni Beans, rinsed and drained
  • 2 medium Tomatoes, chopped
  • 4 Tbsp prepared Pesto, divided
  • 4 tsp Lemon Juice
  • 2 tsp Lemon Pepper
  • 4 Lemon slices
  • Preheat oven to 450 degrees and combine beans, tomatoes, and 2 Tbsp pesto. Mix well. Center 1/4 of bean mixture on each foil sheet. Top each one with an Alaskan halibut steak, then drizzle with lemon juice and sprinkle halibut with lemon pepper. Top with lemon slices. Double fold end to form 4 packets, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Halibut should flake when tested with a fork. Serve with remaining pesto. Makes 4 servings.
Halibut with Grapefruit Sauce

Halibut with Grapefruit Sauce


  • 3 Wild Alaskan Halibut Fillets, 1 inch thick (about 2 pounds)
  • 1 teaspoon salt
  • 1/8 teaspoon dried dill weed
  • 1/2 small onion, thinly sliced
  • 1/4 cup margarine or butter, melted
  • 2 tablespoons lemon juice
  • Heat oven to 450 degrees. Cut each halibut steak into halves. Place in ungreased rectangular baking dish, 11x17x1 1/2inches. Sprinkle with salt and dill weed; top with onion. Mix margarine and lemon juice; pour over fish. Bake uncovered until fish flakes easily with a fork, 20 to 25 minutes. Prepare grapefruit sauce; serve over fish. Garnish with dill weed or parsley if desired. Makes 6 servings
    Grapefruit Sauce Ingredients:
  • 1/2 cup unsweetened pink grapefruit juice
  • 1/8 teaspoon salt
  • Dash of dried dill weed
  • 1 tablespoon cold water
  • 1 teaspoon cornstarch
  • 1 pink grapefruit, pared and sectioned
  • Heat grapefruit juice, salt and dill weed to boiling in 1 1/2-quart saucepan. Mix cold water and cornstarch; stir into grapefruit juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Carefully stir in grapefruit juice.
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