Halibut - Miscellaneous
Sesame Crusted Alaska Halibut

Sesame Crusted Alaska Halibut


  • 1 1/2 lb Wild Alaska Halibut fillets  cut into 4 equal pieces
  • Salt
  • 1 Egg White, slightly beaten
  • 1/3 cup Sesame Seeds
  • 1 Tbsp Butter
  • 1/2 Lemon, cut into wedges
  • Season halibut fillets with salt to taste. Brush meat side with egg white. Spread sesame seeds on plate. Gently press each fillet meat side down into sesame seeds to coat. Melt butter in large nonstick skillet over low heat, being careful not to brown butter. Place fillets sesame side down in pan, and cook until slightly golden on bottom, about 3 minutes. Turn each halibut fillet skin side down, cover, and cook over low heat until fish flakes easily when tested with fork, 4 to 5 minutes. Cooking time will vary depending on the thickness of the halibut. Garnish with lemon wedge. Makes 4 delicious entrees.
Halibut Picatta

Halibut Picatta


  • 2 lbs Wild Alaska Halibut
  • 2 lbs Potatoes
  • 10 Pepper Corns
  • 2 tsp of Salt
  • medium size sliced Onion
  • sliced Lemon
  • 4 to 5 Bay Leaves
  • White Sauce:
  • 1/4 stick of Butter
  • Flour (less than 1/4 cup)
  • Water
  • Halibut Broth
  • Lemon Juice
  • 1/4 cup of Capers
  • 2 to 3 tsp of the Caper Juice
  • half glass of cheap dry White Wine
  • Salt and Pepper to taste

  • Fill a 4 quart pot half with water, add 10 pepper corns, 2 tsp of salt, a medium size sliced onion, a sliced lemon and 4-5 bay leaves. Bring to a boil and let simmer for 10 minutes, then add the halibut and bring to a slow boil until the fish is done (it will start flaking). In a deep sauce pan prepare the white sauce using a quarter stick of butter and melt under low heat. Add flour(less than 1/4 cup) and stir until all the flour is absorbed by the butter, stirring constantly. Be careful not to let the butter burn. Now add a little water and continue to stir. Slowly add more water and stir until the sauce becomes a thick mixture (there should be no lumps and hold the consistency of thin dough), then add broth from the halibut pot until the sauce has a creamy consistency. Now add the juice of half a lemon, about a quarter cup of capers, including two or three tsp of the caper juice, a half glass of cheap dry white wine and salt and pepper to taste. Now carefully remove the halibut from the pot and slide the pieces into the sauce to let it steep for about five minutes with very low heat. Peel and boil the potatoes with salt and a few sprigs of parsley. Serve by plating the halibut with potatoes on the side and covered with the sauce. Garnish with parsley and or paprika. Serves 4.
Worcestershire Broiled Halibut Steaks

Worcestershire Broiled Halibut Steaks


  • 2 lbs Wild Alaska Halibut portions
  • 2 Tbsp Orange Juice
  • 1 Tbsp Orange Peel, grated
  • 4 tsp Worcestershire Sauce
  • 1 tsp Salt
  • 2 Tbsp Butter or Margarine
  • Arrange halibut on rack in broiler pan and set aside. Combine orange juice and peel, Worcestershire sauce and salt. Brush lightly over halibut. Dot with butter. Place under pre-heated hot broiler 10 to 12 minutes or until halibut flakes when tested with a fork. Baste with remaining Worcestershire mixture. Garnish broiled halibut steaks with a sprig of fresh parsley and thinly sliced lemon wedges.
Poached Halibut Smothered in Spicy Alfredo White Wine Sauce

Poached Halibut Smothered in Spicy Alfredo White Wine Sauce


  • 1 lb Wild Alaska Halibut fillets
  • 2 cups fresh Parsley, finely chopped
  • 3 Tbsp dried Chives
  • 2 Green Onions, finely chopped
  • Garlic, minced
  • 1/4 cup White Wine
  • 1 jar (16oz) Five Brothers Creamy Alfredo & Mushroom Sauce
  • 2 Tbsp Olive Oil
  • 1 tsp fresh crushed Red Pepper
  • Salt & Pepper, to taste
  • In a medium-hot large frying pan add olive oil. Throw in the garlic and the parsley and mix well. Add in the green onions, chives, crushed red pepper, and salt & pepper and stir for about 2 minutes until everything starts to look happy. Now add the white wine and while continuing to stir let the whole thing come up to a simmer. Now, pour in the alfredo sauce. Bring this back up to a medium simmer and get it off the heat. Meanwhile... In a pot of boiling water, add some salt. Plop in your halibut fillet and let simmer till done (about 4 minutes should do it). Remove your halibut to a serving plate and proceed to ladle over the sauce mixture. Serve next to boiled red potatoes or next to or over a bed of your favorite rice. Garnish with tomato wedges. And, you wouldn't happen to have any of that Chardonnay left now, would you?
Potato Crusted Halibut

Potato Crusted Halibut


  • 1 Wild Alaska Halibut fillet
  • 1 Potato
  • Oil
  • Seasoned Salt
  • Season halibut with salt. Shred potato. Top halibut with enough shredded potato so you can barely see the fish. Heat oil so it is very hot (almost smoking). Add the halibut potato side down. Do this by folding it into the pan away from you so the oil doesn't splash you. When potato is golden brown remove from pan and finish in a 400°F oven for 10 minutes.
Lemon Garlic Alaskan Halibut

Lemon Garlic Alaskan Halibut


  • 2 Wild Alaska Halibut fillets ; 4 to 6 oz. each
  • 2 Tbsp Butter or Olive Oil
  • 1 clove Garlic, minced
  • 1 tsp Lemon Pepper
  • Lemon wedges
  • Melt butter in large skillet over medium-high heat. Stir in garlic. Season halibut steaks on both sides with lemon pepper. Place steaks in pan and cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip steaks halfway through cooking to brown on both sides. Squirt with juice from lemon wedges before serving. Makes 2 servings.
Halibut Tacos

Halibut Tacos


  • 8 oz Wild Alaska Halibut fillets
  • 1/2 cup non-fat Milk
  • 3/4 cup seasoned Bread Crumbs
  • 8 Corn Tortillas
  • 1 sliced Tomato
  • non-stick Vegetable Spray
  • Preheat oven to 350 degrees F. Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated. Place fillets on a baking sheet that has been coated with nonstick spray. Bake for 10 minutes or until fish is done. Warm the corn tortillas in the oven and place the halibut, cabbage and tomato slices on top. Serve tacos with tartar sauce or salsa and fresh cilantro. Makes 8 tacos.
Halibut Stir-Fry

Halibut Stir-Fry


  • 1 lb Wild Alaska Halibut fillets, cut into one inch pieces
  • 1 pkg (10 oz) frozen Asparagus Cuts, thawed and drained
  • 2 tsp Sesame Oil
  • 1 medium Onion, thinly sliced
  • 3 cloves Garlic, finely chopped
  • 1 tsp finely chopped Ginger Root
  • 1 can (4 oz) sliced Mushrooms, drained
  • 1 medium Tomato, cut into thin wedges
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Lemon Juice
  • Heat sesame oil in 10-inch non-stick skillet or wok over medium-high heat. Add halibut, onion, garlic, ginger root, and asparagus. Stir-fry 2 to 3 minutes or until halibut almost flakes with fork. Carefully stir in mushrooms, tomatoes, and lemon juice. Heat throughly. Serve with additional soy sauce if desired.
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