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SEAFOOD RECIPES
Sesame Crusted Alaska Halibut
Ingredients:
1 1/2 lb Wild Alaskan 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
Directions:
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.
Sweet and Sour Alaska Halibut
Ingredients:
4 Wild Alaskan Halibut, cut into steaks (about 1 1/2 lb)
1/4 cup firmly packed Brown Sugar
3 Tbsp Rice or Cider Vinegar
3 Tbsp Ketchup
1 Tbsp reduced-sodium Soy Sauce
1 clove Garlic, minced
3/4 tsp ground Ginger
1 Red Bell Pepper, halved and seeded
1 Green Bell Pepper, halved and seeded
2 Scallions, cut in 2" julienne strips
Directions:
Preheat the grill to medium heat. When ready to cook, spray the grill rack with nonstick cooking spray. In a large shallow bowl, combine the brown sugar, 1/4 cup water, the vinegar, ketchup, soy sauce, garlic, and ginger. Measure out 1/4 cup of the mixture and set aside. Add the halibut to the mixture remaining in the bowl, turning to coat. Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened. When cool enough to handle, peel the peppers and cut them into thin strips. Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque. Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve. Serving Size: 4
Poached Halibut Smothered in Spicy Alfredo White Wine Sauce
Ingredients:
1 lb Wild Alaskan 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
Directions:
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?
Tuscan Halibut
Ingredients:
2 lbs Wild Alaskan 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
Directions:
Preheat oven to 375 degrees F. 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
Ingredients:
4 Wild Alaskan Halibut, vut into steaks (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
Directions:
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.
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