HALIBUT RECIPES

Rosemary Baked Halibut


A large halibut steak, about 4kg (9lb)
Rosemary, fresh stalk, chopped
Sea salt, sprinkled
3 whl garlic cloves
4 x Fresh chillies
4 x Spring onions
A sprinkle of olive oil

Method :
Puncture the skin in places and fill with the rosemary and sea salt.
Place the fish side down on a baking tray. Cut the spring onions in 5cm (2 inch) long pieces. Bake the fish in a medium hot oven with the garlic, chilli, spring onion and oil for one hour, covering the fish after half an hour.

Granny's Herbed Baked Halibut


1 x Halibut, 3-4 lb
3 tbl Parmesan cheese, grated
2 x Onion, chopped
2 x Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbl Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbl Butter, melted

Method :
Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and butter. Spread half of mixture in a greased baking dish and add the scaled and cleaned fish. Sprinkle with Parmesan cheese, top with remaining vegetable mixture. Bake 35-45 minutes a t 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth. Use 1 tsp herb type if fresh chopped.


Granny's Baked Halibut Warm Sherry Onion Vinaigrette


1 1/2 cup Finely chopped onion
3 tbl Minced shallot
1 lrg Garlic clove, minced
1 tbl Unsalted butter
4 tbl Sherry vinegar*
1 x Plum tomato, seeded and chopped fine
1/3 cup Finely diced red bell pepper
1/2 cup Olive oil
1 1/2 tsp Minced fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if desired
4 x Kalamata or other brine-cured large black pitted and chopped olives, fine
2 tbl Minced fresh parsley leaves
Three, (10- to 12-ounce) pieces of halibut fillet, halved crosswise
2 tbl Dry white wine
1/4 cup Fish stock or bottled clam juice

Method :
*Available at specialty foods shops and some supermarkets
In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
Preheat oven to 425F. and butter a baking dish just large enough to hold fillets in one layer.
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.
Serves 6.