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Serves 6 - 10
Ingredients
1 cup (8 fl ounces) fresh line juice 1/2 cup (4 fl ounces) seasoned rice wine vinegar 2-4 garlic cloves, mashed 1 red (spanish) onion, slivered 1 pound fresh salmon, cut into 1" cubes 1 pound fresh halibut, cut into 1" cubes 1 red bell pepper seeded and diced 1 small cucumber, peeled, seeded and diced 1 small papaya, peeled, seeded and diced 1/4 cup minced fresh cilantro 1/3 ounce coriander 2 tablespoons minced fresh lemon balm or mint 1 head butter lettuce 1 fresh lime, cut into 6 wedges
Method
Place the lime juice, vinegar, garlic and onion in a non-aluminum bowl. Add the salmon and halibut and toss lightly to coat with the dressing.
Marinate, covered, in the refrigerator for at least 4 hours or overnight, tossing occasionally.
Thirty minutes before serving, add the pepper, cucumber, papaya and herbs. Chill.
Serve on leaves of butter lettuce with wedges of lime for garnish.
Halibut Poached with Ginger and Cilantro
1 1/2 cup white wine 1 T ginger, julienned as thinly as possible 1/4 cup cilantro, chopped 1 green onion, cut in half splash of tamari juice from 1 lime 4 Halibut steaks
Combine first six ingredients in a deep roasting pan. Cook the poaching liquid for 2-3 minutes, then add halibut, cover tightly, and gently simmer until cooked through (approximately 10 minutes per inch of thickness). Garnish with sliced avocados, thinly sliced lime wheels and fresh cilantro. Serve with jasmine rice and Chenin Blanc.
Nutritional information per serving (4): 280 calories, 44g protein, 6g fat ( 1g saturated), 1g carbohydrates, 82 mg cholesterol, 200 mg sodium
HALIBUT BROCCOLI PIE
Clint, Sitka, Alaska
Mix 2 cups cheese, halibut, onion and broccoli together and place in a 10" greased pie plate. Beat milk, eggs, Bisquick, lemon pepper, garlic and thyme. Pour over halibut-broccoli mixture. Bake 400o for 25-35 minutes or until knife inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer to melt cheese. Cool 5 minutes and cut into wedges. Garnish with tomato and parsley.
3 cups sharp cheddar cheese, grated 11/2 cups flaked halibut 1 cup finely chopped onion 1 package frozen chopped broccoli, thawed and drained 1 1/3 cup milk 3 eggs 3/4 cup Bisquick baking mix 1/2 teaspoon lemon pepper 1/4 teaspoon minced garlic 1/8 teaspoon dried thyme leaves
Halibut Piccata
Recipe By : Sunset Magazine Serving Size : 4 Preparation Time :0:00 Categories : Fish
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 garlic clove -- minced 1/2 cup dry white wine 3 tablespoons lemon juice 2 tablespoons capers -- drained 1 1/2 pounds halibut -- steaks or fillets 1 tablespoon olive oil 1/2 cup parmesan cheese -- grated
In a small frying pan coated with cooking spray, stir-fry garlic over medium-high heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm.
Rub fish with oil, sprinkle with pepper and arrange in a single layer in a 12 by 17 broiler pan. Broil about 3 inches from heat for 3 minutes. Turn fish over, sprinkle with cheese, and broil until opaque but still moist looking in center of thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish.
Here is a recipe for grilled fish. We have had it with Striped Bass but it should work equally well for Swordfish/Tuna/Bonito/Mako and probably Cod/Halibut.
Marinade
1/4 Cup Orange Juice 1/4 Cup Extra Virgin Olive Oil 1/6 to 1/4 Cup Prepared (plain or fancy - I use Gray Pompon) Mustard 1/4 Cup Apricot Preserves or Orange Marmalade
Blend together.
Cover Thick Fish Fillets with Marinade for 2 hours.
Make a fire on one side of a covered grill (or use a gas grill).
Place fish in a wire basket and grill (covered) on the side WITHOUT the flames for about 7-10 minutes per side - baste with remaining marinade while grilling. Finish on the flame side but be careful that the Marinade does not blacken.
Mina's easy & Japanesey recipe #21
1 Bs. white fish meat (cut in thin, bite size pieces) 1/2 bunch of green onions (green part, finely chopped) Some potato starch (or regular flour) Vegetable oil for deep frying A pinch of Shichimi-togarashi (Japanese seven-flavor spice), if available
(Fish marinate) 2 Tbsp. Sake 1 tsp. freshly grated ginger salt and pepper
(Lime sauce) 4 Tbsp. Soy sauce 2 Tbsp. Sake 2 Tbsp. Mirin (sweetened Sake for seasoning) 1 tsp. sugar 1 lime (juice squeezed)
1) Marinade fish in the fish marinate for 10 minutes or so. Heat the vegetable oil in a wok or a frying pan. (The temperature of the oil should be 170x-180xC. You know, the regular frying temperature...)
2) Mix all the ingredients for lime sauce except for the lime juice in a small sauce pan. Bring it to a boil. Remove from heat and cool. Add lime juice.
3) Wipe off the moisture of the fish and thinly flour the surface of the fish. Deep fry the fish. Place the fish on a paper towel after they are cooked, to remove the excess oil.
4) Put the fried fish in a small bowl, generously sprinkle the chopped green onions and pour the prepared lime sauce over the fish. Sprinkle some Shichimi-togarashi and serve.
Fish Stuffed with Eggs, Onions, and Preserved Lemons Serves: 6 to 8 Working Time: 30 minutes Baking Time: 1 hour
Ingredients:
1 firm, white, lean fish, such as red snapper, sea bass, halibut, or grouper (4 to 5 pounds) or 3-1/2 pound fish fillets
4 cups chopped red onions Pinch of pulverized saffron Salt to taste 1/4 teaspoon freshly ground black pepper 2/3 cup salad oil 3/4 cup chopped parsley 6 tablespoons sweet butter 3 eggs 1-1/2 preserved lemons
Equipment:
Boning knife 3-quart saucepan Large and small skillets Paring knife 2-1/2 quart baking dish
1. Wash the fish as directed (see below), slit open the belly and clean well. Dry fish with a damp cloth.
2. Rinse the onions well under running water (to rid them of sharpness), then drain. Mix the onions, saffron, salt, pepper, half the oil, parsley, and 2 tablespoons of the butter. Cook 15 minutes, until the onions are so ft and transparent.
3. Meanwhile, fry 3 eggs in 2 tablespoons butter. When almost set scramble them until firm. Remove from the heat and stir into onion mixture. Rinse the preserved lemon and remove and discard the pulp. Sliver the peel and add to the onions. Stuff the fish with half the onion mixture. Place the fish in the oiled baking dish and cover with the remaining onion mixture.
4. Preheat the oven to 400 degrees F.
5. Sprinkle the fish and onions with remaining oil and butter. Pour in 1/2 cup water, cover and bake 1 hour.
6. Just before serving, run the fish under a hot broiler to glaze.
To Clean Fish:
Early in the day, wash the fish. (If it smells "fishy," rub it with lemon juice and rinse.) Rub with salt and let stand 10 minutes. Rinse again and drain. Pat dry with paper towels.
Sauces
**Picatta Sauce** ( for grilled fish)
Makes approx. 3/4 cup of sauce, enough for 2 pounds of fish filets.
Ingredients: 1/2 stick butter 1/4 cup vegetable bouillon (use 1 cube in 1/4 cup boiling water) 1 bay leaf, left whole Juice of one lemon 3 T capers
Melt butter over VERY VERY low heat until foamy. Add bay leaf and bouillon and stir for approx. 1 minute (don't let butter brown). Squeeze over an entire lemon, stir in capers, and serve over fish filets.
**Sauce Robert**
Another sauce *wonderful* on broiled or baked fish. Makes approx. 1 cup.
Ingredients: 1/2 stick margarine 3 green onions, very finely diced 1 smallish dill pickle, very finely diced 1/4 cup diced stuffed green olives 1/4 cup white wine vinegar (pref. tarragon flavored) 1/2 cup vegetable bouillon with 2T flour thoroughly stirred in
Melt the margarine and add the green onions; sauté for 1 minute. Add pickle, olives, vinegar -- bring to a low simmer. Add bouillon/flour mixture and allow to simmer just until the sauce thickens. If too thick, add more bouillon.
**Golden Sherry Sauce** (for baked fish)
This is a particularly good sauce for baking a light fish like sole or snapper.
Ingredients:
2 T oil or margarine 1-1/2 cups fresh sliced mushrooms (approx. 6 ounces of mushrooms) 1/2 cup vegetable or chicken bouillon 2 cloves garlic, pressed 2 T cooking sherry, sweet sherry is best 1 T tomato paste or tomato catsup Another 1/4 cup bouillon mixed with 2 T flour
Sauté mushrooms and garlic in oil until soft. Add bouillon, sherry, tomato paste and bring to a slow boil. Stir in bouillon/flour mixture. Turn off heat, pour over uncooked fish in a close baking dish and bake approx. 30-35 minutes uncovered in a 400 degree oven (for 2 pounds of fish).
**Cucumber-Dill Sauce**
This is a chilled sauce for poached salmon or trout, the BEST on a hot summer night.
Ingredients:
1 whole cucumber, peeled, sliced and sprinkled on both sides with salt 1 small or 1/2 large red onion, sliced and sprinkled on both sides with salt ******* 1/2 cup dairy sour cream 1/4 mayonnaise 3 T finely minced fresh dill
After you have sprinkled the cucumber and onion with salt, allow them to sit out on the cutting board for at least 30 minutes. Then rinse them thoroughly in a colander, put into a dishtowel and wring out very well to remove any excess moisture. The vegetables will now have a "silky" texture.
Dice them up well but not too fine. Mix with the sour cream, mayonnaise and fresh dill and put into a dish to refrigerate along with the poached fish. The sauce ought to chill for at least 1-1/2 hours to blend the flavors before serving.
And Then What to Do With the Leftovers?
An old Kwakuitl recipe, as narrated in the Kwakuitl language by Elie Hunt and translated into English by her husband, George Hunt, circa 1908.
Fresh Halibut Heads and Backbone.
June 20, 1995
Sometimes the woman boils the heads (of halibut) and invites the friends of her husband.
When the men are invited, his wife takes the halibut heads and puts them on a log on the floor. Then she takes an ax and chops them in pieces. The pieces are not very small. Then she puts them into a kettle. Then she takes the backbone and breaks it to pieces. Then she also puts it into the kettle.
As soon as the kettle is full, she takes a bucket of water and empties it into it. The water hardly shows among them when she puts it on the fire. She does not touch it; but when it has been boiling a long time, she takes it off.
Then she takes here large ladle and also dishes, and she dips it out into the dishes with her large ladle. As soon as all the dishes are full, she takes her spoons and gives one to each guest, an she spreads a food-mat in front of them. As last she takes up the dish and puts it down in front of her guests.
Immediately they all eat with spoons; and after they have eaten with spoons, the wife of the host takes other small dishes and puts them down between the men and the food-dish. This is called "receptacle for the bones." As soon as the guests find a bone, they throw it into the small dish; and they keep on doing this while they are eating. After they have finished eating with spoons, they put their spoons into the dish from which they have been eating.
Then they take the small dish in which the bones are, and put it down where the large dish had been, and they pickup the bones with their hands and put them into their mouths and chew them. Therefore this is called "chewed;" namely, boiled halibut-head.
They chew it for a long time and suck at it; and after they finish sucking out the fat, they blow out the sucked bones; and they do not stop until all the bones have been sucked out.
They the woman takes the small dishes and washes them out, and she pours some water into them down again before the guests. Then they wash their hands. As soon as they have done so, they drink; and after they have finished drinking, they go out. Then they finish eating the halibut-heads.
Halibut-heads are not food for the morning, for they are too fat. They only eat them at noon and in the evening, because they are very fat; that is the reason why they are afraid to eat them, that it makes one sleepy.
bruce@hallman.org To Bruce Hallman's home page.