How to Make: Roasted Alaskan Halibut
Step-by-step instructions on how to make delicious homemade Roasted Alaskan Halibut on a bed of fresh summer vegetables by top Chicago chef, Luca Corazzina, Executive Chef of 312 Chicago restaurant.
Roasted Alaskan Halibut
(serving size: two people)
■ 14 oz Pacific Halibut
■ 1 cup Cauliflower
■ 1/2 cup Heavy Cream
■ 1 oz Chopped Panchetta
■ 1 oz Sliced Red Onion
■ ¼ cup of fresh fava beans (blanched)
■ 1 bunch Watercress
■ 1/2 oz Salt
■ 1/2 oz Black Pepper
■ 1 oz Vegetable Oil
■ 1/2 oz Tuscan Extra Virgin Olive Oil
In a small pot boil cauliflower with cream, salt and pepper. Cook for about ten minutes until cauliflower is soft. Take away from hear and puree in a food processor. Set aside. Then heat a sauté pan at medium and add vegetable. Cut Halibut into two pieces and season both sides with salt and pepper. Sear fish on both sides for about two minutes each side until nice and brown. Remove fish from pan and rest on a plate. In the same pan, start cooking the onion, fava beans, pancetta and watercress. Season to taste (but be aware that the pancetta is already salty). To plate, start with the cauliflower puree, then add the vegetables and then the halibut on top. Finish dish by drizzling the olive oil over the fish. Buon Appetitio!
Baked Halibut with Leeks & Cherry Tomatoes
My dear friend Liza Utter and her husband Tom has us over for dinner a few years ago, and Liza made us a dinner that was so incredible I simply could not believe my taste buds.
She graciously gave me the recipe as soon as I asked for it, and now I'm giving it to you. If you like fish and great flavor, you are going to LOVE this dish!
Here is what you will need:
1.5-2 lbs of Halibut
3 large leeks, cut into 1/4 inch pieces (whites and light green parts only)
1/2 - 1 cup extra virgin olive oil (give or take)
3 lbs cherry tomatoes, halved
Salt and pepper to taste
1.Heat the pan over medium-high heat. Add 2 tablespoons EVOO.
2. Once the oil is hot, add 1/4 of the chopped leeks to the pan. You want to crisp these up to use as a garnish to finish the meal, so get them nice and brown and crispy, but don't burn them! Once they are crispy, take them out of the pan and put them aside on a plate lined with a paper towel to catch the grease.
3. Using the same pan, turn the heat down to medium-low. Add about 1/2 cup to 1 cup of EVOO, or however much you need to coat the entire bottom of the pan so that the oil comes up about 1/2 inch up the sides. The EVOO is going to be part of the sauce, so you can be generous with it!
4. Once the oil is hot, add the rest of the leeks. Sweat them for 10-15 minutes until they are soft, buttery and translucent. You can add salt and pepper at this stage, or you can wait until the end.
5. Once the leeks are soft, add the cherry tomatoes.
6. Once the tomatoes are in the pan, turn up the flame so as to let the oil, tomatoes and leeks simmer together for about 15 minutes. Let everything reduce together. After 15 minutes or so, put the cover over the pan on low flame and let them cook out for another 15-20 minutes. If you haven't seasoned with salt and pepper yet, do it now.
7. Meanwhile, wash and dry your fish. Place in a baking dish. Coat with a little bit of olive oil, freshly squeezed lemon juice, and salt and pepper on both sides. Bake at 350F for about 20 minutes, covering it with tin foil for the first 15 minutes, and removing the foil for the last 5. If your fish is really thick and not cooked after 20 minutes, turn the heat up to 400F and bake it another 5-7 minutes, or until done. Take it out of the oven and cover it with tin foil to let it rest for about 5 minutes before serving.
8. To serve, take a large spoonful of leeks and tomatoes and lay it down on the plate. Then place a piece of fish on top, followed by more leeks and tomatoes, followed by the crispy leeks you prepared earlier.
Baked Halibut with Mushrooms
Another Christmas Eve Seafood Favorite! This Baked Halibut with Mushrooms can be made with the whole fish, but the fillets are much more practical. I love it with porcini mushrooms, but assorted mushrooms work beautifully too. Check out the recipe here -
Beth's 15-Minute Cod Provencal | REAL TIME RECIPE
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BETH'S COD PROVENCAL RECIPE
2 tsp (10 ML) coconut oil (or any other cooking oil you prefer)
salt and pepper to taste
1 tsp (5 ml) Herbs de Provence
2 Roma tomatoes, diced
4 pitted kalamata olives, roughly chopped
1 tbsp (15 ml) capers
1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water
1 tbsp (30 ml) fresh flat leaf parsley, chopped
1 6 oz (170 g) piece of white cod
1 tsp (5 ml) olive oil
a pinch of fleur de sel sea slat
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
Sharing Four Seasons - Pan Fried Halibut from Seasons Oriental
One of the most popular dishes from the Seasons Oriental Restaurant prepared for you by our Chef Kenny Keung!
How to Baked Lemon Garlic Butter Fish Fillet | Easy and Delicious Recipe | precious vlog
Hello guys welcome back to my channel for a change were going to skip the chicken and meat recipe. Introducing my new fish fillet recipe its easy to prepare we just need fish fillet, butter, garlic and lemon zest and juice, salt and pepper to taste and your good to go for new recipe. I hope you guys enjoy watching, dont forget to Subscribe and hit the bell for more update. See you on my nxt cooking vlog ????
1/4 cup unsalted butter, melted
3 gloves garlic, minced
2 tbsp freshly squeezed lemon juice or more to taste
1 zest of lemon
4(6 ounce) fish fillet any kind
Salt and freshly ground pepper to taste
Chopped fresh parsley leaves, if desired
1. Preheat the oven to 425 degrees fahrenheit
2. Season the fish with salt and pepper to taste and place onto the prepared baking dish.
3. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest set aside
4. Drizzle the butter mixture onto the fish
5. Place into the oven and bake until fish flakes easily with fork, about 10-12 mins
6. Serve immediately garnished with parsley, if desired
Steam-Baked Halibut en Papillote
One of our favorite chefs, Myra Kornfeld fixes this delicious recipe!
Created and presented by Myra Kornfeld
This Greek-inspired dish is deliciously moist and takes only minutes to prep. It's also simple to scale up or down. The parchment paper lines a foil square, which makes this fish extra easy to fold.
2 small carrots, cut into thin diagonal slices
4 6-ounce Alaskan halibut fillets
Salt and freshly ground black pepper
2 garlic cloves, minced
2 tablespoons organic extra virgin olive oil
2 teaspoons fresh oregano leaves, minced
1 teaspoon capers, chopped small
1 medium tomato, sliced into thin rounds (8 pieces)
Preheat the oven to 450˚F. Have ready four piece of foil 10 inches long and at least 8 inches wide. Lay the same size parchment over the foil and brush the parchment with oil.
Lay the carrots in two rows, overlapping them to make a bed for the fish. Place the fish on top of the carrots. Sprinkle the fillets with salt and pepper. Sprinkle the fillet with the garlic, oil, oregano, and capers. Lay the tomato slices on top of the fish to cover.
Fold the parchment-lined aluminum over the fish and bake for 10 to 15 minutes. Open each packet and serve steaming hot.
© Myra Kornfeld. All Rights Reserved myrakornfeld.com
Pan Roasted Halibut
Chef Christina Wilson prepares the Hell’s Kitchen classic entree, Pan Roasted Halibut with a poached egg and lemon herb beurre blanc.
-6 oz. Halibut Filet
-4oz Olive Oil
4T Cubed Butter, unsalted
2ea Garlic cloves, crushed
-1/2 bunch Thyme
-4ea Poached Egg
-4oz Crispy Potato Hay
TARTAR STYLE POTATO PUREE
-12oz Base Potato Puree
-4oz Crème Fraiche
-2T Cornichons, brunoise
-2T Shallots, brunoise
-2 T Capers, chopped
-1T Parsley, chopped
-TT Lemon Zest
Fold ingredients into potato puree. Season to taste.
LEMON HERB BURRE BLANC
-1T Fresh Lemon Juice
-1T White Wine or Dry White Vermouth
-1ea Shallot, minced
-1 ½ stick Cold Butter, unsalted and cubed
-½ bunch Chives, chopped
-TT Salt and Pepper
In a small, non-reactive saucepan over medium low heat, combine the lemon juice, vermouth or white wine and shallot. Bring to a low boil and reduce to about 1 tsp. Remove the pan from heat and using a whisk, beat in 1 piece of butter, and then another. Once the reduction is tempered with the first two pieces of cold butter, return to low heat and whisk in remaining butter, one piece at a time, making sure the sauce emulsifies and doesn’t break. Remove from heat, whisk in salt and pepper to taste and fold in chives as garnish.
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Chef Gordon Ramsay returns in a flashy new setting for Season 19, taking the show to Las Vegas, the city that’s home to the world’s first Gordon Ramsay Hell’s Kitchen restaurant at Caesars Palace. For the first time ever, 16 aspiring chefs from around the country will roll the dice and head to Sin City in the hopes of winning big. Each week, the competition will get hotter as the chefs are put through rigorous culinary challenges – reaping high-stakes rewards and punishments, all with a Vegas flare. But only those who possess the right combination of ingredients will continue in the competition, until one is named winner.
Pan Roasted Halibut
Oven roasted halibut steak with herbs and spices
Oven roasted Halibut steak sprinkled with garlic powder, chili powder, lemon, salt and pepper over a bed of mini sweet pepper, cilantro, onion, garlic and cherry tomatoes
Halibut is the largest flatfish in the ocean, and can grow up to an astonishing nine feet long. A whopping 80 percent of Pacific halibut are harvested in Alaskan waters. What Is the Flavor of Halibut Like? This lean fish has a mild, sweet tasting white flesh. It's thicker and firmer than cod. Because the flavor is so gentle, halibut pairs well with bolder seasonings like pesto, lemon juice and basil. #pansearedhalibut #healthfish #fishrecipe
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Ingredients: 1 large red snapper scaled and guttered
1/4 cup olive oil
3 thin slices of lemon rind/skin
3 sprigs of fresh thyme
Thumb size ginger thinly sliced
3 cloves of garlic
1/4 medium red onion sliced
Salt to season
Hand full of parsley
1/2 teaspoon white pepper
Bed of vegetables of choice
FRIED RED SNAPPER VIDEO
Oven grilled Tilapia fish video :
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Poor Man's Lobster
I love fish- especially crab and lobster but it's so dang expensive! But here's an easy trick to turn a piece of white fish, like cod or halibut, into a 5 star dining experience. We think you'll enjoy this quick and easy fish recipe.
Poor Man's Lobster
Cod or Halibut filets, thawed if frozen
1 cup sugar
lemon pepper, dill seed, melted butter (for serving)
1. Fill a large pot about 1/2 to 3/4 full of water and bring to a boil.
2. Add in half a lemon, cut into 2 pieces and the sugar. Stir until the sugar dissolves.
Allow the mixture to come back to a boil for a couple minutes.
3. Cut the fish into about 1-inch chunks and add to the boiling water. Do not stir!
4. When the fish begin bobbing and float to the top, strain them out and set on a paper towel or wire rack.
5. Sprinkle with lemon, lemon pepper and/or dill seed (optional). Dip in butter- serve warm.
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Grilled Fish With Coriander Butter | Cooksmart | Sanjeev Kapoor Khazana
Marinated grilled fish topped with coriander flavoured butter on a bed of lettuce.
GRILLED FISH WITH CORIANDER BUTTER
2 basa fish fillets, cut into big pieces
18-20 fresh coriander sprigs
3 tbsps butter
Crushed black peppercorns to taste
Salt to taste
Sea salt to taste
1 tsp red chilli flakes
1 tbsp olive oil
4-5 iceberg lettuce leaves
6-8 arugula lettuce leaves
1. To make coriander butter, finely chop coriander and put into a bowl. Add crushed peppercorns and salt and mix well. Grate the rind of 1 lemon and add to the same bowl. Squeeze juice of the lemon and add. Add butter and mix well.
2. Place 2 sheets of aluminum foil, one over the other on table top. Place the prepared coriander mixture in center and spread it evenly, roll tightly to make a cylinder and seal its edges. Refrigerate till set
3. Place fish pieces in a bowl, add sea salt, crushed peppercorns, red chilli flakes and olive oil and rub well.
4. Place the prepared fish on an induction griller and cook till the grill marks appear on both the sides.
5. Make a bed of iceberg lettuce and arugula leaves on a serving platter.
6. Cut the coriander butter into roundels and discard the foil paper.
7. Place the grilled fish on the bed of lettuce and arugula leaves, top with coriander butter roundels and serve immediately.
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Recipe - Dynamite Halibut with Shrimp and Mushrooms
Do you like Halibut! How about Dynamite Shrimp or Scallops at a Sushi restaurant? We love going to Shogun Sushi and having their Surfer roll. It is a Spicy Tuna roll topped with shrimp cooked in a dynamite sauce.
I took the Surfer Roll idea and added to my fresh Halibut I caught last month in Alaska.
I took shrimp and mushrooms then sauteed them in the Dynamite sauce and topped my Halibut. Check out the video.
HomeSmart Jeff Cameron (480) 652-2004
BAKED SALMON | easy, no-fail recipe with lemon garlic butter
This moist, flavorful, and flakey baked salmon is what dinner recipes are all about! It’s seriously the easiest recipe to make – all you need are a few salmon fillets, plus a quick lemon garlic butter sauce, and herbs. Then, let the oven work it’s magic!
This is hands-down the salmon recipe that I make most often in my house. It’s honestly foolproof, it takes less than 20 minutes to make, and it gives you the most succulent, and mouth-watering salmon. In other words, it’s just an easy, healthy dinner recipe that the whole family will love. It's also gluten-free, low-carb, and keto friendly. So if you're wondering how to bake salmon...let me show you!
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00:24 Bring the salmon to room temperature
01:52 Place the salmon in a baking dish
02:15 Melt the butter and mix with lemon juice
02:48 Brush the lemon butter on the salmon filets
03:18 Mince and add the garlic, and season with salt and pepper
04:09 Bake the salmon
04:24 Chop the herbs and top on the salmon
05:51 Serve the baked salmon with sides
06:36 Taste test
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#bakedsalmon #salmon #salmonrecipe
Fresh Baked Lemon Crusted Cod | Margot Brown
Welcome back! This is a redo video of the one linked below. Fresh baked cod is a simple yet tasty meal, hope you enjoy this one!
2 fillets of cod
2 tablespoons of butter
1 large fresh garlic clove
Zest from 1 lemon
1-2 tablespoons fresh squeezed lemon juice
Few extra lemon slices for garnish
2 tablespoons of flour
Salt, pepper, cayenne pepper (or red pepper flakes), paprika- all to taste
Fresh parsley for garnish
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Seared Halibut - NoRecipeRequired.com
I know a lot of people like baked halibut, but generally speaking I'm not one. I find it harder to get the it cooked perfectly, and you certainly don't get a nice crispy exterior.
Instead, you should try searing your next halibut filet, as I demonstrate in this video. Seared halibut has a nice flavorful crust, and because you're actively cooking, you can easily manage to get it perfect cooked through, moist, flaky and delicious.
Along with the seared halibut, I'll show you how to cook some vegetables, in a light sauce, that make a perfect bed on which to serve the fish. The combination is a recipe that has a ton of flavor, but is also very light and healthy.
Get get the detailed Halibut recipe, head over to
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LEMON CRUSTED BAKED COD, RICHARD IN THE KITCHEN
Easy baked cod recipe just like you get in your favorite cafeteria. Wild caught cod topped with a mayo and lemon based sauce then baked until the crust is golden brown and the fish is super flaky.
Wild caught cod fish
Kosher salt and course black pepper
1 tsp. Lemon juice
2 tbls.Lemon zest
1/4 cup mayo
1/2 cup Ritz crackers
Sprinkle of white wine
Pre-heat oven to 350 degrees
Season the cod fillets with a sprinkle kosher salt and black pepper
Place the cod in the oven for 5 mins.
Prepare the sauce with the mayo, lemon zest and lemon juice
Crumple up the Ritz crackers in a plastic bag.
Remove the cod from the oven and give it a sprinkle of white wine. Place back in the oven for 12 minutes.
Remove the cod from the oven and topit with the sauce then sprinkle the Ritz crackers over the top of the sauce.
Place back in the oven for 2-3 minutes.
Serve with lemon wedges and your favorite seafood sides.
Roasted Halibut With Fresh Herb Sauce Recipe
Roasted Halibut With Fresh Herb Sauce Recipe
Pan Grilled Fish in Lemon Butter Sauce | Seafood Recipe
Today in GreyPot let's learn how to make Grilled Fish in Lemon Butter Sauce. This recipe is the simplest and best way to grill just about any firm fish & is a really tasty and a different way to enjoy fish.
Basa Fish Fillets - 2
Salt and Pepper - 1/2 tsp
All Purpose Flour - 1/2 cup
Oil - 2 tbsp
Onion and Garlic - 1/2 tsp
Lemon - 1
Water - 5 tbsp
Butter - 2 -3 tbsp
Parsely - 1/2 cup
1. Season the fish fillet with some salt and pepper powder.
2. Coat the fish with flour.
3. Heat oil in a pan sautee some onion and garlic for 2 minutes and take it out.
4. Fry the fish until it turns beautiful golden brown color.
5. Add 1 lemon juice, Water, and Butter.
6. Add some chopped parsley, and serve.
5 Fish That have Worms in Their Meat
In this video I talk about 5 very common fish that have worms in their meat.
Brant Peacher Channel -
Fish in Coconut Milk Recipe • A Tasty Delicate Dish! - Episode #422
Bonjour my friends! In this episode I'll show you how to make my Fish in Coconut Milk recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Baked Halibut With Mushrooms and Carrots
Sizzlefish Halibut, super healthy, light prep and the oven does the rest.
Visit Sizzlefish.com today and order your own healthy seafood.
Plus, save 10% on your first order with code: HECKYEAH
Claim your exclusive offer here --
4 halibut filets 4 to 5 ounces, patted dry
1 teaspoon of salt and 1/2 teaspoon of black pepper mixed
1 teaspoon of dill weed
The juice of one lemon
1 tablespoon of honey
1 small shallot chopped
2 small carrots shaved
8 ounces of sliced Portobello mushrooms
1 tablespoon of avocado oil
3.5 Quart Baking Dish
Preheat the oven to 350 degrees
Add 3/4 of the mushrooms to the baking dish making a bed
Add 3/4 of the shallots
Add a pinch of the spices to the vegetables
Lightly season the halibut with salt and pepper and place on the mushrooms skin side down.
Season in this order
1 Dill weed to both mushrooms, shallots and fish
2. Add Lemon juice to fish
3. Add honey to the fish
4. Top the fish with the carrots and remaining shallot and mushroom
5. Add the remaining spices by pinch to the rest of the dish
6. Drizzle with to oil
Insert the probe in the thickest piece to 145
Remove from over and remove fish to a plate.
Stir the mushrooms and carrots to rehydrate
Serve with mushrooms and carrots on top with green beans (suggestion)
Gordon Ramsay's Top 5 Fish Recipes
Gordon showcases some unique recipes and methods of cooking with five of our favorite fish recipes from the archive. We hope you enjoy!
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Perfect Halibut over Spinach
Cooking fish is scary. This is a good place to start. You'll learn what to ask for at the fish store, how to cut a wobbly lemon (it's so simple, you'll wonder why you never thought of it) and how to season with very little fat.
GRILLED HALIBUT with Lemon, Caper & Basil Sauce... HOT and FAST! on a TRAEGER Pellet Grill.
In this episode, I show you how to grill Hot and Fast Halibut, with a lemon, caper, & basil sauce... on my Traeger Junior Elite Pellet Grill.
#TraegerGrills #HotAndFast #GrilledHalibut
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This is a perfect 30 minute meal, and great for the weekday grill session. Here are the ingredients to the sauce.
1 lemon lemon zest and juiced
1 tsp red pepper flakes
4 garlic cloves crushed and chopped
1 tbsp capers smashed
1/4 cup fresh basil chopped
2 tbsp olive oil
1 lb Wild Halibut
freshly cracked black pepper
Pat your Wild Halibut filet dry, and apply a light layer of￼ Kosher salt and freshly cracked black pepper.￼ Add half the marinade mixture and let sit for 15 minutes. Use the other half of the marinade for serving. ￼
Meanwhile, preheat your pellet grill to 450°F/232°C and gently place your Halibut on a bed of lemon slices (this helps the skin to not stick to the grill grates while adding more flavor). Remove from heat at 133°F to reach a final Internal Temperature if 135°F/57°C
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How To Fillet Halibut Fish | Frozen Fresh Seafood Recipes
How To Fillet A Halibut Fish | Frozen Fresh Seafood Recipe
Today in the Foodable Smart Kitchen and Bar Studio we take a look at Frozen Fresh Alaska Halibut. Halibut is a naturally lean whitefish with a sweat, flaky, snow-white meat that is easy to prepare and beautiful on the plate.
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Alaska frozen fresh Pacific Cod & Sockeye Salmon ➜
Alaska Pollock & Rockfish ➜
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Buttery Cracker Crusted Baked Haddock | Living Off the Land and Sea
During the 2020 Corona Shut In, On The Water’s Andy Nabreski receives a wonderful gift of fresh haddock. He shows you how to fillet it, check the fillets for parasites, and prepare his favorite, simple, baked fish recipe.
Simple Baked Fish
4 6-ounce haddock fillets
3/4 cup Ritz cracker crumbs
1/2 teaspoon Frank’s Red Hot sauce
1 lemon, quartered
3 tablespoons dry white wine
1/3 stick butter, melted
Sprinkle a thin layer of crumbs into the bottom of a ceramic baking dish that’s just large enough to hold the fillet. Melt the butter and stir in the hot sauce and the juice from a 1/4 lemon. Sprinkle the fish with a bit of salt and pepper, drizzle on some butter, and top it with cracker crumbs until all the fish is just barely visible. Add the rest of the butter on top and around the sides. Drizzle a splash of white wine around the edges. Bake it on the top rack in a pre-heated 425-degree oven until the cracker crumbs just begin to brown, about 12-13 minutes. Check for doneness and serve immediately with lemon wedges and tartar sauce on the side.
This recipe is incredibly simple, yet amazingly delicious. It works well with a variety of fish including cod, haddock, pollock, sea bass, tautog, and fluke.
1:00 - Filleting the fish
05:30 - How to check for worms
08:20 - Baked Haddock Recipe
Special thanks to Director / Producer Susan Nabreski
Halibut and Parchment Paper
From Your Life with Dr. Anna Marie
Episode #711: Eat Well, Live Well
Scallop and Halibut Seafood Bake Featuring Sizzlefish.com seafood!
Seafood Bake featuring Sizzlefish.com
2 frying pans, 7 inch to 8 inch. at least. Larger is fine. One has to have high sides
Oven preheated to 350
12 sea scallops and 3 halibut filets (Cut the filets into 2 ounce pieces), patted dry
1 orange bell pepper chopped
1 zucchini and 1 yellow squash rough cut into 1/4 inch chunks
1/2 of a red onion chopping
3 slices of thick cut bacon (cooked and crumbled, retain the pork fat in the frying pan)
1 teaspoon of fennel seed divided
1 teaspoon of dried basil
Salt (retain for use)
8 to ten ounces of a shredded cheese blend, one white and one yellow. I used Mozzarella and cheddar, both jack and cheddar do well too
Two leaves of fresh swiss chard for garnish
One prepared cup of rice (your choice)
Cook the bacon in the high sided frying pan that has been preheated on low.
Remove and set aside to crumble later. Leave pan on lowest setting
Preheat the second pan
season the seafood on all sides with the 1/2 of the basil and salt to taste
Carefully move some of the bacon grease to the other frying pan
Add 1/2 have of the fennel to both sides
Add the onion and soften
Then add the squash, zucchini and pepper
season with the salt and the rest of the basil
stir and allow to cook for about 3 to 5 minutes
Raise the temperature to low on the high sided pan to low
shake to settle the fennel
and then add the halibut to the outside and the scallops to the middle to sear lightly
Allow the vegetables to simmer while you do this
Turn the seafood and brown on all sides
Turn down seafood to warm
cook vegetables till squash is opaque (3 to 5 minutes)
Carefully move the vegetables to the top of the seafood and layer in.
DO NOT STIR
Cover with cheese and bake uncovered for 10 minutes
Remove and place on a cooling rack
Make a bed with the rice
place swiss chard around it
scoop out the baked dish and place on top
Add the crumbled bacon on top
Serves 4 to 6
What's Cooking at Piero's? -- Alaskan Halibut with Almond Crust
Chef Gilbert Fetaz whips up a Piero's favorite - Alaskan halibut with almond crust and burgundy sauce.. delish!