Halibut Steaks Recipes

Species Name: Pacific Halibut (Hippoglossus stenolepis).

Geography: The Pacific Halibut dwells in the cold northern waters of the Bering Sea, the Aleutian chain and the Gulf of Alaska.

Seasonality: In 1995, a quota system began allowing boats several months to catch their limit. This ensures fresh halibut from March through November. Frozen halibut is available year-round.

Appearance/Flavor: Fresh meat is white and firm. It holds together well and the bones are easy to detect. When cooked, the meat looses its glossy appearance, but remains firm. Halibut is a mild-tasting, lean fish that dries out easily when overcooked.

Buying/Handling/Storing: Fresh halibut is available as steaks, loins, roasts and portions. Frozen halibut is available as steaks, loins and portions.

Cooking Methods: Halibut can be grilled, baked, sauteed, poached, steamed or broiled. The firm texture makes it ideal for kabobs.

Harvesting Method: Halibuting is a longline fishery. A lot of the catch is delivered fresh to the docks.

Source: AboutSeafood.com

Halibut with Tarragon Cream Sauce

Ingredients:

1 (12 oz.) package
   Beacon Light^® Halibut
   Steaks
1 tbsp. cold butter
1-1/2 tbsp. melted butter
2 green onions with 3 inches
   green, thinly sliced

Makes 2 servings

1/8 cup dry white wine
1/8 cup chicken broth
1/4 tsp. dried leaf tarragon
1/2 cup heavy cream
salt and pepper to taste

Directions:

Thaw seafood per instructions. Preheat oven to 400°F. Line a 9x13-inch baking dish with foil and lightly brush 1/2 tbsp. melted butter on to the foil. Sprinkle halibut with salt and pepper, arrange in the baking dish, and drizzle with remainder of melted butter. Bake for 20-25 minutes, or until fish is flaky throughout. Meanwhile, heat cold butter over medium-low heat in a small skillet or saucepan, add sliced green onions and cook for 1 minute. Add white wine, chicken broth, and tarragon and bring to a boil over medium heat. Reduce heat to low and simmer for 3 minutes to reduce slightly. Add cream and salt and pepper to taste. Drizzle a little sauce over each piece of fish before serving.

Download a printable copy (Acrobat PDF - 182k)

Halibut Olympia

Ingredients:

1 (12 oz.) package
   Beacon Light^® Halibut
   Steaks
1 minced shallot or 1 small
    diced onion

Makes 2 servings

dash of white wine
juice of half a lemon
1/2 cup mayonnaise
1/4 cup melted butter
1/2 cup white bread crumbs
parsley or paprika for garnish

Directions:

Thaw seafood per instructions. Preheat oven to 375°F. Pour enough melted butter in the bottom of a casserole dish to coat bottom. Pour off excess and save extra butter on the side. Sprinkle minced shallots or diced onions over butter in casserole dish. Arrange fish in casserole on top of onions or shallots. Sprinkle halibut with white wine and lemon juice. Spread mayonnaise on top of halibut using a rubber scraper 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 and flakes easily with a fork. Drain excess butter and serve garnished with a sprinkle of parsley or paprika on top.

Download a printable copy (Acrobat PDF - 182k)

Grilled Caesar Seafood

Ingredients:

1 (12 oz.) package
   Beacon Light^® Halibut
   Steaks*
1/3 cup reduced calorie
   Caesar salad dressing
Vegetable cooking spray

Makes 2 servings

18 small Romaine
    lettuce leaves
1/4 cup freshly grated
    Parmesan cheese
2 tablespoons Caesar salad
    style croutons

Directions:

Thaw seafood per instructions. Place fish in a shallow dish. Pour salad dressing over fish. Cover and refrigerate 1 hour, turning once.

Coat grill with vegetable cooking spray. Preheat grill and cook fish on medium-high heat for 5 minutes. Turn and cook for an addtional 5 minutes or until fish flakes easily.

To serve, cut fish into serving-sized pieces. Arrange lettuce leaves on individual serving plates; place fish on lettuce. Sprinkle with dressing, Parmesan cheese and croutons.

*Also excellent with Shark or Swordfish steaks

Download a printable copy (Acrobat PDF - 89k)

Island Grilled Halibut

Ingredients:

1 (12 oz.) package
   Beacon Light^® Halibut
   Steaks
2 cloves garlic, chopped
1/4 tsp. ground white pepper

Makes 2 servings

2 tbsp. sugar
1/3 cup soy sauce
6 tbsp. corn oil
3 green onions, chopped
1 tbsp. sesame seeds

Directions:

Thaw seafood per instructions. Combine marinade ingredients and pour over halibut steaks. Cover and marinate in the refrigerator overnight. Place steaks on grill and cook 7 minutes per side or until fish flakes easily.

Download a printable copy (Acrobat PDF - 182k)

Savory Grilled Halibut

Ingredients:

1 (12 oz.) package
   Beacon Light^® Halibut
   Steaks*
Vegetable cooking spray

Makes 2 servings

Sauce:
1/3 cup fat-free mayonnaise
2 tablespoons bottled, sun
   dried tomato vinaigrette
   salad dressing
1 1/2 tablespoons finely
   chopped fresh basil
1 tablespoon lemon juice

Directions:

Thaw seafood per instructions.

Combine the four sauce ingredients in a bowl. Set aside 2 T. of mixture for garnish. Brush both sides of fish with remaining sauce.

Coat grill with vegetable cooking spray. Preheat grill and cook on medium-high heat for 6-8 minutes. Turn and cook for an additional 5 minutes until fish flakes easily.

Top each serving with 1 T. mayonnaise mixture.

*Also great with Salmon, Swordfish, Mahi Mahi, or Tuna

Download a printable copy (Acrobat PDF - 89k)

Pan Fried Halibut with Light Green Sauce

Ingredients:

1 (12 oz.) package
   Beacon Light^® Halibut
   Steaks
salt and pepper to taste
1/2 cup flour for dusting
1/4 cup melted butter

Makes 2 servings

1/4 cup dry white wine
1 lemon, juiced
1/2 cup heavy cream
2 tbsp. finely chopped
    fresh parsley
4 tbsp. finely chopped
    fresh basil
2 tbsp. drained capers

Directions:

Thaw seafood per instructions. Rinse the halibut and pat dry. Season with salt and pepper, then dust with flour. Melt the butter in a large skillet over medium-high heat. Fry the halibut in the butter for 4 to 5 minutes until nicely browned. Remove from the skillet and keep warm. Reduce the heat to medium and stir the white wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, and then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Download a printable copy (Acrobat PDF - 182k)