cook halibut
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A halibut is a type of flatfish from the family of the right-eye flounders (Pleuronectidae). This name is derived from haly (holy) and butt (flat fish), alleged to be called so from being commonly eaten on holy-days. Halibut live in both the North Pacific and the North Atlantic oceans and are highly regarded food fish.
Baking:
* Put the fish in a baking dish, cover about 2/3 with milk, a small pat of butter on each piece, and bake for 1 1/2 hour at 350 degrees.
* Cook as above, but cover with a can of 'Campbells Mushroom Soup'. This is the first way I ever baked halibut and it isn't bad and it is certainly easy.
* As above, but cover 2/3 with chicken broth.
* Kids love this breaded, you can even use 'Shake and Bake'. I rinse fillets, dip them in flour, coat them in an egg mixture (I use the yolks and whites), roll in crumbs, and bake. You can also do this but instead of baking, put in a medium hot frying pan with a tablespoon of oil.
* I've cooked halibut for 100 people by arranging fillet chunks in large baking dishes, covering about half way with 2% milk, putting a small dab of butter on each piece, baking as above, then sprinkling with paprika before serving to give it a little color.
Broiling:
* Small dab of butter and squeeze some lemon on each piece. Broil about 7 to 10 minutes, turning once.
* As above, but brown on top some shredded parmesian cheese just before serving.
Barbeque:
* coat with olive oil, put on a medium hot grill, turn once, done in about 8 minutes.
* dab of butter and squeeze of lemon, turn after 4 minutes and dab and squeeze side two
Frying:
* cut fillet into small portions
* rinse and drain
* dredge in flour
* dip into egg mixture (beaten whites and yolks)
* shake in a paper bag with cracker crumbs
* fry in hot pan with 1/8 inch of vegetable oil.
* cooks quickly, about 3-4 minutes per side, done when brown and flakes
* This is actually my oyster recipe (dip raw oysters into steaming water ~ 1 minute, then cut into nice sized pieces)
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