Halibut with Black Beans

Submitted by: Evy Gebhardt

 

Preheat oven to 425 degrees
1 lb. halibut cut into serving-sized portions. Remove any skin and fat.
Sprinkle with lemon pepper. Set aside.

Using an oven-proof skillet (preferably cast iron)
2 Tbs oil (canola or peanut)
5 garlic cloves, minced
1/4 cup minced onion
Saute in oil until garlic is browned & onion is transparent.

Add & heat to bubbling:
1 tsp. minced fresh cilantro
16oz. can of tomato sauce
7oz. can of diced green chilies
Dash of Tabasco & cayenne pepper

Add halibut pieces and place in oven. Cook approximately 5 minutes to poach the fish.

Gently fold in a 16 oz. can of black beans.

Sprinkle 1 cup cheddar cheese on top. Heat until cheese melts.

Serve with sour cream, salsa & additional cheddar cheese.

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From: Lavonne Coffey in “Homer Halibut Cookbook: Favorite Recipes Compiled by Rescue 21, Homer, AK”. ©  2000

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Adapted from Boston chef Rich Vellante, featured in Runner’s World, May 2005, p. 58.

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Camp Salmon

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4 salmon fillets
Sprinkle with 1 Tbsp lemon pepper
4 potatoes, cut into 1/2 inch slices
2 large onions, sliced
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Tue, 03/20/2012 - 11:24

Halibut with Black Beans

Submitted by: Evy Gebhardt

Preheat oven to 425 degrees
1 lb. halibut cut into serving-sized portions. Remove any skin and fat.
Sprinkle with lemon pepper.... Read more

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