Halibut with Lime

Submitted by: M. Scott Moon - Soldotna

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

2 pounds halibut tidbits (fresh or thawed from frozen)
1/4 cup chopped fresh basil
1 tsp lime or lemon zest
1/2 tsp powdered cumin
2 tsp extra virgin olive oil
1 tsp fresh-squeezed lime juice
kosher salt, to taste (about 1 1/2 tsp)
black pepper, to taste
3/4 to 1 cup Italian breadcrumbs
1/2 cup white wine
1/4 cup olive oil

Rinse the halibut and pat dry. Put the fish in a glass or ceramic bowl and toss with the basil, lime or lemon zest, cumin, olive oil, lime juice, salt, and pepper.

Place the halibut pieces in a baking dish. Sprinkle the wine over the top. Lightly cover the with the breadcrumbs. Drizzle olive oil over the top. Bake at 400 degrees for 20 to 25 minutes until the fish is cooked through and the tops are nicely browned.


Tue, 03/20/2012 - 10:50

Hot Halibut Dip

Submitted by: Evy Gebhardt

1 lb. halibut cut into small cubes

Saute halibut in 1 Tbsp butter, sprinkle with 1 tsp garlic powder until flake... Read more

Tue, 03/20/2012 - 10:52

Tom's Easy Salmon Chunks

Submitted by: Tom Janz - Soldotna

1 lb salmon, cut into 1" chunks
1/4 cup Sesame Oil (or to taste)
1/4 cup red sweet chili... Read more

Tue, 03/20/2012 - 10:53

Salmon Marinade and Barbecue

Courtesy of Nancy Cross - Kenai

1/3 cup olive oil
1/3 cup Tamari sauce
1/3 cup cooking sherry
1/4 tsp. ginger
1/4 tsp. garlic powder
... Read more

Tue, 03/20/2012 - 10:55

Iron Creek Halibut

Courtesy of Raspberry Island Remote Camps
Serves 4

1 lb halibut cut into steaks that are 1" per serving

Arrange halibut on a sheet of... Read more