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 - 11:19

Camp Salmon

Submitted by: Evy Gebhardt

4 salmon fillets
Sprinkle with 1 Tbsp lemon pepper
4 potatoes, cut into 1/2 inch slices
2 large onions, sliced
4... Read more

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.
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Tue, 03/20/2012 - 11:26

Halibut with Lemon Vinaigrette

Submitted by: M. Scott Moon - Soldotna

Adapted from a recipe by Giada De Laurentiis found at http://www.foodnetwork.com

8 tablespoons extra-virgin olive oil
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Tue, 03/20/2012 - 10:50

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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