What to cook with frozen halibut fillets. Halibut steak, recipes and the most delicious cooking methods

Fish on our table is not as frequent a guest as, for example, chicken or meat.
And if we talk about halibut, then we feast on it on holidays or special occasions. It is mainly sold salted or hot smoked. What kind of fish is this and what original recipes for its preparation exist? Why is he valued?
Halibut refers to 4 species of fish belonging to the Flounder family. One of the species, White-winged, is even listed as rare in the Red Book; its fishing is prohibited. For the most part, halibuts are inhabitants of the northern seas. They are valued in the culinary arts because of their high quality and fatty white meat.

Cook it right

To cook this fish correctly, you need not to “lose” its delicate, tasty juice when cooking. Therefore, it is cooked in foil and stewed with vegetable seasoning. If the recipe should contain ingredients such as breadcrumbs. Its tender meat is loved by chefs and used to prepare wonderful and nutritious dishes.

How is it useful?

Halibut contains useful substances such as:

Vitamin A.
Omega-3 fatty acids.
Vitamin D.
Protein.
Potassium.

Thanks to them, it is not only appreciated in the kitchen, but also consumed as a dietary dish.

First recipe

We offer you which is simple. You will appreciate the delicious qualities of this dish. Products you will need:

Regular onion - 1 pc.
Fish - 800-900 g.
Flour (preferably wheat) - 2 tbsp. l.
Butter (ghee) - 2-3 tbsp. l.
Greens (parsley) - 1 bunch.
Lemon - 1 pc.
Salt pepper.
Diluted vinegar - 10 g.

Take cleaned and washed halibut. The recipe calls for marinating it first. The cooking process consists of the following steps:

Divide the fish into 8 pieces.
Season each portion with salt, then pepper, sprinkle with chopped onion and sprinkle vinegar on top.
Place in a cool place to marinate for a couple of hours.
Remove the marinated pieces from the refrigerator, roll them in flour, and fry until golden brown. Fry first on one side, then on the other.
Place the fried pieces on a flat dish.
Sprinkle finely chopped parsley on top. You can add the remaining oil from frying.
The dish is decorated with lemon slices.

Second recipe

The name of the next dish is: “Baked Halibut with Tomatoes.” You will need the following products:

Tomatoes.
Dill.
Lemon.
Salt pepper.
Mayonnaise "Calve".
Fish seasoning.
And, in fact, the king of fish itself is halibut.

In foil like this:

Take a baking dish (glass can be used), put foil on the bottom, grease it with Calve mayonnaise.
Place the halibut fillets.
Sprinkle the pieces generously with the juice of one lemon and sprinkle with seasoning.
Top with salt and ground pepper, place pieces of tomatoes around the fish.
Cover the pan with foil and place in the oven for 25-30 minutes (the oven temperature should be 300°C).
Serve with potatoes or vegetable salad.

The fish is very juicy, so try to bake or batter it rather than just fry it. We hope our recipes will be included in your golden collection!

Of course, preparing fish fillets is much more convenient than buying a carcass, cleaning and cutting it yourself. However, here too there are a few simple rules that you should follow.

If you bought halibut fillet, it will most likely be frozen. There are different methods of freezing, so when buying fish, take a closer look: if the halibut is glazed with ice, then it is worth considering that most of the weight is taken by the ice, do not forget about it. Often fillets are sold already cut into portions, but I prefer to buy half carcasses.

Let's start with the fact that the fillet needs to be defrosted correctly: at room temperature, preferably, without speeding up the defrosting process in any way. Wash the thawed fillet thoroughly and pat dry with paper towels to remove excess moisture. You can start marinating. Many people skip this process and immediately start frying the fish. However, in my opinion, even slightly marinated fish turns out much tastier. We will use the most natural marinade possible: salt, a mixture of peppers and lemon juice.

Salt and pepper the fish to taste and squeeze out a little lemon juice (you can simply cover it with lemon slices). Leave the halibut fillet for at least half an hour, and ideally for a couple of hours. We all know that it is better to marinate red varieties of fish without lemon, but for white varieties, lemon at the very beginning of cooking is not a hindrance!

Please note that I marinate whole pieces of fish. This is because halibut is incredibly tender; if you cut it right away, then during the marinating process you can damage the pieces.

Cut the already marinated fish into portions. It is very important here to use a good sharp knife to only swipe the knife once for a precise cut. And although my knife is intended for meat, I also enjoy using it for slicing fish.

The fish is ready to fry. You can roll it in flour, you can roll it in breadcrumbs, you can roll it in batter. I preferred to first dip each piece in lezon (beaten raw chicken egg with salt), and then lightly roll in breadcrumbs. In this way, the tenderness of the fish will be preserved (due to the egg layer), the breading will stick better, and the crackers will add an incredible crispiness.

Fry the halibut fillet in a hot frying pan with a sufficient amount of vegetable oil. There is no need to turn on high heat: it will quickly dry out the breading, it will turn an ugly brown color, and the fish itself will not have time to cook. And it’s also better not to cover the pan with a lid: the fish is very tender, you don’t need to steam it so that it doesn’t lose its shape. Halibut cooks almost instantly. As soon as one side is browned, turn it over to the other. Place the finished pieces on a paper towel to absorb excess oil.

In principle, the fish can already be served.

But even regular fried halibut can be turned into a richly flavored dish. I served fish with Mexican

The most popular white fish is halibut. Every housewife has dealt with seafood at least once. The advantages of fish are obvious: a dietary product, not capricious, very tasty, healthy. The small number of bones is increasingly attracting fish lovers to halibut.

The halibut carcass does not require any special processing; traditional gutting, cutting off unnecessary elements is sufficient and can be cut into steaks. The only disadvantage of halibut is the rapid loss of shape during heat treatment; you will have to use breading and batter to preserve the appetizing appearance of the dish.

It is better to purchase a fresh carcass and cut it into pieces of decent thickness yourself. If you buy ready-made frozen pieces, do not defrost them completely. Combined with the breading, this will help maintain the shape of the pieces.

Simple recipe

The fastest, simplest cooking recipe, which requires a minimum of ingredients, however, the taste of the fish is excellent.

Ingredients:

steaks;
spices;
lemon.

For frying: the carcass must be washed, cleaned, and cut into slices. Season the steaks with salt and pepper and add some sourness with lemon juice. We use a frying pan, you can take a simple cast iron, grill.

Heat the oil, throw in the halibut steaks, fry for four minutes, turn over with a sharp spatula, and fry for the same amount of time. Close, let stand for a few minutes, leave the heat on. Remove from the stove, place the steaks on a lettuce leaf, decorate, garnish, and serve.

In the oven with potatoes and cheese

It turns out complete, comes with a side dish, the cheese crust looks appetizing, the taste is amazing. Perfect for a festive dinner, guests will be surprised by the culinary capabilities of the hostess.

halibut;
potato;
sunflower oil;
tomatoes;
seasonings

Cut the carcass into portions, leave to soak in the seasonings for ten minutes, coating each slice. We cut the vegetables into comfortable sizes, and three large cheeses. Place the components on a greased baking sheet in layers: first the potatoes, half of the entire volume, then the halibut steaks, tomato slices, and again the potatoes. Cover with a layer of mayonnaise and top with a cheese cap.

We put it in the oven, set it to 200 degrees, wait for the potatoes to bake, and turn off the equipment. We take out a baking sheet, cut the resulting dish into portions, and place it on plates for the guests. Sprinkle with chopped herbs and garnish with olives and lemon.

Halibut with sour cream

It will invariably arouse admiration and collect compliments. Delicate sour cream sauce is perfect for halibut.

Ingredients:

halibut carcass;
sour cream;
butter;
bulb;
spices;
flour.

Preparation of the sauce: fry the flour using a clean, dry frying pan, pour in sour cream, mix thoroughly, let it boil. Season with seasonings, stir, remove from the stove. Roll the pieces in flour, fry for a couple of minutes, cut the onion into rings. Take a baking sheet, coat it with oil, lay out the onions, and place the steaks on top.

Pour in half the gravy, sprinkle grated cheese on top, bake for about twenty-five minutes, wait for a golden crust. We take out the finished product, pour in the remaining sauce, just decorate the dish with fresh vegetables, and you can serve.

Steaks with interesting breading

The breading contains unusual ingredients, the pieces are soft, ideally shaped, and spicy.

fish fillet;
egg;
mustard powder;
salt;
milk;
garlic powder;
cornflakes;
Parmesan;
dill;
Provencal herbs;
lemon;
parsley;
butter.

Cook a couple of bags of rice for thirty minutes, wash the steaks and dry them with towels. Beat the egg, mustard powder, milk. Take another bowl, combine herbs, greens, garlic powder, cheese, pre-chopped corn flakes. Dip the pieces into the first bowl, then bread them with the prepared mixture.

Cover a baking sheet with parchment, heat the butter, pour the pieces on top. Bake for about thirty minutes, take it out. Garnish with previously boiled rice, garnish with dill, lemon, and parsley.

You learned how to properly and tasty cook halibut in different ways. There is no need to soak white fish additionally; the seafood is quite soft and difficult to dry out. However, make sure that the dish is ready, turn off the equipment on time, then your guests will receive real gastronomic pleasure.

White halibut meat has a unique taste; you can add tartar sauce and creamy gravy. Pour the gravy over the finished steaks, pour the sauce on top, and enjoy cooking.

There are few types of fish whose meat is valued in cooking not only for its excellent taste, but also for its beneficial properties. Representatives of this type of fish of the flounder family are various varieties of halibut.

Fish comes to the market fresh, frozen or canned. There are many recipes for preparing halibut, among which you will find cold and hot dishes, appetizers, casseroles, fish with vegetables or breaded. Halibut caviar is also very tasty, so you can make sandwiches, various salads and other interesting dishes with it.

What are the benefits of halibut?

The benefits of consuming this type of fish are really great, because 100 g of dietary product contains many vitamins and microelements necessary for the body:

vitamins of groups: b, a, e and d;
19 g protein;
2.5 g fat;
1 g ash;
potassium;
magnesium;
phosphorus;
calcium.

By eating seafood from time to time, you will saturate your body with all these beneficial microelements. Compared to meat of animal origin, halibut fillet is very easily digested by the body.

Seafood protein contains practically all the amino acids we need, the lack of which can often lead to the development of such diseases:

anemia;
insomnia;
rapid aging of the skin;
neuroses;
atherosclerosis;
and others.

Fish lovers are unlikely to be affected by such terrible diseases. Generally speaking, seafood dishes can prevent the development of such ailments, so it is still worth eating them periodically.

Halibut (black): the benefits of halibut meat and the harm of halibut meat

Benefit

1. Halibut is recommended for people with heart disease and stomach ulcers.
3. Halibut meat contains Omega-3 fatty acids, which stimulate the gray matter of the brain and the entire nervous system. As is known, with a deficiency of Omega-3 acids, memory deteriorates, intellectual abilities decrease and a depressive state develops. 4. Halibut meat contains a number of valuable vitamins (D, C, B12, niacin equivalent, retinol equivalent, biotin, folic acid), a set of minerals (sodium, potassium, magnesium, calcium, phosphorus, copper, chlorine, iodine, fluorine, sulfur), many amino acids (arginine, isoleucine, leucine, lysine, aspartic acid, glutamic acid, glycine, proline, serine, valine, tryptophan, methionine, phenylalanine, tyrosine, threonine) and a rare fatty acid - margarine.

5. Halibut must be included in the daily menu for people who have skin problems (dry skin, early skin aging, acne, skin ulcers, dermatitis) and hair (early graying, hair loss).

6. Halibut meat is indicated for active consumption in case of the following diseases and factors:

blurred vision and increased intraocular pressure;
low performance, intellectual, physical, psycho-emotional overload;
increased fatigue due to various types of overload;
diseases of the urinary system (including cystitis);
low absorption of vitamins and other nutrients;
weak effect of medications taken;
insufficient blood supply to muscles and brain;
digestive disorders;
weakened immune system;
Alzheimer's disease;
Parkinson's disease;
intensive aging of the whole organism;
injuries (including craniocerebral), ruptures of cartilage and ligaments;
metabolic or water metabolism disorders;
tuberculosis;
anemia (low levels of hemoglobin in the blood);
depression, bad mood, attacks of anger, nervousness;
rehabilitation period after surgery;
cravings for alcohol, drugs or coffee;
frequent stress;
PMS;
infectious diseases;
frequent headaches;
insomnia;
bulimia or simply excessive appetite;
large amounts of protein consumed (for example, during a diet to build muscle mass);
accumulation of toxins in the body, including acetone compounds;
oncological tumors;
mastopathy;
bronchitis (especially chronic);
vascular atherosclerosis;
amyotrophic sclerosis;
cerebral stroke;
vitiligo;
arthritis and osteoarthritis;
radioactive effects on the body;
neuralgia;
decreased male sexual dysfunction (including decreased libido);
pain throughout the body;
cardiovascular diseases (primarily angina);
memory impairment;
exhaustion;
increased levels of cortisol in the blood;
thyroid diseases;
epilepsy;
frequent food allergies.

7. 100 g of white halibut meat contains 95 kcal, which means 20% protein, 1.6% fat and 76% water.
For comparison: 100 g of black halibut meat contains 143 kcal with 13.2% protein and 10% fat. 8. White halibut meat is enriched with sodium, potassium (!), calcium and magnesium.

9. White halibut meat contains vitamins B12 and D.

Harm

1. Halibut is not recommended for people who are overweight.
It should also be avoided during pregnancy, acute liver and kidney diseases, and pancreatitis. 2. It is better to avoid halibut meat if you have schizophrenia, hallucinations, phenylketonuria and thrombophlebitis.

3. For type 2 diabetes mellitus, you can eat no more than 60 g of halibut meat per day.

4. You should refrain from introducing halibut dishes into your diet if you have a gastric or duodenal ulcer.

5. If you have an individual intolerance to fish, and halibut in particular, as well as allergic reactions to fish, you should completely avoid eating halibut meat.

6. In some cases, halibut dishes can cause nausea, so if you have frequent attacks of nausea caused by hormonal changes or sudden changes in blood pressure, it is not recommended to include halibut dishes on the menu.

How to choose HALIBUT?

Before cooking halibut, every housewife should familiarize herself with the basic rules for choosing seafood. Only a fresh and tasty product will be useful, but frankly stale carcasses can even harm the body.

The selection rules are quite simple:

It is better to purchase a whole fish carcass rather than a cleaned fillet. During defrosting, meat loses too much moisture and therefore becomes tasteless;
If there is too much ice on the product, it means that it has been defrosted several times, which indicates that the fish may be spoiled;
When buying a fresh carcass, press it with your finger. If the dent does not straighten out within a few seconds, the product is not fresh;
Do not buy fish if mucus has formed on its scales;
The eyes of fresh fish should be shiny, but not red.

Before you start cutting up the carcass, be sure to remove the fins. They have a rather pungent and unpleasant odor. If you want to get a tasty dish, then do not neglect the rules for choosing a product. Not only the quality of the dish, but also the health of those who taste it will depend on this.

But now it’s worth finding out which halibut recipes are the most successful. To do this, let's look at several current recipes, which, according to many housewives, are really tasty.

Baking halibut

Halibut baked in the oven is an incredibly tasty and simple dish that turns out not only satisfying, but also very aromatic. The fillet is greased with butter, as well as garlic and spices. Vegetables are placed on top of the meat, after which the fillet should be wrapped in foil and baked in the oven.

This set of ingredients is designed to prepare four servings.

In order to make such beauty, you will need:

4 fish fillets;
parsley and green onions;
1 carrot;
celery;
half a glass of butter;
a teaspoon of tarragon;
1 clove of garlic;
pepper and salt to taste.

The process is quite simple, so even novice cooks should be able to handle the recipe:

Carrots, celery and onions need to be chopped. To do this, vegetables are cut into thin slices;
In a separate bowl, mix butter, tarragon, chopped garlic clove, parsley, and salt and pepper;
When the carcass is cut, place the fillet on pre-prepared and greased foil. The meat must be thoroughly coated with the mixture with butter, and then the vegetables should be placed on top;
Then wrap the halibut in a foil envelope. It is advisable to fold the foil in several layers so that it does not break during cooking, otherwise all the juice will leak out of the meat;
Place four envelopes with pieces of meat on a baking sheet and put them in the oven for about 15-20 minutes. In this case, the stove should be heated to 200 degrees;
After 20 minutes, take out the dish and enjoy its unforgettable taste!

Halibut - frying pan recipes

Undeniably, pan-fried halibut has been and remains the most popular option. It’s simple, clear, and there’s plenty to go around, from the classics – steaks browned in butter, or fillets wrapped in batter, deep-fried, and ending with cutlets. Garnish everything with a green salad and boiled vegetables and you will get a healthy lunch.

How long does it take to fry halibut in a pan? On average from 8 to 10 minutes. Do not turn the fish over until you are sure the bottom is browned.
Add a generous portion of butter to the fish brought to the desired condition, melt it, and pour over it when serving. Thanks to this trick, the fish will be juicy, even if you have dried it out.

Halibut in batter

Throwing a beer party? Be sure to reserve the beer for the batter so that the battered halibut in the pan becomes the star. Beer contains carbon dioxide, foaming agents and alcohol, each of which, according to the laws of chemistry, turns the dough into a light, crisp shell. Roll the fillet pieces in starch to ensure the dough sticks.

Ingredients:

fillet – 1.3 kg;
proteins – 2 pcs.;
flour – 1 glass;
salt – ½ teaspoon;
beer – 1 glass;
oil – 2 teaspoons;
corn starch - 1 ½ cups.

Preparation

Cut the fillet into pieces, roll in starch, shake off the remains.
Beat the batter.
Dip the fillet in the batter and fry for 8 minutes.

Halibut cutlets - recipe

Want to put a twist on a familiar dish? Note the halibut patties in the form of balls. The essence of the dish is simple: ground fillet is seasoned with breadcrumbs, cheese and egg for stickiness, zest and parsley for aromatics. Then, cool for 2 hours to strengthen the mass. To avoid drying out the minced meat, the balls are quickly fried and stewed in tomato sauce.

Ingredients:

fillet – 500 g;
crackers – ¾ cup;
water – ¼ cup;
parsley – 3 tbsp. spoons;
egg – 1 pc.;
garlic powder – 1 teaspoon;
cheese – ¼ cup;
zest – 1 teaspoon;
flour – 1 glass;
tomato sauce – 750 ml.

Preparation

Moisten the crackers with water.
Grind the fillet in a blender.
Combine with breadcrumbs, egg, cheese, zest, garlic, parsley.
Refrigerate for 2 hours.
Form into balls, roll in flour.
Fry for 4 minutes. Simmer in tomato sauce for 10 minutes.

Halibut steak in a frying pan

This fried halibut steaks caramelized in butter, capers and garlic are easier to prepare than you might think. Everything takes 15 minutes. You just need to heat the pan high to avoid sticking. Allow the steaks to brown well on one side and, turning them over, do not forget to drizzle them with garlic oil.

Ingredients:

steaks – 2 pcs.;
vegetable oil – 30 ml;
butter – 50 g;
thyme sprigs – 4 pcs.;
minced garlic – 1 teaspoon;
capers – 3 tbsp. spoons.

Preparation

Fry the steaks in very hot oil for 6 minutes. Turn over and simmer for another 3 minutes.
Add butter, thyme, garlic, capers and simmer for 2 minutes, pouring over the sauce.

cooking HALIBUT in a frying pan

Almost all recipes with halibut are quite simple, but the taste of the dishes does not suffer from this perfection. Since the fish is quite large and not bony, the fillet turns out very tender, and each piece literally melts in your mouth.

To cook fillet in a frying pan, select two lean cuts of meat. It is advisable to chop the shallots and prepare the spices in advance. Fennel seeds will add piquancy to the dish, but if you don’t have the opportunity to get them, don’t worry. Use the spices that are available to you.

Ingredients you will need:

3 medium sized tomatoes;
a teaspoon of fennel;
2 fish fillets;
2 tablespoons chopped shallots;
2 cloves of garlic;
a tablespoon of vinegar;
butter;
salt and pepper;
parsley.

Cooking process:

First you need to cut the tomatoes and chop the herbs with garlic and shallots;
Season chopped vegetables with olive oil with salt and pepper;
The fillet must be washed thoroughly and cut into equal pieces. Salt the meat and add fennel to it for flavor;
Then fry the fillet in a frying pan, but only with the addition of olive oil. Fry for about 5 minutes on each side;
Next, reduce the heat as much as possible and fry the meat for another 2-3 minutes. At this time, you can grease the fillet pieces with butter;
Place the dish on plates and top with seasoned vegetables. You can also sprinkle the finished dish with herbs. Bon appetit!

Halibut recipes are really simple; as a rule, it takes no more than half an hour to prepare. Therefore, delicious dishes can be prepared in a very short time. Lovers of meat on an open fire will definitely be pleased with the following very simple recipe.

Pan fried

Searing is the fastest way to cook a fish steak: searing the fillets on both sides will take a maximum of 10 minutes. A whole carcass takes longer to cook: after frying, it should be covered with a lid and simmered over low heat until cooked.

Halibut should be fried in a well-heated frying pan without excess oil so that the steaks do not fall apart. It is not necessary to defrost the fillet before frying - it can be (and even more convenient) fried frozen.

Halibut steaks in aromatic breading

Breaded frying involves rolling pieces of carcass in breadcrumbs before cooking. The recipe can be varied by adding other products to the crackers or replacing crackers with them. You can fry halibut in:

crushed walnuts;
sesame seeds;
cereal flakes.

To make the breading fragrant, you should add oregano and coriander to it. You can supplement it with grated cheese or honey - this will add piquancy to the dish.

To prepare one serving you need to take:

200 g halibut (fresh or frozen);
2 chicken eggs;
a pinch of salt and black pepper;
breadcrumbs (nuts, grains).

The steaks are first dipped in a mixture of raw eggs and salt, then in the breading mixture. Frying over medium heat on both sides will take about 15 minutes.

Fried with fruit

Pan-fried fish with fruit is a Japanese menu recipe, so it includes the popular Asian yam ("sweet potato"). But you can do without it. For one serving of halibut (approximately 250 g) you will need:

1 Granny Smith apple (170 g);
1 small pear (approximately 110 g);
1 tbsp. l. lemon juice;
2 tbsp. l. olive oil;
dill (fresh or dried), spices, salt - to taste.

Place the ingredients in a hot frying pan greased with oil and fry for 7-10 minutes on both sides over medium heat, then reduce the heat to low and simmer in the juice for another 10 minutes.

halibut kebab

What could be better than an outdoor picnic with barbecue? But in order to diversify the menu a little, you can cook not an ordinary kebab, but a fish one. This option will be a win-win if you do it right.

To prepare the dish you will need:

0.6 kg fish fillet;
200 g onion;
300 g tomatoes and champignons;
spices;
50 g vegetable oil;
pepper;
salt;
greens (parsley, dill);
100 bell peppers.

Having tried halibut, the recipes for which are simple and varied, you will want to repeat such a meal more than once. Tender, juicy, moderately fatty meat will be an ideal basis for creating all kinds of everyday and festive culinary creations.

Halibut - recipes for cooking in the oven

Halibut has a reputation for drying out quickly. This is a good reason for oven-baked halibut to be cooked under sauces, butter, a “blanket” of cheese and mayonnaise, wrapped in crispy nut-cheese crumbs, protected with a parchment envelope, foil, or mixed with juicy vegetables to absorb moisture from them.

For best results, bake the fish at 205 to 210℃ for about 15 minutes until the flesh flakes easily with a fork. Remember that a coating of butter, mayonnaise, or acidic sauce will make the baked halibut tender and flaky.
Strive for proven methods. Seal the fillet with a slice of lemon, ginger and wild mushrooms in a parchment bag, drizzling the contents with sesame oil, and place in the oven for 20 minutes.

Halibut in the oven in foil

Protected by a coating that distributes heat evenly, prevents drying out, and traps the delicious juices inside, this foil-wrapped halibut is perfect. The dish is made from a couple of ingredients: fillet, lemon and yogurt. The fish is seasoned and baked in a foil bag. As a result, you get a perfect product with sauce for serving side dishes.

Ingredients:

fillet – 2 pcs.;
lemon juice – 6 tbsp. spoon;
rosemary sprigs – 4 pcs.;
lemon slices – 4 pcs.;
Greek yogurt - 3 tbsp. spoons.

Preparation

Place the fillet on a piece of foil.
Pour in the juice, season, brush with yoghurt and top with rosemary and lemon.
Seal the foil. Bake for 20 minutes. at 200℃.

Halibut with potatoes in the oven - recipe

This halibut with potatoes in the oven has a secret: baking at high temperature under a heating element. The result is potatoes, along with any corn that may be added in season, into a delicious, dark roast. Fish placed on a baking sheet 10 minutes before the end of the process cooks quickly, but evenly, without risks.

Ingredients:

butter – 60 g;
lemon juice – 1 teaspoon;
Mediterranean herbs - 2 teaspoons;
fillet – 4 pcs.;
potatoes – 650 g;
corn - 4 cobs.

Preparation

Mash the butter with juice, salt, pepper and spices.
Coat potatoes and corn.
Bake under the heating element for 20 minutes. at 250℃. Remove the corn. Keep under foil.
Reduce temperature to 220℃.
Place the seasoned fillet next to the potatoes.
Bake for 10 minutes.

Halibut with vegetables in the oven

If fish recipes still make you nervous, try halibut with vegetables. It’s colorful, fast and successful: the fish, placed on a bed of vegetables, draws steam from the vegetables and retains moisture. In addition, this combination does not require a side dish and is universal. Serve a balanced meal with bread and wine. Enjoy.

Ingredients:

halibut fillet (170 g each) – 4 pcs.;
lemon juice – 2 tbsp. spoons;
Italian herbs - 1 tbsp. spoon;
panko crumbs - ½ cup;
red onion – ½ pcs.;
fennel – 1 pc.;
bell pepper – 2 pcs.;
cream tomatoes – 4 pcs.;
olives – ½ pcs.

Preparation

Mix vegetables with 1 tbsp. Season with a spoonful of butter. Bake for 10 minutes. at 220℃.
Drizzle the fillet with juice and sprinkle with a mixture of breadcrumbs and herbs.
Place on vegetable bed. Bake for 15 minutes.

Halibut in cream in the oven

This halibut in a creamy garlic sauce, baked until silky, is an example of a simple yet elegant dinner. The process includes two stages: simmering the garlic in cream, where it, filling the base with aromas, prepares it for bathing the fish, and baking the fillets. In this version, the fillet is immersed in cream until completely separated, for about 25 minutes.

Ingredients:

cream – 1 l;
fillet – 650 g;
clove of garlic – 8 pcs.;
fennel – 2 pcs.

Preparation

Place the fennel slices and garlic into the cream. Simmer for 15 minutes. at 120℃
Add the fillets and simmer, uncovered, for 25 minutes.

How to cook halibut?

Halibut dishes do not require long-term heat treatment and significant labor costs. Fish can be fried with or without batter, baked in the oven with sauces with the addition of vegetables and other ingredients that highlight the taste of the base product.

Frozen whole fish or fillets must first be thawed by transferring them to the bottom shelf of the refrigerator, then rinsed, dried and cut into portions if necessary.
To preserve the juiciness of the product, dishes from halibut fillet are prepared in batter in a frying pan or baked in the oven, complemented with sauces and vegetables. As an option, you can grind the fish pulp, add onions, seasonings and fry cutlets from the resulting mass.
Whole fish is grilled, baked in foil or simply on a baking sheet in the oven, and used as a base for making soups, pickles and smoked fish.

Halibut fried in a frying pan

Fried halibut is perhaps one of the fastest and easiest dishes to prepare. To fulfill the recipe, you can take either a fish fillet or a whole carcass cut into portions. It is important to place the prepared slices in a well-heated frying pan and not to cover the container with a lid during the frying process.

Ingredients:

halibut – 500 g;
vegetable oil – 2 tbsp. spoons;
lemon juice – 2 tbsp. spoons;
salt, pepper - to taste.

Preparation

The prepared fish is cut into portions, salted, peppered, and sprinkled with lemon juice.
Heat a frying pan with vegetable oil and place fish portions on it.
Fry the halibut for 3-5 minutes on each side over high heat, place on a paper towel to absorb fat.

Halibut cutlets - recipe

Halibut is successfully used for frying cutlets, which are more tender and softer than their counterparts from other types of fish, but require a special approach to preparation. The juiciness of the fish will cause a more liquid texture of the finished base for the products, which is spooned into breadcrumbs, thoroughly dipped on all sides and carefully transferred into heated fat.

Ingredients:

halibut fillet – 500 g;
onion – 1 pc.;
white bread - 1 slice;
egg – 1 pc.;
flour – 100 g;
breadcrumbs – 200 g;
vegetable oil and butter - 2 tbsp. spoons;
salt, pepper - to taste.

Preparation

Grind fish, bread and onions.
Add flour, egg, salt, pepper.
Place portions of minced meat with a damp spoon in breadcrumbs, carefully bread the workpieces on all sides.
Fry halibut cutlets until golden brown in a mixture of two types of oils.

Halibut in batter

Halibut is especially tasty and juicy, simple recipes for which involve frying the fish in batter. The batter for dipping marinated fish slices can be made using any proven technology or you can use the proportions of ingredients suggested below.

Ingredients:

halibut fillet – 500 g;
kefir – 150 ml;
egg – 2 pcs.;
flour – 200 g;
lemon juice – 1 tbsp. spoon;
vegetable oil – 150 ml;
salt, pepper, spices for fish.

Preparation

Cut the halibut fillet into portions, salt, pepper, rub with spices, sprinkle with lemon juice, and leave for 15 minutes.
Mix eggs with salt, pour in kefir, add flour.
Stir the mixture with a whisk or mixer and leave for 10 minutes.
Dip the fish slices one by one into the batter and immediately place them in hot oil.
Fry the halibut on both sides and transfer to a napkin.

Halibut in the oven

Cooked halibut in the oven, the recipe for which will be outlined next, can be served with dignity at any table, complemented with a side dish of rice or simply laid out beautifully on a dish with herbs and vegetables. Lovers of golden brown crust are not prohibited from removing the foil 10 minutes before the end of baking and adding cheese to the fish.

Ingredients:

halibut fillet – 700 g;
carrots and onions – 1 pc.;
lemon juice – 1 tbsp. spoon;
butter – 50 g;
salt, pepper, Provençal herbs.

Preparation

Cut the fish fillets into portions, season with lemon juice, salt, pepper and aromatic herbs.
Chop carrots and onions into circles and rings.
Place the marinated fish between two layers of vegetables and add slices of butter on top.
Cover the pan with foil and place in an oven preheated to 180 degrees.
After 20 minutes, the oven-baked halibut will be ready to serve.

Halibut with potatoes in the oven

Halibut baked in foil with potatoes will be an independent dish for a hearty dinner or lunch. The composition of the dish can be supplemented with carrots, bell peppers of different colors, and other vegetables available, which will not only diversify the taste, but also fill the culinary composition with bright colors.

Ingredients:

halibut – 900 g;
potatoes – 1 kg;
onions – 2 pcs.;
sour cream – 200 g;
butter or vegetable oil – 50 g;
salt, pepper mixture, spices.

Preparation

The prepared fish is cut into slices, seasoned to taste with salt, pepper, and spices.
Chop the potatoes into thin slices, mix with half a portion of sour cream, seasoned to taste, and place in a mold lined with foil.
Place onion rings and fish on top, brushing it with the remaining sour cream.
Cover the container with a second piece of foil and place it in an oven preheated to 190 degrees.
After 45 minutes, the foil-wrapped halibut with potatoes will be ready.

Halibut Pie

Tender halibut meat shows itself magnificently in all kinds of savory baked goods. You can verify this by preparing a ruddy, aromatic and surprisingly tender pie with a juicy, spicy fish filling. Along with onions, you can add chopped fresh dill or parsley to the fish fillet.

Ingredients:

halibut (fillet) – 900 g;
onions – 2 pcs.;
milk – 1 glass;
sugar – 1.5 tbsp. spoons;
dry yeast – 10 g;
flour – 3.5 cups;
butter – 200 g;
salt pepper.

Preparation

Dissolve yeast, sugar and a spoonful of flour in warm milk and leave for 15 minutes.
Grind the butter with the rest of the flour and salt into crumbs, add the dough, knead the dough, put it in the refrigerator for an hour.
Slice the fish, mix with chopped onion, pepper, salt and a pinch of sugar.
Divide the dough into 2 unequal parts, the larger one is distributed in the mold.
Spread the fish mixture on top.
Cover the product with a second layer and prick it around the perimeter with a fork.
Bake at 180 degrees until golden brown.

Halibut soup - recipe

It’s easy to prepare, but it turns out incredibly tasty, aromatic and rich. The laconic version of the hot dish presented below can be supplemented with chopped vegetables: celery root or stalks, bell pepper, parsley root, chopped zucchini pulp and other ingredients to your taste.

Ingredients:

halibut (fillet) – 700 g;
potatoes – 4-5 pcs.;
onions and carrots - 1 pc.;
butter – 40 g;
laurel, oregano, thyme and allspice - to taste;
salt, pepper, herbs, lemon.

Preparation

Place potatoes in a saucepan and cook for 10 minutes.
Add onions and carrots fried in oil, throw in the chopped fish.
Season the dish to taste and boil for another 10 minutes after boiling again.
The soup is served with herbs and lemon slices.

Grilled halibut

You can cook delicious halibut outdoors on the grill. Tender fish meat does not require pre-marination. The aromatic marinade is prepared exclusively before frying the fish, the slices are dipped in it and the dish is additionally poured with the spicy mixture during the baking process. The resulting result will surprise even seasoned gourmets.

Ingredients:

halibut steaks – 2-3 pcs.;
butter and brown sugar - 2 tbsp each. spoons;
garlic – 2 cloves;
lemon juice and soy sauce - 1 tbsp. spoon;
pepper – 1 teaspoon.

Preparation

Combine butter, sugar, soy sauce, lemon juice, pepper, and garlic in a fireproof bowl.
Heat the mixture, stirring, until the sugar crystals dissolve.
Dip the fish in the resulting marinade, place on the grill and grill for 5 minutes on each side, basting with the spicy marinade mixture from time to time.

Dried halibut

Halibut, the drying recipes for which cannot be executed quickly, with its amazing final taste characteristics fully pays for all the time and labor costs. The time for salting, soaking and drying will depend entirely on the weight of the carcass or fish cut: thin slices of fillet will be salted within a day, and a fish weighing 3-4 kg will need from 5 to 8 days.

Ingredients:

halibut – 3 kg;
non-iodized salt – 500 g;
water – 1 l.

Preparation

Prepare brine by dissolving 350 g of salt in water.
Place the fish in the brine, sprinkling with additional salt.
Leave sliced fish for salting for a day, and a whole carcass for at least 5 days.
Soak the product for 2-12 hours until the desired degree of salting is achieved.
Hang the fish for drying in a ventilated place at room conditions.
Depending on the thickness of the slices and the size of the fish, drying will take from several days to 3 weeks.

Cold smoked halibut at home

The ultimate dream for fans is halibut, the recipes for which can be prepared using a home smokehouse. You can add spicy spices to the pickling mixture of salt and ground black pepper for piquancy and a little sugar, which will make the taste of the finished snack softer.

Ingredients:

halibut – 3 kg;
non-iodized salt – 300 g;
pepper – 1 teaspoon.

Preparation

Rub the fish carcass with a mixture of salt and pepper and leave at room conditions for 12 hours.
Rinse the fish, soak it for 3 hours, and then place it in the smokehouse for 4 hours.
Sprinkle the halibut with water, sprinkle with pepper and smoke in a device at 30 degrees.
After 18 hours, the smoked halibut will be ready.

How to pickle halibut at home?

Cooked will be a real delicacy. Slices of fish can be added to sandwiches, added to the filling for pancakes, in a salad, or used to prepare other delicious dishes. For salting this recipe, fish fillet with skin is used.

Ingredients:

halibut fillet – 1.5 kg;
non-iodized salt – 3 tbsp. spoons;
sugar – 1 tbsp. spoon;
water – 2 tbsp. spoons;
white pepper – 0.5 teaspoon.

Preparation

A paste is prepared from salt, sugar, white pepper and water, rubbed on the fish and placed in a container.
Leave the workpiece for 36 hours for salting, after which the first sample can be taken.

Halibut in a slow cooker

Significantly simplified. Using the recipe proposed below, you will be able to get a satisfying, nutritious and healthy dish, devoting a little time to preparing the appropriate accompaniment. The vegetable set can be adjusted based on your preferences and availability of products.

Ingredients:

halibut steaks – 6 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
tomatoes – 2 pcs.;
garlic – 4 cloves;
butter – 40 g;
tomato paste – 75 g;
salt, pepper, herbs.

Preparation

Fry carrots and onions in an oiled bowl using the “Baking” option.
Add tomatoes, and after 5 minutes the pasta, 150 ml of water, cook for 15-20 minutes.
Add garlic, thinly sliced potatoes, and fish, seasoned to taste.
Switch the appliance to the “Stewing” program and cook the dish for 35 minutes.

How to cook halibut deliciously?

The variety that halibut dishes offer is related to the basic methods of preparing the fish. You can coat the fish in flour, fry and serve with lemon sauce on a bed of greens. Grease with oil, add aromatics, which will slowly merge with the pulp, and bake. Grill, simmer or steam.

Before cooking the halibut, pat the fish dry with a paper towel. This step will ensure the spices and breading are browned and adhere well.
Feel free to use acidic marinades to enhance the flavor and texture of the fish, or simply rub with oil, paprika, or garlic powder. Fry or bake. Serve with mayonnaise, honey dressing, pesto.

Halibut in a slow cooker

With a slow cooker that allows you to simmer slowly without changing temperatures, you get the best braised halibut curry. This recipe is suitable for beginners because it does not require precision, mixing and consists of a couple of steps: simmering the spicy curry sauce until thickened in the "Stew" mode and bathing the fillet pieces in the curry for 20 minutes.

Ingredients:

coconut flakes - ½ cup;
chili – 1 pc.;
clove of garlic – 2 pcs.;
curry powder – 1 tbsp. spoon;
salt – 1 teaspoon;
onion – 1 pc.;
ginger – 3 cm;
cumin – 1 teaspoon;
fenugreek seeds – ¼ teaspoon;
turmeric – ½ teaspoon;
tamarind paste – 2 tbsp. spoons;
coconut milk – 800 ml;
fillet – 900 g.

Preparation

Before preparing the halibut stew, whisk the spices into a paste.
Combine with milk. Simmer in the “Extinguishing” mode for 40 minutes.
Add fillet and cook for 20 minutes.

Steamed halibut

It doesn't get any easier than steamed halibut fillets made in Chinese style. The method is ideal for people who do not like to cook at home due to the fishy smell. In this version, the smell disappears thanks to the ginger that is used to cover the fish during cooking over steam. Next, the fillets are tossed with soy sauce and hot oil, which causes the flavors to meld.

Ingredients:

soy sauce – 30 ml;
dry sherry – 30 ml;
sesame oil – 10 ml;
ginger – 2 tbsp. spoons;
vegetable oil – 2 tbsp. spoons;
salt – ½ teaspoon;
green onions – 3 tbsp. spoons.

Preparation

Fill the bottom of the steamer to 10 cm.
Place the basket over the water.
Place the fillets on a plate, skin side down.
Season with salt and ginger.
Cook covered for 12 minutes.
Mix soy sauce, sherry, sesame oil.
Heat vegetable oil.
Cover the fillets with soy sauce, oil and onions.

Halibut chowder

This halibut soup, made in the style of fish soup, will help you warm up when it's cold outside. The broth, cooked from the tail and head, for concentrated fat and aromatics, is a clean, strained base for cooking traditional vegetables: potatoes, carrots, celery, onions. Meat obtained from fish stock is placed and slightly warmed.

Ingredients:

tail, head – 550 g;
water – 2.5 l;
laurel – 2 pcs.;
peppercorns – 10 pcs.;
salt – 2 teaspoons;
carrots – 2 pcs.;
onions – 2 pcs.;
celery stalks – 3 pcs.;
potatoes – 3 pcs.;
parsley, dill - 3 tbsp. spoons.

Preparation

Boil the broth for 20 minutes.
Strain and separate the pulp from the bones.
Bring the broth to a boil, add vegetables.
Simmer for 15 minutes.
Add meat and herbs.

Grilled halibut recipe

In fact, to grill halibut you don't need anything more than a light drizzle of lime juice, salt, pepper, high heat and 10 minutes of free time... Adding a light dressing of butter, zest and chili to flaky, cooked fish means no loss of aromatics. Be sure to oil the grill grate to prevent sticking.

Ingredients:

steaks – 4 pcs.;
lime zest – 1 tbsp. spoon;
oil – 2 tbsp. spoons;
chili flakes – ¼ teaspoon;
garlic powder – 1 teaspoon;
salt – 1 teaspoon;
lime juice – 2 tbsp. spoons.

Preparation

Mix the zest, ½ teaspoon salt, oil and chili.
Sprinkle steaks with lime juice, salt and garlic powder.
Grease the grill grate with oil.
Fry for 5 minutes. from each side.
Pour over chili mixture.