Surefire recipes make the most of pricey halibut

  • By Judyrae Kruse / Herald columnist
  • Tuesday, April 17, 2007 9:00pm
  • Life

There’s no doubt about it. Halibut is the king of the sea, not just sizewise but eatwise as well. The Rolls Royce of fish, you could even say. Unfortunately, it’s priced right up there with a car, too. Well, almost.

Naturally, then, if you’re going to finagle the budget around to afford some, a good, reliable recipe is an absolute must.

Here’s one of those, courtesy of Everett cook Dorothy Foraker.

“The fresh halibut season is upon us,” she says. “I’ve had this recipe since the early 1970s, and it remains a favorite, so it might be enjoyed by others also. Enjoy!”

For another tried-and-true halibut treasure, let me share this one from my sister. She works magic with a combo of crumbs and cheese, seasoned with a dib of this and a dab of that, and voila! A delicious entree that will make two large servings, or four small ones.

Happy halibut, and here we go:

1970s halibut vegetable medley

2halibut steaks (or 2 like-sized fillets)



2carrots, peeled and sliced diagonally

Boiling, salted water

2tablespoons chopped onion

1/4cup diagonally sliced celery

4sliced mushrooms

3tablespoons butter or margarine

1/2cup white wine (or chicken stock or broth)

2tablespoons lemon juice

Rinse halibut, pat dry with paper towel, sprinkle lightly with salt and pepper, place in an oiled baking dish and set aside.

Drop carrot slices into boiling, salted water and cook until nearly tender; drain and set aside. Saute the onion, celery and mushrooms in butter or margarine just until barely tender; add drained carrots. Spoon vegetable mixture around the halibut. Drizzle fish and vegetables with the wine, stock or broth and lemon juice. Cover dish and bake at 375 degrees for 25 minutes or until halibut is cooked through.

Makes 2 generous servings, and recipe can be doubled easily.

Sibby’s halibut steaks

4small halibut steaks

1cup dry bread crumbs

1/2cup grated Parmesan cheese

1/4teaspoon salt

1/4teaspoon pepper

11/4teaspoons Italian herb seasoning, crushed

1/4teaspoon garlic powder

1/2cup butter, melted

Lemon wedges and tartar sauce

Rinse steaks in cold water, drain and pat dry with paper towels. Set aside. In a pie plate (an 8-inch one works well), stir together the bread crumbs, cheese, salt, pepper, herb seasoning and garlic powder, mixing thoroughly. Set aside.

Lightly oil or spray a rimmed cookie sheet with nonstick coating. Working with one thoroughly dried halibut steak at a time, coat both sides with the melted butter, then thoroughly coat with the seasoned crumb mixture, pressing firmly to coat steaks well. Arrange steaks on cookie sheet and bake at 450 degrees about 12 minutes per inch of thickness, or until fish is cooked through. Serve immediately with lemon wedges and tartar sauce.

Makes 4 small servings, or 2 large servings.

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