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Simple Recipe for Halibut for Tonight Please?

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3 small pieces of Halibut are thawing in my fridge...I don't actually know what to do with them...

I'd prefer to cook them in a pan...I don't have capers, nor parsley, nor anything for a creamy type sauce and I don't feel like going out. I have no crushed tomatoes. In case any of that might be necessary ;)

Any thoughts??

Thank you!!! :)

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  1. I have a quick way to bake them. Spray a baking dish and place the fish in the dish. Mix bread crumbs with seasonings and grated cheese. I use Italian seasonings and parmesan. Lightly sprinkle the crumbs on top of the fish. Drizzle with melted butter and pop in a hot oven 400 - 450. Bake according to the thickness of the filets.

    1. hey girl! hope i'm not too late since you're a few hours ahead :)

      as an alternative to janet's suggestion, you can forgo the bread crumbs and just coast the fish with a mixture of Dijon mustard, lemon juice, black pepper and fresh or dried basil (and if you want, soem grated Parmesan)...or drizzle with a little olive oil and lemon juice, sprinkle on some salt, pepper and herbs, and bake in parchment or foil packets.

      hope all is well back East!

      4 Replies
      1. re: goodhealthgourmet

        Thank you both - actually it didn't thaw enough for dinner tonight so we had salad and tuna and tomorrow will be the halibut. I like both ideas! Think I will let bf pick which one he likes best!

        And GHG hope you are doing well!! :)

        1. re: lovessushi

          thanks sweetie, i'm doing great - thrilled to be back in SD :)

          my suggestions were based on the limited ingredients you had on hand. if you're motivated to pick up a few things tomorrow there are many more delicious possibilities!

          1. re: goodhealthgourmet

            I didn't realize that''s where you've moved to!! (I'm not an avid follower of CH lately!!) - Glad you're happy and wish you the best :)

            And yes, if you have any other suggestions, that would be great! I need to stop at the store anyway tomorrow to get some more lettuce, veggie's etc... :)

            1. re: lovessushi

              yep, back in sunny So Cal!

              here are some of my favorites for halibut:
              http://www.foodnetwork.com/recipes/ty...
              http://www.eatingwell.com/recipes/med...
              http://www.eatingwell.com/recipes/hal...
              http://www.eatingwell.com/recipes/thy...
              http://www.foodnetwork.com/recipes/gi...
              http://www.foodnetwork.com/recipes/ro...

              it's also a natural for coconut-based curries if those flavors appeal to you.

      2. this recipe is really simple. i know it seems like more ingredients than you might want to worry about, but it really is very easy and very good. sometimes i'll do a double on the sauce to pour over rice or whatnot.

        6 Replies
        1. re: Emme

          Emme, where's the recipe...?

          1. re: goodhealthgourmet

            ugh dumbness, sorry.

            unfortunately, ghg, this is recipe hard for us to adapt... but great for company :)
            http://allrecipes.com/Recipe/Halibut-...

            1. re: Emme

              not dumbness, just a temporary lag in brain function. happens to the best of us :)

              this sounds delicious..and doesn't seem too difficult for you since you can eat soy - just use wheat-free tamari. ugh, every time i see a tempting recipe that uses fermented black beans, i have a moment of fearlessness (or perhaps carelessness?) in which i entertain the idea of going for it, consequences be damned...but i can never bring myself to do it.

              1. re: goodhealthgourmet

                ah but i also cannot have rice vinegar or mirin...

                1. re: Emme

                  i'm assuming candida? i totally didn't know that. boo :(

                  can you tolerate a teeny bit of alcohol? you might be able to whip up some sort of substitute with cider vinegar, stevia, and a little dry white wine...

                  1. re: goodhealthgourmet

                    not candida actually... just a yeast allergy, and therefore anything fermented...

                    i cannot technically tolerate wine, but i do sneak the occasional glass... this i say as i'm sipping a Las Rocas Granacha...

        2. Here's my favorite way to prepare halibut -- with a savory/sweet miso glaze.

          Miso-Glazed Halibut for Two

          two 6-8 ounce halibut fillets

          1/4 C. light miso paste
          2 1/2 Tbsp. rice wine vinegar
          2 Tbsp. agave syrup
          2 Tbsp. canola oil
          1 Tbsp. soy sauce
          pinch cayenne pepper

          1/2 tsp. sesame seeds

          1 lime, cut into wedges
          pickled ginger

          1. Preheat oven or toaster oven to 450F.

          2. In a quart-sized ziplock bag, combine miso, vinegar, agave syrup, oil, soy sauce, and cayenne pepper. Smoosh the bag around to mix the ingredients together, then add the halibut fillets to the bag and let marinate for 20 minutes or so.

          3. Place the fillets on a foil-lined pan, then pour about half the marinade over the fillets. Discard the rest of the marinade in the bag. (To avoid wasting a plastic bag, you could do all of this in a mixing bowl. I just liked the convenience and lack of clean up!)

          4. Sprinkle the fillets with the sesame seeds, then bake for about 15 minutes, or until miso has turned a shade browner and sesame seeds are beginning to toast.

          5. Serve over rice, quinoa, or whatever you like. Garnish with lime wedges and pickled ginger.

          11 Replies
          1. re: operagirl

            when i make a dish similar to this i like to serve it with a side of bok choy or asparagus sauteed with sliced shiitake, red bell pepper, scallions and ginger, and garnished with a drizzle of toasted sesame oil and a sprinkle of sesame seeds.

            1. re: goodhealthgourmet

              All of these look great but I think I'm set on the Miso-Glazed one tonight! I like the idea of a side of asparagus with Asian flavorings!

              And ghg really happy for you!! We are desperate to get out of NJ so I can appreciate how happy you must be to be out! :)

              1. re: lovessushi

                LOL...sorry couldn't help a little chuckle...I was born and raised in 'Jersey and have been in FL since 1988. Just sounds like everyone is TRYING TO ESC-A-A-A-A-A-A-A-A-PE or break out of prison!
                Also, to stay on topic and I know this is too late but this halibut with wasabi cream and sambal vinaigrette makes for a very pretty dish; haven't done it it quite a while because the halibut here in SWFL runs around $20 per pound:
                http://www.epicurious.com/recipes/foo...

                1. re: Val

                  Operagirl and ghg - we LOVED the miso halibut!!! It was really moist and delicious - served it with ghg's seasonings on broccoli. Only thing I might do differently is reduce the amount of miso as I think mine is a bit strong and the dish turned out a little salty.
                  Thanks!!
                  I'm going to try one of your recipes next week ghg - have to get back to TJ's to get more halibut.
                  Val - not sure if there are TJ's in FL but I got it frozen for $11.00 per pound and it was really nice. And LOL - yes, we are all running away!!!!! It's just...well...you know... ;) lol

                  1. re: lovessushi

                    Girl...no TJ's here...maybe someday! Check out the Saturday Night Live video at hulu.com, portrayal of Gov. Robert Paterson; some very funny comments on NJ (sniffle...but that's my HOME state!)

                    1. re: Val

                      Ooh sorry!! I hope I didn't offend you!!! I'll check out the video though!

                      Sorry no TJ's, but I'm sure you have great stores down there?
                      :)

                    2. re: lovessushi

                      woo hoo! so glad you enjoyed it :)

                      next time try adding a little mirin to the glaze - that should help temper the saltiness, as will using low-sodium soy sauce:
                      ¼ cup yellow or white miso
                      2 tablespoons unseasoned rice vinegar
                      2 tablespoons mirin
                      1½ tablespoons agave nectar
                      1 tablespoon low-sodium soy sauce
                      ½ Tablespoon fresh lime juice
                      ½ teaspoon peeled, finely-grated fresh ginger (or ¼ tsp dried ginger)
                      ½ teaspoon minced garlic
                      a few grinds of fresh white pepper

                      i was raised in Jersey too and i'm proud of my roots, i just have no desire to live anywhere near there ever again! my last stint wasn't by choice - it was a circumstantial necessity..and fortunately a relatively short-lived one ;)

                      i suggest moving West - a little time out here and you'll never look back!

                      1. re: goodhealthgourmet

                        Recipe looks delish! Thanks ghg!!

                        Glad your stint was short lived ;)

                        And it's funny you mention that, because West is where we are considering...

                        edit: ghg you seem very knowledgable about nutrition, etc. - can you speak to the difference between agave nectar and honey? As far as which is healthier, etc. thanks!

                        1. re: lovessushi

                          well i hope i'm knowledgeable - i'm a nutritionist! ;)

                          well, they're both sugar. and unless you use raw, organic agave (most of the mass-produced stuff is suspect - apparently some manufacturers cut it with low-quality corn syrup to reduce costs), you're probably actually better off going with good honey or raw sugar. the one real bonus with GOOD agave from a trusted source is that since it's sweeter than honey or sugar, you can use less and save a few calories, and its naturally high fructose content makes it lower on the glycemic index so you absorb it a little more slowly. but of course then there's the issue that the fructose may have a negative impact on your lipid profile...

                          we just can't win!

                          shoot me an e-mail if i can help with your moving considerations - i've lived in San Diego and LA so i know both areas well.

                          1. re: goodhealthgourmet

                            You're a nutritionist?! Cool...Ok well to start....lol!!!

                            Apparently no, we cannot win!! I'll probably stick with honey since it's what I have and when I run out which will be soon, I'll try agave.

                            Thank you - I'm not sure exactly to which state on the West coast - but as soon as we narrow it down, I'll definitely take you up on your offer if we're going to CA :)

                      2. re: lovessushi

                        Yay! So pleased that you enjoyed it.

                        http://operagirlcooks.com

              2. This recipe is excellent!!!!! And very easy!

                http://www.nytimes.com/2010/03/17/din...

                2 Replies
                1. re: erica

                  erica, thanks so much for posting this - i KNEW there had been a good one in the Times recently! one tip - i added some roasted red peppers to this, and it was wonderful.

                  1. re: goodhealthgourmet

                    This looks great!

                2. I found a recipe in Cooking Light years ago that is very good and very simple. It works beautifully for halibut, and I hope you'll give it a try sometime, if not tonight:

                  Whip an egg white, a few drops of Tabasco and salt and (white) pepper until frothy.
                  Dip one side of the fillet in the whipped egg white mixture, then place immediately onto a plate covered in seasame seeds. (One fillet probaby takes 2-3 Tbsp.)
                  Place in a heated, oiled pan, seed side down. Let it cook for about 3 mintues, which will toast the seeds and form a delicate crust.
                  Turn over and finish cooking the fish.

                  Enjoy! :)

                  3 Replies
                  1. re: mcuneo

                    you can also use a combination of white & black sesame seeds - the color contrast is really striking and looks beautiful.

                    1. re: goodhealthgourmet

                      I hadn't thought about using egg white that way...and I like that it doesn't have any breadcrumbs.

                      1. re: lovessushi

                        sesame seeds are a fantastic coating. nutty, crunchy, mmmm... :)

                        crushed seeds & nuts in general make a great alternative to bread crumbs. sunflower seeds, pumpkin seeds, pistachios, almonds and macadamia nuts are my favorites.