The premier source for Pacific Northwest salmon, steelhead, and halibut fishing information & trips.

1-866-Fish2Day                                                                      

-Alaska's Kenai / Kasilof Rivers - Deep Creek Halibut & More - Waterfront Lodging - Olympic Peninsula, Washington Salmon & Steelhead Fishing-

Home >> Recipes >> Halibut Recipes

 

 

 

 


 

This page features some of our favorite recipes for what we believe to be the tastiest fish around ... halibut.

Very firm and mild (if handled and cooked correctly), it's our favorite ... try a few of the recipes below!

We also have pages with recipes for:

 

 


Italian Baked Halibut

1 lb halibut fillets or steaks

1 lemon, zest grated, juiced

4 yellow crookneck squash, shredded

2 medium tomatoes, chopped

1/4 cup onion, finely chopped

2 cloves garlic, finely chopped

1/2 teaspoon dried basil or oregano, crushed

1/4 teaspoon pepper

1/4 teaspoon salt

2 teaspoons olive oil

Preheat oven to 350 degrees.  Spray a baking pan with cooking spray.  Arrange fish in a single layer. Pour juice over fish and sprinkle with zest.  Combine next 7 ingredients in a bowl and spread over fish. Drizzle with oil. Cover and bake 25-30 minutes, or until fish is flaky and cooked throughout.

 

 

Cajun Style Broiled Alaskan Halibut

2 tablespoons paprika

1 1/2 teaspoon dried oregano

1 1/2 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon cayenne pepper

4 4oz halibut steaks, thawed

Prepare broiler.  Combine all ingredients, except halibut, in a bowl and mix well.  Sprinkle about 1/2 teaspoon spice mixture over each halibut steak.  Broil 10 minutes per inch of thickness or until fish flakes when tested with a fork.  Save remaining spice mixture in an airtight container for future use.

 

Skewered Halibut with Honey Mustard Sauce

1 lb halibut fillets

1/4 lb streaky bacon

1/4 lb mushrooms

2 small onions

8 cherry tomatoes

1 lemon

oil

FOR THE SAUCE

2 teaspoons honey

1 egg yolk

1 tablespoon French mustard

1 1/2 tablespoon tarragon vinegar

1/4 pint sunflower or safflower oil

Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper.  Cut the onions into wedges, put them into a separate bowl with the mushrooms, add a good grinding of pepper, and oil and lemon juice- in the ration of  2 tablespoons oil to 1 tablespoon lemon.  Leave to absorb flavors for an hour or more.  Halve the bacon rashers, de-rind them, stretch and roll them up loosely.

The sauce can also be made in advance.  Beat the honey, mustard and egg yolk together in a small bowl.  Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork.  Then add the oil, pouring it from a jug in a thin stream and whisking the contents of the bowl all the time as you pour.   Continue whisking for about a minute until the sauce is a homogeneous thick cream, then season to taste with salt and pepper.

Close to serving time, thread the fish, onions and mushrooms on to skewers, adding the bacon rolls and tomatoes here and there.  Grill for 10 minutes or so under medium-high heat, turning and basting occasionally with the marinade liquid.  Serve immediately with a dish of rice and sauce.

 

Grilled Key West Halibut Steaks

1/4 cup Teriyaki Marinade & Sauce

1/2 teaspoons grated lime peel

1 tablespoon orange juice

2 teaspoons lime juice

4 small halibut steaks

Parsley

Combine first 4 ingredients; pour over fish in large plastic bag.  Press air out of bag; close top securely.  Refrigerate 45 to 60 minutes; turn bag over occasionally.  Reserve marinade, cook fish on grill 4 inches from hot coals 4 minutes.  Turn fish over; brush with reserved marinade.  Cook 3 to 4 minutes longer, or until fish flakes easily with fork.  Sprinkle with parsley. 

 

Halibut Enchiladas ... Thanks to Brice P. of Soldotna!

TWO CANS ENCHILADA SAUCE

¼ CUP CHOPPED FRESH CILANTRO

8 FLOUR TORTILLAS

2 LB. HALIBUT

¼ CUP SOUR CREAM

¼ CUP MAYONNAISE

GARLIC POWDER

1 FINELY CHOPPED FRESH GREEN BELL PEPPER

2-3 BUNCHES FINELY CHOPPED GREEN ONIONS

LEMON PEPPER

2 CUPS SHREDDED CHEDDAR CHEESE

SALT

PEPPER

 
Preheat oven to 375

Add seasonings to the halibut and give it a light cook in the microwave for 2-3 minutes or until it separates easily (starts to flake).

Mix the mayonnaise, sour cream, cilantro, green onions, green bell pepper and 1 cup of
cheddar cheese together in a bowl and then carefully fold in the halibut.

Pour half a can of enchilada sauce over the bottom of a 13x9 baking dish.

Pour one can of enchilada sauce in a large shallow sauce pan. Dip the tortillas in the enchilada sauce one at a time, then spoon about ½ to ¾ cup of halibut mix across the center of the tortilla, roll it up and put it in the baking dish with the seam side down.

When finished rolling all the tortillas, pour what’s left of the enchilada sauce over the top of the enchiladas and sprinkle the other cup of cheddar cheese over the top too.

Cover with foil and bake for about 30-40 minutes. Remove foil and bake for another 10-15 minutes or until halibut is thoroughly cooked and cheese on top is melted.

Serve with Mexican rice and refried beans or black beans. Avocado makes a nice garnish

 

White Chili ... out of this world! Thanks again to Rod 'n Real!

1 lb. great northern white beans, rinsed and drained

1 lb. cubed halibut

1 tbs. olive oil

2 medium onions, chopped

4 cloves garlic, minced

2 4 oz. cans mild green chilies, chopped

2 tsp. ground cumin

1 1/2 tsp. dry oregano, crumbled

1/4 tsp. cayenne pepper

5 cups chicken stock or broth

3 cups grated Monterey jack cheese

sour cream, salsa

Place the beans in a heavy, large pot. Add enough cold water to cover the beans at least 3 inches, and soak overnight. Drain the beans and remove from pot. In the same pot, heat the oil over medium heat. Add onion and sauté in the garlic, chilies, cumin, oregano, and cayenne pepper. Add the beans and the chicken stock ... reduce heat and simmer for two hours, until the beans are tender. Add the halibut and cook over medium heat until the halibut can be flaked apart with a fork. When the fish is done, add the cheese and cook until the cheese is melted. Season to taste with salt and pepper. Serve with sour cream and salsa ... and lots more cheese if you like!

 

Hot Halibut Dip ... this is great!!!

2 lbs. halibut (poached or microwaved) ... shredded with fork

2 medium cans chopped green chilies

8 oz. cream cheese

1 Tbs. minced garlic

1 Tbs. jalapeno juice

1 cup shredded cheddar cheese

1 cup shredded Monterey jack cheese

2 cups mayonnaise

This one's really easy ... place all of the ingredients in a crock pot and warm until the cheeses are fully melted ... ENJOY!

 

Artichoke Halibut Dip

2 lbs. halibut (poached or microwaved) ... shredded with fork

1 large jar artichoke hearts in water

8 oz. cream cheese

1/2 cup parmesan cheese

1 cup shredded Monterey jack cheese

2 cups mayonnaise

This too is really easy ... place all of the ingredients in a crock pot and warm until the cheeses are fully melted ... ENJOY!

 

Have a question, like to book some dates? Use our online information / booking request form.

- Our Privacy Policy -

Text Links for non-java enabled browsers

Main Sections:

| HOME | ALASKA FISHING | WASHINGTON FISHING | RIVER REPORTS | FORUMS | FISHING RESOURCE CENTER | CHARTER RATES | CONTACT US | WHAT ABOUT BOB? | PHOTO & VIDEO GALLERY | LEARN ABOUT THE FISH | RECIPES | LINKS | STORE | SITE HELP & FAQ |

Recipes Sections:

| Recipes Home - Salmon | Halibut Recipes | Clams & Misc. Recipes |

 

 

This site, pages, and images designed by and copyright material of Bob Ball, Bob's Piscatorial Pursuits - Alaska and Washington Steelhead, Salmon, and Halibut Fishing Guides / Charters - Forks, Washington and Soldotna, Alaska, USA. Encounter any problems?? If so, please Email us.