Recipes
Directions:
Cut the fish into serving-size pieces, as desired; place in a lightly buttered baking dish and brush or drizzle with melted butter. Set aside and pre-heat oven to 350 degrees. Cook bacon in a medium saucepan until crisp; remove to paper towels to drain. Crumble and set aside. Add enough olive oil to the bacon drippings to make 2 tbsp. Stir in the flour; continue to cook over medium heat, stirring constantly, until the mixture is medium brown. Be careful not to burn. Add the chopped vegetables all at once; cook over medium heat, stirring, until vegetables are tender. Add the Creole seasoning, tomatoes, chicken broth, the Worcestershire sauce, and a few dashes of Tabasco sauce. Simmer the mixture for 15-20 minutes or until thickened, stirring occasionally. Place halibut in the oven and bake for 10 minutes. Spoon tomato and vegetable mixture over the fish and bake for 10-15 minutes more, or until fish flakes easily with a fork. Serve with hot cooked rice and sprinkle with the reserved bacon, if desired. Makes 4 servings.
Directions:
Combine wine (or chicken broth), olive oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture for 1 to 2 hours. Thread apple, pepper, onion and halibut onto long metal or bamboo skewers; repeat five times on each skewer, ending with apple. Broil or grill 4-5 inches from heat for 6- 8 minutes or until fish flakes with a fork. Can be served either warm or cold. Makes 4 servings.
Directions:
Fill a 4 quart pot half with water and add pepper corns, salt, sliced onion, sliced lemon and bay leaves. Bring to a boil and let simmer for 10 minutes, then add the Halibut and bring to a slow boil until the fish is done (it will start flaking). In a deep sauce pan, melt butter under low heat. Add flour and stir constantly until completely absorbed by the butter. Be careful not to let the butter burn! Add a little water and continue to stir, gradually adding more water and stirring until the sauce becomes a thick mixture the consistency of thin dough (there should be no lumps). Add broth from the Halibut pot until the sauce has a creamy consistency. Now add the lemon juice, capers, caper juice, white wine, and salt and pepper to taste. Carefully remove the Halibut from the pot and slide the pieces into the sauce, letting steep for about 5 minutes under very low heat. Peel and boil the potatoes with salt and a few sprigs of parsley. Serve by plating the Halibut with potatoes on the side and covered with the sauce. Garnish with parsley and/or paprika. Makes 4 servings.
