Halibut is one of our favorite fish to fry up. You can enjoy it in so many different ways we had to share a few of our recipes.
Lemon Butter and Shallots
Lemon Butter:
1 1/2 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 zest of 1 large lemon
3/4 stick unsalted butter, at room temperature
Crispy Shallots:
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, smashed
1/2 cup grapeseed oil
3 large shallots, cut into rounds, separated into rings
How to:
Make the lemon butter by whisking together the lemon juice, salt, pepper, lemon zest and, butter into a bowl.
Halibut and Crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and, garlic in a glass dish. Whisk the marinade together and add the halibut and turn several times to coat.
Combine the grapeseed oil and shallots in a saucepan over medium-high heat. Cook, stirring often. Once cooked (typically takes about 5 minutes) you can move the shallots onto paper toweled to drain. Sprinkle with salt.
Heat a large dry nonstick skillet over medium-high heat. Pull halibut from the marinade and add the halibut to the hot skillet cooking for a few minutes on each side. Once cooked fully through you can add the shallots to the top! with a nice big scoop of lemon butter!
Halibut Olympia
Ingredients
4 tablespoons olive oil
2 large onions
salt + pepper
1 cup mayonnaise
1 cup sour cream
Halibut
Garlic powder
Paprika
1 1/4 cup panko bread crumbs
1/4 cup (1/2 stick) unsalted butter, melted
2 Tablespoon chopped fresh parsley
How to:
Heat the olive oil over medium heat and sauté onions add a pinch of salt and pepper and cool.
Heat the oven to 375 degrees.
Butter the bottom of a pan and cover evenly with the onion. Place the halibut filets on top and season generously with garlic powder, salt and pepper and, a pinch of paprika.
Use a medium-size bowl to combine the mayo and sour cream. Then spread onto of halibut.
Mix together the panko bread crumbs, butter and parsley, and a pinch of pepper into a bowl and add mixture on top of the mayo and sour cream.
Bake at 375 until the topping is golden and bubbles slightly about 30-35 minutes.
Fish Sticks
Pound of halibut
1 cup all-purpose flour
3 large eggs, whisked
2 1/2 cups panko breadcrumbs
Pinch of salt and pepper
2 cups vegetable oil or avocado oil for frying
How to:
Make sure fish is boneless and cut into strips and season with salt and pepper.
You will need 3 separate bowls 1 with flour, 1 with whisked eggs and, 1 with Panko bread crumbs. Toss fish in flour then egg and finally Panko and really make sure breadcrumbs / Panko is coated on there!
Add to a baking sheet. Once all sticks are done you will ready to fry!
When the oil is hot add in the sticks fry each side for about 4 minutes and remove and let cool and enjoy!
We hope that you give one of these a try this weekend!