Halibut Recipes For Christmas

Halibut: A very low fat flat fish that is popular weighs from 5-20 lbs and belongs to the flounder family. There are several such flat fish that could be called halibut and is a prized sea food. Here are a few halibut recipes for Christmas. Halibut are typically broiled, deep-fried or lightly grilled while fresh. Smoking is more difficult with halibut meat than it is with salmon, due to its ultra-low fat content. The meat has a very 'clean' taste and requires little seasoning when eaten fresh. Halibut is also noted for its very dense and firm texture. halibut holiday recipes are numerous and a few here are easy to try.

Lightly Fried Spiced Halibut: One of the tastier versions is lightly frying it in a pan with very little oil. Marinate the halibut with Indian spices such as tandoori spice from the market or curry paste for 30 min. Fresh marinade can be made at home by mixing chili powder, salt, olive oil and a spoon of lemon juice in a casserole. Coriander powder and ginger-garlic paste can be included too. Place the fish in a pan and fry it laced with olive oil until it is darkened brown. This can be eaten with rice, tortilla or just by itself with a glass of wine on the side.

Halibut Curry with Spices: In a deep pan fry thinly cut onions along with garlic pods and sliced ginger to transparent. Add curry powder to this mixture and lightly fry. Add tomato paste or fresh tomato in the boiling broth. Squeeze a lemon or add tamarind paste to the mixture with a dash of salt. Transfer the halibut pieces to this soup and cover with a lid on low heat. In 15-20 minutes you will have an exotic Indian halibut curry with a wonderful aroma and taste. This curry can be eaten with rice, roti, tortilla or with brown bread.

Mustard-glazed Halibut Steaks: The halibut pieces are cut and patted dry. In a pan heat a small piece of butter, lemon juice, basil leaves and mustard on low heat until the butter melts. Brush both sides of the fish with this mixture. Grill the fish on the rack of the grill over medium heated coals gently turning them over after 10 min. The marinade mixture can be used again over it and turned over.

Halibut with Cilantro and Lime Juice: The halibut is cut into small pieces and sprinkled with lime juice. In a cup add soy sauce and cornstarch blending it together along with ginger paste. On medium heat add oil in a skillet and add onion and garlic, stir-frying for few minutes. Add the halibut and leave until soft and flaky. Add the soy sauce mixture. Stir fry for few seconds and thickens. Garnish with cilantro and lime wedges.

 Grilled Halibut with Strawberry Salsa: Marinate the halibut with olive oil, salt and pepper. Cook on a grill for 8 min until tender. Toss asparagus and garlic seasoned with salt and pepper. After placing the halibut and asparagus on a plate lightly pour the strawberry salsa. The strawberry salsa is made by dicing strawberry, making it a paste and adding honey and lime juice.  Stir in diced strawberries, red onions, jalapenos and cilantro. Serve cold with halibut.

Chinese Halibut:  Place the halibut cut steaks on a plate. Ingredients needed are soya sauce (light and dark), ginger, scallion, rice sauce, sesame oil and cilantro. Make a paste of all the ingredients and spread it on the halibut steaks. Leave the marinated steaks in the fridge for an hour or outside. Grill the halibut steaks for 5-8 minutes on each side. Garnish with cilantro and serve with rice.

Halibut on Skewers with Charmoula:  recipe from Suzanne Goin’s dishes has the halibut on skewers with Meyer lemon and charmoula which is a cilantro based marinade and condiment. The charmoula is made by toasting a few cumin seeds and grinding them to a paste. Grind up in a pestle and cayenne salt, olive oil, cumin and paprika along with chopped parsley, garlic and cilantro. Mix them all well for the charmoula.

Thread the halibut pieces dipped in charmoula along with lemon and bay leaves alternating on a bamboo skewer. Brush with olive oil lightly, sprinkle some salt and grill the skewer for 10 -12 minutes and serve immediately.

Image Credit: ifood.tv