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Results 21 - 30 of 153 for fresh halibut
Combine all the sauce ingredients, cover and refrigerate for 1-2 hours. To Assemble: Fillet the fish and cut in serving pieces. Arrange ...
22. CHIOPPINO
Sauté onion, green pepper, celery, ... skin from the halibut; but into serving size ... sourdough bread, or crusty French or Italian bread. Serves 8.
23. BOUILLABAISSE
Make a fish stock from the bones of the fish. Cook the onions and leeks in olive oil until tender and add garlic, tomatoes, orange peels ...
Place meat (fish or chicken breasts) in shallow casserole. Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, ...
If frozen, thaw fish. Cut ... heat. Transfer cooked, drained fish carefully to a hot serving platter. Spoon sauce over halibut. Serves 4 to 5.
26. SEAFOOD STRUDEL
Melt butter in a small ... slices all the way through. Dust with Parmesan and minced fresh parsley. Garnish with crab or lobster claws, if desired.
27. SWORDFISH KABOBS
Can be purchased this way at many fish markets. Combine soy sauce, sherry, oil, scallions, garlic, ginger, sugar and pepper in mixing bowl. ...
28. FISH PLAKI
In a skillet, heat olive oil. Add onions, garlic, and celery and saute, about 10 minutes. Add spinach and saute until spinach is limp. Put ...
Place halibut in one layer in a ... Bake at 350 degrees for 12 to 15 minutes or until the fish is cooked throughout and flakes easily with fork.
Place meat (fish or chicken breasts) in shallow casserole. Combine ketchup, lemon juice, garlic, oregano, salt, olive oil, orange juice, ...
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