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Results 61 - 70 of 116 for dry halibut
Cut fish into 6 (3 inch) squares, about 1/2 inch thick. Dip portions in egg, then in crumbs. Fry in 1/4 to 1/2 inch oil heated to 350 ...
Cut fresh or partially thawed fish into 6 (3 inch) squares about 1/2 inch thick. Dip fish portions in egg, then in crumbs. Fry fish in 1/4 ...
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.
Mix all ingredients except fish. Pour over fish. Marinate in refrigerator 2 hours. Drain, reserving marinade. Place fish on greased rack of ...
65. HALIBUT TERIYAKI
Place fillets in a plastic bag. Combine wine, oil, soy sauce, mustard, ginger, garlic powder and parsley flakes; pour into bag with ...
Bake halibut at 350 degrees for 15-20 ... minute; add brandy and vermouth, reduce by half; add cream, reduce by half. Season with salt and pepper.
67. HALIBUT IN WINE
Marinade fish 1/2 hour in wine, turn once. Saute onion and celery in butter until tender, not brown. Stir in parsley, Worcestershire sauce ...
For marinade, combine first 5 ingredients in jar; cover and shake until mixed. Pour over fish steaks; marinate 15 minutes turning once. ...
Any thick, firm fish should ... If you don't have Muscadine wine, substitute a Riesling - anything dry, with a spicy or fruity flavor. Serves 2.
Combine sour cream (yogurt) in bowl, set aside. Place fish in baking dish. Season with pepper and spread with mustard mixture. Pour wine ...
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