Available year-round, halibut is a popular seafood for nearly any type of preparation. Baked, broiled, poached, or grilled, these easy halibut recipes are a snap to prepare.See Popular Halibut Recipes
A garlic-citrus marinade creates sensational fish on the grill. Simple salsa partners well for a topper.
This is the dish for those special occasions when you want to showcase your elegant entertaining style. It takes two hours from start to finish, but the recipe is easy to follow and the results are outstanding.
This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."
The halibut's smooth, buttery texture is accented here by the sharp brininess of the clams. Be sure not to overcook the halibut; its texture is best when the fish is just barely cooked through.
If you can, choose square, compact fillets for this recipe instead of longer, narrower ones. They're easier to maneuver in the pan.
This light main course is great served with cooked green-tea soba noodles.
Rather than pairing red wine with red meat, Marcia Kiesel opts for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work (stay away from oily fish like bluefish when serving red wines -- they tend to make the wine's tannins taste metallic). And the bright, lemony parsley sauce balances the earthy quality of a Graves.
Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.
Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.
You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.
This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.
Caroline Styne, co-owner and sommelier of Los Angeles' Lucques and AOC, likes to coat delicate halibut fillets in fresh herbs and grill them until lightly charred; to make a tangy sauce, she cooks cherry tomatoes in tarragon-infused browned butter until they burst with juice.
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This dish goes together in less than 20 minutes. If you can't get halibut, any firm-fleshed white fish will do.
The spicy red pepper sauce serves as both the marinade and table sauce in this easy fish recipe.