Sedna Industries

Halibut Recipes

The world’s premium whitefish, wild Halibut is a big meaty fish, firm and flaky with superb taste. Team its hearty flavor and texture with bold flavors in sauces, marinades or toppings, or choose simple preparations such as poaching, roasting, grilling, or searing to let the Halibut’s own taste take the leading role. Consider wild Halibut seared in Moroccan Spiced Oil (olive oil with coriander, cardamom, and fennel seeds) or poached and topped with a fresh herb vinaigrette. Small pieces of poached or grilled halibut are delightful in sandwiches or salads or on kabobs. Menu the popular pan roast with leeks and fennel, or stir-fry portions or pieces with baby bok choy.

Baked Halibut Limone

3 lbs Halibut Fillet, cut into 6 serving pieces, 3/4 inch thick
1/4 cup minced fresh Parsley
1/2 cup seasoned Bread Crumbs
2 Lemons, sliced, plus 2 more thinly sliced for garnish
1 tsp Paprika
2 cloves Garlic, minced
1 Tbsp Butter
Salt and Pepper to taste

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Preheat oven to 375 degrees. Sprinkle both sides of halibut with salt, pepper and paprika. Place halibut in a buttered shallow baking dish and sprinkle with garlic, parsley and bread crumbs. Place lemon slices on fish and add water almost to top of fish. Bake uncovered 20-30 minutes until halibut is firm and crumbs are golden brown. Remove lemon slices, dot with butter and place under broiler until browned. Garnish baked halibut with thin lemon slices. Serves 6.

Spicy Grilled Chili-Lime Halibut

4 Halibut Steaks (4 to 6 oz. each)
1/2 cup Rice Vinegar
1/2 cup fresh Lime Juice
1/4 cup Grape Seed Oil
1 cup sweet Thai Chili Sauce
1/4 cup Black Sesame Seeds

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Combine all ingredients. Marinate halibut steaks for at least 1 hour, making sure both sides are allowed to marinate. Grill on the barbecue until the halibut flakes when tested with a fork. Makes 4 servings. Note that sweet Thai Chili Sauce is available in Asian specialty markets.

Sedna Industries, Inc