Halibut Enchilada Casserole
1 cup Chopped onion
½ cup Chopped green bell pepper
5 tbsp Butter or margarine
2 cups Chopped cooked halibut
1 (4 oz) can green chili peppers, chopped
¼ cup Flour
½ tsp Ground coriander seed
¾ tsp Salt
2½ cups Chicken broth (or one 14.5 oz can)
1 cup Sour cream
1½ cups Shredded Monterey jack cheese (6 oz)
½ cup Salsa
12 6-inch corn tortillas
Preparation: In a large saucepan cook onion and green pepper in two tablespoons butter or margarine until tender. Combine in a bowl with chopped halibut and green chili peppers. Set aside.
In the same saucepan, melt 3 more tablespoons butter or margarine. Blend in flour, coriander and salt. Stir in chicken broth all at once; cook and stir until thick and bubbly. Remove from heat; stir in sour cream, salsa, and ½ cup of cheese. Stir ½ cup of the sauce into the halibut mixture. Deep fry tortillas until soft and dip in remaining hot sauce, filling each tortilla with about ½ cup of the halibut mixture. Roll up. Arrange rolls in a 13x9x2 inch baking dish and pour remaining sauce over them. Sprinkle with remaining cheese. Bake uncovered in a 350 degree oven about 25 minutes or until bubbly. Serves 8.
Karen Hammer
Herb-grilled Halibut
1½ lbs Halibut cut 3/4" thick
1 tbsp Butter
1 tbsp Vegetable oil
½ tsp Dried basil
4 tsp Chopped fresh parsley
1 tsp Dijon mustard
¼ cup Fresh lemon juice
Salt and freshly ground pepper to taste
½ tsp Lemon peel, coarsely grated
Rinse halibut with cold water; pat dry with paper towels. In small saucepan, melt butter with oil. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste. Place halibut on well-greased grate 5-6 inches from hot coals. Baste with marinade. Grill 3 minutes; turn and baste. Grill additional 3 minutes. Do not overcook! Halibut should be barely opaque when done. Transfer to serving platter and sprinkle with lemon peel. Four servings.
Karen Hammer
Halibut Olympia (Doug's Favorite)
Put ¼ cup lemon juice in the bottom of the baking dish and add the halibut filets. Optional: Halibut may be marinated in white wine or beer 2-3 hours prior to baking -omit the lemon juice if you marinate.
Combine:
1 cup Chopped onion
1 cup Mayonnaise (not Miracle Whip)
1 cup Sour cream
Spread mixture over halibut, completely covering it, sides and all.
Topping: (combine)
1 cup Flavored bread crumbs
1 cup Finely shredded or grated Parmesan
1 stick Melted butter
Sprinkle over the halibut. Dot the top with butter and salt and pepper if you like. Bake at 350 uncovered checking the halibut after 25 minutes. Baking time will vary depending on the thickness of the fillets.
Karen Hammer
Baked Halibut
1 can Frozen cream of shrimp soup
1½ lb Halibut fillets
½ cup Dried bread crumbs
Paprika
Thaw soup. Arrange halibut fillets in buttered baking dish. Spread soup over halibut; cover with crumbs. Sprinkle paprika over top. Bake at 350 for 30 minutes or until flaked easily. Yield: 4 servings.
Karen Hammer
Creamy Onion Halibut
1 cup Bread crumbs
2 tsp Chopped parsley
3 tbsp Grated Romano cheese
½ tsp Paprika
¼ tsp Monosodium glutamate
6 Halibut steaks
½ cup Creamy onion salad dressing
Combine crumbs, parsley, cheese, paprika, monosodium glutamate. Dip steaks into salad dressing. Roll in crumb mixture; place in buttered baking dish. Bake at 500 for 15 minutes or until fish flakes easily. Garnish with lemon slices. Yield: 6 servings.
Karen Hammer
Crusty Baked Halibut
½ cup Butter
2 lb Halibut fillet
Salt and pepper
10-12 Saltines
Melt 2 tablespoons butter in baking dish. Sprinkle fillets with salt and pepper on both sides; arrange fillets in single layer in baking dish. Melt remaining butter in small saucepan; break crackers into butter. Stir broken saltines into butter thoroughly to make a paste. Spread saltine paste over fillets. Bake in 375 oven for 40 minutes, or until fish flakes easily. Yield: 6 servings.
Karen Hammer
Cheese Baked Halibut
2 lb Halibut steaks
1 tbsp Tarragon vinegar
Salt and pepper to taste
¼ tsp Basil
1/3 cup Fine dry bread crumbs
1 cup Grated cheddar cheese
¼ cup Melted butter
Arrange halibut steaks in greased baking dish; sprinkle with vinegar, salt, pepper and basil. Bake at 375 for 20 minutes. Remove from oven. Combine bread crumbs and cheese; spread over steaks. Sprinkle with melted butter. Return to oven; bake for 10 minutes longer or until halibut flakes easily. Place on heated serving platter; garnish with parsley. Yield: 6 servings.
Karen Hammer
Gourmet Halibut with Oyster Sauce
1½ to 2 lb Halibut
1/3 cup Butter
½ pt Oysters
½ cup White wine
1½ tbsp Flour
¼ cup Cream
¼ tsp Salt
Cayenne pepper to taste
1/3 cup Coarse cracker crumbs
Place halibut in skillet with 2 tablespoons butter; sear over low heat until halibut turns white. Place in baking dish. Cooke oysters in pan drippings with wine for 3 minutes. Drain; reserve liquid. Place oysters on halibut. Melt 2 tablespoons butter in saucepan; blend in flour. Combine reserved liquid and cream. Stir into flour mixture gradually. Simmer, stirring constantly, until thickened; add seasonings. Pour sauce evenly over oysters. Melt remaining butter; stir in cracker crumbs. Spread over sauce. Bake in 400 oven for 20 minutes. Yield: 4 servings.
Karen Hammer
Halibut Creole
1½ lb Halibut slices
Salt and pepper to taste
Tomato slices
Chopped green pepper
Chopped onion
1/3 cup Melted butter
Place halibut slices in buttered baking dish; sprinkle with salt and pepper. Place 1 tomato slice on each halibut slice; top with ½ teaspoon green pepper and ½ teaspoon onion. Bake at 350 for 40 to 45 minutes; baste with butter.
Karen Hammer
Halibut Fillets Elegante
1 can Frozen cream of shrimp soup
1 (1 lb) package frozen halibut fillets, thawed
Freshly ground pepper to taste
2 tbsp Butter
¼ cup Grated Parmesan cheese
Paprika to taste
1 lg can Chinese noodles
Let soup stand until thawed. Arrange fillets in buttered 9-inch pie plate; sprinkle with pepper. Dot with butter. Spread soup over fillets; sprinkle with cheese and paprika. Bake at 400 for 25 minutes. Arrange over Chinese noodles. Garnish with quartered lemons.
Karen Hammer
Halibut Steaks
2 lb Halibut steaks
Salad oil
1 tsp Salt
¼ tsp Pepper
1 cup Sliced onions
1 cup Crackers crumbs
2 tsp Marjoram
1½ cups Light cream
Wipe halibut with damp cloth; rub with small amount of salad oil. Place in baking dish; sprinkle with salt and pepper. Cook onions in small amount of fat until transparent; add crumbs and marjoram. Blend onion mixture thoroughly. Spread onion mixture over halibut; pour cream over fish and in baking dish. Bake at 375 for 30 minutes. Yield: 4 servings.
Karen Hammer
Halibut Fillets in Wine
2 (12 oz) packages frozen halibut fillets
1 cup Butter, melted
1 tbsp Lemon juice
2 tbsp White wine
¼ tsp Paprika
½ tsp Parsley flakes
¼ tsp Curry powder
Thaw halibut fillets; dry on absorbent paper. Combine butter, lemon juice, wine, paprika, parsley flakes and curry powder. Place fillets in 8 x 8 x 1½" pan. Baste with butter mixture generously. Bake at 350 for 15 minutes or until fish flakes easily. Baste fillets several times with butter mixture while baking. Pour off liquid from pan into any remaining butter mixture. Broil halibut for 5 minutes or until lightly brown. Remove from broiler; pour butter mixture over halibut.
Karen Hammer
Halibut in Tomatoes
3 tbsp Butter
3 tbsp Flour
2 cups Stewed tomatoes
1 tsp Sugar
¼ tsp Rosemary
½ tsp Salt
Dash Pepper
2 lbs Halibut steak
1 Onion slice
Melt butter in saucepan. Add flour; blend well. Add tomatoes, sugar, rosemary, salt and pepper, stirring constantly, until thickened. Wipe halibut with damp cloth; place in baking dish with onion slice on top. Pour half the sauce over halibut. Bake in 350 oven for 40 minutes, basting occasionally with sauce in dish. Pour remaining sauce around halibut to serve. Garnish with parsley and olives, if desired. Yield: 6 servings.
Karen Hammer
Halibut New Orleans
¼ cup Butter
1 clove Garlic, minced
½ cup Minced onions
1 can Mushrooms, drained
2 tbsp Flour
2½ cups Tomatoes
2 tbsp Vinegar
1 tbsp Worcestershire sauce
1 tsp Salt
1/8 tsp Pepper
¼ tsp Thyme
1 pkg Frozen lima beans
1½ lb Halibut steak, 1 inch thick
Preheat skillet. Melt butter; add garlic, onions and mushrooms. Saute for 5 minutes. Add flour; blend well. Combine tomatoes, vinegar, Worcestershire sauce, salt, pepper and thyme; add to flour mixture, stirring constantly. Bring to a boil; add beans. Cook for 5 minutes or until beans are separated. Add halibut; cover with sauce. Simmer, covered, for 30 minutes or until halibut is flaky. Yield: 4-5 servings.
Karen Hammer
Halibut Steaks Parmesan
2 lb Halibut steak
Juice of 1 lemon
2 tbsp Butter
2 tbsp Flour
½ tsp Nutmeg
½ tsp Paprika
½ tsp Salt
½ tsp Pepper
1 (8 oz) can mushrooms
Milk
½ cup Parmesan cheese, grated
Place steaks in greased pan. Sprinkle lemon juice over steaks. Melt butter in saucepan. Stir in flour; blend well. Add nutmeg, paprika, salt and pepper. Drain mushrooms; reserve liquid. Add enough milk to reserved mushroom liquid to measure 1 cup. Add liquid to flour mixture gradually. Return to heat; cook, stirring constantly, until thickened. Pour sauce over steaks; sprinkle with mushrooms and cheese. Bake at 350 for 30 minutes. Yield: 4 servings.
Karen Hammer
Halibut with Curry Sauce
2 lbs Halibut fillets
2½ oz Lime juice
4 tbsp Butter
1 lg Onion, diced
1 clove Garlic, diced
4 tbsp Flour
2 tbsp Curry powder
¼ tsp Dry mustard
¼ tsp Thyme
¼ tsp Marjoram
½ tsp Salt
¼ tsp White pepper
Rind of ½ lemon
1 lg Ripe banana, sliced
1 lg Green apple, diced
3 stalks Celery, diced
2 cups Chicken broth
2 cups Sauterne
2 Whole cloves
2 Bay leaves
Pat fillets dry with absorbent paper. Marinate for 30 minutes in lime juice. Melt butter in large heavy skillet; add onion and garlic. Saute until golden brown. Mix flour, curry powder, mustard, thyme, marjoram, salt and white pepper. Cut rind into thin strips. Combine rind and all remaining ingredients; add to curry mixture. Stir thoroughly. Add mixture to onion mixture in skillet; bring to a boil. Simmer for 10 minutes. Remove fish fillets from marinade; place in greased baking pan. Bake at 400 for 10 minutes. Add curry sauce. Bake for 10 minutes longer. Remove bay leaves and cloves. Serve over unsalted, cooked rice with chutney, salted peanuts, crisp bacon chips and shredded coconut, if desired. Yield: 6-8 servings.
Karen Hammer
Halibut with Vegetables
2 lg Carrots, finely chopped
2 Onions, minced
1 cup Finely diced celery
2 lb Halibut
1 tbsp Lemon juice
¼ tsp Pepper
1 tbsp Flour
Cook vegetables in 1½ cups boiling water for 20 minutes. Drain; reserve 1 cup liquid. Brown halibut in small amount of fat in skillet. Place in greased baking pan; pour lemon juice over halibut. Sprinkle with pepper. Cover halibut with cooked vegetables; add reserved liquid. Bake at 350 for 1 hour. Remove halibut to platter; arrange vegetables around halibut. Blend flour and 2 tablespoons water; mix with liquid in baking pan, stirring constantly, until thickened. Pour over halibut and vegetables to serve. Yield: 4 servings.
Karen Hammer
Halibut Walnut
1½ lb Halibut steak
Juice of 1 lemon
Salt and pepper
¼ cup Chopped walnuts
1/3 cup Grated sharp cheese
2 tbsp Milk
Place halibut in buttered baking dish; sprinkle with lemon juice, salt and pepper. Mix walnuts with cheese and milk; season with salt and pepper. Sprinkle over halibut. Bake in 400 oven for 20 minutes. Yield: 4 servings.
Karen Hammer
Herbed Halibut Bake
2 tbsp Butter
1 (2 lb) Halibut steak, 1 inch thick
1 can Sliced mushrooms
1½ cups Sour cream
2 tbsp Flour
1 tsp Salt
1/8 tsp Pepper
½ tsp Savory
½ tsp Tarragon
Paprika to taste
Lemon slices
Chopped parsley
Preheat oven to 350. Melt butter in large casserole. Arrange halibut in casserole. Drain mushrooms; reserve liquid. Combine sour cream, flour, mushrooms, 3 tablespoons reserved mushroom liquid, salt, pepper, savory and tarragon; mix well. Spoon mixture over halibut; sprinkle with paprika. Bake for 30 minutes. Dip lemon slices into chopped parsley; arrange over baked mixture before serving. Yield: 8 servings.
Karen Hammer
New England Baked Halibut
Salt pork, thinly sliced
1 Halibut
3 tbsp Butter
3 tbsp Flour
½ cup Buttered cracker crumbs
Arrange several slices salt pork in 8 x 8 inch pan; place halibut over salt pork. Cream butter and flour; blend well. Spread over halibut. Sprinkle with crumbs; arrange several slices salt pork over halibut. Cover with buttered brown paper. Bake at 375 for 50 minutes. Remove paper; bake until browned.
Karen Hammer
Scalloped Halibut
1 cup Butter
1 cup Flour
6 cups Milk
1 lg can Mushrooms
Salt to taste
Celery salt to taste
Worcestershire sauce
1 Bay leaf
1 sm Onion, diced
5 lbs Cooked flaked halibut
Buttered crumbs
Combine butter and flour in saucepan over low heat; add milk gradually. Stir constantly until smooth and thickened. Add mushrooms, salt, celery salt, Worcestershire sauce, bay leaf and onion; blend well. Add halibut to sauce; mix gently. Spread into large greased baking dish; top with crumbs. Bake at 350 for 45 minutes. Yield: 20 servings.
Karen Hammer
Halibut Patties in Cream Sauce
1½ lbs Halibut
2 tbsp Flour
2 Eggs
1 cup Milk
½ tsp Nutmeg
Salt to taste
2 cups Cream sauce
Chopped parsley to taste
Paprika to taste
Cut halibut into pieces; grind. Add flour; mix well. Beat in eggs, one at a time. Add milk, nutmeg and salt; mix well. Shape halibut mixture into rounded patties. Fry in small amount of fat until browned. Place in shallow casserole; pour cream sauce over patties. Sprinkle with paprika and parsley. Bake at 325 for 30 minutes. Yield: 6 servings.
Karen Hammer
Halibut Cakes
¼ lb Pork with fat
1½ lb Halibut fillets, chopped
1 can Water chestnuts
1 tbsp Candied ginger
3 tbsp Soy sauce
1/3 cup Cornstarch
1 cup Blanched almonds
1 tbsp Vegetable oil
¾ cup Canned pineapple juice
½ cup Vinegar
½ cup Sugar
1/3 cup Chopped onion
1/3 cup Chopped green pepper
1/3 cup Pineapple chunks, drained
Grind pork; mix with halibut. Drain chestnuts. Chop chestnuts and ginger; add to halibut mixture. Blend 2 tablespoons soy sauce and 2 tablespoons cornstarch. Stir into halibut mixture thoroughly. Chop almonds; add to mixture with oil. Shape mixture into small cakes. Fry at 375 in deep fat for 3 minutes. Combine juice, vinegar, remaining soy sauce and 2 tablespoons water. Bring juice mixture to a boil. Blend remaining cornstarch and sugar with 2 tablespoons water. Stir into juice mixture; cook, stirring constantly, until sauce is clear and thick. Stir in vegetables and pineapple. Pour sauce over halibut cakes.
Karen Hammer
Halibut Casserole
2 lb Cooked halibut, flaked
1 tbsp Chopped onion
1 tsp Worcestershire sauce
2 tbsp Butter
2 tbsp Flour
Pinch of salt
Pinch of pepper
1½ cup Milk
3 cups Hot seasoned potatoes
½ cup Grated cheese
Place halibut in greased 2-quart casserole; sprinkle with onion and Worcestershire sauce. Melt butter in saucepan; blend in flour and seasonings. Add milk gradually. Cook, stirring constantly, until thickened and smooth. Pour sauce over halibut; top with potatoes and cheese. Bake at 375 for 25 minutes. Yield: 6 servings.
Karen Hammer
Italian Baked Halibut
1 cup Chopped onions
3 lbs Thick halibut fillets
1 cup Chopped celery
½ cup Chopped parsley
Salt and pepper
1/3 cup Cooking oil
6 med Potatoes, peeled
2 cans Tomato sauce
Sprinkle ½ cup onions in baking pan; place fillets over onions. Cover with remaining onions, celery, parsley, salt and pepper. Add enough water to cover fish; pour in oil. Arrange potatoes around fillets; turn potatoes to coat with liquid. Pour tomato sauce over mixture in casserole. Bake at 350 for 1 hour or until fillets and potatoes are tender. Yield: 6 servings.
Karen Hammer
Deep-fried Fish
Pancake flour
1 Egg, beaten
1 btl Lemon-lime carbonated drink
1 pkg (1 lb) Frozen halibut fillets, thawed
Mix 1 cup pancake flour and egg; add enough carbonated drink to make thin batter. Roll fish in dry pancake flour; let stand for 20 minutes. Dip into batter. Heat deep fat to 375-400; cook halibut in fat for 3-4 minutes or until brown.
Karen Hammer
Marinate Fried Halibut
4 Halibut steaks
1 can Beer
1 Egg
¼ tsp Salt
1/8 tsp Pepper
½ cup Fine dry bread crumbs
¼ cup Melted butter
Marinate halibut in beer for at least 30 minutes. Beat egg with salt, pepper and 1 tablespoon water in shallow bowl. Drain halibut. Dip in egg mixture; roll in crumbs. Spread on waxed paper; place in refrigerator to chill thoroughly. Arrange halibut in shallow greased baking dish; pour butter over top. Bake at 500 for 12 minutes or until fish flakes easily. Yield: 4 servings.
Karen Hammer
Oven-fried Halibut
1 tsp Salt
1/8 tsp Pepper
1 Egg, beaten
1 tbsp Milk
4 Halibut fillets
Cracker meal
Melted butter
Preheat oven to 350. Combine salt, pepper, egg and milk. Dip fillets in milk mixture; dredge in cracker meal. Place fillets in greased pan; brush with butter. Bake for 25 minutes. Yield: 4 servings.
Karen Hammer
Pan-fried Halibut
3 lbs Halibut, salted
½ cup Flour
1 Egg
4 tbsp Milk
2 cups Fine dry bread crumbs
Salt to taste
Roll halibut in flour. Combine egg and milk; beat well. Dip halibut in egg mixture. Combine crumbs and salt; coat halibut with bread crumbs. Fry in large skillet in deep hot fat for 15 minutes. Yield: 6 servings.
Karen Hammer
Southern Pan-fried Fish
2-3 lbs Halibut
1 cup Shortening
2 tbsp Salt
½ cup Cornmeal
Cut halibut into serving pieces. Heat shortening in skillet over medium heat. Mix salt and cornmeal; roll fish in cornmeal mixture. Place in hot shortening in skillet; fry for 3 minutes or until delicately browned. Yield: 4 servings.
Karen Hammer
Halibut Pudding
½ Lemon, sliced
1 Onion, minced
Salt to taste
1 Bay leaf
1 Whole allspice
1½ lb Halibut
¾ cup Butter
Flour
2 cups Milk
1 tsp Pepper
2 tsp Lemon juice
4 Eggs, separated
3 Egg yolks
1 tsp Lemon juice
Cayenne pepper to taste
½ tsp Flour
2 tbsp Capers
Combine 4 cups boiling water, lemon, onion, salt, bay leaf and allspice; simmer halibut in liquid for 30 minutes. Remove halibut from liquid; reserve liquid. Remove skin and bones from halibut; flake. Melt 5/8 cup butter in saucepan; stir in 5/8 cup flour gradually. Add milk, pepper and onion juice gradually to flour mixture, stirring constantly, over low heat until thickened. Let cool. Stir 4 well-beaten egg yolks and halibut into cream sauce. Beat egg whites until stiff peaks form; fold into sauce. Pour into buttered ring mold; place in pan of hot water. Bake at 325 for 45 minutes. Combine remaining egg yolks, butter, lemon juice, salt, cayenne pepper and ½ tsp flour; add ¾ cup reserved liquid and capers. Pour over pudding. Yield: 7-8 servings.
Karen Hammer
Matelote
2 lbs Halibut steaks
1 Carrot, sliced
1 Onion, minced
2 cloves Garlic, halved
1 tsp Salt
¼ tsp Pepper
2 cups Red wine
3 tbsp Brandy
3 tbsp Butter, melted
2 tbsp Flour
Dry halibut steaks with absorbent paper; place in skillet. Add carrot, onion, garlic, salt, pepper and wine; bring to a boil. Bring brandy to a boil in small saucepan; ignite. Pour brandy over halibut. Cover pan when flame dies; simmer halibut for 20 minutes. Remove to warm serving dish; keep hot. Strain remaining skillet mixture; reserve cooking liquid. Blend butter and flour in small skillet. Simmer, stirring constantly, until mixture is bubbly. Remove from heat; stir in reserved cooking liquid gradually. Cook over high heat, stirring constantly, until sauce thickens. Cook for 2 minutes longer; pour sauce over halibut. Serve with croutons browned in garlic butter, if desired. Yield: 4 servings.
Karen Hammer
One Pot Bean Dinner
½-1 lb Ground beef
¾ lb Bacon, cut in small pieces
1 cup Chopped onion
2 cans Pork and Beans
1 can Kidney beans, drained
1 can Butter lima beans
1 cup Ketchup
¼ cup Brown sugar
1 tbsp Liquid smoke
3 tbsp White Vinegar
1 tsp Salt
Dash Pepper
Brown ground beef in skillet, drain off fat and put beef in crock pot. Brown bacon and onions, drain off fat. Add bacon, onions and remaining ingredients to crock pot. Stir together well. Cover and cook on low for 4 to 6 hours.
Ruth Hammer