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Old 03-20-2008, 03:25 PM   #21
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Originally Posted by buckytom View Post
i've made it with a combo of thyme and savory, but i'd guess any light herb would do. i'd stay away from overpowering ones like rosemary or oregano.
I really like fresh marjoram. not as big a fan if it's dried, just fresh.

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Old 03-21-2008, 08:11 PM   #22
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Happy Solstice.

If you have fresh Halibut coming in from B.C. or Alaska right now, You don't need any sauce and if you want some; the lightest thing you can get. Maybe a really light herb butter or some such but really fresh Halibut is so good, any sauce seems too much.

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Old 03-21-2008, 08:54 PM   #23
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Bake 20 minutes at 400 degrees F
Flood with Sour cream and a add dill to taste give it another 20 min.

You may need to alter the time based on the thickness of the filet. Mine was pretty big. My brother in law wis a commercial fisherman and he brought us a doozy.

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Old 03-23-2008, 10:46 PM   #24
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Originally Posted by ChefJune View Post
I really like fresh marjoram. not as big a fan if it's dried, just fresh.

ooh, another good one. i've heard that marjoram has been likened to oregano, but is lighter.

i don't think i've ever had fresh. i'll have to keep an eye out for it. thanks june.
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Old 04-10-2008, 10:51 PM   #25
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Try this recipe. I think you'll like it... It's very good.

1. Melt butter on a pan with minced garlic
2. Turn the heat off and pour teriyaki sauce and fresh lemon squeeze, ginger powder
3. Marinate your fresh halibut with the sauce for 1-2 hours in fridge
4. Pan fry it (2-3 minutes on each side) in med-high heat until nice and golden.
5. Sprinkle sesame seeds on your fish.
6. Heat up the leftover marinade and use that as additional sauce to pour little bit on the bottom of your dish.
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Old 08-04-2008, 08:52 PM   #26
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I know this is really "old school", but I think a good Hollandaise sauce works very well with most fish. It already has a lemony flavor that complements the fish without being overpowering.
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Old 08-04-2008, 11:00 PM   #27
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This sauce would go well. Pasta Puttanesca - MediterrAsian.com I've tried it with this type of fish before and it's quite tastey.
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Old 08-05-2008, 07:31 AM   #28
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My favorites for Halibut, or any mild white-fleshed fish for that matter, are either a light "piccata" type (butter, lemon juice, white wine, capers), or lightly spread with mayonnaise & sprinkled with fresh herbs before baking or broiling.

However, I always keep a few packets of Knorr sauce mixes on hand (Hollaindaise, Bearnaise, Newburg) to use in a pinch, & as a change, as well.
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Old 08-13-2008, 09:56 AM   #29
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We started doing a Halibut dish at work a few weeks ago that the membership just can't get enough of.

I season halibut fillets with salt and pepper. Pan sear, and when I flip, I add some diced shrimp to the pan. This goes into the salamander for about 5 minutes. When the fish is done, I remove the fish from the pan, and place it on top of some rissotto. I deglaze the pan with a little white wine, then add a sauce made of equal parts cream and homemade shrimp stock, with a little lobster base added. When this sauce comes to a boil, I pour it into the bowl with the rissotto, so that the sauce surrounds the rice and the fish appears to float on top of the sauce.
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Old 08-13-2008, 01:40 PM   #30
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Learn from my mistakes.
Don't put a white sauce on a white halibut, steam cauliflower, mashed potatoes, on a white plate, it's just not eye appealing!

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