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Whitefish Recipes

Asian-Alaskan Halibut Sauté

* 1 lb Halibut
* 3 tbsp oil – divided
* 1 cup each of sliced carrots, green peppers, sliced green onions, and broccoli florets
* 3 tbsp each teriyaki sauce and water
* 2 tsp cornstarch
* Lemon zest and juice from ½ fresh lemon
* 1 tsp grated fresh ginger root
* 1 clove minced Garlic

Cut fish in 1 inch cubes. Sauté in 2 tbsp oil until barely cooked; remove from skillet. Sauté veggies in remaining oil until tender-crisp. Return fish to skillet. Combine remaining ingredients, mix well, and add to fish mixture. Cook & stir until sauce is thickened and fish and veggies are glazed. Makes 4 servings.

Aunt Cindy's Halibut Pie

* 1/3 Cup Mayo – may substitute half of the mayo with sour cream
* 1/3 Cup grated Parmesan Cheese
* 3 tbsp White Worcestershire sauce

Spread mixture on top of Halibut filet and bake until sauce starts to brown – Do Not Over bake! Fish should be white and flaky.

Halibut Enchiladas

* 1 can green enchilada sauce
* 1 chopped onion
* Green olives cut in half
* 1 lb Halibut
* Sour cream or yogurt
* Flour tortillas
* Grated cheddar cheese or your preference

Fry onion in a small amount of oil. Cut up fish – may pre-cook fish). Spread sour cream, small amount of onions, olives, cheese, fish, then roll up tortillas. Spread small amount of sauce on the bottom of pan and place tortillas in pan with remaining sauce. Sprinkle some grated cheese on top. Bake 350° 30-45 minutes until sauce is bubbly.

Halibut in Tarragon

* 1 ½ lbs Halibut pieces or cheeks
* ½ cup low-fat yogurt
* 1 tbsp mayo
* 1 tsp Tarragon
* ¾ cup grated Mozzarella.

Place Halibut in 8x8 baking pan. Mix all other ingredients together and spread over Halibut. Bake at 400 for 15 minutes or until fish flakes. Makes 6 servings.

Halibut Curry

* 2 tbsp safflower oil
* 1 tbsp curry powder
* 2 lbs Halibut cut into 4 equal pieces
* ¾ cup cracker-meal

Combine oil and curry powder in a small saucepan over medium heat for 4 – 5 minutes. Let cool for 5 minutes. Dredge Halibut in cracker-meal, coating all sides evenly. Pour oil off curry powder into a nonstick skillet and discard curry powder. Add Halibut and sauté over medium-high heat for 4 -5 minutes on each side. Makes 4 servings. Suggestion – serve with chilled Gewurztraminer.

Sour Cream Halibut

* 1 cup sour cream
* 1 cup mayo
* ¼ cup chopped onions
* ¼ cup chopped green peppers
* ¼ cup shredded mozzarella
* 1 lb Halibut
* 1 cup white wine
* ½ tsp salt
* Bread crumbs

Mix sour cream, mayo, onions, green peppers, and mozzarella. Soak Halibut for at least an hour in a mixture of the white wine and salt. Sprinkle lightly greased baking dish with bread crumbs. Blot Halibut dry and lay on top of bread crumbs. Pour sour cream mixture over fish and top with more bread crumbs. Bake at 500 for 20 minutes, being careful to not overcook.

Sablefish Dish

Boiled Sablefish / Black Cod
* 6-8 potatoes
* 1 large chopped Onion
* ½ tsp Tarragon
* 2 Bay Leaves
* 2 lbs of Sablefish/Black cod pieces
* ½ tsp Salt
* ½ tsp Pepper
* Salt

Cut up potatoes into chunks and put in large pot. Add enough water to almost cover potatoes and onion. Add Salt, Pepper, Bay Leaves, and Tarragon. Cover and bring to boil. Boil about 2 minutes at medium boil. Lift lid, add Sablefish/Black cod on top of the potatoes. Replace cover and let boil for about 5 minutes or until fish is flaky. Serve some potatoes and either put Halibut on top or on the side. Great with butter and soy sauce!

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