Mexicana Halibut Recipes

MEXICANA HALIBUT

Steps:

• Combine lime juice, garlic,oil, beer, parsley, cumin, and mustard. mix together.
• Place halibut in marinate for 1 hour. Drain.
• Place halibut fillets on a oiled cookies sheet. Bake at 350°F for 15 minutes.
• Drain off liquid, and put salsa on top of halibut fillets and bake 10 more minutes.
• Top with cheddar cheese and bake until cheese is melted.

HALIBUT VERACRUZ

Steps:

• Preheat oven to 350 degrees F.
• Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
• To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.

HALIBUT CEVICHE "VERACRUZ"

Steps:

• Cut the fish fillets into 1/2-inch cubes and put them into a large glass or ceramic bowl. Pour the lime juice over the fish, making sure all the pieces are covered. Let the fish stand in the lime juice until opaque and firm, 2 to 3 hours.
• Drain and pat the fish dry with paper towels. Put the fish cubes back into the bowl and add the tomatoes, chiles, cilantro, and salt and pepper to taste. Stir to mix well and refrigerate for at least 2 hours.
• When ready to serve, pit, peel and dice the avocado and stir it into the fish mixture along with the olives and oregano. Drizzle the ceviche with the olive oil and spoon into 4 individual serving glasses. Serve right away with corn chips, or chill before serving for up to 12 hours.

HALIBUT FISH TACOS WITH CILANTRO SAVOY SLAW

Steps:

• Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
• Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
• In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
• Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side.

HALIBUT VERACRUZ

Steps:

• Place tomatoes on a large rimmed baking sheet; bake at 450°F for 20 minutes.
• Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned.
• Pulse tomatoes and pan juices in a food processor until roughly chopped.
• Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender.
• Add garlic and serrano; sauté 15 seconds; adding olives, capers, and chopped tomatoes; bring to a boil.
• Reduce heat, and simmer 5 minutes.
• Remove from heat; stir in oregano.
• Sprinkle halibut with salt and pepper.
• Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat.
• Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork.
• Serve with sauce, fluffy white rice and a green vegetable.