Old Bay Halibut Recipes

PAN FRIED HALIBUT

Steps:

• Whisk egg in a small bowl.
• Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
• Cut halibut into 4 equal pieces.
• Heat olive oil in a large frying pan over medium-low heat.
• Dip each piece of halibut in whisked egg.
• Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
• Place coated pieces immediately in the hot olive oil.
• Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

OLD BAY HALIBUT

Steps:

• For the maque choux, heat oil in a large skillet over medium-high. Add onion and garlic; sauté until softened, 2 minutes. Add corn, green beans, and butter beans; cook until green beans are bright, 2 minutes.
• Stir in tomatoes, wine, cream, sugar, and hot sauce. Bring mixture to a boil; reduce heat to medium and simmer until cream is thickened, 3–4 minutes. Season maque choux with salt, black pepper, and pepper flakes.
• For the fish, season halibut with salt, black pepper, and Old Bay. Heat oil in another skillet over medium-high. Add fish and sauté, about 4 minutes per side. Serve fish with maque choux.

HALIBUT CAKES (CROQUETTES)

Steps:

• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks.
• Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut.
• Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat.
• Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE

Steps:

• Use paper towels to pat the halibut fillets completely dry - this will ensure even browning. Season the fish on both sides with garlic powder, paprika, sea salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat for 2 minutes.
• Add the fish fillets in a single layer (you can do it in batches if all the fish won't fit in a single layer). Sear, without moving, for 3-4 minutes, until the edges of the fish are opaque. Flip and cook for 2-4 minutes, until cooked through.
• Remove the fish from the pan and cover tightly with foil to keep warm.
• Reduce heat to medium-low. Add the butter to the same pan. Wait for it to melt, then heat for 2-3 minutes, stirring occasionally, until the butter is browned and smells nutty.TIP: If you like garlic, you can also use this lemon butter sauce recipe.
• Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer for about 3-4 minutes, stirring often, until volume is reduced by half. The lemon butter sauce will still be thin.
• Drizzle a little lemon butter sauce over each serving plate. Place the pan seared halibut fillets over the sauce, then drizzle more sauce on top.

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Steps:

• In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
• Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
• Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
• Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
• Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
• Melt the garlic butter and pour it over the fish.
• Bake the fish for 10 minutes, basting once with the sauce.
• The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
• Serve fish with the garlic butter spooned over each portion.

CLASSIC FISH AND CHIPS

Steps:

• Place sliced potato wedges in a large zip lock bag, drizzle with olive oil, season with salt, pepper, and Old Bay Seasoning. Shake bag to coat potatoes.
• Pre-heat oven to 375°
• Place potato wedges on baking sheet. Bake for 15 minutes. Turn potato wedges over and cook an additional 15 minutes or until golden brown.
• Remove and serve with fish.
• Wash, pat dry, cut fish into strips and season with Old Bay Seasoning.
• In a medium bowl place flour, baking soda, baking powder, salt, and additional seasonings. Mix with wire whisk.
• Add 3/4 cup of warm water. Mix will until batter is smooth without lumps.
• Heat 3 inches of oil in a dutch oven to 375°
• Once hot, dip your fish fillets in the batter and carefully set into the hot oil.
• Fry 4-5 minutes on each side till golden brown.
• Place on a cooling rack on top of a baking sheet. Keep in warm oven until all the fish is fried.
• Serve with lemon, tartar sauce, or malt vinegar.
• Cut Zucchini into wedges and dip in remaining batter. Fry until golden brown and sprinkle with Parmesan Cheese.