A cold-water fish from the northern seas of the Atlantic and Pacific. Halibut measures 20-55 in. (50-140 cm) in length and weighs 11-155 lb (5-70 kg). Halibut is lean. Its fine, firm and flaky flesh contains very few bones; it is often sold and served as steaks. I did not know about this fish till I came to America. So I had to find ideas to make Atlantic ocean fish. I was only used to Indian ocean fishes and varities. But now I found ways to make atlantic and pacific ocean fishes more tasteful and bountiful.Skillet Halibut Steaks
Marinate Fish with the following ingredients for 30 mins:
1 lb halibut steak(2 large pieces)
1/2 tsp lemon pepper seasoning
1/4 tsp dried garlic flakes
A pinch of red chilli flakes
1 tblsp olive oil for skillet
2-3 drops of olive oil drizzled over fish
Fish Topping Tempenade:
Mixture of Olives, dried tomatoes and olives. Cut green and kalamatta(red) olives, dried tomatoes and capers thinly and garnish fish with this tempenade mix
Preparation: In a medium sized pan add oil. When the oil is hot, add fish. Pan fru them 3 mins on each sides or till well done. Then take the fish out and set them aside. Add the tempenade and sautee it for 2-3 minutes. On a serving plate, Serve fish and top with the Olive tempenade.
Great tangy taste for the fish. As Halibut has no taste. This is the great way to prepare for your family or for entertaining.