How To make Deviled Halibut
Marinage for the fish chunks 1/4 cup Vegetable Oil Or Olive Oil
1 tablespoon Finely Chopped Garlic
The Sauce 1 16 Ounce Can Tomato Puree
1 Tablespoon Curry Powder
Mild to hot
4 tablespoons Fresh Lemon Juice
2 tablespoons Soy Sauce
1 cup Chicken Stock
1 teaspoon garlic :
chopped fine
The Crumbs and Cheese 1 cup Bread Crumbs
1/2 pound Sharp Cheddar Cheese Grated (About 1 Cup))
The fish :
in pieces like stew meat 2 pounds Halibut fillet -- in 1 inch pieces
In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the fish and turn until coated and marinate at least 2 hours up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated fish pieces a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the fish for about 5 minutes longe! r . Serve at once directly from the dish and present the remaining sauce in a dish
The flavor is different with different curry powders or curry pastes. Chili heads will go for the Thai currys (great and very hot) Cheese variety can be changed for different flavors also. Aged Sharp Cheddar is the family favorite
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This is one that will make you a star. Let Mr. Soul Snatcher teach you how to make the absolute best Halibut that you will ever have. I top it off with a lump crab crust two 4/6 shrimp and finish with a lemon basil beurre blanc. Kings, cook this and she is all yours.
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GoodTaste.tv
How about this halibut! Chef Dominic of the esteemed Masraff's on the Boulevard is a culinary artist and shows you how to do the same from the comfort of home. Pan-seared Nova Scotia halibut bathed in a velvety butternut squash puree and served with baby carrots and charred green cauliflower- all lightly flavored with a yellow beet & tobiko vinaigrette...just marvelous! Masraff's is absolutely known for their seafood. In fact, their crab cakes are far and wide my favorite in Texas. Stop by and dig in!
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Recipe:
Ingredients
1/2 lb Jumbo Shrimp
6 oz Jumbo Lump Crab
1/2 tsp Avocado Oil
2 tbsp Mayo
1 tbsp Dijon Mustard
1 tbsp Lemon Juice
1/4 cup Crackers
2 tsp Old Bay
2 tsp Cajun Seasoning
2 tsp Lemon Pepper
1 tsp Smoked Paprika
Chopped Parsley
Lemon Wedges
1/2 stick Unsalted Butter
1 tsp Minced Garlic
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