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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Halibut | Recipes | Whole Foods Market 365
Summertime Halibut
Ingredients
1 pound halibut (or firm white fish such as cod) - split into two pieces
1 bunch spring onions
1 leek
1 shallot
2 cloves of garlic
3 cherry peppers
1/2 c Kalamata olives
1/2 c white white
2 T butter
Slice the bulbs of the spring onions thin. Thinly slice the leeks, shallot , garlic and peppers (you can use a mandoline).
Toss all vegetables together with plenty of olive oil, the olives and season with salt.
Add vegetables to a high sided sauté pan and place in a preheated 425 oven. Roast for 15 minutes or until wilted and lightly colored.
Remove pan and add white wine. Bring to a simmer on the stove and reduce by about 1/4. Add butter.
Sear halibut over medium heat on one side until golden. Add halibut to vegetables and wine sauce. Cover pan and return to oven for 10 min or until cooked through and moist. Spoon vegetables and sauce to a bowl and place halibut on top.
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Crab Mixture:
1Ib. Lump Crab Meat
1/2 tbsp. Old Bay Seasoning - To your taste
1/2 tbsp. Old Bay Seasoning Rub - optional
1 egg
2 tsp. Worcestershire sauce
2 Tbsp. Mayonnaise
1/2 tsp. lemon juice
2 Tbsp. Mustard - yellow/dijon or both
1 Tbsp. Melted butter
1 Tbsp. Parsley flakes
1/2 c. Breadcrumbs or Ritz crackers, finely crushed
1 tsp. Lemon Juice
Shrimp:
1/2 Ib. Large Shrimp Peeled and deviled
1 Tbsp Minced Garlic
2 Tbsp Butter
1/2 tbsp Old seasoning or Old Bay Rub - just enough to coat the shrimp
Any Neutral oil to grease the pan
I used vegetable oil to fry the balls.
Crab Dipping Sauce - See video
Old Bay Rub -