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Halibut
Grilled Halibut Caribbean | Halibut Chowder | Halibut
Kabobs
Halibut w/Red Pepper
Sauce
Halibut "Paralichthys
Californicus"
RANGE: California halibut are found from
the Quillayute River, Washington to southern Baja
California.
HABITAT: While these fish live on
soft bottoms, they really like to hang around structure. You will find them near
rocks, artificial reefs, kelp holdfasts and irregularities in the bottom will
aggregate them. They especially like to lay in the sand dollar beds found just
behind the breaker line of the beach. "Flatties" live most commonly from about 5
feet to 180 feet. Contrary to popular belief, halibut move around extensively
following schools of bait. They spawn inshore in the early spring and late
winter.
DESCRIPTION: Halibut have their eyes on one side of
their head. On this side of the body they are usually brown or blackish
especially if they come out of the harbor areas. In open water and around the
islands their dark side is light brown with white splotches. The blind side of
the fish is white. They have large tails and small eyes. They are the only
flatfish that have much in the way of teeth. Their teeth are well developed,
large, and very sharp.
SIZE: California halibut reach 5 feet
in length and about 72 pounds pounds in weight. Females live as long as 30 years
and grow much faster than males. The average catch along the beach is anywhere
from 8 inches to 30 pounds. The California record is 58.9
pounds.
FOOD VALUE: Halibut rate at he top of the food-fare
list. They flesh is very light, flaky and tasty but the meat is very dry and you
must not overcook it. It is one of the top catches for the commercial fishermen
and all fish restaurants serve halibut.
AVAILABILITY: This is
available in most markets.
Grilled Halibut Caribbean
A
sweet and savory flavor makes this sauce for grilled fish a winner.
3 tablespoons olive oil, divided
1/4 cup chopped
shallots
1/3 cup chopped green bell pepper
1/3 cup chopped red bell
pepper
3/4 cup chunky salsa
1/4 cup apricot preserves
1 1/2 tablespoons
chopped cilantro
3/4 teaspoon Lawry's Garlic Salt
4 halibut steaks, 1-inch
thick
Lawry's Seasoned Salt
In large skillet, heat 1 tablespoon olive oil over medium-high
heat until hot. Add shallots and bell pepper; sauté 3 minutes. Add chunky salsa,
apricot preserves, cilantro and Garlic Salt; blend well. Cook 2 minutes. Brush
halibut steaks with olive oil. Sprinkle with Seasoned Salt. Grill or broil 5
minutes on each side or until fish just begins to flake. Spoon sauce over
grilled fish before serving.
Makes 4 servings
Prep time: 15
minutes
Cook time: 20 minutes
Halibut Chowder
A
restaurant-quality chowder.
2 tablespoons butter
1 cup chopped onion
1 carrot,
chopped
1 stalk celery, chopped
1 red bell pepper, chopped
6 cups
fish stock OR chicken stock
4 boiling potatoes, diced
1 medium tomato,
chopped
1 bay leaf
2 tablespoons minced fresh basil
1 teaspoon Lawry's
Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/4 teaspoon
Lawry's Seasoned Pepper
2 pounds halibut, cut in 1-inch chunks
1 cup heavy
cream
In large saucepan, melt butter over medium heat. Add onion,
carrot, celery and red bell pepper. Sauté 4 minutes. Add fish stock, tomato,
potatoes, bay leaf, basil, Seasoned Salt, Garlic Powder with Parsley and
Seasoned Pepper. Bring to a boil; simmer, covered, 20 minutes. Add halibut and
cook 5 minutes. Reduce heat to low and add cream.
Makes 6 servings
HINT: Butter will separate and
float on the top of chowder. Be sure to stir before
serving.
Prep time: 25 minutes
Cook time: 30 minutes
Halibut Kabobs
Kabobs are popular
and easy to make ahead for busy weeknight dinners.
1 lb. halibut steaks, cut in 1-inch cubes
1 cup Lawry's Herb
& Garlic Marinade with
Lemon Juice, divided
6 mushroom caps
1
green bell pepper, cut in 1-inch squares
12 cherry tomatoes
4 skewers,
soaked in water 1 hour
In re-sealable plastic bag, combine halibut and 3/4 cup Herb &
Garlic Marinade with Lemon Juice; seal bag. Marinate in refrigerator for 1 hour.
Remove from marinade. On skewers alternate fish, green pepper, tomato and end
with mushroom. Grill kabobs over medium heat 8 to 10 minutes, turning and
basting frequently with reserved marinade, or until fish just begins to
flake.
Makes 4 servings
Prep time: 10 minutes Marinate time: 1
hour
Cook time: 10 minutes
Halibut with Red Pepper Sauce
Herb
& Garlic Marinade gives halibut just the right flavor boost.
1 to 1 1/2 lbs. halibut fillets, cut in 4 1-inch steaks
1
cup Lawry's Herb & Garlic Marinade with Lemon Juice
Red Pepper Sauce
In re-sealable plastic bag, combine
halibut and Herb & Garlic Marinade; seal bag. Marinate in refrigerator 1
hour. Grill halibut 5 minutes each side or until fish just begins to flake.
Remove from grill and top with Red Pepper Sauce.
Makes 4
servings
Prep time: 5 minutes Marinate time: 1 hour
Cook time: 10
minutes
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