I apologize to those of you who have asked for these recipes! I hope that you use these because Beau has not been out fishing yet since we got back from Arizona and I am dying for fish!!!!! SO ENJOY IT! Call if you have questions! Love you all.
Halibut Fitzgerald
1 to 2lbs halibut filet (1 inch thick) rinsed and laid in baking dish
Combine:
1/2 cup mayo (yeah, don't even try to substitute with miracle whip even though I am a miracle whip person--next time however I am going to try substituting plain yogurt--I"ll let you know how that goes)
1/4 cup lemon juice
1 TB (heaping) minced garlic
1/2 cup shredded parmesan
salt and pepper to taste
Pour sauce over halibut and sprinkle with bread crumbs (italian is good)
Bake at 475 for 10 minutes.
Mexican Halibut
Make your own fresh salsa (or buy FRESH salsa from the grocery store). Generously spread over your halibut filet. Next generously sprinkle grated cheddar cheese over the salsa. Bake again between 350-400 until flaky. Do not overbake! The halibut is done when the filet is juicy and flaky. Serve with spanish rice and beans.
Halibut Fajitas
We make halibut fajitas just like chicken fajitas. I make my own fajita spice mix, but you can just use fajita seasoning from the packet. Cut your halibut in strips and follow directions on the seasoning mix. The halibut will fall apart when it gets flaky but that is normal. I like to cook up red and green peppers and onions with the halibut. Serve with the cheese, guacamole, sour cream, and whatever else you eat when you have fajitas.
These are really good.
Salmon Pesto
2 cups fresh basil leaves
1 small garlic clove, peeled
1/4 cup pine nutes
2/3 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
1/4 tsp. pepper
Combine basil, garlic, pinenuts and parmesan cheese in blender container. Pulse on/off 5 or 6 times to coarsely chip ingredients Trickle olive oil with blender running until the basil mixture is a puree. Remove pesto from blender container. Stir in pepper and salt to taste.
Yield: 3/4 cup sauce
Rinse salmon filet and place on baking pan. Spread pesto over salmon and bake.
(I usually cook salmon at 400, but timing is always different because filets are always different thicknesses. I start with 15-20 minutes and keep checking for "flakiness").
Lemon Pepper Fish
Another way to prepare either salmon or halibut is to first remove the fish skin. Next slick onions and lemons and place on the bottom of your baking pan of choice. Place fish on top. Squeeze some lemon juice over the fish and then spread a thin layer of mayo on top (this locks in the moisture) Sprinkle with lemon pepper seasoning. (I always add more black pepper). Bake at 350 or 400 until flaky.
