Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchment paper or foil. Get your guests to cut open the little parcels at the table, it’s a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking.

Read the rest of this entry »

Easier than it sounds! The spicy pale green chutney is made in a food processor and the halibut fillets are easily folded up within parchement paper or foil. Get your guests to cut open the little parcels at the table, it’s a good wow factor as the steam bursts forth with the exotic aromas. Recipe adapted from Indian Home Cooking.

Indian Sweet and Sour Butternut Squash (see my recipes) makes a great accompaniment to this fish!

Recommended Wines:
Aura Verdejo 2003, Rueda, Spain;

2002 Grand Burge Thorn Riesling, Eden Valley, Australia;

Seresin Sauvignon Blanc 2002, Marlborough, New Zealand;

Laurent-Perrier Rosé Brut, current release;

Manzanilla Papirusa Lustau Sherry, Spain. — posted by <a href=”http://www.recipezaar.com/browse/getchef.zsp?id=230557″>4Susan</a>


From Recipe-zaar Halibut Recipes

This is my DH's favorite way to fix halibut. It is not a true barbecue, since the fish is baked, but the flavor is delicious! Another plus, this is very easy to fix. The time to prepare includes marinating time. — posted by Chris Reynolds


From Recipe-zaar Halibut Recipes

this was so good. i can't remember where i got this recipe. it was originally for halibut but i don't like fish so i used steak. i thought 2 cloves of garlic would be too much but it was perfect. cooking time does not include marinating time. — posted by <a href=”http://www.recipezaar.com/browse/getchef.zsp?id=250812″>ashdoes</a>


From Recipe-zaar Halibut Recipes

The sauce that smothers these halibut parcels and baby vegetables is called avgolemono and has a Greek origin. It's frothy and tangy - perfect complement to this dish. The recipe is from the London fish restaurant called Livebait. — posted by <a href=”http://www.recipezaar.com/browse/getchef.zsp?id=224740″>kolibri</a>


From Recipe-zaar Halibut Recipes

We had this over rice and it was delicious. I found this recipe in the Chicago Sun-Times but it’s originally from Atkins.com. — posted by Hey Jude


From Recipe-zaar Halibut Recipes

You can certainly make this fish in a bamboo steamer, but I have found it works well done in foil packets in the oven–and there's a bonus–nothing to wash. — posted by <a href=”http://www.recipezaar.com/browse/getchef.zsp?id=182010″>Chef Kate</a>


From Recipe-zaar Halibut Recipes

You can substitute other white fleshed fish for the halibut and if you don’t have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes — just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat. — posted by Kate


From Recipe-zaar Halibut Recipes