Halibut Zanibut came to us from our fisherman Dawn Young. But the truth is it wasn't actually created by Dawn, but rather, her friend Zane! However, Dawn was the one who made it her own and shared it with us. "Zanibut" a portmanteau of "Zane" and "halibut" pays homage to Zane's original preparation as interpreted by Dawn.
- 4 (6-ounce) halibut portions
- 1 cup white wine
- 1 cup breadcrumbs
- 2 tablespoons sour cream (or greek yogurt)
- 2 tablespoons mayo
- ⅓ cup mozzarella cheese, sliced
- ⅓ cup button or baby bella mushrooms, sliced
- ⅓ cup bell pepper, sliced
Preheat oven to 450°F.
Marinate halibut in white wine for 1-2 hours, flipping halfway.
Drain, season with salt, and dredge the underside of the halibut in breadcrumbs.
Season the top of the halibut with salt. Coat with equal parts sour cream and mayo, then with more breadcrumbs.
Place halibut in greased, foil-lined baking dish.
Top halibut with mushrooms, green pepper, and mozzarella cheese. Sprinkle another handful of breadcrumbs on top.
Bake for 10-15 minutes or until the halibut flakes with a gentle poke.
Serve with warm crusty bread and a dry white wine.
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Rockin' Halibut Pieces
- Preheat oven to 450°F.
- Cut 1 package of halibut into chicken-finger-sized pieces.
- Melt ½ stick of butter. Dip the halibut pieces in the butter, then dredge in a bowl filled with 1 cup crushed saltines, ¼ cup parmesan cheese, ½ teaspoon garlic powder, and salt and pepper.
- Bake evenly spaced until browned, about 10 minutes.
Pecan Crusted Halibut
- 4 halibut fillets
- ½ cup mayonnaise
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon fresh or dried dill
- ½ cup pecans, chopped
Preheat oven to 450°F. Blend mayonnaise, lemon pepper seasoning, and dill. Spread over fillets. Press pecans on fillets and bake for 15 minutes for thinner pieces of halibut or up to 20 minutes for thicker pieces. Serve with a squeeze of lemon and a salad.
Miso Soy Marinated Sablefish
Whisk ½ cup mirin, ⅓ cup soy, 1 tablespoon brown sugar, and ¼ cup white or yellow miso paste together in a shallow dish. Marinate 4, 8-ounce sablefish (black cod) fillets in the mixture for at least 2 hours, or overnight when thawing the fish.
Preheat broiler on high, and place a rack about 6 inches from the heat source. Place fish skin-side up on a greased baking sheet. Broil 3-4 minutes until the miso mixture has dried and started to bubble. Gently flip fish and broil for an additional 3-4 minutes until the mixture has bubbled and the fish begins to flake.
Halibut Cooking Tips
Halibut is a notoriously lean fish.You probably wouldn't guess it if you've ever had a classic Alaskan halibut fry. It's true - halibut has very little naturally-occuring fat in its meat (which might be why it's so delicious deep-fried.) When cooking halibut we recommend using plenty of oil or butter to compensate for its lean-ness. And be sure not to overcook your halibut! It's done when it's opaque and flakes apart when poked gently.