Seafood

justgettoffyourbuttandbake

Hawaiian Crunch Halibut

HAWAIIAN CRUNCH HALIBUT WITH LEMON BUTTER SAUCE

YOU WILL NEED:

SKINLESS, BONELESS HALIBUT FILLETS

CRUSHED SODA CRACKERS MIXED WITH CHOPPED NUTS

FLOUR

1 or 2 EGGS BEATEN UNTIL FROTHY

*1 egg for 2-3 fillets

*2 eggs for 4-6 fillets

Pour on sturdy Paper Plate

MACADAMIA NUTS (or Honey Roasted Sunflower Seeds, pecans whatever.

DIRECTIONS:

Rinse off your halibut fillets and place on paper towel to pat dry. Place your fillet first in the flour, and coat both sides. Shake off excess. Now place your fillet in the egg wash and thoroughly coat all sides. Place fillet on top of crumbs, and coat every side, pressing crumbs firmly to prevent crumbs from falling off the fish. Place fillets on clean plate.

In a large skillet, heat Crisco Oil, or Olive Oil, over Med Heat. When oil is ready, place fillets in skillet. Salt & pepper your fillets. Brown all sides until crumbs are dark golden brown.

Turn heat down to low, and continue to cook while making your sauce.

LEMON BUTTER SAUCE FOR HALIBUT FILLETS

2 Tablespoons butter or Margarine

2 Tablespoons all-purpose flour

1 tsp parsley flakes

1 tsp finely shredded lemon peel (opt.)

1/4 tsp salt

1/4 tsp Black Pepper

1  1/2 Cups Milk or half & half

Juice from one lemon – Use freshly squeezed lemon juice only

1/4 tsp Onion Powder or  garlic powder

1/2 tsp Sugar

In a small saucepan melt butter. Stir in flour parsley flakes, lemon peel, salt, and pepper, onion powder and sugar. Mix well, then Slowly whisk in milk. Cook and stir over medium heat until thickened and bubbly. Add the juice of one lemon and Cook and stir for 1 minute more. 

Place a generous amount of sauce under & over each breaded fillet, and place a fresh lemon slice over the top. If the sauce is too thick for you, simply add more milk or chicken broth to thin.

Fried Fish with Garlic Lemon Butter Caper Sauce

80 breakfastsdotcom

Fried Fish with Garlic Lemon Butter Caper Sauce

• Oil for frying
• 1 large dapa (flounder?), approximately 1 kilo
• 2 tablespoons flour
• Sea salt and freshly cracked black pepper
• 6 garlic cloves, chopped
• 2 tablespoons capers
• 1/4 cup + 2 tablespoons butter
• juice from half a lemon


Substitute Oil with Avocados from Mexico

- Season your fish on both sides, and inside the cavity, with salt and pepper.  Dust with the flour and shake of excess.

- Heat a frying pan over medium high heat.  When hot, add enough oil to cover the bottom of the pan in a thin layer.

- Add the fish gently to the hot oil.  Fry until golden brown and then flip to cook the other side.  Cook until the other side is likewise golden and the fish is cooked through.  Remove from the pan.

- Drain the oil from the pan and wipe dry.  Return the pay to the heat and add the butter.  When the butter is melted and bubbling, add the garlic.  Let the garlic fry until fragrant, this happens fairly quickly.  Add the capers and let's this fry for a bit.  Remove the pan from the heat ad add the lemon juice.  Mix well and transfer the sauce into a dish.  

- Serve the fish with the sauce on the side long with some lemon wedges for those who want them.

I used one whole fish here – a dapa (which I think is related to flounder? anyone?) weighing in at almost 1 kilo.  This was actually a little too big for my tastes, I like fish to be a bit smaller when fried whole (this size I like baked, or steamed in the oven in this big old covered baking dish I won at a costume party…I was a school teacher).  C however loved its meaty abundance.  You can use almost any fish for this though.  A couple of smaller tilapias would do nicely, or a small lapu-lapu.  Or whatever fish is fresh and readily available where you are.  You can certainly use fillets as well, although if you are able to get fresh whole fish on the bone I encourage you to do so as they are really delicious. 

.Steamed Fish with Black Bean Sauce Recipe steamykitchendotcom

Servings: 4 Prep Time: Cook Time:

Ingredients:

4 thick fish fillets (about 1.25" thick)sea saltfreshly ground black pepper4 tablespoons Chinese salted black bean paste, mixed with a little sake8 tablespoons sake (Japanese rice alcohol)thumb-sized piece of fresh ginger, peeled1 bunch fresh chives, cut into 1 1/2-inch lengths6 tablespoons olive oil2 teaspoons sesame oil

Directions:

1. Season the fillets on both sides with salt and pepper. Spread the tops with black bean paste. Place fish into heatproof dish, add sake and steam for 10 minutes over high heat in a steamer.
2. While fish is steaming, use a vegetable peeler to slice the ginger into very thin slices, then use knife to julienne into thin slivers.
3. When fish is finished, remove the dish from the steamer and pour the accumulated cooking liquid onto a large deep plate for serving. Top the ginger slivers and the chives over the fish.
4. In a small frying pan, heat up the olive oil and sesame oil until just before it begins to smoke, then pour it over the fish. The chives and ginger should sizzle.
5. Transfer the fish to the plates containing the reserved steaming liquid and serve.