Halibut Ceviche

Raw halibut, cut in small squares

Onions, cut in small squares

Green peppers, cut in small squares

Salt and pepper to taste

Lemon juice

Combine the first four ingredients in quantities to suit the occasion. Cover completely with lemon juice. Refrigerate overnight and serve as an appetizer before meals or with meals as a salad on lettuce leaves.

Halibut Spread

2 cups poached, flaked halibut

2 tablespoons lemon juice

2 teaspoons minced onion

1/2 cup finely chopped celery

3 tablespoons pickle relish

1 teaspoon Worcestershire

1/2 teaspoon salt

4 dashes Tabasco

1 teaspoon prepared mustard

Mayonnaise or salad dressing to moisten

Combine above ingredients. Use as a sandwich filling or as a spread for crackers or canapes. Makes 3 cups.

Halibut Popcorn

1 halibut fillet

Large quantity of salt

Skin the fillet. Using a long, thin-bladed knife, slice the halibut very thin, so thin that the knife blade is visible through the fish. Salt each strip heavily and hang to cure. The dried strips will taste quite a bit like popcorn.

Halibut Chowder

1 halibut head or small pieces of halibut

4 slices bacon, cut into small pieces

1 large onion, diced

2 cloves garlic, diced

4 quarts water

Potatoes, cut in chunks

Salt and pepper to taste

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

2 tablespoons flour

1 cup tomato sauce

Clean head or halibut pieces. If using head, cut into desired pieces. Soak in cold water until ready to use. In a large pot, about 6-quart size, fry bacon and onions together; add garlic. Now, add about 4 quarts water to the bacon, onion and garlic. Add potatoes, seasonings and halibut. Cook until potatoes are done. Add a little water to the flour to make a paste; add to the soup to thicken same. Add tomato sauce.

Barbecued Halibut

4 pounds thick-cut halibut fillet

1/2 cup soy sauce

1 cup dry white wine

2 tablespoons lemon juice

2 cloves garlic, minced or mashed

1 teaspoon ground ginger

1/2 cup salad oil

2 tablespoons fresh rosemary

6 tablespoons fresh chopped parsley

1 pound fresh mushrooms, sliced

1/3 cup butter

Cut thick -- 1-inch or more -- fillets into 1-by-2-inch pieces. Combine soy sauce, wine, lemon juice, garlic, ginger and oil and pour over fish. Marinate four hours.

Pour off marinade and reserve. Sprinkle fish pieces generously with rosemary and parsley. Skewer carefully or slip inside a hinged wire broiler and place on the grill over low coals. Baste occasionally with part of the marinade. Cook until fish flakes when tested with a fork, about 10 minutes depending on thickness.

In the meantime, saute mushrooms in butter, add the remaining marinade, heat through, and pour over broiled fish at serving time.

Serves eight.

Fish Head Stew

Definitely a full meal served with bread, cheese and maybe a salad

1 medium halibut head

1 quart clams in shell

4 medium onions, sliced

2 tablespoons oil or butter

2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon sugar

1/8 teaspoon thyme

1/4 teaspoon Tabasco

11/2 quarts milk

Simmer head for 20 minutes in barely enough water to cover. Remove head from broth. Cool and separate meat from the bones. Throw away eyes, skin, bones, etc. Strain broth and reserve.

Place whole clams in pan without water. Heat only until clams have fully opened. Reserving liquor, remove clams and snip off necks. Cut up remainder and add to fish.

Saute onion in oil or butter about 10 minutes. Add broth from fish and clams, salt, pepper, sugar, thyme and Tabasco. Heat just to boil. Then add fish, clams and milk. Heat but do not boil. When ready to serve, place a pat of butter in each warm soup bowl and ladle in stew. Flavor is improved if stew is cooled and allowed to stand in refrigerator overnight before reheating and serving.

Serves six amply. Can be frozen.

Baked Halibut With Velvet Shrimp Sauce and New Potatoes

With Wild Chives

Choose a solid chunk of halibut -- 2 pounds or more. Sprinkle with salt and pepper and a little lemon juice. Place in the middle of a large piece of foil in a shallow pan. Slice onions in a thin layer over the top of the fish. Fold over the foil to enclose the fish completely. Bake at 375 degrees for 25 minutes.

Fold back the foil so that halibut can be browned, and bake 15 minutes longer, or until fish flakes easily when tested with a fork. Place fish on a small platter and pour Velvet Shrimp Sauce over it. Garnish with sliced stuffed olives and lemon twists. Serve with New Potatoes With Wild Chives.

Velvet Shrimp Sauce

4 tablespoons margarine

2 tablespoons cornstarch

11/2 cups milk

1/2 cup light cream or half-and-half

1 egg yolk, slightly beaten

4 to 8 ounces tomato sauce

Salt and pepper to taste

4 tablespoons grated Monterey Jack

4 tablespoons tiny Alaska shrimp

Melt margarine in top of double boiler over slowly boiling water. Stir in cornstarch. Add milk, stirring constantly until sauce is thick. Add cream and stir in tomato sauce and seasonings. Stir a little of the hot sauce into the beaten egg and then stir the egg mixture into the hot sauce. (This will keep the egg from coagulating.) Keep hot in double boiler until just before serving time. Then stir in the grated cheese so it will melt and gently stir in the shrimp. This sauce is good with almost any seafood dish.

New Potatoes With Wild Chives

Scrape or peel small new potatoes and boil slowly until done. In the meantime snip a handful of wild chive foliage into small bits. Melt sufficient butter or margarine to douse the potatoes well. Squeeze a few drops of lemon juice into the melting butter. Drain potatoes and pour the butter over them. Sprinkle with a generous amount of chives.

Simple Halibut Pot Roast

3-pound halibut roast

1 cup flour

1/2 cup fat or oil

6 carrots

6 medium onions

6 medium potatoes

2 cups chopped celery

2 cloves garlic, finely chopped

2 teaspoons salt

1/2 teaspoon pepper

2 cups water

Remove skin and bones from roast. Roll in flour and brown in fat on all sides in a large, heavy frying pan or Dutch oven. Place vegetables around fish and season with salt and pepper. Add water, cover and bake in a moderate oven, 350 degrees, until fish is done. Remove fish and vegetables to hot platter. Thicken liquid in pan and serve over fish and vegetables.

Serves six.

Halibut Steaks Provencale

8 halibut steaks, about 10 ounces each

2 tablespoons butter

1 cup sliced onion

4 medium tomatoes, chopped

1 tablespoon minced parsley

1 clove garlic, minced

1 teaspoon tarragon leaves

Salt and pepper to taste

1/2 cup Chablis

Saute steaks in butter, two or three minutes per side. Add onions and cook another two minutes. Add tomatoes, parsley, garlic, seasoning and wine. Cover and simmer 7 to 10 minutes or more, depending on thickness of steaks. Remove steaks and keep warm. Turn up heat and reduce the liquids in the pan to sauce consistency, stirring frequently. Serve steaks with a large spoonful of the sauced vegetables on each one.

Baked Halibut Cheeks

1 pound halibut cheeks

2 tomatoes, peeled, seeded and coarsely chopped

1/2 green pepper, chopped

3 green onions, sliced thin

1/4 pound mushrooms, quartered

2 to 3 tablespoons butter

1 can (8 ounces) tomato sauce

1/2 cup bread crumbs

1 tablespoon parsley, finely chopped

Saute vegetables in butter until soft. Add tomato sauce and heat through. Put half of the hot sauce in the bottom of a baking dish. Place halibut cheeks in a single layer over it and pour remaining sauce on top. Mix bread crumbs and parsley together and sprinkle over sauce. Bake about 20 minutes at 425 degrees.

Makes two or three servings.

Halibut Supreme

11/2 to 2 pounds boneless halibut chunks

1 large can (29 ounces) whole tomatoes with juice

1 can (8 ounces) tomato sauce

About 1 pint milk

1 can (10 ounces) mushroom soup, diluted with 1 can of water

1 can (4 ounces) mushroom pieces and stems

1 can (4 ounces) chopped black olives

handful of dry onion flakes

handful of parsley flakes

1 can (41/2 ounces) tiny shrimp

Half a dozen stale rolls (sourdough is best), broken into pieces

Salt and pepper to taste

Sharp cheddar cheese

Green pepper rings

Sliced, stuffed olives

Parmesan cheese, grated

Mix the fish chunks with the next 11 ingredients. Place in a large, greased baking dish. Cover top with thin slices of sharp Cheddar cheese. Bake for 45 minutes at about 350 degrees. Then add thin slices of green pepper and sliced, stuffed olives to the top and sprinkle all with Parmesan cheese. Bake another half-hour.

Serves at least a dozen. Leftovers freeze well

Peroche Russian

1/2 pound halibut fillet

1 tablespoon grated onion

11/4 cups cooked rice (The rice should be cooked in salted water and, if you're using raw fish, be sure to salt it well.)

2 hard-cooked eggs

Salt and pepper

Butter, optional

Dough for double-crust pie

Grease pan, spread with bottom crust and add about half the cooked rice. Place halibut fillets on the bed of rice. Grate hard-cooked eggs. You can make a richer mixture -- if that's desirable -- by adding five or six pats of butter to the eggs. Spread the grated eggs over the fillets together with the balance of the rice and the grated onion. Salt and pepper to taste. Roll out top crust; place over mixture, seal edges and score top to allow steam to escape. If the fish is raw, bake 1 hour; if canned, half an hour in a hot oven.

Halibut Fisherman's Pie

2 pounds cooked halibut

1 teaspoon Worcestershire

2 teaspoons chopped onion

2 tablespoons butter

2 tablespoons flour

Dash of pepper

1/2 teaspoon salt

11/2 cups milk

3 to 4 cups hot, seasoned mashed potatoes

1/4 cup grated cheese

Flake fish into greased 2-quart casserole. Add onion and Worcestershire. Melt butter, blend in flour and seasonings and cook until foamy. Gradually add milk, stirring constantly until smooth and thick. Pour over fish. Top with mashed potatoes and sprinkle with cheese. Bake at 375 degrees for 25 minutes.

Serves six.

-- All recipes from "Cooking Alaskan"

HOME