SANDRA'S CURRIED ALASKAN HALIBUT SKEWERS

A very quick and easy recipe to prepare that's 

very decadent and incredibly delicious!

(Note: The recipe makes 4 skewers-worth, 

even though only 2 are shown above)...

Servings: 4

Prep: 10 Mins.

Marinate: 1 Hr.

Broil: 4 to 5 Mins.

Equipment:

--4 (12") stainless-steel skewers

--Broiler pan

--High-heat cooking spray

INGREDIENTS

Fish:

1 lb. fresh, boneless-skinless halibut, cut into 1" cubes

Marinade:

2 tablespoons mayonnaise

1/4 teaspoon cayenne

1/4 teaspoon ground cardamom

1/4 teaspoon curry powder

1/4 teaspoon table salt

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1/2 teaspoon granulated garlic

Finishing:

--Ground paprika

METHOD

In a medium glass bowl, add the marinade ingredients; mix to combine. Add the cubed halibut, and gently toss until all pieces are completely coated. Cover bowl and marinate for 1 hour at room temperature.

Preheat oven to broil, ensuring rack is placed in highest position (about 4-5" from element).

Generously spray the broiler pan with high-heat cooking spray.

Skewer, un-touching, the halibut cubes and place onto prepared broiler pan. Sprinkle lightly with paprika.

Broil skewers, with oven door closed, for 4 to 5 minutes, turning pan half way through broiling to ensure even cooking. Be sure to use oven mitts, skewers will be very hot, when removing halibut pieces. ~ Enjoy!

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Tip:

If using bamboo skewers, be sure to soak in water a minimum of 30 minutes beforehand to prevent them from burning.

SANDRA'S ALASKAN HALIBUT FRIED RICE

An incredible and  tasty one-pot-wonder that is quite versatile
in that you can change it up by substituting halibut with
shrimp, chicken, or pork, and so on...

Servings: ( 8 to 10)

Prep: 15 min

Cook: 10 min

INGREDIENTS

3 tablespoons canola oil, divided

3 eggs, lightly beaten

8 oz. fillet halibut, cut into 1" cubes

2 cups *pre-steamed carrots and sweet petite peas (See How To TIP below)

1/2 teaspoon ground ginger

1 teaspoon granulated garlic

1 tablespoon dried minced onion

Freshly ground pepper, to taste

5 cups cooked white rice

1/4 cup low-sodium soy sauce

1/8 teaspoon sesame oil

1/4 teaspoon rice vinegar

METHOD

In a Dutch Oven, heat 1 tablespoon of the canola oil over medium-high heat. Add the beaten eggs and stir fry, while breaking into large bits; remove to a plate. Wipe out pot clean, and add 1 tablespoon canola oil. Add the halibut, and stir fry until opaque. Remove halibut to same plate as eggs; set aside.

Wipe out the skillet, place it back on heat and add the remaining 1 tablespoon canola oil. Add the mixed vegetables, ginger, garlic powder, and dried minced onion, pepper and rice, and stir fry for 2 minutes. Add the soy sauce, sesame oil and rice vinegar; stir to combine, and continue cooking for another 2 minutes. Gently add back in the halibut and chopped egg and fold for another 2 minutes to combine and heat through. Serve immediately. ~ Enjoy!

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Tip:

*PRE-STEAM VEGGIE PREP:

Finely dice the carrots to equal 1 cup. Add the carrots and frozen petite sweet peas to a microwave-able bowl with 1 tablespoon water. Cover bowl with a plate, and microwave on High for 3 minutes to pre-steam. Drain.

MAX'S RITZ CRUSTED ALASKA HALIBUT FILLETS

An incredibly quick, easy and fabulous halibut dinner
my husband made the other night...

Servings: (4)
Prep: 5 Mins.
Cook: 5 to 7 Mins.

INGREDIENTS:

Frying:
1 tablespoon olive oil
1 tablespoon unsalted butter

Halibut prep:
4 boneless, skinless halibut fillets (ensure they are of even 1" thickness)
Olive oil
Sea salt and freshly ground pepper, to taste
1/2 sleeve whole ritz crackers, finely crushed

Serving Sauce:
1/4 cup ketchup
1/4 cup mayonnaise

METHOD:

Heat a large skillet over medium-high heat; add olive oil and butter.

Meanwhile, pat the halibut fillets dry with paper towels.  Brush all sides of fillets with olive oil, then sprinkle both sides as well with sea salt and freshly ground pepper, to taste.

Place ritz crackers in a small shallow dish, press halibut fillets in cracker crumbs to amply coat.

Fry fillets, not touching, in preheated skillet without moving for 3 to 4 minutes. Turn fillets over, and continue to fry without moving for 2 to 3 minutes longer.

Remove fillets from skillet to a platter and let juices redistribute (without covering).

While doing so, prepare sauce by whisking ketchup and mayonnaise in a small bowl, then serve alongside halibut fillets. ~ Enjoy!

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Tip: We ate these incredible halibut fillets with a nice side dish consisting of a large green salad gently tossed with light vinaigrette...

SANDRA’S ULTIMATE ALASKA HALIBUT CEVICHE

This halibut ceviche lovingly triggers

fond memories of many

of our past Mexico vacations...

Yields: (Appx. 4 cups)

Prep: 10 Mins.

Marinate: 1 Hr.

Stand: 1 Hr.

INGREDIENTS

Marinade halibut:

1 lb. boneless skinless halibut, cut into ¼” pieces

1 small yellow onion, finely diced

1 teaspoon sea salt

Fresh lime juice, enough to cover diced onion and halibut (about 1/2 cup)

Ceviche:

3 vine-ripe tomatoes, seeded and finely diced

½ red bell pepper, finely diced

1 jalapeno, seeds and ribs removed, and finely diced

1 handful fresh cilantro, finely chopped

½ teaspoon dried oregano

1 tablespoon lime juice

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

--Restaurant-style tortilla chips

METHOD

Place diced halibut, lime juice, and 1/4 cup of the white onion in a glass or ceramic non-reactive bowl.  Add sea salt and stir.  Let onion and halibut mixture marinate refrigerated for 1 hour, until halibut is cooked through and opaque.

Once halibut is done, drain liquid using a sieve, and place mixture back into a glass serving bowl.

Add remaining diced onion, jalapeno, tomatoes, bell pepper, cilantro, oregano, lime juice, and sea salt and pepper.  

Toss gently to combine. Place back in refrigerator for 1 hour for flavors to meld.

Serve with restaurant-style tortilla chips. ~ Enjoy!

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Tip: Feel free to substitute halibut with scallops, shrimp, crab, or a 1-lb. combination thereof.

SANDRA’S 15-MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut 

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

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Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. Enjoy!

SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

SANDRA’S WORLD-CLASS TRI-SEAFOOD POT PIES

These hearty Alaskan halibut, shrimp and scallop
pot pies provide for a complete meal...

Yields: 

--(4 Individual 6” Bowl Servings)

Prep: 15 Mins.

Bake: 40 Mins.

Rest: 15 Mins.

INGREDIENTS

8 tablespoons unsalted butter

1 medium sweet potato, peeled and cut into 1” pieces

½ medium red onion, chopped

1 cup celery, sliced into ½” pieces

1 cup scrubbed and sliced into ½” pieces

½ cup frozen peas

1 teaspoon dried basil

2 teaspoons old bay seasoning

2 garlic cloves, minced

½ cup all-purpose flour

4 cups milk

1 tablespoon quality white wine

½ lb. skinless and boneless halibut fillets, cut into 1" pieces

½ lb. prawns (large shrimp, I used Skagway 'Coon'), peeled, deveined, and cut crosswise into 1” pieces

½ lb. bay scallops, cut into 1” pieces with the grain

½ teaspoon sea salt

½ teaspoon ground white pepper

1 tablespoon dried parsley

1 prepared recipe of Sandra’s Pie Crust pastry (for 2 crusts), or 2 store-bought

1 large egg

1 tablespoon water

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Melt butter over medium-high heat in a large Dutch oven. Sauté potatoes, onions, carrots, and celery for 12 minutes. 

Add peas, basil, old bay seasoning, and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly for 3 minutes. 

Whisk in milk, and white wine; bring to a boil. Reduce heat to low, and simmer 2 to 3 minute, until filling has thickened. 

Add all the seafood, pepper, and parsley, and then bring filling back up to a simmer. 

Remove from heat. 

Ladle filling into 4 individual ovenproof vessels (I used 6” ceramic bowls) within 1/2" of top edge of bowls, and let cool.

Meanwhile, roll out both pie crusts together on a lightly floured surface to 1/8” thick. Cut pastry into circles, ensuring to cut them 1” larger than the mouth of the soup bowls. Whisk together egg and 1 tablespoon water; brush underside of pastry edges with egg wash and place over bowls, pressing edges to seal, and trim edges so they are somewhat uniform around outside of bowls. Brush tops and outside edges with egg wash, and cut four small slits on top of crust to allow steam to release while baking. Place the bowls on prepared baking sheet to catch any drips.  

Bake for 40 minutes (turning half way through baking for even cooking of crusts), and bake until the pastry is golden brown and filling is bubbly. 

Allow seafood pot pies to rest for 15 minutes before serving. ~ Enjoy!

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Tip: If you have leftovers and would like to reheat the seafood pot pies directly from the refrigerator, simply place them on a foil-lined baking sheet in a non-preheated oven set to 350 degrees and re-bake for 25 to 30 minutes.

MAX’S MARVELOUS HALIBUT N’ CHIPS with a DIPPING SAUCE

Max’s ‘go-to’ amazing

recipe he prepares in 30 minutes -

it’s nothing short of incredible...

Servings (4)

Prep: 10 Mins.
Cook: 3 to 5 Mins. (Crinkle Fries: 26 to 28 Mins.)

INGREDIENTS

Chips:

1 (10 oz. pkg.) prepared Ore Ida Extra Crispy Seasoned Crinkle Fries

Sauce:

½ cup mayonnaise

½ cup ketchup

Halibut:

2 lbs. skinless and boneless halibut fillets cut into 3 to 4 oz. pieces

1 teaspoon old bay seasoning

½ teaspoon kosher salt

2 large eggs

1 tablespoon milk

½ of a (10 oz. pkg.) Seasoned Fry Mix for Seafood

Vegetable oil for frying

--1 lemon, cut into 8 wedges

METHOD

Preheat oven to 425, and prepare crinkle chips according to directions by baking for 26 to 28 minutes.

Meanwhile, add 1/2” vegetable oil to a large heavy-bottomed skillet, and heat to 350 degrees. 

Prepare the sauce by whisking the mayonnaise and ketchup in a small bowl, and set aside.

Evenly dust all sides of the halibut pieces with old bay seasoning and kosher salt.  In a small bowl, whisk the eggs and milk.  Add fry mix to a large Ziploc bag. Dredge halibut pieces in egg mixture, and then add and shake them in the fry mix in the Ziploc bag to coat. Place battered halibut pieces to skillet, avoid overcrowding, and fry for about 3 to 5 minutes while flipping half way through, just until golden brown (please do not overcook).  Remove and drain halibut pieces on a plate lined with paper towels.

Serve halibut pieces with a serving of chips, along with a couple of lemon wedges for squeezing over top of fish.  Place the sauce for dipping alongside in small ramekins. ~ Enjoy!

SANDRA’S SUCCULENT GRILLED HALIBUT, PINEAPPLE SALSA, and HERB STEAMED RICE

I doesn't get any better than

savoring fresh halibut fillets hot off the grill

with these delectable sides...

Servings: (2)

Prep: 2 Mins.

Grill: 10 to 12 Mins.

INGREDIENTS

2 (8 oz., 1-1/2” thick) boneless, skinless halibut fillets

2 tablespoons olive oil, divided

1 teaspoon sea salt

½ teaspoon freshly ground pepper

Optional Sides:

--Prepared Beer N’ Honey Pineapple Salsa

--Prepared Flavorful Steamed Basmati Rice N’ Herbs

--Sliced fresh roma tomatoes with dainty dollops of mayonnaise

METHOD

Prepare charcoal grill for direct cooking.

Pat fillets dry with paper towels. Rub halibut fillets with 1 tablespoon of olive oil and sprinkle with kosher salt and freshly ground pepper on all sides.  Fold a couple of paper towels and pour 1 tablespoon olive oil over them to moisten; use tongs to rub over grid of cooking grill.

Place halibut fillets over direct heat in the “10-o’clock position” on the grid, uncovered, for 3 minutes, and move to the “2 o’clock position” for 3 more minutes for the presentation side of fillets to make “X” grill marks.  Flip over fillets, cover, and continue grilling for an additional 4 to 6 minutes, until fillets are done when they flake easily with a fork.  Remove fillets from grill to a plate, tent with foil to rest for a couple of minutes for juices to redistribute.  Serve hot with prepared pineapple salsa, basmati rice n’ herbs, and sliced tomatoes. ~ Enjoy!

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Tip:  Feel free to use the same method to alternately grill salmon, as it pairs nicely with the above-listed sides as well.

MAX’S PANKO PAN-SEARED ALASKA HALIBUT CHEEKS

Alaska halibut cheeks are definitely truly tender,
mouth-watering, and flavorful morsels...

Servings: (2)

Prep: 5 mins

Sear: 6 Mins.

INGREDIENTS

Breading:

¾ cup panko (Japanese breadcrumbs)

Pinch of red pepper flakes

¼ teaspoon granulated onion

¼ teaspoon granulated garlic

¼ cup freshly grated Parmesan cheese

Halibut Cheeks:

½ lb halibut cheeks, rinsed and dried on paper towels

Kosher salt and freshly ground pepper, to taste

1 fresh lemon, juiced (first reserving 2 lemon wedges for serving)

Searing:

2 tablespoons unsalted butter and 2 tablespoons olive oil

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Optional sides:

--Prepared tartar sauce, glazed carrots, and chili-lime fries

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METHOD

Mix the dredging ingredients together in a small flat dish.  

Salt and pepper the cheeks on both sides.  Squeeze fresh lemon juice over one side of the cheeks and dip in the Panko crumb mixture; pressing them down so the crumbs adhere, flip the cheeks and repeat with the lemon juice and dredging mixture.  

Heat unsalted butter and olive oil together in a skillet over medium-high heat.  Pan-sear the cheeks about 3 minutes on each side, just until they turn a light golden brown (do not over cook or they’ll become tough).

Serve immediately with wedges of fresh lemon for squeezing over the halibut cheeks and  tartar sauce for dipping, along with glazed carrots, and chili-lime fries. ~ Enjoy!