Baked Halibut Steaks

This is probably my favorite fish recipe, and it's super easy!  I'm going to try it with Cod today because we are low on Halibut (from the Alaskan fishing trip).  It should be great!  The original recipe calls for barbecuing the steaks, but I always bake them.

Baked Halibut Steaks

adapted from Allrecipes.com

2 Tbs. butter
2 Tbs. brown sugar
2 cloves garlic, minced
1 Tbs. lemon juice
2 tsp. soy sauce
1/2 tsp. ground black pepper
1 pound halibut steaks

Preheat oven to 350.  Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved.  Spray glass baking dish with non-stick spray and add fish.  Pour sauce over fish, making sure it is covered on both sides, and bake for 12-15 minutes.  

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Pan-Fried Halibut

When your husband brings home 100 pounds of fish (mostly Halibut) from his Alaskan fishing trip, you start searching for a variety of halibut recipes.  Here is one that we've made several times and it is always a hit.  And it's so easy!  That's saying a lot for someone who doesn't consider herself a fish eater.  I've become converted.

Pan-Fried Halibut
adapted from Allrecipes.com

1 egg
1 cup flour
2 Tbs. dried Herbs de Provence
1 tsp. Seafood seasoning (such as Old Bay)
1 tsp. salt
ground black pepper
1 lb. skinless, boneless halibut fillets
2 Tbs. Olive Oil (we usually use more)

Whisk egg in a small bowl.
Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl.
Cut halibut into 4 equal pieces.
Heat olive oil in a large frying pan over medium-low heat.
Dip each piece of halibut in whisked egg.
Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour.
Place coated pieces immediately in the hot olive oil.
Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.

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Teriyaki Salmon w/ Siracha Mayo

OK OK I know the Jewkes are known for their distaste for all things seafood. In fact I noticed that the "seafood" label on the sidebar only has 1 post while "desserts" has 98. do you think that says anything about us jewkes girls?? but I made this salmon the other night and it was REALLY good- and that is coming from someone who has a general distaste for seafood but gets a craving every once in a while. It is really simple and doesn't have a "fishy" taste at all. It is from the website budget bytes which I have mentioned before- love it.

side note: whoever thought in their right mind that i would seriously post beaus special dinner is smoking dope. but when grandma becky was here to visit she mentioned that she thought it was serious and that i must be bored. well just to clear the air it was beau who begged to post something in my name and when i finally relented i found a post about macaroni and he begged me not to take it down. so just to clear the air i think we are all capable of making a box of mac n cheese, if you found it insulting to your intelligence i apologize :) the annoyances of your little brother live on!

teriyaki salmon w/
sriracha mayo

$13.94 recipe / $3.30 serving

Total Recipe cost: $13.94
Servings Per Recipe: 4 
Cost per serving: $3.30
Prep time: 10 min. Marinate time: 30 min. Cook time: 10 min. Total: 50 min.

INGREDIENTS		COST
1 lb.	salmon filet	$11.49
1/4 cup	soy sauce	$0.24
2 Tbsp.	water	$0.00
1/2 Tbsp.	toasted sesame oil	$0.28
1 inch	fresh ginger	$0.13
1/2 tsp	minced garlic	$0.04
2 Tbsp.	brown sugar	$0.06
2 Tbsp.	rice wine	$0.27
1 tsp	corn starch	$0.02
1/4 cup	mayonnaise	$0.42
2 Tbsp.	sriracha hot sauce	$0.24
TOTAL		$13.94

TEP 1: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).

STEP 2: Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.

STEP 3: Heat a large, well oiled skillet over medium/high heat. It's a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.

STEP 4: In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!

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