Category Archives: FISH FRY RECIPES

PAN SEARED HALIBUT WITH GARLIC, LEMON, AND CAPER AIOLI

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Fresh halibut is one of my favorite fishes to cook. (And of course, eat!) It is flaky and tender, and when cooked properly, it is just heavenly. The secret to wonderful halibut is simply to not overcook it. (I know. Easier said than done.) But like with other items that require a precise internal temperature to be perfectly cooked, I rely on my instant read internal temperature thermometer. And I also believe that halibut is a fish that requires a bit of help to lift it from rather bland to exciting. So, cooked with ingredients like in the four other halibut recipes on this site, or served with a tasty tartar sauce or aioli, halibut can be lifted from ho hum to magnificent. And halibut is pretty darn good for us. (Not perfect because it does contain low to moderate levels of mercury. But then, halibut is expensive, so at least in our household, halibut is not served very often.)

Anyway, I served the halibut Mr. C. had procured at our local Haggen’s grocery store using this recipe. And I served it with my new recipe for aioli. And they were both pretty darn delicious. So, if you too are a halibut lover, I suggest you give these recipes a try.

Well, last week was pretty busy, but this week promises to be a bit more relaxed. And that’s just fine with me. I can handle hustle and bustle in spurts, but the older I get the more I appreciate days when there is nothing on the calendar. I can just kick back, spend a bit of time researching new recipes, cooking, reading, or generally being apathetic. And I must admit, for the sake of my sanity, a bit of apathy is required right now. And definitely a bit of time away from reading the paper. There is only so much gun violence and idiocy that I can read about and still remain able to think and reason clearly. So, I have chosen to walk away from newspapers for a while. I will continue to read Heather Cox Richardson – Letters from an American, because she is the voice of reason in a cacophony of misinformation, repugnant politics, and unbridled greed. So, I haven’t unplugged completely. I’m simply on hiatus. La La La!  

And on that happy note, as always, peace and love to all.   

4 6 oz. halibut fillets

1 tsp. granulated garlic

½ tsp. dried parsley

½ tsp. kosher salt 

freshly ground black pepper

1 T. extra virgin olive oil 

Pat the halibut fillets dry with a paper towel. Season the skinless side of each fillet with granulated garlic, parsley, salt, and pepper.

Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the halibut and continue cooking until you reach your desired doneness, 2-3 more minutes. (135-degrees is perfect for flaky, tender halibut)

Serve flesh side up. Pass the aioli. (recipe below)

GARLIC, LEMON, AND CAPER AIOLI

¾ c. mayonnaise

2 garlic cloves, finely minced

1 tsp. Dijon mustard

2 tsp. fresh lemon juice, or more to taste

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

2 T. roughly chopped capers

Combine all ingredients and refrigerate. The aioli is best if made several hours before serving.

EASY FRIDAY NIGHT FISH FRY!

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To me, there is just nothing better for dinner on a fall or winter Friday night than fish and chips. But I don’t always want to go out for fish, and really, I would prefer not to be tempted by the “chips” that are always a part of the package. So that leaves me with making my own “fish and chips”.

We also love to have dinner companions on Friday nights, so this is my win/win way to entertain and have my favorite Friday night meal. The amounts shown are perfect for 4 normal people.

Even though I am retired, I still like to do a lot of the prep work ahead of time. So the following recipes are designed to take Friday night time constraints and exhaustion levels into consideration.

Although the fish preparation steps need to be done Friday night, the tartar sauce can and actually should be prepared the night before. Also, the dressing for the coleslaw is better if it has time to let its ingredients mingle for awhile. And the cabbage and other veggies can be cut or grated the night before and refrigerated until needed.

So that just leaves the potatoes to get in the oven before you start working on the coleslaw and fish.  And both the coleslaw (mix the dressing into the veggies) and the fish preparation could not be easier.

A little hint: A nice before dinner drink helps a great deal towards making this process run smoother. Even if you don’t drink adult beverages, a simple tonic with a slice of lime makes you feel like the party has already begun.

And because it’s Friday night, and both you and your guests are probably one step from zombie level, forget making any fancy appetizers. Put out a small bowl of olives or nuts, and a couple kinds of raw veggies, and call it good. It’s Friday night people. Time to relax so that you have the strength for all those weekend chores!!

CRISPY FRIED FISH

  • 1/3 c. all-purpose flour
  • 2 tsp. seasoned salt
  • 1 egg
  • 1/4 c. dark beer or water
  • 1 c. panko or more as needed
  • oil for frying
  • 1 1/2 – 2 lb. fish fillets (we love cod, halibut, and tilapia)
  •  lemon wedges, opt.

In a shallow dish, combine the flour and seasoned salt. In medium bowl, whisk
together the egg and beer. Place panko in a large re-sealable food-storage
plastic bag. In an electric skillet or deep fryer, heat about an inch of oil to 350 degrees. Coat both sides of the fish with flour mixture. Then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in the plastic bag with panko; seal bag and shake to coat completely. Fry fish in batches in hot oil for about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

IVAR’S FAMOUS TARTAR SAUCE

  • 2 T. chopped yellow onion
  • 1 T. chopped green bell pepper
  • 1 ½ tsp. plain old fashioned white vinegar
  •  ¾ tsp. sugar
  • ¼ tsp. kosher salt
  • 1 T. dill pickle relish
  • 1 c. mayonnaise

Combine the onions, bell pepper, vinegar, sugar, and salt in a food processor; process for 10 seconds. Add the relish and mayonnaise and process for an additional 10 seconds. Serve chilled. Best made at least a day ahead.

CLASSIC COLESLAW

  • 2/3 c. mayonnaise
  • 1/4 c. minced onion
  • 3 T. minced dill pickle
  • 2 T. pickle brine
  • 2 T. old fashioned white vinegar
  • 2 tsp. prepared creamy horseradish
  • 1 T. sugar
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 4 c. shredded green cabbage
  • 2 c. shredded red cabbage
  • 1 large grated carrot
  • 1 celery stalk, sliced lengthwise, then cut into very thin slices on the bias

Whirl the mayonnaise through black pepper in a food processor. Prepare at least 1 day ahead, if possible. Combine with veggies about an hour before serving.

ACCORDIAN BAKED POTATOES (HASSELBACK) – from the Relish Section of The Seattle Times

  • 2 T. butter, melted
  • 1 garlic clove, finely minced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 4 medium sized Yukon Gold potatoes, peeled

Combine butter, garlic, salt, and pepper. Slice potatoes crosswise, leaving about ½-inch at bottom still attached. (Place pencils on each side of the potatoes when cutting to ensure you don’t slice all the way through.) Using a pastry brush, coat the potatoes with butter mixture, carefully working it between the slices and coating all sides. Place potatoes on a rimmed baking sheet and bake in a pre-heated 375 degree oven for about 60 minutes or until golden brown, crispy, and soft when pierced with a fork. Serve immediately.