Halibut and Pepper and Garlic
3/4 lb. halibut fillets
2 1/4 t. Worcestershire sauce, divided
1/4 c. butter, melted
1/4 c. soft bread crumbs
2 T. onion, finely minced
2 T. green pepper, finely minced
2 t. red pepper, finely minced
1/4 t. salt
1/8 t. garlic, minced

Preheat broiler to hot. Place fish in single layer shallow greased baking pan. Brush fillet with 1/2 t. of the Worcestershire sauce; set aside. In small bowl, combine butter, bread crumbs, onion, green and red peppers, salt, garlic and remaining 2 t. Worcestershire sauce. Spread evenly over fish. Broil 6 inches from heat source until fish flakes easily when tested with fork, about 4 minutes.

Halibut with Mango (Can Also use BC Salmon)
Chutney:
1 fresh mango, peeled, pitted and chopped (1 cup)
2 green onions, white parts only, chopped ( 1/2 cup)
1 tablespoon peeled, grated fresh ginger root
1/2 cup fruit white wine (non alcoholic preferred)
1/4 teaspoon cayenne pepper
Halibut:
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 (6 ounces each) halibut fillets
6 cups arugula leaves, washed and spun dry
2 tablespoons chopped parsley, for garnish

For chutney, combine mango, onion, ginger, wine and cayenne in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer 10 minutes. Remove from heat and set aside until ready to serve. (This can be made ahead if desired.) Heat broiler. Season fish with salt and pepper. Spray fish lightly with cooking oil spray. Place fish on broiler pan. Broil 4 minutes on each side or until flesh is no longer translucent and flakes easily. Divide arugula among 6 plates. Lay one fillet on top of arugula on each plate. Heap a spoonful of mango chutney on fish and sprinkle with a chopped parsley.

Halibut Chowder with Spinach
. 1 pound fresh or frozen halibut steaks, cut 3/4 inch thick
. 4 slices bacon, halved crosswise
. 2-1/2 cups chopped, peeled potatoes
. 1 cup sliced leeks or chopped onion
. 1 8-ounce bottle clam juice
. 1/2 cup chicken broth
. 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
. 1/4 teaspoon salt
. 1/4 teaspoon white pepper
. 1-1/2 cups half-and-half or light cream
. 1 cup milk
. 2 tablespoons all-purpose flour
. 3 cups chopped spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

1. Thaw halibut steaks, if frozen, and cut into 3/4-inch cubes. Discard skin and bones. In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings, if desired. Drain bacon on paper towels; crumble bacon and set aside.
2. In the same saucepan combine reserved bacon drippings (if desired), potatoes, leeks or onion, clam juice, chicken broth, dill, salt, and pepper. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.
3. Combine half-and-half, milk, and flour until smooth; add to potato mixture. Cook and stir just until mixture comes to boiling; add halibut. Reduce heat and simmer, uncovered, for 3 to 4 minutes or until fish flakes easily with a fork.
4. Stir in spinach. Cook 1 to 2 minutes more or just until spinach is wilted. Sprinkle each serving with crumbled bacon. Makes 4 servings.

Halibut Enchiladas
10 flour tortillas
1 large can green enchilada sauce
1/2 cup mayonnaise
1/2 cup sour cream
1 small can green chilies
2 cups shredded cheese
1/2 cup diced onions (optional-microwave or saute before adding)

Bake about 1 - 1 1/2 pounds halibut in baking dish at 350 degrees for 25 minutes. After halibut cools, flake it in a bowl and add 1/2 cup mayonnaise, 1/2 cup sour cream, 1 small can green chilies diced, 1 cup shredded Mexican cheese. Mix thoroughly. Put 1/2 can green mild (24 ounce) enchilada sauce in bottom of 9 x 13" pan. Put mixture into flour tortilla shells and roll up and place in pan. Cover with the rest of the enchilada sauce and then cover with another
cup of cheese. Bake in 350 degree oven for 25 minutes.

Pan Roasted Halibut with Prosciutto
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 halibut fillets -- (6-ounce)
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto -- cut into strips
1/2 cup white wine
1/2 lemon -- juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole
sprigs -- for garnish

Preheat the oven to 375 degrees F.

Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes. Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers,
the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

Low Carb Halibut in a Parmesan and Pinenut Crust
1/2cup pine nuts, coarsely chopped
4 tablespoons freshly grated Parmesan cheese
1 tablespoon finely chopped fresh basil
1 garlic clove, minced
1 tablespoon olive oil
4 (6-ounce) halibut filets
Salt, to taste

Preheat the oven to 425*F. Combine the pine nuts, Parmesan cheese, basil, garlic and olive oil. Place the halibut filets on a baking sheet and season with salt. Pat the pine nut mixture off to the halibut, pressing lightly to make it adhere. Bake in the middle of oven for 10 to 15 minutes, until the fish is opaque all the way through.

Simple Stuffed Halibut
6 (6 ounce) filets halibut
1 (8 ounce) package herb and garlic cream cheese
softened 1/2 pound cooked salad shrimp
salt to taste
ground black pepper to taste
pinch dried basil
1 lemon

Preheat oven to 325 degrees F. Line a cookie sheet with foil. In a small bowl, mix together cream cheese and shrimp. Season to taste with basil, salt and pepper. Make a pocket in each of the fillets, making sure you do not cut through on three sides. Divide the cream cheese mixture into 6 parts, and stuff each fillet. Place on foil lined pan. Squeeze lemon juice over fish. Bake for 20 minutes, or until fish is thoroughly done.

Worcestershire Broiled Halibut Steaks
2 lb Halibut steaks
2 tb Orange juice
1 tb Orange peel; traged
4 ts Worcestershire Sauce
1 ts Salt
2 tb Butter (or margarine)

Arrange fish on rack in broiler pan; set aside. Combine orange juice and peel, Worcestershire sauce and salt. Brush lightly over fish. Dot with butter. Place under pre-heated hot broiler 10 to 12 minutes or until fish flakes when tested with a fork, basting with remaining Worcestershire mixture.

Baked Halibut
1 cup white wine or sauterne
1 tsp. salt
1 lb. Halibut Fillet or red Snapper
Fine bread crumbs
1 cup Miracle Whip
1/2 cup sour cream
1/4 cup chopped green onions with tops
Paprika

Mix wine and salt; marinate Halibut for several hours or most of the day. Dip both sides in bread crumbs. Place in greased baking dish. Mix together the Miracle Whip, sour cream and onions; spread over fish and sprinkle top with some of the bread crumbs and paprika. Bake at 500 F approximately 20 minutes. Allow a little more time for more fish. Check fish frequently while baking and when it flakes with a fork, it is done!

Almond Crusted Baked Halibut
3 lb Halibut
1 tb Salt
1/2 ts Pepper
3 Juice of 3 limes
2 Cloves of garlic crushed
1/4 c Oil
1/2 c Sliced almonds
1 tb Butter or margarine

Heat oven to 500 degrees F. Arrange fish in a shallow low baking pan. Season with salt and pepper. Blend together lime juice, garlic and oil and brush over fish. Bake for 10 minutes; turn over, baste with juice. Lower oven temperature to 425 degrees F and bake 15 to 20 minutes longer or until fish flakes easily with a fork. Baste several times during cooking. Saute almonds in butter or margarine until golden brown. Serve fish with almonds sprinkled on top and garnish with lime wedges.

Beer Batter Halibut
2 egg whites
1 cup Bisquick
1 can stale beer
1 tbsp oil
1 tsp lemon juice
seasonings to taste--salt, pepper, garlic salt, seasoned salt
2 lbs halibut filets, cubed (or any other firm white fish)

Beat egg white into soft peaks, set aside. Mix all other ingredients together; fold in egg whites.
Dip cubes of fish in batter then deep fat fry.

Baked Halibut with Smoked Salmon
1/8 lb smoked salmon, cold, hot or candy smoked, your choice - cut in 1/4" strips
2 tb Lemon juice
4 tb Sherry
2 lb Halibut steaks, 1" thick
4 oz Butter
2 tb Coarsely chopped walnuts or pistachios
Pepper

Melt butter in skillet over medium flame; when very hot but not smoking, brown steaks quickly, 2 minutes on each side; add lemon juice and sherry; season with pepper to taste; heat 1 minute only; remove from heat. Place halibut in shallow glass dish; pour pan juices over; garnish with nuts and smoked salmon. Bake at 350 for 10 minutes or until fish flakes with a fork.