How To make Deviled Halibut
Marinage for the fish chunks 1/4 cup Vegetable Oil Or Olive Oil
1 tablespoon Finely Chopped Garlic
The Sauce 1 16 Ounce Can Tomato Puree
1 Tablespoon Curry Powder
Mild to hot
4 tablespoons Fresh Lemon Juice
2 tablespoons Soy Sauce
1 cup Chicken Stock
1 teaspoon garlic :
chopped fine
The Crumbs and Cheese 1 cup Bread Crumbs
1/2 pound Sharp Cheddar Cheese Grated (About 1 Cup))
The fish :
in pieces like stew meat 2 pounds Halibut fillet -- in 1 inch pieces
In a large glass or stainless steel bowl beat the oil, the garlic and a few grindings of pepper together with a whisk until the ingredients are thoroughly mixed. Add the fish and turn until coated and marinate at least 2 hours up to 24 hours. In a small sauce pan make the sauce by combining the tomato puree, garlic, the curry powder, lemon juice, soy sauce and chicken stock. Heat to boiling, stir thoroughly and hold at a simmer. Preheat oven to 450 degrees. Combine the bread crumbs and cheese in a plastic bag and add the fish to coat a few pieces at a time. Place coated fish pieces a non-fat cooking sprayed flat dish. Arrange the fish side by side with one layer only. bake the fish undisturbed in the oven for about 10 minutes. Meanwhile, set the pan of sauce over high heat and bring to a boil. Remove the pan from the heat and after the fish has baked for about 10 minutes, spoon about half the sauce evenly over the fish. Bake the fish for about 5 minutes longe! r . Serve at once directly from the dish and present the remaining sauce in a dish
The flavor is different with different curry powders or curry pastes. Chili heads will go for the Thai currys (great and very hot) Cheese variety can be changed for different flavors also. Aged Sharp Cheddar is the family favorite
How To make Deviled Halibut's Videos
How To Make Crab Crusted Halibut | #SoulSnatcher
This is one that will make you a star. Let Mr. Soul Snatcher teach you how to make the absolute best Halibut that you will ever have. I top it off with a lump crab crust two 4/6 shrimp and finish with a lemon basil beurre blanc. Kings, cook this and she is all yours.
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Crabcake Crusted Halibut
Last year, I was fortunate to spend 5 weeks filming in Alaska. I fell hard for the epic scenery and amazing people, but as many of you saw, what really got me excited was incredible wild fish and shellfish. When it comes to seafood, Alaska sets the gold standard for sustainability, freshness, taste and overall quality. When you ask for Alaska, it’s a guarantee for wild and sustainable seafood every time. From halibut to salmon to cod, crab and so much more, this is the best of the best. In our kitchen this week, we’re using it to make this crisp and creamy, perfectly seasonal Alaska crab cake-crusted Alaska halibut with vibrant spring pea puree and roasted carrots. Get the recipe at wolfitdown.com.
Learn more about Alaska Seafood on their website: #AskforAlaska #sponsored
CHILLI FISH | CHILLI FISH RECIPE | RESTAURANT STYLE CHILLI FISH
Chilli Fish | Chilli Fish Recipe | Restaurant Style Chilli Fish Recipe | Chilli Fish Chinese Style | Chilli Fish Recipe Indo Chinese Style | How to make Chilli Fish | Chilli Fish Dry Recipe
Ingredients for Chilli Fish:
Boneless fish cubes- 300 gms
Marinate with:
- Salt- 1/2 tsp
- Red Chilli powder- 1/2 tsp
- Lemon juice- 1 tsp
- Ginger garlic paste (watery)- 1/2 tsp
Batter/mix to be added to marinated fish cubes:
- All purpose flour/maida- 1 tbsp
- Cornflour- 2 tbsp
- Pepper powder- 1/4 tsp
- Egg white- 1
- Salt- a pinch
- Garlic, chopped- 5-6 cloves (2 tsp)
- Green chillies, thinly sliced- 2
- Spring onion chopped- 2 tbsp
- Onion petals- 1 small white onion
- Green pepper/capsicum cubed - 1 cup
Sauce mix:
- Red Chilli Sauce- 2 tbsp
- Tomato sauce- 1 tbsp
- Soy sauce- 2 tsp
- Vinegar- 1 tsp
- Cornflour slurry- 1 tbsp cornflour mixed with 2 tbsp water
- Oil- for deep frying and 1 tbsp for sautéing
Preparation:
- Wash and cut the boneless fish into cubes, pat dry.
- Marinate the fish cubes with the items mentioned. Mix well and set aside for 15 mins.
- Add the items for the batter to the marinated fish cubes and mix well.
- Heat oil in a pan/wok for deep frying (180 C)
- Fry the fish cubes in hot oil till golden. This should take around 3 mins(heat can be reduced to 160 C)
- Don’t overcrowd the pan & fry in 2 batches.
- Chop the garlic, spring onion whites and greens.
- Slice the green chillies, cube the green pepper and take out petals from 1 small white onion.
- Prepare the sauce mix.
Process:
- Take a wok/kadai and heat 1 tbsp of oil.
- Add the chopped garlic and spring onion whites. Give a stir.
- Now add the sliced green chillies, mix & sauté for 15 secs.
- Add the green pepper & then the onion petals. Sauté on high heat for 30 secs.
- Add the fried fish cubes, mix and keep sautéing on high heat for another 1 min.
- Now pour in the sauce mix and mix it well to coat the fried fish pieces.
- Add the cornflour slurry & mix it well till it dries up and coats the fish pieces.
- Add some chopped spring onion greens, mix and serve hot.
#chillifish #chillifishrecipe #chillifishdry #indochinesechillifish #spiceeats #spiceeatsrecipes
Smoked Salmon Deviled Eggs! ????????
Full recipes : filshoot.com
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Masraff's Halibut is Seafood Supreme
GoodTaste.tv
How about this halibut! Chef Dominic of the esteemed Masraff's on the Boulevard is a culinary artist and shows you how to do the same from the comfort of home. Pan-seared Nova Scotia halibut bathed in a velvety butternut squash puree and served with baby carrots and charred green cauliflower- all lightly flavored with a yellow beet & tobiko vinaigrette...just marvelous! Masraff's is absolutely known for their seafood. In fact, their crab cakes are far and wide my favorite in Texas. Stop by and dig in!
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Crab Imperial
Crab Imperial, Chef Frank shows you how to make this old school Maryland classic.
INGREDIENTS....makes 3 servings
1lb. Blue crabmeat
1 1/2 cups mayo
1 tsp celery salt
2 tbsp fresh lemon juice
1 1/2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1/2 tsp black pepper
2 tbsp minced fresh parsley
Recipe
1. Drain crabmeat but gently squeezing out all excess liquid.
2. In large bowl combine mayo, celery salt, mustard, Worcestershire sauce, black pepper.
3. Place crabmeat and parsley in a separate large bowl.
4. Start by adding 2/3 cup imperial mix to crab and parsley. Add enough imperial mix to coat the crabmeat. This mixture should be wet but not soupy.
5. Put crab imperial in casserole dish. DO NOT pack tightly.
6. Cover your crab imperial with moderate layer of the remaining imperial sauce.
7. Sprinkle with paprika.
8. Bake at 400 for 12 minutes or until golden brown.