Grilled Halibut is delicious because the technique of grilling brings out the sweetness of the fish. It is a highly regarded food fish, which is causing it to rapidly become depleted. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days.
Methods of Preparing Halibut
Grilled – Usually marinated first because of it’s low fat content.
Broiled – Usually marinated first because of it’s low fat content.
Seviche – When it’s freshly caught, there’s nothing better then make seviche using lot of fresh lime juice, some sweet and hot peppers and a little onion.
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Grilled Halibut with Mustard Dill Sauce
This Halibut recipes results in a moist, tender and flaky fish with a sauce that is out of this world!
Ingredients
For the Mustard Dill Sauce
Ingredients
For the Mustard Dill Sauce
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Instructions
For the marinade
Whisk together the wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
For the Mustard Dill Sauce
In a small bowl, combine the yogurt, mayonnaise, dill and mustard; cover and refrigerate. Sprinkle halibut with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Recipe Notes
© Galley Chef All Rights Reserved
Mahi mahi with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
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Mahi Mahi with orange, wine, garlic and thyme
Mahi mahi with orange, wine, garlic and thyme is a delicious and healthy meal that is as good looking as it is tasting.
Instructions
Preheat oven to 300 degrees. Season the fish on both sides with salt and pepper. Heat a non-stick skillet over medium heat. Add butter and sauté fish for 5 minutes on both sides or until golden brown. Place the fish in a single layer on a parchment paper-lined baking sheet and keep warm in oven. (The general rule of thumb for cooking fish in a 400 degree oven is 10 minutes for each inch of thickness.)
Meanwhile, deglaze the bottom of the pan with wine stirring to scrape up the bits of fond on the bottom. Increase the heat to medium high and add the garlic and thyme. Cook until reduced by about half. Stir in orange juice, and zest; Add the butter and stir until melted. Remove from heat immediately. Season with salt and pepper. Drizzle the fish with the orange sauce.
Recipe Notes
This dish goes great with roasted fennel and saffron rice. You can also substitute chicken breasts for the fish. See "saffron rice" recipe on this website. © Galley Chef All Rights Reserved
Many restaurants throughout France and Belgium offer mussels marinière. It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.
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Mussels Marinière (sailor-style)
This classic french preparation for mussels couldn't be easier. This classic combination of mussels with shallots, garlic and white wine has a fabulous broth for dipping crusty bread into.
Instructions
Combine all ingredients in a large pot, cover, place on high heat and bring to a boil. Cook for 10 minutes. Twice while they are cooking, shake the kettle in an up and down motion to toss the mussels so they all open. Serve in bowls with the broth and some crusty bread for sopping.
Recipe Notes
Recipe Notes The Pernod is the secret ingredient folks, so don't leave it out! For mussels with cream sauce: 2 T butter 2 T flour 1 cup heavy cream Melt butter in a small sauce pan. Add flour, add broth from cooked mussels and add the cream. Spoon over mussels. © Galley Chef All Rights Reserved
Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
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Ragu with ground lamb
Instructions
Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
Recipe Notes
This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved