Ray’s Salmon and Halibut recipes
Now that you are becoming more proficient at catching salmon and halibut, here are a couple of very easy recipes that will WOW your friends and loved ones. Don’t laugh if you think I’m kidding about the ingredients. Follow them, and you will have a fabulous dinner.
- One small jar of capers
- 2 lemons
- Dry white wine
- White flour
- Ground pepper
- Basil paste or pesto
Preheat oven to 425 degrees. Place a glass baking dish in the oven to get it hot.
Juice the lemons until you have 1/2 a cup of freshly squeezed lemom juice.
Take your halibut and cut it into similar size pieces, about half a serving. Try to have uniform thickness. Cut the thicker part of the fillet in half so that most pieces are no more than 3/4 of an inch.
Take 1/2 cup of white flour and add 1 tsp of salt and as much ground pepper as you like. Mix well. Roll the halibut pieces in the flour mixture and set aside.
Use a non-stick skillet and heat stove-top to about 7. Add twice the amount of butter that you would normally use to fry an egg. (I use quite a bit…about one third a 1/4 lb stick.) When the butter is hot, lay the halibut pieces in the skillet and cook until golden brown on both sides…3 to 4 minutes total. Some pieces will be thicker than others. Take the thinner ones out first. DO NOT OVERCOOK. Flake a piece of fish if you are not sure that it is done. The SECOND the meat turns from opaque to white..TAKE IT OUT. Place the fried pieces in the pre-heated glass baking dish.
Using the same skillet, once you have finished frying the halibut, add another third of the 1/4 lb stick of butter. When the butter is hissing nicely, add about 1/2 cup of the dry white wine and simmer for 3-4 minutes until half the liquid has evaporated. Pour in the lemon juice, and 3/8 cup of cream.
Add the basil paste. (I buy it in a tube from Safeway in Washington State. If you can’t find it at the grocery store, use pesto instead. Just drain off the olive oil.) Amount of basil paste should be anywhere from 1/2 to 3/4 of a cup. You’ll tweak it to fit your taste. If you’re not sure, use more rather than less. Stir in the small jar of capers and simmer for about 4 minutes.
Pour the whole skillet full of sauce over the fish in the baking dish and place in the oven for about 5 minutes.
Serve with fresh basil leaves as garnish. Make sure all servings have plenty of sauce and capers as well.
EASY STOVE-TOP HALIBUT
- Ground pepper
Cut halibut pieces to uniform thickness. Pepper generously. Roll in Original Shake-and-bake and fry in a non-stick skillet over medium to high heat, until just cooked. Again, make sure you do not over-cook. Squeeze fresh lemon over the haliut and serve.
MY FAVORITE BAKED SALMON
- Ground pepper
- Bernsteins Herb Garden French Marinade
Preheat oven to 425 degrees
Take 2 medium sized skinless salmon fillets and lay them in a glass baking dish. (If you prefer boneless salmon, either pull out the pin bones with a pair of pliers, or cut out the narrow strip of flesh that contains them).
Pepper generously and shake on your desired amout of salt. Pour about 1/2 bottle of the marinade over the fish. If you can’t find Bernstein’s at you grocer, use a high quality French salad dressing. Cover dish with aluminum foil, and bake for about 27 minutes, until fish is JUST barely done. Remember, it will keep cooking in the hot glass dish for at least 5 minutes after you remove it from the oven.
Garnish with lemon slices and serve