Pan-poach halibut for flavor


THESE FISH RECIPES are prepared quickly on top of the stove, using just one skillet.

The halibut recipe, with a lemon and butter sauce, stays moist and tender because it cooks directly in the sauce. This recipe, from the Alaska Seafood Marketing Institute, is easily doubled.

To complete the meal, serve the fish over a bed of hot cooked noodles or rice.

Halibut and ocean perch, both lean fish, can be substituted for each other. Other substitutions include: cod, flounder, red snapper or swordfish.

Pan-Poached Halibut Piccata

1/2 cup water

2 teaspoons lemon juice

1/8 teaspoon chicken granules (similar to powdered chicken bouillon)

2 4- to 6-ounce halibut steaks, thawed

1 tablespoon each butter and capers

Black pepper to taste

Chopped parsley, for garnish

Bring water and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer and place halibut steaks in the pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove fish from pan; keep warm. Boil remainingliquid in pan until it reduces to about one-quarter cup.Whisk in butter and stir in capers.Spoon sauce over fish. Season with pepper and sprinkle with parsley. serves on a bed of cooked noodles,if desired.Serves two.

This recipe is from " Betty Crocker's Light and Easy Cooking," Prentice Hall-1983.

Sesame Perch

1 pound ocean perch fillets, about five

1/4 teaspoon salt

2 tablespoons margarine or butter

2 tablespoons vegetable oil

1 tablespoon sesame seed

1 lemon, cut into halves

1 teaspoon dried basil leaves

2 tablespoons snipped parsley

ESprinkle both sides of fillets with salt. Heat margarine and oil in a 10-inch skillet over medium heat until hot. Cook fish, turning fish carefully, until brown on both sides, about 10 minutes. Remove fish; keep warm.

Cook and stir sesame seed in skillet over medium heat, until golden brown, about five minutes; remove from heat. Squeeze lemon over mixture; stir in basil. Pour over fish.

Sprinkle with parsley. Serves five.

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