The Shrimp Dock

Taste the difference fresh makes!

Happy About Halibut!

Thursday, April 7th, 2011 | Uncategorized | No Comments

This qualifies in the “did you know?” category:  Halibut are the largest of flat fish, as this guy to the  left can attest!  AND, though they are born with eyes on either side of their head, the “bottom” eye migrates to the top at six months!  Their topside is dark, almost black, and their underside turns white so that they can be camouflaged.  They also start out swimming like a salmon and then become flounder-like.  Talk about confused!!!  Halibut feed on almost any animal they can fit into their mouths.   (This fisherman should beware…)  They are often broiled, deep-fried or grilled while fresh.  The meat has a clean taste, requires little seasoning, and is noted for its dense and firm texture.  Halibut are just now coming into season, so grab some soon!


Dijon Crusted Halibut Recipe

1/4 cup mayonnaise
1 tablespoon prepared Dijon-style
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
3. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
4. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

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