Firecracker Halibut Recipes

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FIRECRACKER SALMON



Firecracker Salmon image

This salmon gets marinated in a maple and jalapeno sauce, then gets topped with additional maple syrup during baking, for a perfect spicy-sweet marriage of flavors. This only has a hint of heat, so double the jalapeno if desired. Use center-cut salmon fillets that are approximately 1 inch thick.

Provided by France C

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 55m

Yield 2

Number Of Ingredients 9

¼ cup maple syrup
1 medium jalapeno, cut in half width-wise
1 clove garlic, minced
1 tablespoon rice wine vinegar
½ teaspoon salt
⅛ teaspoon black pepper
2 (6 ounce) fillets salmon fillets
salt and pepper to taste
2 teaspoons maple syrup

Steps:

  • Combine 1/4 cup maple syrup, 1/2 of the jalapeno pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
  • Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
  • Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 31.9 g, Cholesterol 74.7 mg, Fat 10 g, Fiber 0.3 g, Protein 36 g, SaturatedFat 2.1 g, Sodium 732.8 mg, Sugar 27.6 g

FIRECRACKER HALIBUT



Firecracker Halibut image

Seafood done right can be a little slice of heaven. This particular dish is one of my personal favorites. Good as a main dish and also good over salad of your choice.

Provided by WHINING VINING

Categories     Halibut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon paprika
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 (4 -6 ounce) alaska halibut steaks, fresh, thawed, frozen
1 1/2 tablespoons butter, melted

Steps:

  • Preheat broiler/oven or grill to medium-high heat.
  • Mix together all dry seasoning ingredients until well combined.
  • Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture (note: for best results with frozen fish, cook halibut 4 minutes before adding butter and spices.).
  • Grill or broil halibut 5-7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish . Cook just until fish is opaque throughout.
  • Store remaining seasoning mixture in an airtight container for future use.

Nutrition Facts : Calories 177.9, Fat 7.3, SaturatedFat 3.2, Cholesterol 48, Sodium 675.5, Carbohydrate 3, Fiber 1.3, Sugar 0.6, Protein 24.4

HALIBUT FETTUCCINE



Halibut Fettuccine image

This is a very easy and delicious recipe. I never have leftovers when I make it! Works with both fresh and frozen halibut.

Provided by mrsteacher22

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 slices bacon
8 ounces dry fettuccine
1/2 cup dry breadcrumbs
1 garlic clove, minced
1 lb broiled halibut, cut into cubes
fresh parmesan cheese
salt and pepper

Steps:

  • Fry bacon until crisp.
  • Reserve grease in pan and remove bacon to drain on paper towel.
  • Add bread crumbs and garlic to bacon grease and saute until golden brown.
  • Cook fettuccine pasta, drain.
  • Add pasta, halibut and bacon to the bread crumbs in saute pan. Heat thoroughly.
  • You may need to add olive oil or butter to moisten.
  • Serve hot with parmesan cheese sprinkled on top.

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