Lightly coat a nonstick covered skillet with cooking spray and heat until very hot but not smoking Add the filets and brown them skin-side down for 2 minutes Add the onion scallions garlic ginger and ...

This classic Alaskan Halibut Olympia layers wine-marinated fish over sautéed onions with a creamy mayo–sour cream topping and ...

Halibut fillet, pea veloute, forest mushroom & sea herbs by Marc Sweeney from The Spiritualist, Glasgow Head chef Marc Sweeney from the Spiritualist Bar & Restaurant, poaches halibut in a classic ...

Summertime is not only for salmon. It's an abundant time for many varieties of fish, and halibut is but one of them. Pacific halibut, known by its scientific name, Hippoglossus stenolepis, is a large ...

Get your fishmonger to do the hard work and fillet the fish for you. As an alternative to halibut, try hake, or smoked haddock works well. Fish goes really well with chanterelles and it’s the start of ...

Fillet of halibut Devon crab crust, crab and ginger sauce from David Smith, executive chef at Bowaters restaurant at the Macdonald Compleat Angler - serves four. Cut halibut fillet into 4 equal size ...

Acqua pazza means crazy water in Italian. It is peasant food at its best: simple, but with lots and lots of flavour - perfect for sopping up with bread. 6 fillets wild halibut (approx 200g/7oz each) ...

Grilled fish is unlike any other BBQ main as the sweet taste of the meat pairs with the smokiness of the flames. This makes it a match made in flavor heaven. You might think that grilling seafood is ...

To mark Seafood Week 2019 (4-11 October), Seafood from Norway has joined forces with some of the UK’s most lauded chefs to showcase some of their favourite dishes, inspiring people to eat more fish in ...