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What can you cook with frozen halibut? Recipes with halibut. How to fry halibut in a frying pan with an egg

Sea fish of the flounder family is surprisingly tasty, but it is valued not only for this; the meat of the sea creature has the most delicate structure and is practically devoid of bones. Considering such features, it becomes logical that it is important to cook the fish correctly so as not to spoil the valuable product - we offer you simple recipes on how to fry halibut in a frying pan.

Exquisite fish does not require special cleaning; all that is needed for an excellent result is to provide it with the necessary frying conditions and an original presentation on the table.

What you need to know about halibut

Cooking halibut at home is a pleasure. The product does not take much time and effort, however, only if you already know how to handle it correctly. Despite the many advantages, one single drawback of seafood can ruin the entire cooking result.

Halibut has a poor ability to retain its shape during frying, which is why the fish can literally fall into pieces during heat treatment, turning into a real fish porridge.

Halibut is a tasty fish, rich in vitamins and minerals, but quite fatty. Therefore, it is recommended to cook it in a minimum amount of oil, in addition, in a very hot frying pan and preferably in frozen form.

How to deliciously fry halibut in a frying pan at home

Ingredients

Halibut fillet (without skin)— 200 g + -
- for frying + -
- 1 PC. + -
- taste + -
— 20 g + -
- taste + -

How to fry halibut in a frying pan at home

We rinse the fillet under running water and dry it with paper towels.
Salt and pepper the fish to taste.
Squeeze the juice from the lemon and sprinkle it over the fish pieces.
Place the frying pan on high heat, pour a little olive oil on the bottom, and heat it thoroughly.
Place the fillet in a heated frying pan and fry the fish for 2-3 minutes until browned.

It is imperative to fry the halibut under a closed lid, otherwise the result will be not fried, but stewed fish.

Add a piece of butter to the frying pan, and when it melts, turn the fillet over to the other side.
On the reverse side, fry the sirloin in a frying pan for about the same amount of time as the opposite side (2-3 minutes). It is important for us that the fish is thoroughly covered with “gilding”, but at the same time try not to overcook it.
As soon as the halibut fillet is browned, remove the pan from the heat and rotate it in a circle for 30-40 seconds. During this period of time, the oil will bubble and the fish will continue to fry.
Next, we transfer the fried halibut fillet to a plate and let it brew for 5 minutes, in other words, we allow the fish to “ripen”, achieving the required degree of juiciness and the correct consistency.

This technology allows you to make delicious, tender fish that can fully maintain its integrity during frying.

What to serve halibut with for dinner

It is best to serve fried halibut with fresh finely chopped herbs, hot sour cream or tomato sauce. Also suitable for fish are boiled/fried potatoes, mushrooms, salads, fresh or canned vegetables.

When it comes to alcoholic drinks, halibut pairs perfectly with a fine white wine. But sophistication in spices will be unnecessary; the natural taste of fish does not require special accompaniment with spices.

Fried halibut in batter: pan recipe

When buying fish in a store, you cannot always be sure of the proper quality of its storage. Sellers often violate the rules for freezing seafood. However, it is the correct storage conditions that ensure that the shape of the fish fillet (or the whole carcass) is maintained during frying in a pan.

To ensure that frying fish is a success, cook it in batter. The egg batter will help the fish meat retain its shape until the end of cooking.

Ingredients

Halibut (fillet) – 500 g;
Eggs – 3 pcs.;
Spices (basil or ground black pepper) - to taste;
Flour – 200 g;
Vegetable oil - for frying;
Salt – 3 pinches or to taste;
Milk – 200 ml.

How to fry halibut in a frying pan with an egg

We wash the fillet, dry it, then add salt (to taste) and pepper. Leave to soak in the spices for 30 minutes.
We make a batter for fish: mix eggs with salt, pour milk into the resulting mass, add flour, mix everything.
Place the frying pan on the fire, pour a little oil into it, and heat it up very high.
Dip the prepared fish pieces in batter, then place them in a well-heated frying pan.
Fry the fish on both sides until golden brown (5-6 minutes on each side).
Remove the pan from the heat and let the fish sit for a couple of minutes under the lid closed.

Serve the fried halibut hot with herbs or vegetables.

Secrets of properly frying halibut

A good proven recipe is half the battle, but that’s not all. You can have a step-by-step cooking recipe on hand, but still be disappointed by the taste of the finished dish. To ensure that you are extremely pleased with the result and that the product is not spoiled, use simple recommendations when frying halibut.

Rule #1: Hot cast iron frying pan

A hot frying pan is the main rule for preparing a delicious fish dish. Without following this rule, it will be very difficult to fry fish without losing its shape.

It is advisable to use a cast iron frying pan; in it, the halibut is well fried and browned.

Rule No. 2: frozen carcass is better than fresh

It is recommended to fry fish frozen, this way it holds its shape better. However, you can fry halibut fresh. To do this, be sure to use a hot frying pan, a minimum of oil and a covered lid during the frying process.

Rule No. 3: fillet or whole carcass: which is better?

It is not necessary to fry the halibut fillet; you can cook the whole fish. To do this, clean it: scrape off the scales, cut out the gills, fins, remove the black film from the belly and inside. Next, just fry it in a frying pan.

Rule No. 4: correct time to fry fish

How long to fry halibut in a frying pan - you must determine for yourself, based on the size of the fish carcass.

The fillet takes an average of 20 minutes (10 minutes on each side) over low heat.
A whole fish carcass should be fried for 12 minutes on each side under a closed lid, then you can place the halibut in the oven for 3 minutes and bake it there until done.

To understand how to properly fry halibut in a frying pan, just read our article, and then you can safely get down to business. Everything you need to know about cooking delicious fish - now you, without a doubt, know.

An excellent fish appetizer will brighten up your meal, whatever its purpose, be it a regular family dinner or holiday gatherings. Cook your favorite seafood correctly and tastefully. Rest assured, an exceptionally pleasant gastronomic experience awaits you.

Bon appetit!

Halibut is a saltwater fish that is a favorite of professional chefs. The reason for this is the high taste of its exquisite white meat. This fish has virtually no bones, which makes it especially attractive for roasting fillets.

Compound:

Halibut fillet - 5 pcs.
Tomato - 2 pcs.
Onions - 1 pc.
Garlic - 3 teeth.
Lemon - 1 pc.
Salt and spices - to taste

Preparation:

Rub the halibut fillet with salt, garlic and spices and sprinkle with lemon juice.
Line the bottom of the baking sheet with foil. Place the fillet. Cut the tomatoes into thin slices. Peel and cut the onion into rings. Place tomatoes and onions over fish. Sprinkle with lemon juice again to make the dish more juicy and rich.
Wrap the foil and place the baking sheet in the oven, preheated to 180 degrees for 30 minutes. Mashed potatoes or boiled rice are ideal as a side dish for the finished dish.

Compound:

Halibut - 1 kg
Onions - 2 pcs.
Liquid sour cream - 200 g
Flour - 1 tbsp. l.
Butter - 70 g
Hard cheese - 150 g
Vegetable oil
Salt and pepper - to taste

Preparation:

Clean and rinse the fish. Cut it into portions. Dredge each piece well in flour and fry in a small amount of vegetable oil until half cooked.
Peel and cut the onion into half rings. Place onions and fish on a baking sheet. Fry the flour in a frying pan, add sour cream and wait until the mixture boils. Add salt and spices to taste. Stir the mixture so that the flour does not curl into lumps. Divide the finished sauce into 2 parts: pour one over the fish, and leave the other.
Grate the cheese on a coarse grater and sprinkle it over the fish. Place the baking sheet in the oven preheated to 180 degrees for 25 minutes. The finished halibut is served hot, seasoned with the second part of the sauce and sprinkled with chopped herbs.

Halibut, or, as it is also called, sole, is a fish from the flounder family that is found in the North Atlantic Ocean and the Pacific Ocean. Moreover, it is believed that the further north the halibut “lives”, the more it is valued for its special taste and nutritional properties. In this article I will talk about what exactly halibut is valued for and how to cook it correctly. After all, there are many recipes for preparing this tender and tasty fish.

Why we value halibut meat

Halibut is a fairly fatty fish; its meat is rich in such important microelements as potassium, magnesium, selenium and phosphorus, as well as vitamins D, B, E. These substances protect our body from free radicals. And this significantly reduces the risk of malignant tumors. Selenium, contained in halibut meat in microdoses, keeps our liver in good working condition. But most of all, halibut meat is valued for its high content of omega-3 fatty acids. These compounds have a beneficial effect on the cardiovascular system, preventing the formation of blood clots and reducing the risk of arrhythmia. This is such a healthy fish - halibut. How to prepare it correctly will be described below.

Halibut baked in the oven

Here are several original recipes for cooking baked with vegetables in the oven - a very tasty dish, suitable as an excellent option for dinner or a second course for lunch. So, cooking the halibut. We take the following products:

Halibut fish - 500 g;

Carrots - 2 pcs.;

Zucchini (preferably zucchini) - 1 pc.;

Vegetable oil - a little;

Olive oil - 30 g;

Ground black pepper - on the tip of a knife;

Soy sauce - half a teaspoon;

Lemon - ¼ pcs.

Wash the halibut, cut into pieces about 2-3 cm thick, salt and pepper, sprinkle with olive oil, place on a baking sheet with low sides and put in the oven. Bake the dish at a temperature of 170 C˚ for 30 minutes. While the halibut is cooking, chop the zucchini and carrots into strips, then sauté the carrots in vegetable oil for 3 minutes, add the zucchini and fry for another 3 minutes. Place the vegetables in a bowl, season with soy sauce and stir everything together. Serve the fish and vegetables, garnished with a slice of lemon.

Halibut in white wine

You can also use it in wine. Halibut in wine is a dish from the restaurant menu. It can be prepared for the holiday table as a hot second course. So, braised halibut - how to cook it in white wine? To do this you will need the following:

Halibut - 2 carcasses;

Melted butter - 4 tablespoons;

Onions - 1 pc.;

Any table white wine - ¼ glass;

Salt - to taste;

Egg - 1 pc.;

Cream - 2 tablespoons;

Mayonnaise.

Wash and peel the halibut carcasses, peel and finely chop the onion, put it in a frying pan, adding half the amount of butter. Place halibut on top, pepper and salt. Pour the wine and a quarter cup of water into the pan, cover it all, and then bring to a boil. After boiling, simmer for 10 minutes, covered, over moderate heat. After this, remove the fish from the pan and place on a baking sheet, pour over the sauce and place in the oven to bake. As soon as the fish is browned, the dish is ready, you can remove it and serve it. You can prepare potatoes or other vegetables as a side dish.

Creamy sauce for baking halibut

This sauce is best for halibut. How to cook it correctly? You need to mix mayonnaise and yolk, pour into a frying pan, add a little butter and mix everything well. Season with salt and add whipped cream. Do not boil the sauce!

Did you like baked halibut? Well, great! This is a tasty and tender fish, it is easy to prepare. But remember that everything is good in moderation. Don't get too carried away with this fish, because its meat is very fatty. That is why it should be used with caution by people who have problems with the gastrointestinal tract, and it is certainly not advisable for people who have had hepatitis.

Halibut belongs to the flounder family. This sea creature grows to large sizes and has incredible taste. Halibut has a low calorie content and, given the small amount of fat in its composition, is a very dietary product. Flounder meat is valued for the presence of a large number of useful substances and the absence of bones.

How to choose fish

Halibut is a very healthy and nutritious fish. Meat contains acids that are important for the good functioning of the human body. Halibut has very easily digestible protein. This is a great option for anyone who is on a diet or watching their figure.

Most often, frozen or chilled fish is sold. When preparing this fish, be sure to remove the fins. They have a very unpleasant smell that can ruin any dish.

There are certain rules when choosing halibut.

It is advisable to buy the whole carcass. This results in less moisture loss during the defrosting process.
If there is ice on the fish, this indicates that the product has been repeatedly frozen and defrosted. Unscrupulous sellers use this technique to increase the mass of goods.
When pressing on a chilled carcass, it should quickly restore its structure. If this does not happen, it means that the fish is stale and begins to deteriorate.
If the fish has mucus on its fins, you should not buy it.
The eyes and skin of the fish should be transparent and shiny.
A fresh product should smell like the sea. If the fish has an ammonia aroma, this indicates that the fish is starting to spoil.
The fish's fins have a rather pungent odor.
Flounder fish have their own secret. If you run your finger over the scales, a white film should form. This is one of the main indicators of the freshness of a chilled product.

The product must only be defrosted naturally at room temperature or on the bottom shelf of the refrigerator. If you store halibut in the freezer in compliance with all the rules, it can stay there for up to 4 months.

When buying fillets, you need to know a few secrets.

The fillet should only be white.
The thickness of the fillet cannot exceed 2 cm, otherwise it is not flounder.
There should be no layer of fat on the sides. The fat of this seafood is distributed evenly throughout the carcass.

There is no need to buy halibut fillet if:

it is not possible to accurately determine the color of the product;
it is covered with a thick layer of ice - this may indicate frequent freezing and defrosting of the product;
the fish was in a thick layer of ice: after defrosting, it can lose a lot of weight.

Before buying fish, you should pay attention to the label. It must be pasted on the box and translated into the Russian language. It should indicate:

Product name;
amount of glaze in the product;
manufacturer's telephone numbers;
supplier contacts;
freezing method;
expiration date and storage conditions;
product certification information.

Halibut refers to 4 species of fish that belong to the flounder family. Fish meat is very dietary. It may seem greasy if you cook it with a lot of oil. Halibut can be prepared in any way. It can be salted, smoked, preserved, etc.

When preparing any dish, it is worth remembering that this is an oily fish. Seafood has the ability to absorb oil and fats during cooking, which increases its calorie content. This is a very self-sufficient fish that does not need a lot of additional ingredients.

To properly cook seafood, you need to try to preserve its delicate taste. Most often, halibut is cooked in the oven; it turns out very quickly and tasty. If you cook this fish in a frying pan, it is better to use breadcrumbs.

To prepare fish, you need to follow a number of rules.

This seafood does not require long-term heat treatment.
Frozen fish must be defrosted in advance by moving it to the bottom shelf of the refrigerator.
After this, the fish should be washed and dried with paper towels.
All scales must be removed from seafood.
If you do not plan to bake a whole fish, you should remove the head, fins and gills.
In whole fish, the entrails must be removed from the abdominal cavity. If the gall bladder bursts, the entire carcass should be thoroughly washed under running water.
If necessary, you should cut the halibut into portions.
To preserve the juiciness of the fish, it is most often cooked in batter. You can bake fish with vegetables.
It is best to bake a whole carcass in foil or on a baking sheet.
Experts recommend using a clay or cast iron mold.
Halibut doesn't like too much spice.
The fish meat is fatty, but some recipes allow the use of marinade. The fish should remain in the marinade for no more than half an hour.
For breading, it is better to use flour with potato starch.

The main thing is to choose the right and high-quality ingredients for preparing seafood. You can save time and cook fish in a slow cooker. In any form it will turn out very tender and tasty. But the most healthy and dietary food is obtained in the oven.

Recipes

The easiest way to cook fish is to buy fillets and bake them in the oven. It could be halibut baked with tomatoes and cheese, sour cream, apples, mushrooms and cream. Many housewives prefer to cook it on an onion “bed”. It is very easy to cook halibut in a baking bag. You can eat it with cauliflower, rice or boiled potatoes. To prepare the dish, you can make a marinade, but the fish should be in it very little.

Whole baked

Baked fish is a real main dish for family dinners and any holiday. For such a dish you can use the simplest ingredients.

Halibut baked in the oven

Cooking method.

The seafood must be carefully prepared: cleaned, rinsed and dried with paper towels.
You need to coat the mold with vegetable oil and put the fish there.
Place lemon rings around the halibut and add a little olive oil on top.
The form with seafood should be placed in the oven for half an hour.
In a clean container, mix soy sauce with lemon juice. Honey and a small piece of butter are added to the resulting composition. The sauce is poured into a saucepan and brought to a boil over low heat.
Baked fish is served with new potatoes and herbs, and the dish is decorated with lemon rings on top. The sauce is served separately, chilled.

The combination of fish, mushrooms and onions will create a very aromatic and spicy dish for all family members. This is a great option for dinner on a weekend or holiday.

Onion “pillow” with halibut and mushrooms

Cooking method.

The champignons should be cut into thin slices and the onion should be chopped into rings.
Walnuts need to be finely chopped and dill chopped.
Mix sour cream and yogurt in a clean cup. Dill, salt, pepper and lemon juice are added to them.
The entire sauce must be thoroughly mixed.
The mold should be greased with oil and a layer of onions and mushrooms should be placed on the bottom.
The halibut carcass is placed on top of the mushrooms and the prepared sauce is poured on top.
The sauce is sprinkled with chopped nuts and the dish is sent to the oven for half an hour.
Serve cooked fish with herbs and fresh vegetables.

Anyone who watches their diet should take a closer look at this delicate dish of fish and cauliflower.

Halibut with cauliflower for healthy lifestyle lovers

Cooking method.

Cauliflower must be divided into inflorescences and cooked until tender.
After the cabbage is cooked, the main part must be placed in a blender, add cream and aromatic herbs.
The sauce must be thoroughly mixed until smooth.
Grease a baking tray with vegetable oil and place the fish on the bottom.
The top of the halibut is covered with a layer of boiled cabbage and poured over the prepared sauce.
Grated cheese is spread on the creamy sauce and the dish is sent to the oven.
Cooking fish with cauliflower takes about 1 hour. Can be served with a side dish or as an independent dish.

Steak with potatoes

Steaks are very popular all over the world. Fish steak has many useful substances in its composition and is distinguished by its extraordinary tenderness.

Halibut steak

Steaks should be thoroughly prepared and dried using paper towels.
Each piece needs to be rubbed with salt, ground pepper and allowed to soak in the spices.
Cut cherry tomatoes and potatoes into halves.
Mix butter and olive oil in a saucepan, add green onions, dill and garlic. The whole composition needs to be heated a little.
Add lemon juice, tomatoes and salt and pepper to the heated mixture. All ingredients must be mixed thoroughly.
Steaks and potatoes are placed in a baking dish, and the prepared sauce is poured over them.
The dish takes 45 minutes to prepare. It is recommended to serve it hot.

Wrapping it in foil always turns out to be a very tender and tasty dish. Cooking halibut steaks using potatoes and cling film is very popular among gourmets.

Recipe.

Fish steaks must be properly prepared.
Line a baking sheet with a sheet of foil and grease it with mayonnaise.
Halibut steaks and quartered potatoes are placed on mayonnaise.
Top everything with lemon juice, salt and pepper.
Pieces of fresh tomato are laid out around the fish and the baking sheet is tightly covered with foil on top.
The dish goes into a preheated oven for half an hour. 10 minutes before cooking, remove the top layer of foil to allow the halibut and potatoes to brown.
The finished dish is laid out on portioned dishes with lemon, herbs and vegetables.

In foil with vegetables

Fish fillets are very attractive due to the absence of bones. This is an excellent choice for any dish. Very tender and dietary meat is obtained in the oven.

Halibut with vegetables

First the vegetables are prepared. The onions are chopped, and the celery and carrots are cut into rings.
Mix parsley, garlic, softened butter, pepper and salt in a clean container.
A portioned piece of fish is laid out on a prepared square of foil. The foil must be greased with vegetable oil in advance. Vegetables are placed on top of the fish and the dish is tightly wrapped in a layer of foil.
The prepared portions are laid out on a baking sheet and placed in the oven for 20 minutes.
After the specified time has passed, the pan must be removed from the oven. It is better to let the halibut rest in foil for about 10 minutes before serving it. It is better to serve the dish wrapped in foil with stewed vegetables, or take it out and sprinkle generously with herbs.

Mushrooms add piquancy and bright flavor to any dish. An exquisite dish is obtained by combining tender halibut and aromatic mushrooms. The dish looks very pompous and can be served on a special occasion.

Halibut with king mushrooms in foil

Cooking method:

prepared fish should be cut into small pieces;
Place a sheet of foil on the bottom of the pan;
salt, spices and mayonnaise are mixed in a clean bowl;
each portioned piece must be dipped in the sauce and placed on the bottom of the mold;
peppers, mushrooms and onions are cut into thin strips;
chopped vegetables are laid out in a thick layer on top of the fish and covered with foil;
the mold with all the ingredients goes into the oven for a quarter of an hour;
It is recommended to decorate the finished dish with herbs, lemon and serve on portioned plates.

Potatoes are an almost constant ingredient in the preparation of various dishes. With its help, you get a very satisfying and tasty dish. The presence of cheese allows you to give any product a tenderness and creamy taste.

Halibut with potatoes and cheese

The potatoes must be washed and cut into almost translucent slices.
The prepared fillet must be cut into portions.
Onions and tomatoes are chopped as finely as possible, and the cheese is grated on a coarse grater.
Line a baking sheet with a layer of foil and grease it with vegetable oil.
Place half of the vegetable mixture on the bottom and add salt.
The halibut is placed on the vegetable mass and covered with the rest of the mixture. The top is decorated with tomato, cut into rings, herbs and cheese.
The dish takes about an hour to prepare. Best served with fresh vegetables.

You will learn how to cook halibut according to the most delicious recipe in the following video.

Of course, preparing fish fillets is much more convenient than buying a carcass, cleaning and cutting it yourself. However, here too there are a few simple rules that you should follow.

If you bought halibut fillet, it will most likely be frozen. There are different methods of freezing, so when buying fish, take a closer look: if the halibut is glazed with ice, then it is worth considering that most of the weight is taken by the ice, do not forget about it. Often fillets are sold already cut into portions, but I prefer to buy half carcasses.

Let's start with the fact that the fillet needs to be defrosted correctly: at room temperature, preferably, without speeding up the defrosting process in any way. Wash the thawed fillet thoroughly and pat dry with paper towels to remove excess moisture. You can start marinating. Many people skip this process and immediately start frying the fish. However, in my opinion, even slightly marinated fish turns out much tastier. We will use the most natural marinade possible: salt, a mixture of peppers and lemon juice.

Salt and pepper the fish to taste and squeeze out a little lemon juice (you can simply cover it with lemon slices). Leave the halibut fillet for at least half an hour, and ideally for a couple of hours. We all know that it is better to marinate red varieties of fish without lemon, but for white varieties, lemon at the very beginning of cooking is not a hindrance!

Please note that I marinate whole pieces of fish. This is because halibut is incredibly tender; if you cut it right away, then during the marinating process you can damage the pieces.

Cut the already marinated fish into portions. It is very important here to use a good sharp knife to only swipe the knife once for a precise cut. And although my knife is intended for meat, I also enjoy using it for slicing fish.

The fish is ready to fry. You can roll it in flour, you can roll it in breadcrumbs, you can roll it in batter. I preferred to first dip each piece in lezon (beaten raw chicken egg with salt), and then lightly roll in breadcrumbs. In this way, the tenderness of the fish will be preserved (due to the egg layer), the breading will stick better, and the crackers will add an incredible crispiness.

Fry the halibut fillet in a hot frying pan with a sufficient amount of vegetable oil. There is no need to turn on high heat: it will quickly dry out the breading, it will turn an ugly brown color, and the fish itself will not have time to cook. And it’s also better not to cover the pan with a lid: the fish is very tender, you don’t need to steam it so that it doesn’t lose its shape. Halibut cooks almost instantly. As soon as one side is browned, turn it over to the other. Place the finished pieces on a paper towel to absorb excess oil.

In principle, the fish can already be served.