Halibut Recipe

Just For the Halibut!

Favorite Restaurant Fish Recipe


This is an easy, but delicious, restaurant Halibut Recipe that is especially good served over wild rice or pasta. The green chilies and Pepper Jack cheese give it a "southwestern flare."

This particular seafood is just as popular with the restaurant customers (guests) as is salmon.

Both fish provide recipe and menu flexibility. Grilled, baked, broiled, fried... as long as the recipe is right and the fish is quality, people love these seafood items.

So one day a restaurant guest asked me if we purchase whole fresh halibut and fillet the fish ourselves. We always purchased fresh product. If unavailable, then "flash frozen."

But to answer the guest, I simply showed her this picture. She understood immediately.

Fresh or flash-frozen fillets or steaks are the way to purchase the fish.

Santa Fe Halibut Recipe

Favorite Restaurant Seafood Recipe


Preparation time: about 30 minutes. Serves 4.

 

Ingredients:

  • Four 4-5 ounce fish fillets (1+ inches thick) cut with a pocket
  • 4 small strips green chili
  • 4 1/4 ounce slices of Pepper Jack cheese (or your choice)
  • 1 1/2 cups white wine or chicken broth
  • 1 1/2 cups water
  • 6 tablespoons tomato-avocado salsa (or your favorite salsa)

 

Instructions:

For each seafood recipe serving, repeat the following:

  • In the pocket of the fish fillet place the strip of green chili and the slice of cheese (folding the cheese over until it all fits inside)
  • Place fillets in a pie pan and pour wine and water around them
  • Bake in a 350 degree F oven about 10 minutes or until cheese is melting
  • Remove the fish to a plate and swirl the salsa in the pan to warm it and to pick up any pieces in the bottom of the pan

Pour over the fish placed on rice or pasta or with rice and pasta.

That’s all there is to it! You have a winning restaurant recipe!

Like the fish in this recipe, this website is "stuffed" with great restaurant recipes, some easy and some more elaborate. But every one of them has met the ultimate test!

Paying restaurant customers have ordered the food made from these restaurant recipes over and over again. That’s the way it has been for over 30 years.


Thanks for your visit. ENJOY this restaurant seafood recipe and the many others on the website.

Donna


“I never lost a little fish - yes, I am free to say, It was always the biggest fish I caught that got away.” Eugene Field 1889