This marks the first publication of my fish recipe. I was never to keen in eating fish until I’ve learned a little cooking technique that changed my perspective forever. The key ingredient to a succulent fish is lemon juice. Lemon juice be-rids the fish of that overwhelming fishy stench (which,btw, turned me off to fish) and it preserves its moistness. What you need to do is splash a little fresh lemon juice on the fish and let it sit for 15-30 minutes before seasoning and cooking it. Now I make sure to include fish in my weekly dinner menus.
Halibut is a popular dish on the western coast of America. Akin to Tilapia and Sea Bass, it has a mild taste, appealing to those who think that salmon is a little too “fishy.”It has a similar texture to Tuna but not as flaky. Aside from its spectacular taste, Halibut is extremely good for you, boasting a high protein to fat ratio.Furthermore, the miniscule amount of fat that exists in a filet is Omega-3, a good form of fat that will help lower your risk of heart disease and promote overall wellness. Halibut can be served with brown rice or whole green beans.
Like chicken and meat, avoid cooking the fish when its still frozen. Allow it to thaw and come to room temperature first.
For this recipe, you will need:
- 2 (16 oz.) pkgs . halibut
- 1/4 c. finely chopped onions
- 1 tsp. salt
- 1/2 tsp. dried marjoram, crushed
- 1/4 tsp. pepper
- 3 tbs2 tbsp. lemon juice
- 3 tbsp. minced parsley
- Parmesan cheese
Preheat oven to 350 degrees. Cut halibut into 6 serving size blocks. Place in a single layer in a shallow baking dish.
Mix onions, salt, marjoram, pepper and parsley, stir in lemon juice. Sprinkle some Parmesan cheese on top of the fish.Spread over halibut; cover. Bake 35 minutes or until fish flakes easily with a fork. Serve from baking dish. Garnish with parsley sprigs or lemon wedges.
Yields 6 servings