Brown Butter and Herb Baked Halibut

 

As I’ve mentioned any number of times on this blog, the late Mr. O-P was the fish cooker in the family. The first time I had salmon was when Jim made it for me, and I absolutely loved it. After that I branched out a bit to discover that I like quite a few kinds of fish.  I never had much fish growing up because my mother just never made it, and I think our pallets are shaped by our parents’ tastes, and doubtless theirs by their own parents, but I digress. I decided to treat myself to a subscription to Wild Alaskan Company. I am in no way affiliated with them, I am just very pleased with their products. Thus far I have tried the salmon, and now the halibut (my first time ever eating halibut). Not only is it quick and easy to prepare, but the result is restaurant quality. I couldn’t believe how good it was. The fact that I had made it myself was just a bonus.

I failed to write down my instructions for the salmon because I was just experimenting, but I did when I made the halibut, and am sharing it here with you; I know that you're going to love it. My guess is that this would work with any white fish.
Brown Butter and Herb Baked Halibut

1 stick (½ c.) butter
2/3 c. crushed saltines
¼ c. grated Parmesan cheese
½ t. dried basil
½ t. dried oregano
½ t. salt
¼ t. garlic powder
1 lb. halibut fillets, thawed, drained, and patted dry

 Preheat oven to 350°F.

 Place butter into a 9” x 13” casserole dish and melt in the oven as it preheats (approximately 6 to 7 minutes). Meanwhile, in a 9” pie pan, place all ingredients except the fish, stirring to combine thoroughly.

Remove casserole dish with the now melted butter from the oven, dip fish fillets in the butter, and then dredge them in the crumb mixture. Place fillets back into the baking pan, and bake in the center of the oven for 25 - 35 minutes or until fish is tender, and flakes with a fork.

Serve immediately, drizzling the brown butter that has accumulated on the bottom of the pan over each fillet of fish.

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Mustard-Roasted Salmon with Lingonberry Sauce

There was a time when you'd see relatively few salmon recipes on this blog. Now it seems as if I'm posting one every day. That's an exaggeration, I know, but lately it seems as if every time Mr. O-P goes to the store he comes home with a piece of salmon. This is wild caught and was definitely delicious, particularly with a mustard glaze and this wonderful sauce. And easy? I just can't tell you how easy.

I found the recipe on epicurious.com while trolling for ideas for St. Patrick's Day. I figured that finding lingonberry preserves would be impossible, but no! They had it at my local market. (Good news there because I have long wanted to make a lingonberry sauce to serve atop Swedish pancakes, but I digress.) If you can't find it in your area, a reviewer of this recipe suggested substituting cranberry sauce. That would probably work just fine, but having now tasted the lingonberry version, I think the cranberry substitution would make the sauce a bit harsh. Nevertheless, this is a recipe worth trying.

 Mustard-Roasted Salmon with Lingonberry Sauce

2 tablespoons Dijon mustard
2 tablespoons unsalted butter, melted, divided
2 6-ounce salmon fillets
2 tablespoons chopped shallots
2 tablespoons lingonberry preserves
2 tablespoons raspberry vinegar

Preheat oven to 450°F. Stir 2 tablespoons mustard and 1 tablespoon melted butter in small dish. Oil small rimmed baking sheet and place salmon on sheet, skin side down. Sprinkle salmon with salt. Spread top of salmon with mustard mixture and season generously with pepper. Bake until salmon is cooked through and mustard browns, about 10 minutes.

Meanwhile, heat remaining 1 tablespoon butter in heavy small skillet over medium heat. Add shallots and saute 2 minutes. Add preserves and vinegar; stir until preserves melt and mixture is smooth. Bring to simmer. Season sauce to taste with salt and pepper.

Spoon sauce over fish and serve.

This post is linked to:

Silver Pennies Sunday
Merry Monday

Art of Homemaking

Amaze Me Monday

Busy Mondays

What’s for Dinner?

Inspiration Monday

Melt In Your Mouth 

Buffalo Salmon

It's the season for fish dishes, and this very simple, very fast, moist and tasty salmon recipe will please the entire family. Surprisingly, it's not all that hot, and the hot sauce taste not at all overt. I tented mine with foil to keep the Panko from getting too brown while baking (I'm convinced this is what made the fish so succulent), and then, because it didn't brown at all, finished it off under the broiler. I served it with rice pilaf and a green salad; it was an easy meal that we both enjoyed.

Buffalo Salmon

Adapted from a recipe in Gourmet Magazine

3 tablespoons unsalted butter

2 tablespoons Frank's Redhot sauce

1/8 teaspoon garlic salt

1/8 teaspoon freshly cracked black pepper

1/3 cup panko (Japanese bread crumbs)

1 teaspoon vegetable oil

2 (1/2-pound) pieces salmon fillet, skinned

Preheat oven to 425°F with rack in upper third. Lightly oil a shallow baking pan.

Melt butter with hot sauce, garlic salt, and pepper over medium heat. Set aside half of sauce.

Toss panko with oil in a bowl. Put salmon in baking pan and brush with half of the sauce. Sprinkle panko evenly over top of fish, pressing down lightly, and bake until panko is golden and fish is just cooked through, 16 to 22 minutes. Drizzle with reserved sauce.

Serves 2

This post is linked to:

Inspire Me Tuesday

Tasty Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Clever Chicks Blog Hop

The Scoop

Five Star Frugal