• 2 lbs. Alaska halibut (thawed if necessary), cut into 1-inch cubes

  • 8 skewers

  • 1 tbsp. Chili power

  • 4 tbsp. Fat free Italian salad dressing

  • 2 cloves garlic, lightly crushed


  • 1/2 avocado, medium dice

  • 1 large tomato, medium dice

  • 1/2 red onion, medium dice

  • 1 jalepeno pepper, seeded, small dice

  • juice of 1-2 limes

  • 1 clove garlic, minced

  • 2 tbsp. Fresh cilantro, minced

  • salt and pepper, to taste

Add half the lime juice, garlic, jalepeno pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.

Halibut Kabobs
Mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the Alaska halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours. Place 5-6 halibut cubes on each of the 8 skewers. Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish). Place 1 skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve. Makes 8 servings.



  • 1 cup dry white wine

  • ¼ tsp. salt

  • 1 ½ lbs. Alaska halibut steaks, thawed if necessary

  • ¼ cup fine dry bread crumbs

  • ½ cup each sour cream & mayonnaise

  • ¼ cup minced green onions

  • paprika

Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork. Makes 4 servings.



  • 2 lbs. Alaska halibut , thawed if necessary

  • ½ cup each finely chopped onions, green peppers, celery and carrots

  • 6 tbsp. butter or margarine, divided

  • 3 cups chicken broth

  • ¾ tsp. salt

  • ½ tsp. white pepper

  • 2 cups milk

  • 3 tbsp. flour

  • 2 ½ cups shredded sharp Cheddar cheese

  • 1 tbsp. minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings.


  • 1 lb. Alaska halibut , thawed if necessary

  • salt & pepper

  • 3 tbsp. oil, divided

  • 1 cup each thinly sliced carrots, sliced celery, diagonally sliced green onions and broccoli florets

  • ¼ tsp. grated gingerroot*

  • ¼ cup chicken broth or water

  • 2 tsp. cornstarch

  • 1 tsp. grated lemon or lime peel

Remove skin and bones from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Sauté in 2 tablespoons oil until barely cooked; remove halibut from skillet. Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add ¼ teaspoon salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork. Makes 4 servings.

*1/4-teaspoon ground ginger may be substituted.



  • 1 can (8 oz.) pineapple chunks

  • water

  • 2 tbsp. sugar

  • 4 tsp. cornstarch

  • ¼ cup vinegar

  • 1 tbsp. soy sauce

  • ½ green or red pepper, cut into ¾ inch cubes

  • ¼ cup sliced green onions

  • 1 ½ lbs. hot poached Alaska halibut steaks (See below)

Drain pineapple; reserve syrup. Add water to reserved syrup to equal 1 cup. Combine with sugar, cornstarch, vinegar and soy sauce. Cook and stir until thickened. Add pineapple, peppers and green onions; cook 1 minute longer. Serve over poached halibut. Makes 4 servings.

Poached Alaska Halibut: Cover halibut, thawed if necessary, with boiling, salted water. Add 2 slices onion, 2 slices lemon, 4 springs parsley and several peppercorns. Simmer, covered, allowing 10 minutes per inch of thickness measured at its thickest part, or until halibut flakes when tested with a fork.



  • ½ cup sour cream

  • 1/3 cup cooked Alaska pink shrimp, thawed if necessary

  • 1 tbsp. mayonnaise

  • ¼ tsp. salt

  • 1/8 tsp. dill weed

  • 12 oz. Poached Alaska halibut steaks*

Combine all ingredients except poached halibut; mix well. Cover and refrigerate at least 1 hour to blend flavors. Serve with hot or cold poached halibut steaks. Makes 2 servings.

*See Sweet & Sour Alaska Halibut for poaching instructions.



  • 1/4 cup apple butter

  • 1/4 cup fat free mayonnaise

  • 1 slice crisp, cooked bacon, crumbled

  • 1 large shallot, thinly sliced

  • 1/2 teaspoon curry powder

  • 4 (4-6 oz. each) Alaska halibut steaks, thawed if necessary

In a small bowl, combine all ingredients except halibut until well blended. Line a baking sheet with aluminum foil. Paint the apple butter mixture on both sides of the steaks and place on prepared baking sheet. Broil 4-6 inches from heat source for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Makes 4 servings.



  • 2 tbsp. butter*

  • 2 tsp. minced garlic

  • 1 tsp. lemon pepper

  • 2 (4 to 6 oz. each) Alaska halibut steaks, thawed if necessary

  • lemon wedges

Melt butter in large skillet over medium-high heat. Stir in garlic. Season halibut steaks on both sides with lemon pepper. Place steaks in pan and cook for 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Flip steaks halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Makes 2 servings.

Note: Recipe may easily be doubled.

*If desired, olive oil may be substituted for butter.



  • 1/2 cup rice vinegar

  • 1/2 cup fresh lime juice

  • 1/4 cup grapeseed oil

  • 1 cup sweet Thai chili sauce (available in Asian specialty markets)

  • 1/4 cup black sesame seeds

Combine all ingredients. Marinate 1-inch cubes of halibut for 1 hour or longer. Grill on the barbecue or saute in a pan or wok. Skewer on bamboo or rosemary skewers. Makes 2 cups marinade.



  • 1 tbsp. paprika

  • 1 ½ tsp. each dried oregano and dried thyme

  • 1 tsp. each onion powder and garlic powder

  • 1 tsp. each black pepper and salt

  • ½ tsp. cayenne pepper

  • 1 ½ tbsp. butter, melted

  • 4 (6 oz. each) Alaska halibut steaks, thawed if necessary

Mix together all dry-seasoning ingredients until well combined. Place Alaska Halibut steaks on a non-stick or spray-coated baking sheet or broiler pan. Brush butter onto top surface of halibut. Sprinkle ½ teaspoon seasoning mixture over the surface of each halibut steak. Broil 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Store remaining seasoning mixture in airtight container for future use.

Note: This seasoning mixture works well on Alaska Pollock & Cod fillets, too! Just brush fillets with butter before sprinkling with spices & broil.

Makes 4 servings. 20-Minute meal!

Side Dishes include:

Asparagus: Steam or boil 12 oz. fresh asparagus until tender, about 5 minutes. Pour 1 tablespoon melted butter over asparagus and serve.

Carrots: Clean and shred 3 medium carrots. Microwave on HIGH setting 90 seconds. Season with salt & pepper, toss to blend.



  • 4 sheets (12 x 18" each) Reynolds Wrap® heavy-duty aluminum foil

  • 2 cans (15 oz. each) Great Northern or cannellini beans, rinsed & drained

  • 2 medium tomatoes, chopped

  • 4 tbsp. prepared pesto, divided

  • 4 (4 to 6 oz. each) Alaska halibut steaks

  • 4 tsp. lemon juice

  • 2 tsp. lemon pepper

  • 4 lemon slices

Preheat oven to 450°F and combine beans, tomatoes, and 2 tablespoons pesto; mix well. Center ¼ of bean mixture on each foil sheet. Top with one Alaska Halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto. Makes 4 servings.

Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.



  • 1/4 cup water

  • 1/4 cup white wine

  • 2 tsp. Lemon juice

  • 1/8 tsp. Chicken granules 2 (4 oz. each) Alaska halibut steaks, thawed if necessary

  • 1 tbsp. Butter

  • 1 tbsp. Capers

  • Black pepper, to taste

  • Chopped parsley, for garnish

  • Cooked noodles, optional

Bring water, wine and lemon juice to a boil in medium-sized skillet. Stir in chicken granules. Reduce heat to a simmer, and place halibut steaks in the pan. Cover and simmer over low heat, 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Remove fish from pan; keep warm. Boil remaining liquid in pan until it reduces to approximately 1/4 cup. Whisk in butter, and stir in capers. Spoon sauce over fish. Season with pepper, and sprinkle with parsley. Serve on a bed of cooked noodles, if desired. Makes 2 servings. Recipe may be easily doubled.

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