Tag: Halibut

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Halibut Habanero

Local Halibut
Santa Barbara Channel Halibut

Easy to make. Mild, white fish. Both Pepper Jellies go very well with this dish. Use either one-
Serves 4-6
Preheat oven to 325º
Cooking time; about 35-40 minutes

4-6 fresh Halibut steaks- boned
about 2 Large Yellow Onions- sliced in 1/2″ thick rings- centers popped out
1 t. – 1 T. of Ojai Habanero Jelly in the center of each onion
1 T. dill- fresh or dried
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (serve with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/4 C. Safflower Mayonnaise
Salt & Pepper to taste
splash of soy sauce, Worcestershire sauce, or caper brine
Garnish: sprig of fresh rosemary & lemon wedges

Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product
(about 10″x12″).
Drizzle foil with a little olive oil.
Place the sliced onion on the foil- enough to cover the bottom of the dish.
Add a dollop of Ojai Habanero Jelly in each onion center.
Lay the halibut steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & soy (or sauce of choice).
Cover halibut with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- about 35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill or rosemary & a fresh lemon wedge.
Serve immediately.

Delicious with Brown Rice or a White Wine Risotto, fresh vegetable & light green salad~

enjoy!

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Fresh, local HALIBUT

Fresh Halibut Steaks (1 steak per person, boned)
1 or 2 Large Purple Onions- sliced in 1/2″ thick rings
Ojai Jalapeño Jelly- 1 T. per Halibut Steak
Olive Oil
Dill (fresh or dried)
Capers
2 Fresh Lemons- 1 sliced in discs, seeded, 1 cut in wedges
1/2 C. Asiago or Parmesan Cheese- grated
Salt & Pepper to taste
1/4 C. Créme Fraiche

Preheat oven to 325º
Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product (about 10″x10″).  Drizzle with olive oil.  Place the sliced onion on the foil- Use one set of rings for each halibut steak.  Remove about 1″ of the center of each onion.  Put a heaping Tablespoon of Ojai Organic Jalapeño Jelly in each ring center.  Place the halibut on top of the onion.  Sprinkle the capers, dill, salt & pepper on top of the Halibut.  Place a 1/8″ lemon slice on each halibut steak.  Drizzle with olive oil.  Sprinkle about 2 T. grated cheese on top.  Bring together sides of the foil & seal into a tent, leaving a small air space on top. Bake until the fish is white throughout- about 20-25 minutes.
Unwrap.  While it’s resting a moment freshen up the look by removing the cooked lemon slice.
Garnish the  Halibut by adding a fresh sprig of dill, a dot of créme fraiche & a squeeze of lemon~
Place a lemon wedge on each plate & serve immediately.

Great with Brown Rice or a White Wine Risotto, fresh vegetable & salad~

Another way to make the Halibut is to leave the onion slices with their centers & simply paint the fish on both sides with Ojai Jalapeño Jelly, also serve as a chutney with the meal-

Local Halibut

enjoy!

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Jalapeño Inspired Halibut

Jalapeño Inspired Halibut

Fresh Halibut Steaks (1 steak per person, bone)
1 or 2 Large Purple Onions- sliced in 1/2″ thick rings
Ojai Organic Jalapeño Jelly- 1 T. per Halibut Steak
Olive Oil- (preferably ‘il fustino‘ Arbequina Extra Virgin Organic Olive Oil)
Dill (fresh or dried)
Capers
2 Fresh Lemons- 1 sliced in discs, seeded, 1 cut in wedges
1/2 C. Asiago or Parmesan Cheese- grated
Salt & Pepper to taste
1/4 C. Créme Fraiche

Preheat oven to 325º
Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product (about 10″x10″).  Drizzle with olive oil.  Place the sliced onion on the foil- Use one set of rings for each halibut steak.  Remove about 1″ of the center of each onion.  Put a heaping Tablespoon of Ojai Organic Jalapeño Jelly in each ring center.  Place the halibut on top of the onion.  Sprinkle the capers, dill, salt & pepper on top of the Halibut.  Place a 1/8″ lemon slice on each halibut steak.  Drizzle with olive oil.  Sprinkle about 2 T. grated cheese on top.  Bring together sides of the foil & seal into a tent, leaving a small air space on top. Bake until the fish is white throughout- about 20-25 minutes.
Unwrap.  While it’s resting a moment freshen up the look by removing the cooked lemon slice.
Garnish the  Halibut by adding a fresh sprig of dill, a dot of créme fraiche & a squeeze of lemon~
Place a lemon wedge on each plate & serve immediately.

Great with Brown Rice or a White Wine Risotto, fresh vegetable & salad~

Another way to make the Halibut is to leave the onion slices with their centers & simply paint the fish
on both sides with Ojai Organic Jalapeño Fish Basting Sauce (in production-released soon).
Follow the recipe above otherwise.

enjoy!