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Dice 2 onions rather fine, saute in a pan well with some EVOO.
When cooked, add a stick of butter to the pan.
When melted add to a mixing bowl containing maybe 2- "crushed fine" tubes of Ritz crackers (either using a food processer or rolling pin while in a ziplock.(amounts above can be altered depending on amount of fish cooking).
Place filets in a baking dish like pyrex, cover with the mix from the bowl, bake in the oven 400'F for 15min.
The firm white meat of Halibut steaks and the mild flavor makes this a great fish for any recipe calling for whitefish. The main thing to remember when cooking Halibut is that it will dry out on you fast, because it contains very little oil.
So if you are baking, broiling or grilling it, make sure you have marinated it or brushed it with olive oil or butter to help retain the moisture.
If you are using a marinade choose one that will not over power the delicate flavor of Halibut. Marinades with strong acidic will breakdown the meat, making it become soft or mushy. Before you start to cook your Halibut make sure to wash it thoroughly under cold water and pat dry with a paper towel.
One of the handiest kitchen tools you can have is a cooking thermometer , this takes all the guess work out of cooking halibut. You want the fish to have a temperature of 145 degrees.
We lived in Alaska for 10 years and caught/ate many a halibut. This was my favorite way to cook and eat it:
1. Get a box/bag of krusteaz buttermilk pancake mix.
2. Get a couple bottles of beer. Lite beer for cleaner taste, Belgian beer for stronger flavor.
3. Take the beer and pour it into some pancake flour and stir. You want the batter to be thick enough to stick to the fish.
4. Begin to heat up some cooking oil.
5. Wash the skinned fish and pat dry. Cut it up into managable cubes.
6. Go back to batter. The batter probably thickened in the time you heated the oil and washed the fish so add more beer.
7. Drop the fish in the mix and pull it out shaking off some excess. Drop it into the hot oil. Too hot of oil and the batter will blow off the fish, too cold of oil temp and it will drip off the fish.
It takes 1 or 2 times of doing it to perfect, but after you get the knack anyone you invite over will love the taste.