Halibut

by Archive, May 30th, 2007 | Permalink | Email this

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16 Responses to “Halibut”

1. kat:

   Could you please flag links with veg, vegan, etc. icons? It was horribe to follow the cabbage slaw link and find it was to a catfish recipe. I used to have a pet catfish when I was a child.

   
   May 31st, 2007 at 6:32 am
2. Howard, Lexington MA:

   An alternative to the relish Scott used that will ‘brighten’ the flavor of the fish:

   After removing the halibut to a platter, deglaze skillet with 1/2 cup each white wine and chicken stock; reduce by half; add juice from 2 lemons, the chopped olives, 12 grape tomatoes halved, 1/4 cup capers and several sprigs fresh thyme; reduce further ’til slightly thickened.

   I’ve served it with pan-seared salmon over pureed fennel. Can’t wait to try it with Scott’s halibut.

   
   May 31st, 2007 at 7:54 am
3. Kimberly Yates:

   Yet another great EASY recipe…I look forward to my next trip to Whole Foods (about an hour away) so I can stock up on all these great ingredients and try this recipe!

   
   May 31st, 2007 at 9:45 am
4. Scott:

   Kat, that’s a good idea. Our team will talk about how we can flag our recipes accordingly. Thank you!

   Howard, that sounds really delicious. Fennel and fish are a magical combination, in my opinion.

   Kimberly, let us know how the recipe turns out for you!

   
   May 31st, 2007 at 11:11 am
5. john jurey:

   great recipe! but a word of caution – for any saute it is best to put the item in the pan so it goes down away from you, not toward you, reducing the risk of hot oil spattering back on you.

   
   May 31st, 2007 at 2:55 pm
6. A:

   These videos are great, super pace, very clear, and the recipes are easy. nice job

   
   June 1st, 2007 at 12:58 am
7. Bill:

   Mouth watering recipe. Can’t wait to serve it to the family.

   
   June 4th, 2007 at 10:02 am
8. Penny Pincher:

   Another great episode guys! How about the idea of sharing the total cost for the ingredients necessary for each recipe.

   
   June 4th, 2007 at 9:46 pm
9. Ruth Altheim:

   Looked so good and easy to do that I called my husband to the monitor to watch along with me. I would like to send him to Whole Foods, our local market to pick up the ingredients. What do you think about including a short supply list with brand names in your post? I don’t know where in the store he would find crushed roasted garlic and roasted tomatoes. If we need to roast the garlic, then that would be before we chop olives (?) for the topping.

   
   June 5th, 2007 at 6:14 pm
10. Kal:

    Thanks for the tip of combining olive oil with butter .
    great tip

    
    June 6th, 2007 at 7:25 am
11. scott:

    John, that’s a great tip! Thanks for sharing it with the group.

    “A” and Bill, thanks very much for the feedback. Glad you are having fun watching, because we’re having a blast “making”.

    Penny Pincher, we have another program called “Meals for Four Under $15″ that focuses on amazing values. Check it out:

    http://www.wholefoods.com/recipes/list_value.html

    
    June 6th, 2007 at 8:29 am
12. djoma:

    Scott,
    Just to let you know that I made a trackback of this Halibut video blog to http://www.bcfishmonger.com
    The video makes cooking look easy and entices one to try the recipe. Thanks.

    
    July 24th, 2007 at 11:44 pm
13. Annie:

    I wish Scott would show a little enthusiasm for the dishes he makes. The cooking segment kind of draaaaags on.

    
    July 27th, 2007 at 1:42 pm
14. scott:

    Annie, thanks for the feedback. “Halibut” was from our first round of shooitng and admittedly, I was still finding my footing, on-camera. I think you’ll see a lot of changes in my energy as you watch the newer episodes.

    
    July 27th, 2007 at 7:10 pm
15. Dianne:

    This looks so easy and delicious — I’ve gotta try it! By the way, this is my first time watching Secret Ingredient and I loved it!

    
    November 10th, 2009 at 7:59 pm
16. Dianne:

    Hi Scott,

    Just wondering, I’m trying to avoid gluten when possible — would substituting corn meal for the flour make any difference in this recipe?

    
    November 15th, 2009 at 1:33 pm