RECIPES

OAKLEY’S FAVORITE HALIBUT

RINSE HALIBUT.  MARINATE IN WHITE WINE FOR 1 HOUR. PAT DRY HALIBUT. SALT.  SPRAY PAM ON BOTTOM OF BAKING PAN. PLACE HALIBUT IN PAN.
COMBINE TOGETHER:  1 CUP SOUR CREAM, 1 CUP MAYONNAISE, ½ CUP CHOPPED RED ONION, PARMESAN CHEESE (HANDFUL)  SPREAD MIXTURE OVER HALIBUT. COOK FISH AT 500 DEGREES FOR 10-15 MINUTES(COOKING DEPENDS ON SIZE OF FISH)

RED SNAPPER LIVORNESE

2 tablespoons olive oil, 1/2 small onion - diced, 2 cloves garlic - minced, 5 whole canned tomatoes - drained and chopped, 2 tablespoons capers - chopped, 1/2 cup sliced black olives - drained, 1/4 teaspoon crushed red pepper flakes, 1/2 tablespoon chopped fresh parsley, 1 tablespoon fresh lemon juice.

Preheat oven to 400 degrees. In a medium skillet, heat olive oil and sauté onion until tender. Add garlic, and sauté for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

BAKED HALIBUT & CHIPS

PREHEAT OVEN TO 350 DEGREES.  COMBINE ½ CUP MAYONNAISE, 1 TBSP DIJON MUSTARD, ¼ TSP GARLIC POWDER, 1 ¼ LEMON JUICE.

COARSELY CRUSH 1 BAG PLAIN POTATO CHIPS BY SQUASHING THEM IN A BAG. ADD 1 CUP PANKO (JAPANESE BREADCRUMBS) AND SHAKE WELL. SPREAD OUT ON A PLATE. DIP THE HALIBUT FILLETS INTO THE MAYONNAISE MIXTURE, COATING THEM ON ALL SIDES. DIP ALL THE SIDES INTO THE POTATO CHIP MIXTURE, PATTING GENTLY TO HELP THE COATING ADHERE.  PLACE ON BAKING SHEET AND BAKE FOR 15-20 MINUTES.

SMOKED BLACK COD (ADD)

HALIBUT BITES - APPETIZER (ADD)

BASIC LING COD (BAKED OR BBQ) (ADD)

BASIC HALIBUT (BAKED OR BBQ) (ADD)

SKATE WINGS

1 to 1-1/2 pounds skate wing, 1/2 to 1 inch thick, 1/2 cup all-purpose flour, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 3 tablespoons olive oil, 1/4 cup butter, 3 tablespoons drained capers, 2 tablespoons sherry vinegar, 2 tablespoons water, 1/4 cup snipped fresh parsley.

Thaw the fish, if frozen. Rinse fish. Cut the fish into 4- or 6-serving-size pieces, if necessary. Measure thickness of the fish.  Combine flour, salt, and pepper. Coat fish with flour mixture.  Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook half of the fish for 4 to 6 minutes per 1/2-inch thickness of fish, or until the fish is golden brown and flakes easily with a fork. Turn the fish once halfway through cooking time.  Remove fish from skillet; keep warm. Add remaining olive oil to skillet. Cook the remaining fish as above; remove from skillet. Reduce heat.  Carefully add butter, capers, vinegar, and water to skillet. Cook and stir until butter just browns. Remove from heat. Stir in parsley. Spoon sauce over fish. Garnish with lemon wedges.

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