This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

These halibut burgers are lighter in style and perfect for late spring, accented with tzatziki, local greens, tomatoes, ...

A hearty seafood chowder rich with asparagus, leeks and nugget potatoes, served with tangy cheese and chive-flavoured ...

1. Blanch the banana leaves, a few at a time, in boiling water for 2 to 3 minutes until slightly softened. Remove to a bowl of cold water, then drain, pat dry and set aside. 2. In the bowl of a food ...

1. Heat oven to 425 degrees. Grease glass baking dish and set aside. 2. In a shallow pan or bowl, whisk eggs with water, salt and pepper. Dip halibut fillets into the egg mixture. Then dip fish into ...

Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small ...

There’s no shortage of great halibut recipes; the firm but flaky white fish is incredibly versatile. In the summer, when even the idea of pulling out your baking sheets and turning the oven knob makes ...

A halibut is not a pretty fish. There’s no troutlike silver shimmer or salmon iridescence, nothing lithe about halibut. They’re big and flat, brownish or grayish on top, pale underneath. They start ...