For health reasons or in an effort to lose weight, boiled fish will be an opportunity to diversify the menu. The types of fish usually cooked are halibut, cod, flounder, pike perch, trout, salmon, carp, hake, etc. Properly cooked fish retains its beneficial substances and has an excellent taste.
How long does it take to cook fish?
To get a beautiful look and good taste of fish, you need to boil it for 8-10 minutes after the water boils. It will take the same amount of time to prepare this product by steaming.
It is quite easy to determine whether the container can be removed from the stove: if the fins are easily separated from the flesh, it means the fish is cooked.
Step-by-step instructions on how to cook fish:
There are many secrets on how to properly cook different types of fish. They will help make a dish with this product more tasty and attractive. Things to remember when cooking fish:
- boiling is an ideal cooking method for sterlet, burbot, ruff and trout;
- river fish of the carp family - gudgeon, rudd, bream, crucian carp and others - are recommended to be boiled for at least 15-20 minutes, only then will it become safe for consumption;
- raw fish cannot be salted long before boiling, this will worsen its taste;
- Small fish are boiled whole, large fish are cut into pieces. For 1 kg of product you need to take 2 liters of liquid. The less water, the tastier the fish will be;
- It is customary to cook catfish and sturgeon fish in large pieces. It is better to cut it before serving;
- fish cannot be overcooked, otherwise it will become tasteless and tough;
- if the fish needs to be boiled whole, it should be immersed in warm water and cooked over low heat; chopped or small fish should be placed in boiling water;
- the broth and fish will acquire a beautiful color if you add onion skins or saffron to the water;
- fish with a pleasant smell and delicate taste should not be cooked with a large number of different spices. In this case, only white roots and onions are usually added. If you need to remove a specific aroma, you will need carrots, onions, bay leaves and peppers: they are placed in the pan before the water boils. Cucumber pickle will also help remove the unpleasant odor;
- To ensure that boiled fish remains juicy, before serving it is stored in hot broth (up to 30 minutes);
- fish broth should be salted to a minimum if you plan to use it for appetizers, sauces, aspic, etc.
Simple recipes for dishes with boiled fish
Boiled fish can be consumed as a complete dish. But if you are bored with the standard cooking option, you can try to make something original from this product.
Hake with Polish sauce
This dish requires products such as hake (800 g), one onion, bay leaf, peppercorns (3 pcs.), spices, salt, butter (100 g), eggs (3 pcs.), half a lemon and herbs parsley
Cooking process:
- Fill a saucepan with water, add whole peeled onions, spices and salt. Boil.
- Peel, rinse and cut the hake into portions.
- Place fish in boiling water and cook for 10 minutes.
- Melt the butter.
- Hard boil the eggs and cool. Peel and finely chop.
- Squeeze the juice from half a lemon.
- Finely chop the parsley.
- Mix melted butter, eggs, lemon juice and parsley. Add salt and spices.
- Heat the resulting sauce.
- Remove the boiled hake from the water, place on a plate, and pour over the prepared sauce.
Sea eel
This recipe requires stocking up on such products as 600 eels, 3 yolks, onions, 2 tbsp. spoons of flour, a glass of fish broth, a glass of white wine, 60 g butter, 0.5 tbsp. cream and 1 teaspoon of chopped parsley.
Cooking process:
- Remove the skin from the eel, cut it into 7-8 cm pieces.
- Boil water, put fish, finely chopped onion, wine, fish broth in a pan. Cover with a lid and cook until done.
- In a separate heat-resistant bowl, melt the butter, add flour to it and lightly fry. Then dilute with the broth in which the fish was cooked. Boil for 7 minutes.
- Add cream and yolks, parsley to the finished sauce.
- Place the eel on a plate and pour the sauce over it.
Halibut, which lives in the northern seas, is not only distinguished by its delicate taste, but is also a very healthy fish for the human body.
The most important amino acids and Omega-3 fatty acids contained in halibut normalize metabolic processes, serve as a natural prevention of cancer, promote normal functioning of blood vessels and the cardiovascular system, remove toxins and have a beneficial effect on the nervous system.
As a rule, housewives buy ready-made cold-smoked halibut, but if you come across fresh or frozen halibut steaks on sale, do not hesitate to buy them. If you fry this fish yourself over high heat, it will turn out amazingly tasty and very soft and tender, making it a suitable lunch or dinner even for small children.
You can additionally highlight the taste of halibut by serving the dish on a “cushion” of chopped tomatoes.
Halibut steak fried in a pan
Dish: Main course
Cooking time: 30 min.
Total time: 30 min.
Ingredients
- 8 steaks halibut fish
- 2 cans of canned food "Sliced tomatoes in tomato juice"
- 0.5 cans pitted olives
- basil
- salt
- vegetable oil olive
Step-by-step recipe with photos
How to deliciously fry halibut steak in a frying pan
Place the contents of the cans of chopped tomatoes in tomato juice into a well-heated frying pan with olive oil. Stirring occasionally, fry the tomatoes over high heat for about 10 minutes to slightly reduce the liquid.
Finely chop the pitted olives.
Add to the pan with the chopped tomatoes.
Stir the contents and continue to fry for about 5 minutes.
Wash the green basil leaves, tear them with your hands and add to the tomatoes and olives. You should not cut these greens, because in this case they will lose a lot of juice and lose their specific taste.
Stir the contents of the pan again and remove it from the heat. The vegetable “pillow” for serving halibut is ready.
Now it's time to move on to the process of frying the fish. Wash the halibut steaks and lightly dry.
Place in a heated frying pan with olive oil. Fry the halibut steaks in a frying pan over high heat for about 4 minutes.
Then turn them over to the other side and fry for another 4 minutes. After this time, the fish will be ready.
Carefully place the tomatoes fried with olives into plates. To ensure that the dish looks beautiful when serving and that the red juice from the vegetables doesn’t spill over the plate, pour a little olive oil around the tomatoes in a thin stream. Place seared halibut steaks on top of the tomatoes and garnish with fresh basil.
Your culinary masterpiece is ready, bon appetit!
I offer a selection of recipes for preparing halibut fillets and steaks: baked in the oven, fried in a pan. In addition to excellent taste, the fish has an undoubted advantage - a small number of bones, and quite a budget price. Hence the national love for the marine representative of the flounder.
What can you cook with halibut? It is possible that people began eating fish in prehistoric times. At first they ate it raw, then baked it over a fire, and over time they learned to dry it. Now, at home, they fry in a frying pan, bake in the oven, make in foil, batter, with vegetables, potatoes, bake pies - halibut is suitable for preparing all of the above dishes. True, it is quite rare for housewives to come across fresh sea fish; dishes are prepared from frozen fish.
How to cook halibut
It’s incredibly pleasing that the fish does not need special cleaning. Remove the innards and the halibut is ready for the cooking process. However, housewives need to have some secrets in order to get a wonderful dish at the end. The disadvantages of seafood include its poor ability to maintain shape, and this unfortunate fact endlessly upsets many housewives.
- Buy a whole halibut carcass; it’s better to fillet it yourself. When cutting, be sure to remove the fins; they have a rather pungent, not very pleasant smell and can spoil the taste of the dish.
- When choosing fresh fish, look into the eyes - look for shiny and unclouded ones. Avoid buying fish with mucus or damage.
- Check the freshness of the product - press your finger on the carcass and look carefully. In fresh fish, the dent quickly smoothes out.
Halibut - secrets of cooking in a frying pan
To prevent pieces of fish from falling apart during cooking, follow a few rules:
- Frying fish. Experienced housewives know that it is better to place halibut pieces in well-heated oil. Do not add too much oil, otherwise the pieces will fall apart. Cook without oil - heat the frying pan properly.
- The fish will keep its shape perfectly if you salt the oil over the entire diameter of the pan, and only then lay out the pieces.
- It is not necessary to completely defrost the halibut; fry it from frozen.
How long to fry halibut:
- If you want to simply fry the fish fillet, it will take approximately 10 minutes to cook, depending on the size. The times indicated are for frying on both sides.
- A whole carcass requires a longer time. First, fry for 5-6 minutes on each side, then simmer until done, with the lid closed.
Just frying fish is not interesting, so I offer three recipes for fried halibut.
How to fry halibut in a frying pan - a simple recipe
Take:
- Fillet – 400 gr.
- Lemon.
- Oil for frying, salt, pepper.
How to deliciously fry halibut:
- Fillet the fish, add salt, pepper and lemon juice.
- Place in a frying pan in well-heated oil. Fry for 3-4 minutes. Flip and continue cooking for 3-4 minutes on the other side.
- Do not remove the frying pan from the heat immediately; leave the fish under the closed lid to “cook” for another 5-10 minutes.
Deliciously cooked halibut fried in batter
A delicious dish that is easy to prepare.
Take:
- Halibut fillet – 500 gr.
- Flour – 200 gr.
- Eggs – 3 pcs.
- Salt.
- Milk - a glass.
- Sunflower oil, black pepper, other spices for batter.
How to fry in a frying pan in batter:
- Prepare the fish fillet for frying: wash, dry a little, pepper, decide and add salt (at least, most of the salt will go into the batter). Leave to marinate for half an hour.
- Combine milk, eggs, flour, salt, decide to use seasonings - add. Mix the mixture thoroughly – the batter is ready.
- Heat the oil.
- Dip the halibut pieces into the batter and place them in a frying pan, at a distance. Fry the fillet until beautifully golden brown on each side, 5-6 minutes.
Honey crusted halibut fried in a frying pan
You will need:
- Halibut – 600 gr.
- Honey – 40 gr.
- Oil – 10 ml.
- Sage, salt.
How to cook:
- Divide the fillet into equal portions and fry for 3-4 minutes on each side in a small amount of oil.
- Without removing the pieces from the pan, spread them with honey, salt and sprinkle with sage. Cover the frying pan with a lid and leave the fish to cook to perfection.
Halibut - recipe in foil in the oven
The oven makes it possible to quickly and easily prepare incredibly appetizing dishes. I'm sure you have a decent supply of seasonings in your kitchen. Don’t be afraid to experiment, for example, with types of peppers; each will add a new interesting note to the dish.
Take:
- Fish fillet – 1.5 kg.
- Any mushrooms, such as champignons – 300 gr.
- Bulb.
- Lemon.
- Sweet pepper.
- Herbs, salt, seasonings.
Step-by-step preparation:
- Prepare the halibut for work - remove the entrails and cut into pieces. By the way, fish that are not too large can be baked whole.
- Combine mayonnaise with salt and pepper. Dip the pieces into the mixture and place on a foil-lined baking sheet.
- Cut the onion and pepper into rings, coarsely chop the mushrooms and place on a baking sheet, surrounding the fish.
- Cover with foil, wrap without leaving any holes, and place in the oven. Cooking time 25 minutes.
Delicious halibut in the oven with potatoes under a cheese crust
Popular fish recipe. A wonderful dinner, or a dish suitable for welcoming guests.
You will need:
- Fish, fillet – 8 pcs.
- Potatoes – 8 pcs.
- Onion – 2 pcs.
- Cheese – 150 gr.
- Tomatoes – 3 pcs.
- Salt, sunflower oil, pepper, mayonnaise.
How to cook in the oven with potatoes:
- Season the halibut cut into portions with spices and set aside to soak for 10 minutes.
- Cut the vegetables into slices, rings, and coarsely grate the cheese.
- Grease a baking sheet, place half the potatoes, fish on top, cover with tomatoes and a layer of potatoes. All that remains is to flavor the dish with mayonnaise, sprinkle with cheese, and move the baking sheet into the oven.
- Cooking time depends on the readiness of the potatoes. Bake at 190-200 o C.
Recipe for cooking halibut in the oven with sour cream
A classic option in the oven that evokes admiration and a lot of compliments to the hostess is halibut in sour cream sauce.
Prepare:
- Halibut – 1 kg.
- Cheese – 120 gr.
- Butter – 80 gr.
- Onion – 3 pcs.
- Flour - as needed.
- Pepper, sunflower oil, herbs, salt.
Recipe:
- First make the sauce: fry a small amount of flour in a dry frying pan, add sour cream, stir and bring to a boil. Add spices, stir again and remove from the burner.
- Dip pieces of fish fillet in flour and fry in a frying pan for a couple of minutes. At the same time, cut the onion into rings.
- Grease the pan, place the onion on the bottom, and place the fried fillet on top.
- Pour half the sauce over the halibut, sprinkle with grated cheese and bake until crusty for 20-25 minutes. oven temperature – 180 o C. Pour the remaining sauce over the fish and serve.
How to cook halibut steak
Lately, I often see ready-made halibut steaks on sale. Several times I simply fried them according to a simple recipe without much invention. I recently found an interesting option.
- Steaks – 2 pcs.
- Adjika is a small spoon.
- Soy sauce - a small spoon.
- Dry white wine – 50-60 ml.
- Oil, fresh herbs, white pepper, salt.
Preparation:
- Without defrosting completely, salt and pepper the steaks. Place in the oven for 1/4 hour at 180 o C. As an option, I suggest replacing the oven with an air fryer - I like to cook much more in this unit.
- Make the sauce: combine the wine with the sauce, add a little sugar (to taste). Let it boil and add adjika. Bring to a boil again and cook until the liquid has reduced by half. The sauce should not be too thick.
- Brush the steaks with sauce and return to the oven for 10 minutes.
Video with a recipe for delicious halibut in cream sauce
To broaden the culinary horizons, I suggest watching video recipes for cooking halibut at home. May you always be nourished and tasty!
The nutritious halibut fish, recipes for preparing dishes from which we will give below, has an impeccable taste and an almost complete absence of bones, which makes it safe for children.
A wide variety of dishes can be prepared from this tender and very tasty fish: it can be baked, boiled, stewed, fried, steamed, etc.
Halibut soup
This very easy halibut soup can be offered even to small children and people on a diet.
We will need:
- Onions – 2 pcs.;
- Halibut - half a carcass;
- Greens (dill, parsley, green onions);
- Carrots – 1 pc.;
- Spices (bay leaf, salt, ground black pepper, oregano, marjoram);
- Lemon.
Preparation:
- Pour 2.5 liters of water into a saucepan and put on fire.
- Cut the carrots into slices.
- When the water boils, add carrots, a bunch of parsley and dill and onions (whole) to the pan. Reduce heat and simmer broth for 10 minutes.
- Cut the halibut into portions. Peel the potatoes and cut into cubes.
- Add potatoes to broth and boil for 10 minutes.
- Remove the bunches of greens and onions from the broth, add the fish. Salt and pepper the broth and add spices.
- Turn on medium heat and cook the soup for another 15-20 minutes.
- Chop the green onions, cut the lemon into slices.
- Place the finished soup into bowls, sprinkle with herbs and garnish with lemon.
If you like your soup spicier, add the tomato cut into slices 7 minutes before the end of cooking.
Fried halibut
To make fried halibut, you can use whole halibut fish or purchase ready-made fillets.
We will need:
- Flour - 3 tbsp. spoons;
- Halibut – 1 carcass or 0.5 kg fillet;
- Vegetable oil;
- Spices: salt, marjoram, ground black pepper, parsley.
Preparation:
- If you took a halibut carcass for cooking, clean it of scales, gut the insides and remove the gills and fins. Then rinse the fish under running water and cut into small portions.
- In a flat plate, mix flour and spices.
- Place the frying pan on high heat, add vegetable oil and let it warm up well (this is important - otherwise the halibut will begin to creep into the cold frying pan).
- Dip each piece of halibut on both sides in flour with spices and place in the pan not too close to each other.
- Reduce heat to medium and fry the fish on both sides until golden brown.
- Serve the grilled halibut on lettuce leaves with sliced lemon.
Try not to let the halibut sit in the pan for more than 10 minutes, otherwise it will turn out too dry.
Halibut baked in the oven
In some versions of this dish, it is recommended to pre-fry the halibut in a frying pan. But this dish turns out to be too fatty, so we will use fresh halibut.
We will need:
- Flour – 4 tbsp. spoons;
- Halibut – 1 kg;
- Butter – 50 g;
- Sour cream – 4 cups;
- Onions – 1 pc.;
- Hard cheese – 100 g;
- Salt, ground black pepper;
- Vegetable oil.
Preparation:
- Pre-cut the halibut carcass and cut it into portions.
- Peel the onion and cut into half rings.
- Grate the cheese on a medium grater.
- Melt a little butter in a frying pan and fry two tablespoons in it. spoons of flour until golden brown. Then add sour cream to the sauce little by little, stirring constantly so that there are no lumps left.
- Turn the heat down to low and when the sour cream boils, add salt and pepper to the sauce, stir and immediately turn off the heat.
- Roll the halibut pieces in the remaining flour on both sides and place on a baking sheet greased with vegetable oil. Place onions on top.
- Pour the still hot sour cream sauce over the fish and sprinkle with cheese.
- Place the baking sheet in an oven preheated to 170 degrees.
- The halibut is ready when the cheese on top is completely melted (about 30-40 minutes).
Baked halibut can be served hot or cold.
Halibut cutlets
The halibut cutlets are very tender and have absolutely no fishy smell.
We will need:
- Margarine – 100 g;
- Halibut – 0.5 kg;
- Vegetable oil;
- Egg – 1 pc.;
- Onions – 1 pc.;
- Breadcrumbs;
- Semolina – 1 tbsp. spoon;
- Salt and ground black pepper.
Preparation:
- In a small bowl, mix the egg with semolina.
- Grind the fish fillet, margarine and peeled onion in a meat grinder.
- Add the egg and semolina to the minced meat. Salt, pepper and mix everything thoroughly.
- Pour vegetable oil into a heated frying pan. Form small cutlets from the minced meat, roll them in breadcrumbs and fry over medium heat.
You can add finely chopped herbs to the prepared minced meat for cutlets - the cutlets will taste better and look more appetizing.
- When choosing halibut, pay attention to the condition of the meat - it should be white, translucent, shiny. After pressing, the meat should return to its original shape and not spread out.
- Halibut is not a very fatty fish. To prevent the fish from becoming too dry (and dry), brush it with vegetable oil several hours before frying or baking.
- Do not use overly aromatic seasonings for halibut that can overpower the smell of the fish.
- To get a golden brown crust on fried halibut, first roll the fillet in flour, then dip it in batter (flour with egg), and then in breadcrumbs.
- Boiled halibut meat retains its consistency well, so it can be used to make salads.
- It is better to fry frozen halibut without defrosting the carcass completely.
- Lemon juice, white wine, mushrooms, shrimp and seafood go well with halibut.
You can bake halibut with various sauces, fry it in batter or deep-fry, steam it - it will turn out equally delicious. If you have your own recipe for this tasty and healthy fish, be sure to share it with us.
Of course, preparing fish fillets is much more convenient than buying a carcass, cleaning and cutting it yourself. However, here too there are a few simple rules that you should follow.
If you bought halibut fillet, it will most likely be frozen. There are different methods of freezing, so when buying fish, take a closer look: if the halibut is glazed with ice, then it is worth considering that most of the weight is taken by the ice, do not forget about it. Often fillets are sold already cut into portions, but I prefer to buy half carcasses.
Let's start with the fact that the fillet needs to be defrosted correctly: at room temperature, preferably, without speeding up the defrosting process in any way. Wash the thawed fillet thoroughly and pat dry with paper towels to remove excess moisture. You can start marinating. Many people skip this process and immediately start frying the fish. However, in my opinion, even slightly marinated fish turns out much tastier. We will use the most natural marinade possible: salt, a mixture of peppers and lemon juice.
Salt and pepper the fish to taste and squeeze out a little lemon juice (you can simply cover it with lemon slices). Leave the halibut fillet for at least half an hour, and ideally for a couple of hours. We all know that it is better to marinate red varieties of fish without lemon, but for white varieties, lemon at the very beginning of cooking is not a hindrance!
Please note that I marinate whole pieces of fish. This is because halibut is incredibly tender; if you cut it right away, then during the marinating process you can damage the pieces.
Cut the already marinated fish into portions. It is very important here to use a good sharp knife to only swipe the knife once for a precise cut. And although my knife is intended for meat, I also enjoy using it for slicing fish.
The fish is ready to fry. You can roll it in flour, you can roll it in breadcrumbs, you can roll it in batter. I preferred to first dip each piece in lezon (beaten raw chicken egg with salt), and then lightly roll in breadcrumbs. In this way, the tenderness of the fish will be preserved (due to the egg layer), the breading will stick better, and the crackers will add an incredible crispiness.
Fry the halibut fillet in a hot frying pan with a sufficient amount of vegetable oil. There is no need to turn on high heat: it will quickly dry out the breading, it will turn an ugly brown color, and the fish itself will not have time to cook. And it’s also better not to cover the pan with a lid: the fish is very tender, you don’t need to steam it so that it doesn’t lose its shape. Halibut cooks almost instantly. As soon as one side is browned, turn it over to the other. Place the finished pieces on a paper towel to absorb excess oil.
In principle, the fish can already be served.
But even regular fried halibut can be turned into a richly flavored dish. I served fish with Mexican