Ingredients:

* 4 halibut fillets, about 1 1/2 pounds
* 2 to 3 tablespoons melted butter
* salt and pepper
* 3 tablespoons butter
* 4 to 6 ounces mushrooms, sliced
* 4 to 6 green onions, trimmed, thinly sliced
* 3 tablespoons flour
* 1/2 cup chicken broth
* 1 cup milk
* 1 tablespoon sherry
* 1/2 teaspoon seasoned salt or Cajun seasoning
* 1/4 teaspoon garlic seasoned pepper or other pepper blend

Methods:

Heat oven to 350°.Butter a baking dish place halibut fillets in baking dish. Brush with butter and sprinkle with salt and pepper.Bake for about 20 to 25 minutes, basting occasionally with the butter, or until fish begins to flake with a fork.

Remove from oven and let stand for 5 minutes. Meanwhile, make mushroom sauce. In a saucepan, heat butter over medium-low heat add mushrooms. Cook, stirring frequently, until mushrooms are golden brown and tender. Add green onions. Add flour, stirring until well blended. Gradually stir in chicken broth and milk until smooth. Add sherry and seasonings. continue cooking, stirring constantly, until sauce is thickened and bubbly.
Serve halibut with sauce.

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Ingredients:

* 4 halibut fillets, about 6 to 8 ounces each
* Creole seasoning or other seasoning blend
* Salt and pepper
* Chopped green onion, optional
* Thinly sliced tomato, about 8 slices
* 4 slices mozzarella cheese, or about 4 ounces

Methods:

Heat oven to 375°. Lightly butter a baking dish with sides, large enough to hold halibut fillets in a single layer. Sprinkle halibut fillets with seasonings and arrange in the baking dish. Bake for 20 minutes.Remove from oven, top with green onion, if using, and tomato slices, and then place a slice of mozzarella cheese on each fillet. Return fish to the oven and bake for about 5 minutes longer, or until fish flakes easily with a fork and cheese is melted.

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Ingredients:

* 1 1/2 pounds halibut fillets, skin removed, cut in 1-inch chunks
* salt and pepper
* 1/2 cup Creole mustard
* 1/2 cup mayonnaise, regular or light
* 1 1/4 cups panko bread crumbs, or fresh bread crumbs
* 2/3 cup chopped pecans
* several sprigs fresh parsley
* 2 to 3 tablespoons butter, melted

Methods:

Sprinkle the halibut pieces with salt and pepper.In a medium bowl, combine mustard and mayonnaise. Add fish and stir to coat well.

In a food processor, combine bread crumbs, pecans, and parsley process until crumbs are fine. Put crumbs in a shallow bowl or plate coat fish pieces thoroughly.Place on a buttered baking sheet. Drizzle each nugget with a little butter or put the melted butter in an oil sprayer and spray each nugget with a small amount of butter (you’ll use much less butter this way). Bake at 450° for about 12 minutes, or until the center of a nugget is opaque when checked.

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Ingredients:

* 4 halibut fillets, about 6 to 8 ounces each
* salt and pepper
* 3 tablespoons butter
* 3 cloves garlic, finely minced
* 2 tablespoons lemon juice
* 1/2 teaspoon dried leaf basil
* 1 tablespoon fresh chopped parsley
* lemon slices
* parsley leaves

Methods:

Place halibut fillets skin side down on greased baking pan or greased rack of broiler pan.Sprinkle with salt and pepper.

In a small saucepan, combine butter, garlic, and herbs. Heat over low heat until butter is melted and garlic is softened, about 1 to 2 minutes.Spoon butter mixture over each fillet.If making ahead, cover the pan and refrigerate for 2 to 4 hours, or until ready to cook.

Heat broiler.Broil halibut for about 10 minutes, or until it flakes easily when tested with a fork. Garnish with parsley leaves and lemon slices, if desired.

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Ingredients:

* 4 to 6 halibut fillets, about 6 to 8 ounces each
* melted butter
* 1 tablespoon butter
* 4 green onions with 3 inches green, thinly sliced
* 1/4 cup dry white wine
* 1/4 cup chicken broth
* 1/2 teaspoon dried leaf tarragon
* 3/4 cup heavy cream
* salt and pepper, to taste

Methods:

Line a 9×13-inch baking dish with foil; lightly butter the foil.Sprinkle halibut fillets with salt and pepper; arrange in the baking dish and drizzle with about 1 tablespoon of melted butter.

Bake for 20 to 25 minutes, or until the fillets are flaky throughout.Meanwhile, heat butter over medium-low in a small skillet or saucepan add sliced green onions and cook for 1 minute.Add white wine, chicken broth, and tarragon bring to a boil over medium heat.Reduce heat to low and simmer for 3 minutes to reduce slightly. Add cream and salt and pepper, to taste.Drizzle a little sauce over each hot cooked halibut fillet.

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