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"Braised" Halibut With Grilled Corn Cakes

(Quick Fix Meals With Robin Miller, Episode: Sophisticated Surf N’ Turf, Season: 5)

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5 Ingredient Pan-Seared Halibut With Artichoke Hearts And Saffron Broth

(Quick Fix Meals With Robin Miller, Episode: Quick And Easy Does It, Season: 6)

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Alaskan Halibut, Salmon And Crab Roulade

(Food Network Challenge, Episode: The Great American Seafood Cook-Off Ii, Season: 4)

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Ale Poached Halibut

(Semi-Homemade Cooking With Sandra Lee, Episode: Beer Bash, Season: 3)

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Asian Simmered Halibut With Rice Wine

(Washington Post, November, 2005)

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Asian-Style Halibut in Parchment

(Real Simple, December, 2006)

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Bacon-Wrapped Halibut With Shredded Brussels Sprouts And Mashed Potatoes

(Every Day with Rachael Ray, November, 2009)

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Baked Halibut In A Saffron Broth Over Mashed Potatoes With A Tomato And Black Olive Ragout

(The Essence of Emeril, Episode: Saffron, Season: 8)

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Baked Halibut Provencale

(Sara’s Secrets, Episode: Frozen Dinners, Season: 1)

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Baked Halibut With Almonds

(Bon Appétit, January, 2010)

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Baked Halibut With Chopped Olive Salad

(Bon Appétit, June, 1998)

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Baked Halibut With Lemon-Caper Dijonnaise

(Washington Post, October, 2004)

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Baked Halibut with Orzo, Spinach, and Cherry Tomatoes

(Bon Appétit, November, 2005)

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Baked Halibut With Paprika, Olives And Mushrooms

(Bon Appétit, July, 1993)

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Baked Halibut With Tomato, Capers, And Olive Vinaigrette

(Sara’s Secrets, Episode: Perfecting Vinaigrette, Season: 1)

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Baked Halibut with Vegetables

(Cooking Light, August, 2003)

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Baked Halibut With Wine And Herbs

(How To Boil Water, Episode: Fish Tales, Season: 1)

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Balsamic-Glazed Halibut

(Sunset, April, 2004)

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Blackened Chutney Halibut: "Chutbut"

(All-American Festivals, Episode: Kodiak Seafood Festival In Kodiak Island, Ak, Season: 3)

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Blackened Halibut with Remoulade

(Cooking Light, April, 2008)

Healthful Info:

A little high in sodium.

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Braised Halibut with Bacon and Mushrooms

(Cooking Light, September, 2007)

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Braised Pacific Halibut with Leeks, Mushrooms, and Clams

(Fine Cooking, October/November, 2009)

The halibut’s smooth, buttery texture is accented here by the sharp brininess of the clams. Be sure not to overcook the halibut; its texture is best when the fish is just barely cooked through
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Bread-Crusted Halibut with Leek Ragoût and Red Pepper Purée

(Saveur, October, 2007)

This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
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Brioche And Pesto Crusted Halibut With Portobello Caps, Broccoli, Creamed Fennel And Sun-Dried Tomato Beurre Blanc

(Behind The Bash, Episode: Cruise Liner Extravaganza, Season: 2)

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Broiled Halibut With Mushrooms

(Washington Post, May, 2008)

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