Moist and Savory Halibut

Halibut is a very versatile fish that can be cooked in many different ways. It is a mild fish as well that can take on a variety of flavors. This is an easy way to prepare halibut that is moist and can be paired with any type of side dish that you might like. We enjoy seeing the different ways that fish is prepared during our travels and they are most often served with some sort of regional sauce. This is definitely more of an American take on cooking halibut, but it could easily be modified to take on a variety of different spices and flavors. This is a recipe for two and is easy enough for a weeknight dinner, but can also be dressed up for a weekend dinner with guests.

Creamy Mayonnaise and Butter Mixture


  •  2 Halibut Filets
  •  1/4 cup Parmesan Cheese – grated
  •  2 tbsp Softened Unsalted Butter
  •  2 tbsp Mayonnaise
  •  1 tbsp Lemon Juice
  •  1 1/2 tbsp Green Onions – chopped
  •  1 or 2 dashes of Hot Pepper Sauce
  •  Salt and Pepper to taste
Baked Halibut


Preheat an oven to 400 degrees. Rinse and dry the halibut filets and sprinkle both sides with salt and pepper. Combine the parmesan cheese, butter, mayonnaise, lemon juice, green onions, hot pepper sauce, salt and pepper in a small bowl. Mix until smooth. Place the filets in a shallow baking dish that has been lightly greased. Bake the halibut in the oven for about 12 to 15 minutes and the filets are flakey. Remove the baking dish from the oven and turn the oven onto broil. Spread the mayonnaise mixture over the top of the fish and place into the oven on the highest rack. Broil the fish for about 2 minutes or until the mayonnaise mixture has started to brown.

Mayonnaise and Butter Mixture Melting on the Halibut
Delicious Halibut
Savory Coating


Another Take on Spicy Chicken Curry

We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.

Peppers and Spices


  •  2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
  •  1 Medium White Onion – thinly sliced
  •  2 Garlic Cloves – chopped
  •  1 tsp Fresh Ginger – peeled and grated
  •  1/4 tsp Ground Cinnamon
  •  1/2 tsp Ground Turmeric
  •  1/2 tsp Ground Cumin
  •  1/4 tsp Garam Masala
  •  1 Serano Pepper – chopped (deseeded for less heat)
  •  1 Fresno Pepper – chopped (deseeded for less heat)
  •  2 tsp Tomato Purée
  •  2 tsp Lemon Juice
  •  2 tbsp Vegetable Oil
  •  Salt and Pepper to taste
Simmering Chicken


Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.

Blending the Ingredients
Sautéed Onions
Browning the Chicken
Spicy Chicken Curry