Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet. Set one fillet on top of the chutney, and cover with another eighth ...

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.

Season halibut with Duke’s Seasoning and then egg wash. Cover both sides with parm, asiago, panko breading and grill until golden brown and cook medium (145 degrees). Accompany with roasted ...

Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe. Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer.

Prepare the halibut: Toast the coriander and fennel seeds ... Drizzle with yogurt sauce or serve the sauce in a small bowl alongside. Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and ...

Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe. Whisk the marinade ingredients in a small bowl. Arrange the fish in one layer in a glass container.

One reader suggests using any leftover sauce to make potato salad, which sounds heavenly ... Ruby, the recipe creator, says ...

Any firm, flaky white fish, such as halibut, cod, sea bass or grouper, can be used in this recipe. Yield: Serves 4 1. Whisk the marinade ingredients in a small bowl. Arrange the fish in one layer ...

Amy Sheppard, author of ‘HOB’ and ‘The Savvy Shopper’s Cookbook’ shared the recipe for the pastry pumpkin on social media, describing it as the ‘perfect’ recipe for a Sunday ...

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.