I know that you will get lots of recipes from this crowd. Here is one of my favorites:

*** Recipes from Renée Adler AscherÂs Kitchen

Sautéed Halibut Fillets with Leeks and Red Peppers

Source: My variation on recipe courtesy of Guiliano Hazan (Food TV)
Servings: 2
Prep. and Cooking Time: 45 minutes

Ingredients:
2 medium size leeks (about 3/4 lb.)
3 Tbs. extra virgin olive oil
1 sweet red pepper
Kosher or sea salt to taste
Freshly ground black pepper
1/4 cup all purpose flour (enough to coat fillets)
1 Lb. halibut, sea bass or other delicate, firm-fleshed fish
1/4 cup dry white wine (my revision: used a homemade chicken broth instead and actually felt it had a richer flavor and lacked the acidity of the wine)

Instructions:
 Cut off root end of leeks and trim off the tough green leaves. Cut crosswise into 2-inch lengths and then julienne into narrow strips. Add to a bowl of water. Rinse a few times to remove all sand and drain.
 Put 1 Tbs. of olive oil into a skillet or sauté pan sized to hold fish in one layer. Place it over medium heat. Stir to coat. Add 1/2 inch water and season lightly with salt and pepper. Cover and cook until leeks are tender about 10 minutes.
 Meanwhile, peel, seed, and cut the red pepper into thin strips. Add to the leeks, raise the heat to medium-high and sauté uncovered until peppers are tender and leeks have lightly browned. Remove vegetables from pan and set aside.
 Add remaining 2 Tbs. of oil to pan and place over medium-high heat. Dredge fish fillets in flour to coat evenly. Shake off excess.
 Test oil in pan with a drop of flour to see if it sizzles. When hot enough, add fish and sauté until both sides of the fish are lightly browned.
 Add the white wine, season with salt and pepper, and put the vegetables back in the pan.
 Lower heat to medium and cover the pan. Cook until the fish flakes when prodded with a fork, about 5 minutes. Remove the fish. Reduce sauce if necessary and pour over the fish.

Stacy, Fresh Halibut is worth every penny. The season just opened so the price should go down a little bit in the next few weeks.

You can't go wrong with the parmesan crusted. It is one of my favourite ways to prepare it.

But I have to tell you the way I made it the other night was so good that Moe gave it five stars.

All I did was sear both sides of the fillets in a hot pan with just a little oil and then placed the pan in a hot oven to finish cooking while I made the sauce.

For the sauce, I sauted a chopped shallot in a little butter, added a splash of white wine, reduced, added chicken broth and green peppercorns, (about 1/2 to 3/4 cup broth, 1 tablespoon peppercorns)simmered to reduce and then added some whipping cream, about 1/2 cup and simmered again to reduce. Just before serving I added some chopped tomato (Seeds removed) and fresh chopped chives. Served over a bed of wilted spinach and rice on the side.

What a coincidence! Today I was downtown and bought some Danish Greenland halibut....previously frozen......here called Fletán and with a price of 11.50 Euros per kilo, or $USD 8.07 per lb....or $CAN 8.26 per lb. Something we rarely seen here but because of the Easter fiestas, the fish market was full of many varieties we don't usually see here....and it was packed with people waiting in line to buy.
I bought two fillets at just over 200 grams each.

Fresh halibut would be too much to hope for considering our subtropical latitude. So I will be making it my favourite way..... breaded with crushed almond, sautéed in a pan in butter and olive oil, with a yet-to-be-determined sauce. Mmmmm.

SharonCb

Thanks for the information! And the recipes. I am still contemplating - but leaning towards Ann's new one - to try something new and I have the ingredients - grin.

And who can argue with Moe?

And Ann, thanks - Will and I plan to go back up over his spring break which starts April 4 - so will revisit Wegmans then and check...I'll have to start making my list now - hee hee!

Bubbe, have saved your recipe and will hopefully get to try it too as it looks great.

Stacy

this is the second time I am writing this.have no idea what happened to the first.....
My husband goes up to Canada every year to fish for this...so I have a number of favorites...............
1st...equal parts Sour Cream,Mayo (not miracle whip) and parmasana...mix...spead 1/2 " thick over fillets.........bake 20 to 30 min @ 350 in dish size of fish.............

2nd

this is for grilling.rub with olive oil
season with salt and pepper or Costco seafood spices
place on nonstick foil..grill till firm

then make salsa of
mango (i like the golden ones for this) , kiwi, pineapple, and mexican papaya.sallot.chives,mirin and some vanilla
this is from "the making of a cook" Kamman"........

I serve the 1st with wild rice and asparagus
the 2nd with coconut rasian rice and twice cooked plantains

both with salads.....

I will be in and out of here all day .have garden and pond peple working but is you need more info.... write will try to help..charlotte

Halibut is one of the fishes I love! Not one for sauces on my fish; I always make Hoopysmom's Parm Crusted, we love it.

Whole Foods has the fresh halibut in and it will definitely be on the menu next week. I bet I have to pay even more than you did Stacy. Good ole' Whole Foods!!!!

Just talked on Skype this afternoon with my brother on Vancouver Island. He said his pals go down to the open west coast of the island and fish for their own fresh halibut. Big fish they are too. Lucky guys!

SharonCb

We're having halibut tonight....the first I've seen this season. I will stop complaining about paying 12.99/lb for fillets at Costco.

We like it sauteed in butter, garlic and lemon pepper. Or marinated for a bit in Jessy's Lime-Chipotle Sauce (my favorite) and then baked, broiled or pan grilled.

Tonight we're having it this way....
Halibut with Pepper Sauce

* 2 halibut fillets
* 2 tbsp butter
* 3 cloves garlic -- minced
* 1 sm tomato -- diced
* lemon pepper
* cracked black pepper
* dill weed
* white wine -- a splash
* 1/3 - 1/2 c cream

1. Sprinkle both sides of halibut fillets with lemon pepper, cracked pepper and a pinch of dill weed. Fry in butter and garlic.
2. Remove fish from pan and turn heat to high. Toss in a splash of wine and the tomatoes and cook on high until liquid is reduced and tomatoes just start to soften.
3. Stir in cream. Serve over fillets.