Halibut is my favourite "ocean" fish. I just love it! My favourite is classic English Style Fish and Chips. Until recently I thought it only possible to get good fish and chips at a Fish and Chip Shop but recently I tried this recipe and it was excellent. Tempura Batter - Garden Guru's recipe for the matter , my instructions for the fish. 1 Cup flour ¼ Cup cornstarch ¼ Tspsalt ½ Tsp sugar ( I omit) 1 Tsp baking powder Oil for deep-frying Mix flour, cornstarch, salt, sugar, and baking powder. Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter. Don;t make it to this , it needs to be like a thick pancake batter so add soda slowly. Heat oil for frying to 375 F - 400 F. Slice halibut so that filets are no more than 1/2 inch thick and maybe 4 " long . Dry fish filets on paper towels. Dip fish in batter, coating completely. Shake off excess. Fry battered fish until light brown and crispy. Do not crowd pan, or oil temperature will drop. No more than will cover ¾ of the surface of the oil. Drain on paper towels. VARIATION: PANKO TEMPURA To use Japanese breadcrumbs (panko), dip items in batter, smoosh around in crumbs, then fry. Another favourite recipe if you don;t want to fry is this recipe from the Cooking Forum. Excellent dish! Halibut - Parmesan Crusted (Lori Hoopysmom) 1/2 Cup flour 2 large eggs 2 Tbl water 2 Cup panko bread crumbs (or regular bread crumbs) 1 Cup shredded Parmesan cheese Zest of 1 lemon chopped 4 I6-ounce halibut fillets skin removed H3 Tblolive oil Set up 3 bowls. Place flour in the first bowl. In the second bowl, beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in teh flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg. Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets.

Works well with chicken breast too....just cook it longer, about 18 to 20 minutes depending on size, and put your veggies in raw because of the longer cooking time. I also drizzle a little terayaki on the chicken so you don't have this white piece of chicken when you open it up. For veggies with chicken I like to include some onion rounds as well as green beans, carrot sticks and even a well drained slice of tomato. Your directions didn't say to brush the parchment with oil, before putting in the food. I always do that....don't know why if it's good and doesn't leak without. Linda C

Sounds lovely....and the same method will work with rutabaga, butternut squash and sweet potatoes. But I would adjust the pastis...perhaps brandy or amaretto or even triple sec. Linda C

I see the original poster questioned this some time ago. But for anyone new to xylitol... I use this and stevia only for sweetening at this time. I think the original poster may have actually been talking about stevia. Stevia comes in both a powder and liquid form, whereas I haven't seen xylitol in a liquid form. Also, very little stevia is used for sweetening, whereas xylitol is pretty much cup for cup with sugar measurements. I keep all my goodies that I make away from our pets. I enjoy using xylitol in baked goods, experience no bitterness or after tastes, though with some recipes some people do notice a cooling type sensation in the mouth. I also will often use a little less xylitol than a recipe would call for and add a couple drops of stevia. This has worked out to be more sugar-like as far as taste and texture. As far as fearing xylitol... I'm much more fearful of chemical sweeteners and sugar... as well as the complications associated with diabetes. (My mother's an insulin dependent diabetic.)