California Halibut with a Roman flair is a recipe that has been passed down for generations. Sometimes I like to add chopped tomatoes or tomato sauce or capers to this recipe. Fresh California Halibut is the main ingredient. Our family has always preferred the local Halibut which is much smaller than the northern Halibut. The fish range in 8 to 20 lbs. We only fillet the fish. The meat is white and firm. Halibut tends to be a dry fish that’s why we bake with wine or a liquid of your choice. Do not overcook the Halibut. It is not suitable to make a steak from the local catch; just the larger Halibut from the North. On the East Coast the local Halibut would be comparable to Fluke.
Each generation likes a different type of cheese. My mother would use Parmesan Cheese. I prefer Romano Cheese since its a little stronger with more of a bite which I believe gives the California Halibut the Roman Flair! Fresh quality fish, good tasting cheese, and your family will be delighted with your choice of dinner. Guess what my mother is fixing tonight? Just the thought of it has me salivating for some.
Make a paste with the breadcrumb, oil, cheese, herbs, and pepper. Preheat oven 325 degrees. Spread the paste on top of each fillet. Place each fillet on top of each other. Coat the bottom of the baking pan with oil. Place the fillets in the pan. Pour the wine in the pan. Add more liquid during cooking if evaporates. Bake at 325 degrees for 30 minutes.
Most of the times when I make this recipe I will place both fillets flat in the pan. I will add a chopped tomatoes and capers to the wine when baking the fish. I usually add more than 1/2 cup of wine so I ensure the California Halibut being moist. Serve with rice or mash potatoes or quinoa with kale and sautéed onions. Delicious!!!
We love CalamariSteaks. More and more doctors are telling their patients to lay off the steaks. No problem. No more beef steaks and instead cook a seafood steak. Start by trying the Calamari Steaks.
They come from very large squids that are then sliced. Calamari Steaks come frozen in either 1 pound packages or 5 pound boxes. The texture of the fish in unchanged when freezing and thawing occurs. We usually pound the Calamari Steaks after they thaw out. We can not stress it enough that the Calamari cook very quickly so don’t overcook the steaks. The Calamari Steaks will become tough and rubber like if over cooked. You know you’ve done a great job when you don’t need a knife to cut the steak. Each morsel simply melts in your mouth! Calamari is inexpensive and versatile. The meat is mild in flavor with a slight sweetness to it.
Calamari Steaks have become a mainstay on restaurant menus. A big steak can fill the plate along with a side dish of vegies. The Calamari is still reasonably priced for the consumer and restaurants. Most restaurants serve it as Calamari Dore – egg batter and quickly sautéed. Enjoy!
Pound flat the thawed Calamari Steaks. You will need to put in three different bowls or plates the flour,beaten eggs, and breadcrumb in that order. Dip in the flour first. Next, dip in the beaten eggs, and then in the breadcrumb. Make sure your skillet is hot and ready to go with the oil. Brown on one side flip and brown on the other side.
I like to pound the Calamari Steaks out flat. Its important to have that skillet hot so 2 minutes on each side and its done. Important not to over cook Calamari or it will become tough. To finish off the dish I take the pan off the heat and added a scoop of Scampi Sauce. Unbelievable. Fork cut melted in our mouth.