About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Porgies or Other Small Fish Pan-Roasted with Marjoram and Lemon | Main | Sautéed Swordfish Steaks with Capers and Vinegar, Stimpirata Style »

Halibut or Other Fish Steaks Sauced with White Wine and Anchovies

Baked halibut has always been one of my favorite fish dishes. When I was in college I was a waitress at this hotel restaurant in a small town in Missouri. The highlight of the week was the Seafood Buffet that they would have on Friday nights. It was an all you can eat meal, with the choices of fried shrimp, fried clams, fried fish and hush puppies. The only non-fried food that they served was a very large slab of halibut that had been baked and topped with butter and salt. It was delicious. I could never understand why it wasn’t the first thing to disappear every night.

After working in the restaurant all night I usually smelled like the oil that they fried all of the fish in. It was a smell that you couldn’t wash out of your hair or clothes very easily. I have to say that since then I haven’t really been a fan of fried foods, except for the occasional french fry, of course! That was why I was a little disconcerted to see that this recipe was for halibut to be pan fried in olive oil.


The halibut is dredged in flour and cooked in hot oil for about 5 minutes on each side. In another pan onions are sautéed in olive oil until they turned golden brown. Then parsley, salt, dry white wine and anchovy paste were added. Once this has reduced some the sauce is added to the pan with the halibut and cooked with the fish for a few more minutes.


The sauce had a very light flavor that married well with the fish and in the future, I might make this again, but without the frying. As the other team members can tell you this challenge has broadened all of our cooking horizons, but there are some things that are just hard to get beyond. Oh well, on to my next challenge-Baked Sole! I’m loving that already.

Comments (5)

Marcella Hazan:

I admire you and your colleagues for ignoring your prejudices and producing these recipes as they were written. You appear to have done a throughly good job on the halibut. Actually, if I've said 10 minutes, it may be too long.

Beth, I hope you will continue to try frying. It is too important a technique to deprive yourself of. When done well - and that is a big "when" - it is not greasy, it is in fact the purest, tastiest way to cook anything.

Beth, this looks delicious. I bet the light touch you used in this preparation was a far cry from the old batter dipped, oil soaked frying at that restaurant, wasn't it?

Beth-That looks so good! Since I've got a freezer full of halibut fillets, I think I'll have to mark this one to try.

Yum. I stay away from fried things except for the odd splurge these days - this looks 'splurge-worthy'!

Beth, it looks wonderful, brava!

I know what you mean regarding your restaurant gig. I worked in a Mexican restaurant for 2 years while a teenager. Besides my normal duties as a bus girl, I would fry the tortilla chips. We fried them in shelf-stable lard and rarely was the lard changed out of the deep fryer. I had a hard time with lard after that.

But then I learned about the joyous taste of home rendered lard from Marcella! Aversion solved and I am happy to render my own lard now.

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This page contains a single entry from the blog posted on September 5, 2010 8:00 AM.

The previous post in this blog was Porgies or Other Small Fish Pan-Roasted with Marjoram and Lemon.

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