Ingredients
4 (4-6 oz's. each) alaska halibut ste, aks, thawed if
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup lime or lemon juice
2 tbsp honey
1 cup crushed corn flakes
Directions
Mixing well-loved flavors such as peanut butter with less familiar
flavors such as fish makes fish more acceptable to children.
Marinating the halibut for 4-6 hours before cooking enhances the
peanut flavor without adding work. Alaska halibut is a mild flavored
whitefish with a firm, meaty texture that appeals to all ages.
Cut center bone and skin from halibut steaks and cut into 1-inch
chunks. Place peanut butter, soy sauce, lime juice and honey in
blender. Blend until smooth. The mixture should be thick. Place
peanut butter mixture in a glass dish and roll each halibut chunk in
mixture, evenly coating all sides. Then roll halibut chunks in
crushed corn flakes to coat. Place on a greased baking sheet and bake
in upper half of oven at 450" for 3-5 minutes, or until fish just
flakes when tested with a fork. Makes 4-6 From the files of Al Rice,
North Pole Alaska. Feb 1994
Servings: 1 servings
Peanut Crunch Alaska Halibut Recipe brought to you by Recipe Ideas
Categories: Fish; Halibut; Seafood
The History of Recipes
We can follow the history of `recipes` far back into the far past, certainly as far as the ancient Egyptians, and possibly even further than that. However, generally, these early cookbooks were just basic hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe found, according to food historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. During the time of the Roman Empire a man called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his works, he recounts how the roman meals were split into starters, entrees and afters, a style of dining still practiced today. Aspicius tells us how the Roman cooks were skilled in the use of many different spices, including a few you will know for example basil, rue and dill. In the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on food, many of which are now in academic collections. Over the following few hundred years, the rich families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and as a result chefs and their recipes could command a high salary. However, it was during the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes of the day. By the arrival of the 20th century, cooking publications are in great demand, as a result of increased literacy, increased leisure time and having more money to spend. Like it or not, the introduction of television brings us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Peanut Crunch Alaska Halibut recipe.
