The recipe for halibut

Halibut is a very tasty and valuable fish. In nature, a large number of varieties of halibut are known. They differ in both size and shape, but they are united by the fact that these fish are predators. They refer to flounder, and the most popular in cooking are the common halibut, which is also called white-fleecy, shoot-toothed Asian and American and black or blue. From their subspecies depends on the taste of the prepared dish and its benefits. A halibut is extremely valued for the fact that its meat is rich in potassium, phosphorus and selenium, it contains almost all subgroups of known vitamins, as well as nicotinic and glutamic acids. And one of the biggest advantages of this fish is that it turns out to be low-calorie with a high enough content of proteins and fats in its composition. The recipe for halibut in any form will be useful for cores, for people suffering from the symptoms of athersclerosis. And any of us, consuming this fish, gets a unique opportunity to saturate the body with omega acids, which very effectively free it from free radicals that are the cause of cancerous tumors.

From laudatory speeches, let's move to actions andconsider the recipe for halibut, and the first will be halibut in foil. For this dish, we need a half kilogram of halibut, 200 grams of mayonnaise (it's better to take a low-calorie, because the fat is enough in the fish itself), all spices suitable for cooking fish dishes, including salt, pepper and greens. You can improve the taste of halibut with a handful of peeled pine nuts. If there is, this recipe is ideal for pickled or frozen mushrooms. Still need to take one sweet pepper and lemon, 150 grams of cheese and, of course, a large enough piece of food foil for baking.

All is ready? Now we clean the halibut, cut the fins and cut them into pieces, convenient for unfolding for portions. All the available spices are mixed with mayonnaise, and each slice of fish is individually dipped in this mass. After that, spread the foil and lay out the fish in it in sauce, sprinkle with pine nuts on top, and overlay the fish with chopped pepper and mushrooms, cover with grated cheese and herbs and "seal". Halibut in foil is ready to be sent to the oven, heated to 200 degrees. He cares no longer than half an hour. Delicacy is such that you can swallow the tongue!

But the roast halibut, although it hasgreat taste, not suitable for all people. because of fat content. It can cause a not very good sense of severity for patients with hepatic insufficiency problems. But we will still give the recipe for cooking halibut and this way. Let them be pampered by those who have the opportunity and allow health. So, take 800 grams of halibut, onion head, 2 tablespoons of flour, as much melted butter, a bunch of parsley, lemon, spices to taste and a tablespoon of vinegar. We divide the fish into 8 portions, we separate the bones, that is, we only need the fillet of halibut. Salt, pepper, sprinkle with small onions, sprinkle with vinegar and put in the cold for about 2 hours. Now the pickled halibut can be got from the refrigerator, roll in flour and fry it on red-hot vegetable oil from two sides to a golden crust. Halibut fried lay on the dish, sprinkle with herbs, put on the sides of the circle of lemon and serve it on the table.

The recipe for halibut in this articlewould have been unfinished, if we had not described the method of making halibut soup. For him, you need a kilo of fish fillets. To it to cut 1 Bulgarian pepper. 1 onion, chop 3 cloves garlic. Still need to prepare a glass of tomato juice and a quarter of a glass of olive oil. all the ingredients are stewed, then add the fish. If a little liquid is diluted with water and cook for half an hour.

The soup is ready!