HALIBUT: Whether fresh or frozen, eating it is almost as fun as catching it

Alaskans are faced with the same dilemma every year, usually around January or February -- how many different ways can you make halibut to keep things interesting?

The answer is simple -- there is no limit in preparation for halibut, so trod out to the freezer and pull out a pack of last year's catch for dinner.

Halibut is a versatile fish, with a flavor that makes it adaptable to many recipes. Poor man's lobster is perhaps the easiest -- and one of the tastiest -- ways to prepare halibut. All you have to do is boil chunks of halibut in a pot of water, and then dip it in mouth-watering butter.

But if you want to go beyond boiling and beer-battered halibut, there are plenty of options.

Seafood lovers point out that halibut has a mild, somewhat sweet flavor, and chefs are quick to talk about how halibut holds its texture whether its fried, poached, baked or cooked nearly anyway else conceivable. But perhaps the best thing about halibut is the fact it is a tasty choice for dieters.

According to the Alaska Seafood Marketing Institute, halibut has only 2.5 grams of fat and 115 calories per 3-ounce steamed portion.

Halibut is a very lean meat, and one that is low in sodium. And living in Alaska, it is readily available, both from your own personal freezer, or at the local supermarket.

The neat thing about halibut is that a fun and exciting fishing trip in the summer means plenty of good meals throughout the rest of the year.

The Alaska Seafood Marketing Institute's Web site, www.alaskaseafood.org, has a number of recipes for halibut that everyone will find appealing, from those who like Cajun food all the way to those who like a bowl of hot chowder. A few of the recipes found on the Web site are listed on this page.

Another great source for recipes about halibut, and other Alaskan game animals and fish, is the Alaska Cooperative Extension.

Mouth-watering halibut recipes:

ALASKA HALIBUT CHOWDER

2 pounds halibut, thawed if necessary

1/2 cup each finely chopped onions, green peppers, celery and carrots

6 tablespoons butter or margarine, divided

3 cups chicken broth

3/4 teaspoon salt

1/2 teaspoon white pepper

2 cups milk

3 tablespoons flour

2 1/2 cups shredded sharp Cheddar cheese

1 tablespoon minced parsley

Remove skin and bones from halibut; cut into bite-sized pieces. SautŽ vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder.

Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings.

CHILI-RUBBED ALASKA HALIBUT KABOBS

For the kabobs:

2 pounds halibut (thawed if necessary), cut into 1-inch cubes

8 skewers

1 tablespoon chili power

4 tablespoons fat-free Italian salad dressing

2 cloves garlic, lightly crushed

For the salsa:

1/2 avocado, medium dice

1 large tomato, medium dice

1/2 red onion, medium dice

1 jalapeno pepper, seeded, small dice

juice of 1-2 limes

1 clove garlic, minced

2 tablespoons fresh cilantro, minced

salt and pepper, to taste

Add half the lime juice, garlic, jalapeno pepper and onion to a mixing bowl. Add the avocado, tomato and cilantro; toss gently, trying not to mash the avocado. Taste, add more lime juice, salt and pepper as necessary. Hold aside, chilled.

To prepare the halibut kabobs, mix the chili powder, salad dressing and crushed garlic in a bowl. Toss and lightly rub the halibut cubes with the chili mixture and let marinate, refrigerated, for 1-2 hours. Place 5-6 halibut cubes on each of the skewers.

Cook the kabobs on a lightly oiled, medium-hot grill, turning until the juices run clear (approximately 8-15 minutes, depending on the thickness of the fish).

Place one skewer on each of eight serving plates; remove the halibut cubes from the skewer. Divide the salsa among the eight plates and serve. Makes 8 servings.

SPICY DENALI HALIBUT

1 tablespoon paprika

1 1/2 teaspoon each dried oregano and dried thyme

1 teaspoon each onion powder and garlic powder

1 teaspoon each black pepper and salt

1/2 teaspoon cayenne pepper

1 1/2 tablespoons butter, melted

4 (6 oz. each) halibut steaks, thawed if necessary

Mix together all dry-seasoning ingredients until well combined. Place halibut steaks on a non-stick or spray-coated baking sheet or broiler pan. Brush butter on top surface of halibut. Sprinkle 1/2 teaspoon seasoning mixture over the surface of each halibut steak. Broil 10 minutes per inch of thickness, measured at thickest part, or until fish flakes when tested with a fork. Store remaining seasoning mixture in airtight container.

HALIBUT MERENGO STYLE

4 (4-6 oz. each) halibut steaks, thawed if necessary

Salt and pepper

1 medium tomato, sliced

1/4 cup each sliced fresh mushrooms, onions and diced celery

1 tablespoon each lemon juice and vegetable oil

1/4 teaspoon thyme, crushed

chopped parsley

Sprinkle halibut with salt and pepper and place in shallow microwave-safe dish. Spoon tomato over halibut. In 2-cup microwave-safe dish combine mushrooms, onions, celery, lemon juice, oil, thyme, 1/8-tsp. salt and dash pepper; mix well. Microcook, covered with vented plastic wrap, on HIGH for 2-3 minutes or until crisp-tender. Spoon over halibut. Microcook, covered, on high for 4-6 minutes or until halibut flakes when tested with a fork. Garnish with chipped parsley.

ALASKA HALIBUT WITH CURRIED APPLE BUTTER

1/4 cup apple butter

1/4 cup fat-free mayonnaise

1 slice crisp, cooked bacon, crumbled

1 large shallot, thinly sliced

1/2 teaspoon curry powder

4 (4-6 oz. each) Alaska halibut steaks, thawed if necessary

In a small bowl, combine all ingredients except halibut until well blended. Line a baking sheet with aluminum foil. Paint the apple butter mixture on both sides of the steaks and place on prepared baking sheet. Broil 4-6 inches from heat source for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork.

Makes 4 servings.

All of these recipes provided by the Alaska Seafood Marketing Institute.