Broiled marinated halibut steaks from James Beard's Theory & Practice of Good Cooking by James A. Beard

  • basil
  • store-cupboard ingredients
  • halibut steaks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried zucchini

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on November 08, 2019

    I made the recipe from one 12 ounce fillet and cut it in two when it was done broiling. Halibut was moist and roasted to our likeness at 12 minutes. The marinade added a lot of flavor. This was a quick cook and delicious outcome at the end of a busy week. Served with sautéed zucchini from the same cookbook. Changes: I reduced the amount of olive oil (from six T to 3 and salt from 1 1/2 teaspoons to 1/2) and the fillets still tasted great.

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