Ways to determine if seafood is cooked.
For fish, slid the point of a sharp knife into the flesh and pull aside. The
edges should be opaque and the center slightly translucent, with flakes
beginning to separate. Let the fish stand three to four minutes to finish
cooking. Check for doneness at the thickest part of the fish.
For shrimp, lobster and scallops, check color. Shrimp and lobster turn red and
the flesh becomes pearly white. Scallops turn milky white or opaque, and firm.
Baked Marinated Halibut
2 lb. Halibut, fresh or defrosted
white wine to cover
sourdough bread crumbs
2 C. sour cream
1 C. mayonnaise
1 C. finely chopped onions
Take two pounds of filleted halibut cut into pieces approximately 1" thick and
3" x 3" and put into a bowl, lightly salting and pouring wine over each layer
until the fish is all in. Cover the fillets, cover and set in a cool place to
marinate for two hours.
Drain the fillets and pat dry with paper towel or cloth, then roll in dry bread
crumbs. Place the crumbed fillets in a single layer in a lightly buttered baking
dish which can be brought to the table, and cover with the following topping:
Mix sour cream, mayonnaise and chopped onions and spread thickly on top of the
fillets in the baking dish, smoothing it out to the edges so the fish is covered
completely. Sprinkle the top with paprika and bake at 350°F. for 20-30 minutes
or until light brown and bubbly and an instant reading thermometer reads 125°F.
in the thickest part. Serve at once.