Many thanks!

Donna

2 TBL dark Asian sesame oil
2 TBL soy sauce
2 TBL lemon juice or rice wine vinegar
2 TBL chopped fresh parsley
1/2 tsp dried thyme
2 scallions, chopped
Dash of cayenne
4 halibut steaks, 1 1/2" thick

Make the ginger butter: Beat together the green onions, ginger, butter, salt, pepper & lemon juice or process in a processor. Let stand at room temperature until ready to use.
Make a marinade by combining the sesame oil, soy sauce, lemon juice, parsley, thyme, green onions & cayenne in a shallow glass dish. Add the halibut steaks, turning once to coat thoroughly. Cover & refrigerate 1-4 hours.
Grill the fish over hot coals 10 minutes for each inch of thickness, turning midway through the cooking time. The fish should be firm to the touch. Or, you can broil the fish 6" from the source of heat for the same length of time. Remove the fish to a warm platter. Top each steak with a generous dollop of ginger butter.~~Calif. Sizzles

Fish en papillote
two pieces of parchment paper (or aluminum foil) large enough to each wrap one fish fillet
Two firm white fish fillets
two stalks of celery, julienned
two carrots, julienned
one small onion, preferably red, sliced thin
dash of dry white wine
freshly ground pepper (white pepper, if you have it)
fresh or dry thyme
very little bit of salt

Place half the julienned vegetables on a piece of parchment paper, spreading them out to make a bed for the fillet. Place the fish fillet on top of the vegetables, drizzle about two tablespoons of white wine over the fish, sprinkle with thyme, salt and pepper. Repeat for second fillet. Seal the parchment paper and place in baking pan and bake in 350 oven for about 20 minutes (this depends on the thickness of the fillet). Serve in the paper, to be opened on the plate because the aroma is wonderful!

Tempura Batter - Garden Guru's recipe for the matter , my instructions for the fish.

1 Cup flour
¼ Cup cornstarch
¼ Tspsalt
½ Tsp sugar ( I omit)
1 Tsp baking powder
<1 cup Soda water (= Club soda as cold as possible) -- more as needed
Oil for deep-frying

Mix flour, cornstarch, salt, sugar, and baking powder.

Add soda water gradually, stirring with a fork, first to create a paste and then until mixture is like a thick pancake batter. Don;t make it to this , it needs to be like a thick pancake batter so add soda slowly.

Heat oil for frying to 375 F - 400 F.

Slice halibut so that filets are no more than 1/2 inch thick and maybe 4 " long . Dry fish filets on paper towels.
Dip fish in batter, coating completely. Shake off excess.

Fry battered fish until light brown and crispy.

Do not crowd pan, or oil temperature will drop. No more than will cover ¾ of the surface of the oil.

Drain on paper towels.

VARIATION: PANKO TEMPURA

To use Japanese breadcrumbs (panko), dip items in batter, smoosh around in crumbs, then fry.

Another favourite recipe if you don;t want to fry is this recipe from the Cooking Forum. Excellent dish!

Halibut - Parmesan Crusted (Lori Hoopysmom)

1/2 Cup flour
2 large eggs
2 Tbl water
2 Cup panko bread crumbs (or regular bread crumbs)
1 Cup shredded Parmesan cheese
Zest of 1 lemon chopped
4 I6-ounce halibut fillets skin removed
H3 Tblolive oil

Set up 3 bowls. Place flour in the first bowl. In the second bowl, beat eggs and water. In the third bowl, combine panko, Parmesan and chopped lemon zest. First dredge the flesh side of halibut fillets in teh flour, shaking off the excess. Next, dip the flesh side in the egg. Third, dredge the flesh side in the panko mixture to coat and then pat gently to press the mixture into the egg.

Preheat oven to 400. Heat olive oil in an ovenproof nonstick pan on medium high heat. Place fillets crust side down in the pan. Sear until a golden-brown crust forms, about 4 minutes. Turn fillets over and place the pan in the preheated oven. Roast until the centers are pearly white and opaque, about 3 to 5 minutes, depending on the thickness of the fillets.

Donna

Sharon - I've never made battered fried fish - would my electric frypan be good for doing that?

The oil should be at least 3 " deep and then you have "bubble up" when the the fish first hits the oil.

I rarely deep fry, I mean almost never, but this one is worth it. To redeem myself the fries were done in the oven, just russets tossed in a bit of olive oil.