Cavemen in
the Kitchen

Things from the Water - Baked Halibut

Halibut is a really good fish with a really light flavor. Because of that, a little too much seasoning will wipe out what little flavor it has. If you are a spice Nazi, you might as well just use a piece of soggy bread and call that the fish. From counter to plate, this dish will take you ½ hour so plan accordingly. Another thing, this stuff may have bones. I am talking about those little teeny ones that you can almost chew through. See if you can get fillets when you buy this fish.


1. 1 lb of halibut (Fillet is preferable)
2. 1/3 cup of Italian breadcrumbs
3. 1 Tbsp of Old Bay Seasoning
4. ¼ cup of margarine


Crank that oven up to 450º so it heats while you prep. Now take your fish and cut into pieces that are a decent serving size. Be aware that you are cooking for a date, so the size is going to have to be close to those undersize pieces that you get in restaurants. Mix the Old Bay Seasoning and the breadcrumbs together in a bowl that is somewhat flat on the bottom and big enough for you to rest each fish piece in.

Put the butter on a flat dish that is a hair wider than the fish pieces and then melt it in the microwave. While it is melting, take your Pyrex and spray it with Pam non-stick stuff. When the butter is ready, put everything on the counter in a line in this order.

1. Fish
2. Butter
3. Breadcrumb mixture
4. Pyrex

Dip the fish in the butter and get both sides of it coated. Rest it in the breadcrumbs and keep flipping it until both sides are really coated well. Then rest it in the Pyrex dish. Do the same to the next piece and then put the Pyrex with the fish in the oven. For every inch of thickness you have on the fish, let it go for 18 minutes. Check it frequently to be sure that when you split open the inside of the fillets, it is a flat white color and the meat is flaky.


This stuff is set to go straight from the Pyrex dish and to the plate. Use a spatula because the fillets will fall apart easily and putting a nice fillet in front of your date is so much nicer than a pile of fish rubble. Also, for a garnish, go ahead and give her a nice little lemon wedge for color.

©2008, by Ron DesMarais

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Ron DesMarais started life in Charlottesville, VA and has lived in several parts of the United States. When people hear the number of times he has moved, the question invariably arises as to whether or not he was an ‘Army Brat.’ There is only a half-truth there and that is found by dropping ‘Army’; unless, you consider ‘Army of Darkness.’ After moving with his parents for several years, Ron continued his nomadic ways, which were spurred by his mother’s finding out where he currently lived. In the process of changing dwellings and never getting rental deposits back (which he claims were never his fault), Ron’s financial status required that he start cooking for himself, as he could not afford eating out. This resulted in his quickly getting bored with Top Ramen and deciding to get creative in the kitchen. Soon, a list of recipes with a limited number of inexpensive ingredients started coming together. What really bolstered the creation of his book Cavemen in the Kitchen, and the writing of it as not just a cookbook but a ‘dating aid’ as well was when Ron ended up at a date’s house after a financially draining evening out. As both were hungry but Ron too broke and both too tired to go out somewhere, Ron dug through her cabinets, found some items to work with and based on a recipe he had created earlier, he created a meal for both. She loved it and the results of the meal were amazing in ways those under 18 should not hear about. From that point, dates for Ron consisted of cooking dinner, either at his house or the date’s house, and afterwards, either watching a video or doing something else. Click here to order a copy of the book (Contains adult content.)

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