Icelandic cooking, recipes and food

Halibut has a number of names in Icelandic, reflecting its importance as a food fish. They include flyðra , spraka , lúða and heilagfiski . The last name means “holy fish”, presumably because it was popular Fridays food during the Catholic era. Halibut grow to a gigantic size: the current record is around 330 kilos. One was recently caught off the coast of the West Fjords that weighed in at 219 kg. and was 248 cm. long. The flesh of these giants is rather coarse, but the flavor is delicious. 750 g halibut 1 tbs flour Salt and pepper 2-3 onions 100 g margarine 100 g butter 50 ml cream Fillet and skin the halibut. Cut into 2 cm thick slices. Mix together flour, salt and pepper. Slice the onions into rings. Brown the margarine in a frying pan and fry the onions in it until golden. Remove and set aside. Put the butter in the pan, keeping back a small amount, and brown the butter in the pan. Dredge the fish slices in the flour mixture and brown over high heat for about 10 mi...