Halibut...out of this world!

[Seelicious]

I'm sure we have all had many great butt recepies...the work Seely did last night is the best I've ever had. I wanted to share this with you folks if you're looking for ideas. Don't claim this to be an original...but it's good as hell!

Cut up chunks of cold brie cheese and mix with fresh crab meat, green onions, a little mayo, s&p and some old bay. Mix the stuff together and spread on the top of the fish...about 1/2" thick...bake at 375 for 25 minutes...and then hold on!

It was one of those meals that we did not speak...just ate!

[Something Good]

I just happen to have fresh crab and halibut!

[Sublime]

Mmmm, funny you wrote this, I was just about to throw on a little post of my own of another good recipe, my friend!

[Anthony1013]

Oh god that sounds just horrible!!! Brie? Crab? Halibut? That sounds like the tr-fecta of hapiness to me!!!

[fishbait]

Ok, now take and cut a pocket in the fish and stuff it with that exact mixture and then bake ............

Or use Rondule (sp) that herb cheese you buy in a little plastic tub that comes in a box, deli section and add a little crab to that and then stuff in a pocket in the Halibut.

Oh My Goodness.

[StickFish]

Brie with anything -

Sounds very similar to what Mrs C made a couple weekends back, except for pockets in the Halibut like Fishbait recommends.

It also sounds very similar to the omlette she was supposed to make for me on Friday; Halibut, Brie, Mushrooms, & some shallots. But darn if you didn't show up with an antenna for Brad's boat instead - darn it all to heck

[HiTekRdNek]

Ok, now you guys made me hungry.
Guess I'll go to lunch.

[greenbuttskunk]

sounds way tasty Bud. i'm drooling on my keyboard. I have some crab already picked and ready, so I'm going to try this.

[Seelicious]

Brad, you will not be sorry you did...btw, Haley turned me on to this program.

[R House]

We've had a similar receipe the last 2 sundays. Didn't think to add the cheese, used lime juice green red and yellow peppers along with the onion. Cooked on the grill wrapped in foil 20-25 minutes and you are right on Bud not much talking gets done.

[Bigmaverick]

That sounds awesome, I will be trying this one.
PS. Don't tell my wife, I like it that she thinks I can't cook. This might help me in my case that I need to get out this weekend so I can cook this again. Pretty good angle!!!

[djchaser]

Oh great I just ate the last of my fresh crab .Got lots of halibut guess I need to go crabbing again. Hows Netarts do at this time of year??

[Critr Gitr]

Just tried it on a fillet from Sat ....
covered the top of said mixture with sliced portabellas prior to baking

as they say down south ..

"it was so good it'd make a tadpole slap a whale"

[Chrome Bumper]

You guys are killing me! Won't be long and we can have some fresh corn on the cob on the side.

[puffins crew]

I remembered Bud putting this up on here and dug it up and tried it with a salmon filet.

WOW!! Really good eats!

Peace, Tom

Originally Posted by Seelicious

I'm sure we have all had many great butt recepies...the work Seely did last night is the best I've ever had. I wanted to share this with you folks if you're looking for ideas. Don't claim this to be an original...but it's good as hell!

Cut up chunks of cold brie cheese and mix with fresh crab meat, green onions, a little mayo, s&p and some old bay. Mix the stuff together and spread on the top of the fish...about 1/2" thick...bake at 375 for 25 minutes...and then hold on!

It was one of those meals that we did not speak...just ate!

[Dave G]

Sounds real good!

[Big Billy]

I am going freezer divin after hearing all this good stuff

[bullshooter]

What is s&p and old bay? The recipe sound pretty easy to make. Might try it tonight if I can figure out what those two ingredients are.

[259]

Originally Posted by bullshooter

What is s&p and old bay? The recipe sound pretty easy to make. Might try it tonight if I can figure out what those two ingredients are.

My guess is salt & pepper and Old Bay seasoning which most grocery stores carry

[Seelicious]

Originally Posted by 259

My guess is salt & pepper and Old Bay seasoning which most grocery stores carry

Yes, salt and pepper and the versatile Old Bay.

[bullshooter]

Thanks, abbreviations get me every time.

[KillerBeee]

I did a little halibut a couple of days ago too. Mine was like this:


Line baking dish with olive oil then a generous layer of spinach leaves. A little salt and pepper for the layer, then 1/4 cup sake and 1/4 cup mirin.
Lay halibut fillet on top and cover with a modest layer of pesto, then some roma tomato slices ontop of that. Cover with foil, bake for 15 or so minutes @425......
Rave reviews from the family!

[fishboys]

Thanks Bud, I have a chunk of fresh springer and will try this tonight.

[Seelicious]

Originally Posted by fishboys

Thanks Bud, I have a chunk of fresh springer and will try this tonight.

I'll trade you some crab for fresh Springer!!!!!

[StickFish]

Step away from the keyboard, the mods have been alerted to remove this arterial weapon from a family web site

Just kidding we made this for friends last night and it is disgustingly good

[Fatkid]

That looks too good!

[Reel Obsession]

Gotta give that one a try...

[Something Good]

Thought I'd bring this back up to the top for folks who haven't seen it. After a great weekend of crabbing and fishing I'm off to the store for some ingredients.

[trollking]

I started a new thread looking for recipes for a webpage I have.

However, I wanted to 'share' this one

An old Kwakuitl recipe, as narrated in the Kwakuitl language by Elie Hunt and translated into English by her husband, George Hunt, circa 1908.Fresh Halibut Heads and Backbone.

June 20, 1995

Sometimes the woman boils the heads (of halibut) and invites the friends of her husband. When the men are invited, his wife takes the halibut heads and puts them on a log on the floor. Then she takes an ax and chops them in pieces. The pieces are not very small. Then she puts them into a kettle. Then she takes the backbone and breaks it to pieces. Then she also puts it into the kettle.
As soon as the kettle is full, she takes a bucket of water and empties it into it. The water hardly shows among them when she puts it on the fire. She does not touch it; but when it has been boiling a long time, she takes it off.
Then she takes here large ladle and also dishes, and she dips it out into the dishes with her large ladle. As soon as all the dishes are full, she takes her spoons and gives one to each guest, an she spreads a food-mat in front of them. As last she takes up the dish and puts it down in front of her guests.
Immediately they all eat with spoons; and after they have eaten with spoons, the wife of the host takes other small dishes and puts them down between the men and the food-dish. This is called "receptacle for the bones." As soon as the guests find a bone, they throw it into the small dish; and they keep on doing this while they are eating. After they have finished eating with spoons, they put their spoons into the dish from which they have been eating.
Then they take the small dish in which the bones are, and put it down where the large dish had been, and they pickup the bones with their hands and put them into their mouths and chew them. Therefore this is called "chewed;" namely, boiled halibut-head.
They chew it for a long time and suck at it; and after they finish sucking out the fat, they blow out the sucked bones; and they do not stop until all the bones have been sucked out.
They the woman takes the small dishes and washes them out, and she pours some water into them down again before the guests. Then they wash their hands. As soon as they have done so, they drink; and after they have finished drinking, they go out. Then they finish eating the halibut-heads.
Halibut-heads are not food for the morning, for they are too fat. They only eat them at noon and in the evening, because they are very fat; that is the reason why they are afraid to eat them, that it makes one sleepy.

[fishbait]

Just had dinner #2 of lightly seasoned, thin fillets fried fast and hot in just plain butter.

Jeepers, and I thought sex was good.............. Didn't even bother cracking the crab, it will be fine tomorrow.

Now if the pickling brine would just get cold so I could get started on that. Hard to wait another 3 days for it to work it's magic.

If I can get a Springer or two later this week, then it's gonna be a really great week. Just where are those sticky gold stars

[StickFish]

Back to the top with this one!

[Highmark]

Now I can tell you boys Just do not know how to cook.
Beer badder fried halibut chunks. With big pot of red beans and fried ocra
And corn on the cob right out of the garden and hush puppies.
Now that's a meal you set back and enjoy till it all gone.
Can you tell what state I Momma came from.

[Phil Layer]

Originally Posted by Highmark

fried ocra

Go to your room and don't come out until you are ready to apologize.

[tracker]

Way too many vegi's mentioned there.

[Highmark]

I was 17 or 18 when my momma let me have a bite of fried Ocra.
And I have hated her from that day on. well not really.
She always told us kids you would not like it.
So I never tried it....
What I miss most Is her Love and her Love of cooken.

[Deeman]

It just so happens that I had a bowl of picked crab from yesterday and a couple of thick fillets that I had not processed yet, and I just popped the recipe in the oven.

Two changes, I added some chopped almonds to the mix, and the fillets are from a 50 plus ling cod instead of halibut. I will let you know how it comes out.

[StickFish]

Almonds or hazelnuts would be good - let us know.

[stream]

Originally Posted by Deeman

It just so happens that I had a bowl of picked crab from yesterday and a couple of thick fillets that I had not processed yet, and I just popped the recipe in the oven.

Two changes, I added some chopped almonds to the mix, and the fillets are from a 50 plus ling cod instead of halibut. I will let you know how it comes out.

[Deeman]

It was really awesome. A little to much green onion but the directions were a tad vague. So I put a wheel of brie, a bunch of green onions, two fist fulls of crab, chopped a handfull or so of almonds, and used just enough mayo to bind it together. Some Tony Chacheries, and Old Bay blackened fish spice and it was truly amazing, just about half too many onions. I finished it with the broiler to just toast the top.

Thanks for the post and instructions, I will file this one away.

[greenbuttskunk]

here's my contribution from the recipe board.

HALIBUT ENCHILADAS

This is something I came up with a few years ago. I made this for our group up in Port Hardy, and they went nuts for it.

1 pound of halibut fillet or chunks. other white fish works well too, as well as chicken.
1 cup ricotta cheese
2 cups mozzerella cheese
2 tblsp fresh cilantro
1 small can chopped green chilis
1 can green enchilada sauce
1 large onion, finely chopped
1 tblsp minced garlic
1 teasp. cumin
1 package of 10" flour tortillas
teasp oil
pepper to taste
1/4 cup ranch dressing.

In a frying pan, saute onion, pepper, with some oil , then add garlic. Once nearly cooked, add fish, cumin. Fish can be prepped and cut into 1.5" chunks ahead of time. Cook fish only until nearly done. 1-2 minutes. Drain off excess moisture. turn off heat. Add small can of green chilis, cilantro, ricotta cheese, ranch. Carefully mix well.
Preheat oven to 350
Take baking dish and lay out tortilla flat. Add mixture, about 1/4 cup to the
1/3 of center of tortilla. add a bit of mozz. cheese. Fold over once, fold ends, and roll into firm shape. Place into dish and repeat.
Once all enchilanda are rolled and place into dish, pour can of green enchilada sauce over the top. making sure a little gets in between the rolls and ends. Now cover the top with mozzerella cheese. Bake at 350 for 20 minutes. The last minute turn oven to broil and brown the cheese if possible. Watch oven closely during this step.
Rmove and let cool for 10 minutes.

Serve with some spanish rice and a nice salad.
and enjoy!!!

[The Lucky Duck]

OMG, tried this last night it was the bomb. Thanks.