Halibut Cooking Advice Needed!

[incodnido]

I caught my first two halibut last fall and I continue to struggle with recipes as no matter what I do, the fish is as tough as leather, fishy tasting, or usually both. The only time it seemed to turn out ok was when it was fresh. I'd appreciate any advice as to care after the catch, freezing, and cooking. Thanks mucho!

[tomictime]

wash: hold fillet under cold running water
make SURE 0 % slime
pat dry
soak 12 hours in milk
pat dry
roll in crushed bread crumbs and parmesan cheese w spices
pan fry in light coat of olive oil
DO NOT overcook

killer

[Fishmstr]

Dude...what are you doing to your halibut??? Was if vacuum packed? If not, that could explain what's going on. In addition, did you freeze with skin attached? The slime from the skin can make you fillets a bit fishy.
If all esle fails...make up some beer batter and deep fry it....and don't overcook!!!
best fishes,
steve

[Mark Mc]

Dry, tough halibut is the classic symptom of over-cooking.

So even if you think you have re-adjusted the cooking time, shorten it again....because after you remove it from the heat/pan, it continues to cook.

[trollking]

MIght be in your handling techniques. Stun and bleed the fish as soon as you get it aboard. Keep the skin on the fish, but trim off any of the red/brown tissue. This is more subject to freezer burn. Just before freezing, wash the fillet well in cold water, rubbing with your hands to get all the slime off. Then vacuum pack if you can, but if you can't, get freezer quality ziplocks and get as much air out as you can.

I have frozen halibut for over 10 months, and it has been very good.

here is a recipe page that I keep for halibut
http://www.iphc.washington.edu/staff/stevek/recipes.htm

If you are at the convention, look me up

[Highmark]

Cooking Halibut is an art. Beer batter and deep fry it till is is a golden brown or as my mom would do it. as you drop it in the deep frier, It will
drop to the bottom as it cooks it will rise back up. the trick is when it comes up to the top. Take it out. it's done. it will cook a little more on it's
own. But that's it. to easy. Just be sure to pull it out as soon as it comes the top. If it goes back down. it will come out tough. as Mark said.

HM

[NewMoon]

Like a steak of beef, probably the easiest way to test doneness is to feel it. Poke at it with your tongs, turner, or whatever, and feel how much it resists. You will be able to feel a distinct change as the soft center firms up. Takes a bit of practice, but it's really easy. The center should wind up no longer transparent, but white and flaky, and yet still juicy and tender.

If it's frozen, have it thoroughly thawed, and even warmed up higher than refrigerator temp before you start. If the center of a thick slab is very cold, you'll have the outside overcooked before the center is done.

One nice way to cook a thick slab of halibut is to bake it. Here's one good way:

Smear all over with mayo, sprinkle with pepper, top with a few thin lemon slices and/or some mild herbs like thyme or basil if you wish, and place in a shallow glass baking dish. It's good but not essential to cover for the first 15-20 minutes with foil. Bake at 350 for roughly 25-35 minutes, depending on size of slab. Since it cooks slower, it's easier to avoid overcooking than with frying.

Another approach to baking is to set the oven at 450, and bake for ten minutes per inch of thickness.

[scubadad]

Our favorite way is to butterfly the fillet to about one inch thick. Marinate in Bernsteins Restaurant Style Italian Salad Dressing for about 20 minutes. Make a foil tray with a lip all around. Place halibut on tray and pour the salad dressing that was used for the marinate over the fish and throw it on the BBQ for 15 to 20 minutes. To see if its done press a sharp knife into fish. If it doesn't penetrate easily, it's not done. And like Trollking said, if there is any red or brown coloring on the skin side of the fillet, trim it off.

[Old Goat]

I caught my first halibut last year during the two fish bag limit. My son and I took home 4 My biggest complaint is just the opposite...the texture is very soft...almost like cod and it is not fishey enough. I think I would like the bigger fish that have a bit more grain and stiffness. I like the chicken texture of store bought halibut. The ones we caught are very delicate. Tend to fall apart while cooking. Maybe we got some of the pen raised fish and not free range?

[finnfisher]

I agree with the posters that it is probably over-cooked. I would suggest grilling or pan-frying and keeping a close eye on it. As soon as you can pull the "flakes" apart, get it off the heat. The same rule applies for salmon. The fish ends up between medium rare to medium well.

My favorite recipe for halibut involved topping it with a layer of pesto. I heat up the grill to 400 or the pan till a small amount of olive oil starts to smoke. Place fish on grill or in pan, cover, and turn heat to low. After about 5 minutes, I start to keep a close eye on it till it cleanly flakes. Remove from heat and let it rest a couple minutes and then serve.

[5-Cents]

Last year was the first year I used all my slots for butts so I have been cooking a lot of it... if you go on the food network website there are a ton of receipes... I have made some killer halibut chowder and halibut bulabase (sp?)... I think its probably the most versitle fish to cook. Dont cook too long. Make sure your fish is completely defrosted before cooking and if you can its best to let it sit out until it reaches room temp - this makes it cook evenly. If you are frying it only needs to be in there a couple of minutes.

Good luck

[Mr Presentation]

All I have ever done is fillet it then vacuum pack it, stays good for months and months. Easiest recipe I have ever found is for parmesan halibut.

Just cube or thin chunk your fillet, dip it in melted butter and garlic salt, then roll it in cracker crumbs. Lay it on a greased pan and sprinkle grated parmesan cheese all over them, then stick in the oven on 500 degrees for 12 minutes. The best you will ever have.

[gerberman]

As soon as you get it on board thump it then cut the gills and the tail. keep out of the sun and in a cool place (iced fish box if possible). On shore, fillet the four pieces off the skeleton, and skin it, cut into about 1 lb chunks, rinse the meat twice, once when you take it off the table and once before going into the vacuum bags, vacuum and quick freeze. I have had fish last over a vear.
Cooking with a bar b que, I marinate with zesty Italian Dressing, and lemon/herb marinate for about 4 hours, on a hot grill 375, put 1 inch thick pieces, one side for 4 minutes, (use large filpper)flip 4 min, flip again to make cross hatch but only 3 minitues, flip again 3 min. for a total of 14 minutes, take off grill and put in glass dish, cover fast with tin foil and let set for 10 min. to let it finish cooking, it will not look like it is done when you take it off the grill, it is critical to put under the tinfoil and rest. It will be moist and tender.
You can add to the marinate, olive oil, garlic, onion powder to taste.
Great eating, Gerberman

[Barviewrocks]

I have found the following method produces very moist product. Once thawed, heat the oven with baking pan at 500 degrees. While you do this, pat dry the filets cut into widths about 3 inch width, rub with olive oil, salt and pepper.

Then turn down oven to 275, take out the pan and place the filets in the heated pan, back into the oven for about 10 min per inch of thickness. The filet may look just past translucent. Remove and top with your favorite - I like peach mango salsa. Do not over cook! Good eats to ya...

[TonTo]

Originally Posted by trollking

This is more subject to freezer burn. Just before freezing, wash the fillet well in cold water, rubbing with your hands to get all the slime off. Then vacuum pack if you can, but if you can't, get freezer quality ziplocks and get as much air out as you can.

Just a ziplock tip,a poor mans vacume pack.....Fill a pot full of water,large enough to submerge the freezer grade ziplock bag.Put fillet in bag,leave zipper open.Then dip bag in the pot of water up to the zipper,don't let the water in the bag,just up to bottom of zipper.This will force all the air out of the bag.Zib bag shut while holding in the water.I usualy freeze my fish in a little bit of water,but if you don't want water in the bag this method works good and is alot cheaper than vacume bags,I have a vacume sealer,but seldomly use it.

[Dave G]

What ever you fav spices are, give it a try.

[iwanttofish]

I am cooking some tonight. As I type. I spread cesar dressing on the fish which is about 1" thick then sprinkle Panko bread crumbs over the top with some garlic. Bake at 375 for about 15-18 min. I will be eating in about 12 min.

[incodnido]

Thanks for all of the great advice! I definitely have been overcooking the fish. That will change this weekend. I'll also try to bleed the catch if I am lucky this summer. This is a great website!

[KeyWest]

All great advice:

• Always bleed them.
• Vacuum pack them.
• Don't overcook them.

Just had some tonight - caught last may - excellent! Bake for 30 minutes at 350 degrees with 3 cheese mashed potatoe mix over the top.

[FishFood]

Originally Posted by incodnido

Thanks for all of the great advice! I definitely have been overcooking the fish. That will change this weekend. I'll also try to bleed the catch if I am lucky this summer. This is a great website!

There's also one tremendous method that no one mentioned--braising.

Here's how it works:

Take your halibut out, cut it up into thick pieces that are about 2 inches square, and make sure you pat it dry with paper towels.

Now season it with whatever dry seasoning you like, garlic of course, and salt and pepper, and any herbs. Pat the seasoning into the pieces and let them sit for a bit (about 15 minutes).

Now take a frying pan, put some oil in it (coat to about 1/8th inch). Heat the pan with the oil up to where the oil is just starting to smoke.

Put in the halibut pieces and sear them all over. For each side, you probably want about 15-20 seconds. The goal is to sear the outside, not to cook the fish. When they are seared, take them out and put them aside on a dish.

Now you want to do what is called de-glazing the pan. Usually this is done with white wine, but you could use broth or even water. The fish will have left some bits of fried crust in the pan (this is known as fond). When you put in the wine, it will dissolve the fond and make a kind of broth. You can then add some more seasoning to the broth.

At this point, you can also add some thickener. For something simple, mix some flour with water (this is known as a 'slurry'--about 1/4 flour 3/4 water). Now very slowly drizzle the slurry into the broth while mixing quickly. It will thicken up into a sauce.

Lower the heat to simmer then put the halibut pieces back into the gravy. They will cook fairly quickly, and as other have said, you want to test using pressure. The rule of thumb is that when they give like pressing on the heel of your hand, they're done.

Turn off the heat and let them sit for 2-3 minutes, and serve over pasta or rice with the gravy.

Braising works extremely well with pork, chicken and steak as well. Once you've had it, you'll always want it.

By searing the outside you lock in the juices, and by cooking the inside gently in the gravy at low heat you retain the tenderness of the meat.

You can also coat the meat with a breading (not batter, a dry breading, like seasoned flour) if you like, and it will be great.

Hope this helps you.

Steve

[greenbuttskunk]

soak in milk for an hour. Dry, dip in ranch dressing, cover in panko. Add a small pat of butter to the top of the fillet, then bake at 350. check for mild firmness after 10 minutes, watch for over cooking. Serve! enjoy!

[NewMoon]

Here's another nifty way: Halibut Piccata

Saute halibut in butter (breaded is good, but not required). When done move halibut to a plate (I usually cover with another plate). Add lemon juice and a generous portion of capers to pan and deglaze (cook the brown bits stirring with liquid) to create sauce. Some folks also add a little chicken stock or white wine - I think it depends on how lemony you like it. After a minute or so, add more butter if you like - a good idea if you didn't add the stock or wine.

When sauce looks finished - not very long - distribute halibut to plates for serving and cover with sauce.

Proportions are to taste - experiment!

[CHOPPIN]

The fishy taste comes from the brown layer on the meat. Always cut off any brown before packaging or cooking and you shouldn't have any more fishy taste.

[OB1]

Never ever vacuum pack them with the skin on!
My family likes the beer batter mix, the blue box you can get at Safeway. Add one beer and it's awesome. Works good for deep frying salmon too.
http://www.mccormick.com/productdetail.cfm?id=6074

[fishbait]

Originally Posted by incodnido

Thanks for all of the great advice! I definitely have been overcooking the fish. That will change this weekend. I'll also try to bleed the catch if I am lucky this summer. This is a great website!

incodnido, you are right, this is a great website. You will learn lots and make many good friends.

However, we have a tradition where the newbie regales us with a story. Usually a salty story that hopefully involves some drama and hopefully the catching of fish.

I looked and none of your 3 posts included a story..........