Deep fried with homemade fries and cactus juice.

 

Awesome My limit. Deep fried is another favorite. Lately I had been doing what my neighbors taught me.

Pretty simple Mix Mayonaise and tobasco chipotle. Cover the out side and broil so you get it lightly brown about 3 minutes a side and if you have a thicker piece bake it for another 5 miutes or so. Be careful not to over do it too.

Yummyyyyyyy :dance: :dance: :cheers:

 

Put in glass pan or greased metal pan, brush on butter, and broil till brown on top.

Flip, brush with butter, and broil till brown.

Add mayo/mustard mix to your liking, then fresh grated parmesan on top. Broil till chess is browned.

 

Oh, this post is making me hungry! Great stuff!

 

For me it is a question with unlimited answers. I have yet to try a recipe that is not delicious! I know there are ways to ruin anything but halibut is easily my favorite fish and is so versatile in its ability to recieve and augment other flavors. My favorite is still classic fish and chips, batter fried halibut. I am blessed with a wife who knows how to not overcook fish and veggies so all my fish meals are fabulous, even when batter fried the meat is delicate and delicious, cooked just right! The secret to most fish recipes is to insure that you do not overcook it!
BTW, I am available as a taster for any halibut recipes...you provide the halibut and the cooking and I am there :smile: :smile: :smile: :smile:
Dave

 

Which one?
The thing about Halibut is it's a hamburger fish. Seems to taste good no matter how you cook it.

One way I like is to stuff it with Dungee meat, coat with cracker crumbs and fry it in butter.

Another way is to throw a lite cold smoke on it with Alder then grill with a Lemon dill butter baste as it's cooking.

If you are inventive try canning it with a table spoon full of Crab meat, you'd be amazed at the results!

Most important about Halibut is to make sure it's not overcooked.

Also the handling of it make a BIG difference on how it will taste.

 

Sprinkle halibut filets with lemon juice, cover top/bottom and sides with mixture of garlic/mayo/salt/pepper. Press panko crumbs onto mayo coating, place in buttered dish. Bake at 350 for 20-25 minutes. Yum!

 

I have a page of halibut recipes here:
http://www.iphc.washington.edu/staff/stevek/recipes.htm

Smaller kids like homedone "shake and bake", just do it like oysters - rinse, flour, egg, crumbs, and fry it in hot oil.

My favorite is to take a boneless fillet and slice the forward end into pieces about 3/4 inch thick. Lay these on their side and /bake with a sauce/ drege in olive oil and barbecue/ etc. It is such a lovely presentation.

If you really want to set their tongues wagging, take a whole fish, cut off the head and tail and fins, make diagonal slits on the upper dorsal side and push in lemon wedges so you can see the yellow rind, wrap the whole thing in tinfoil and bake at 350 for 1 1 /2 hours. Stuff it like a turkey if you want with water chestnuts and nuts and celery. When it comes out of the over, use a fork and peel the skin away from the top. Serve it at the table with a pie server. When you've finished the top half, you can easily pick the backbone and stomach bones away, and start serving the bottom half.

Or another one, especially if you have some leftover baked halibut and want to go fancy. Mix the boneless halibut with bread crumbs, mayonaise, celery, maybe some light onion. Get a pie crust mix and roll out and cut the shape of a halibut. Then mound the 'halibut mix' on top of that. Cover with another pie crust, and then decorate with pieces of pie crust for the eyes, pectoral fin, etc. do all the pie tricks, cut a couple vent slots, paint it with egg white so it browns. Cook it (mainly to heat the fish and brown the piecrust) and serve it whole at the table. Your guest's eyes will pop out when they see it. You could even make individual fish, one small one for each guest. The mayo is important here, as the halibut is already cooked, and will dry out without it.

I haven't done this last recipe for over 20 years, but just remembering it makes me want to do this again. halibut used to be cheap for me, and I raised my kids on it. Now I can barely afford to eat it, and seldom do!

 

We like to dip fillets in a mixture of garlic salt and Rits cracker crumbs, and bake in a covered glass dish.
Or, BBQ with some butter, garlic, onion and parsley. It's best done with a skin on fillet.
Or, boiled in 7up. cut into small cubes, 1in is good, drop in boiling 7up, remove when they float. Tastes like lobster.

 

Dip in tempura batter and then shake with mixture of Panko bread crumbs and un-sweetened coconut. Fry or bake until golden brown. Serve with ginger pepper jelly. MMMMM!

 

0

 

My Hali real fast Taco's



Cut hali into 1” cubes

Chop 1 med onion very fine

Chop 4 cloves garlic very fine

Seed n chop 1 jalapeño very very fine

3 tablespoons butter

1 tablespoon olive oil

Lime

1 mango diced into small ¼” peaces

1 bunch cilantro wash and chopped fine

1 juice large orange

Real CORN tortillas





Mango Salsa.

Add ½ of the onion, all of the Mango juice of the lime and orange and 1 teaspoon of zest from lime and orange. Dive two med size tomatoes small, add all of the diced jalapeno, 2 gloves of the diced garlic. Salt n pepper to taste… let sit in frig for at least an hour

Heat non stick skillet on med

Add hali, butter , olive oil, garlic and small amount of fresh black pepper. Cook slowly until done (Its ok if the fish breaks apart)



Warm tortilla’s with a small amount of oil in a nonstick pan until tortilla’s are warm



Add fish to warm tortilla’s and a spoon full of salsa..

Consume

 

Dip in olive oil, then dip in Italian breadcrumbs, then pan fry in more olive oil. Lemon on done fish right before you eat first bite. Nice, crisp dry Reisling or Chardonnay goes well with it. Oh, mama, I'm hungry now!

 

I like it best when someone else cooks it and invites me over! :grin:

 

that's funny. :grin:

 

Poor man's lobster recipe that has been posted on IFISH many times is hard to beat!

We also like to bake it with the dried fried onions from the can on top. We usually cover halibut with dijon mustard and sprinkle the onion on top. It is super tasty!

 

Years ago we were in Alaska. Our friend/host cooked halibut almost every night for dinner. He said we were lucky to be from the Portland area where the best sauce was made. Yoshida's Sweet and Sour.

Gentle coat of sauce 5 minutes before BarBQ'ing.

Tin foil if you don't want to clean the grate (spray the foil with oil or fake butter).

7-8 minutes or until all meat is white.

We never tired of it night after night.

And our wives were friendly when we got home (no garlic!)

 

Flush Release...I'm curious what the crab does to it. I tried canning some about 25 years ago, and it was TERRIBLE!

 

Flush Release...I'm curious what the crab does to it. I tried canning some about 25 years ago, and it was TERRIBLE!

It's tricky to do but the whole batch comes out tasting like crab meat. Kind of a high class Surimi :bigshock:

http://www.culinarycafe.com/Canning/Canning_Crab.html

 

try this site for ethnic variety: http://www.halibut.net/halibut-recipes.htm

 

Halibut cooked with crab.
If you haven't tried it you should (usually available at the end of the road in Newport on Halibut days).

 

Darn! If it weren't for puffins' engine troubles on the opener, I would have been eating that for dinner. Wild Hawg promised me hali with crab and all I got was onions and potatoes cooked with crab.

Glad to hear from you Ken.

Thuan

 

This is one of my favorites. This recipe has been modified from one I found in "Alaskan Halibut Recipes" by Cecilia Nibeck. It takes a little time, but not bad and is well worth the effort.

Halibut Stuffed with Crabmeat

2 1/2 lbs halbut fillets, 8 pieces (preferably not too thick
1/4 cup onion, chopped
1/4 cup butter
1 (3 oz.) can mushrooms, drained; save juice
1 lb. crabmeat
1/2 cup saltine cracker crumbs
2 tbsp. parsley
1/2 tsp. salt (if crab is a little salty leave out)

Sauce: 3 tbsp. butter
3 tbsp. flour
1/4 tsp, salt
Milk
1/3 cup dry white wine

4 oz. (1cup) Swiss cheese, shredded
1/2 tsp. paprika


Saute onion and butter until tender. Stir in drained mushrooms, crabmeat, cracker crumbs, parsley, salt and a dash of pepper. Spread mixture on fillets. Bring both ends up and overlap. Put in 12 x 7 1/2 x 2-inch baking dish seam side down.

In saucepan, melt butter. Blend in flour and salt. Add enough milk to mushroom juice to make 1 1/2 cups. Add wine and cooked until thickened. Pour over fillets. Bake 20 minutes at 400 degrees.

Remove from oven. Sprinkle cheese and paprika over fillets and return to the oven for 10 more minutes.

Enjoy!

Rich

 

Halibut Stuffed with Crabmeat

The only problem is how do you come up with a lb. of crab meat (I can never seem to get the meat out of the crab without eating it). :laugh:

 

CrazyFish,

That can be a problem. Its pretty bad when you have 1 dozen crab and you are luck if you can save a pound after you have devoured the rest.

Rich