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Thread: Recipes for Halibut

  1. #1
    Member danattherock's Avatar
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    Default Recipes for Halibut

    I just got back from Seward and have 41 lbs of Halibut in the freezer. Cooked it twice this week but the fish is a little soggy. I baked it for about 40 min at 350 sitting about a 1/4 deep into some Lawry's marinades. I cooked it covered in aluminum foil on a glass caserole dish. How do I cook it without making it soggy. The fish is done, but not firm. Any recipes/suggestions are most welcome.

  2. #2

    Default Deep Fried GOODNESS

    My neighbor just gave me about 5lbs of halibut his daugther caught. I went down to the store and bought some beer batter, an Alaskan Amber and some tartar sauce. Preparing deep fried halibut is no big secret and the instructions on the back are simple, but OH MY wasnt it good. My wife and I ate until we almost puked.

  3. #3
    Moderator AKmud's Avatar
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    Default Chowder

    My wife found a recepie this spring for a Halibut chowder which is AWESOME!! I think she has it on the computer so when I find it I'll send it to you.

    You can't go wrong with the beer batter though!

    We use Krusteze and mix it up with beer (a little thinner than pancake batter consistency). Roll bite size chunks of 'but in flour (dry them slightly first) then dunk 'em into the beer batter and deep fry until they turn a golden brown. Don't overcook them, they will continue to cook for a minute after they are taken out of the oil. If the batter gets too thick, just add a little more beer.
    AKmud
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    The porcupine is a peacful animal yet God still thought it necessary to give him quills....

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    Member Dirtofak's Avatar
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    Default What the Gremlin said and ...

    Go eat a halibut sandwich at Humpies if you can. They cook it on a grill and it is awesome. Slice it thin (1/2 inch) and spray the fish liberally with canola oil (pam) and drop it on the grill. DO NOT attempt to move it until you can lift the edge off without sticking. I like salt and pepper also. Make a sandwich with tarter sauce and lettuce.

    And then beer batter some!!! Use the Japanese batter mix. Make sure your oil is HOT. Almost smoking. Cook until golden brown. Try the sandwich spread for tarter sauce. It is by the mayo.

  5. #5

    Default chowder and halibut enchiladas

    AKMud - maybe you could post that chowder recipe here for others to see...I've been wanting one for a while.

    Dan - The comments on deep or pan frying are right on...it's easy to do and hard to go wrong, with most of the store-bought mixes pretty good. If they are small pieces, I'll cook only about 2 minutes a side to keep it juicy and tender.

    Here's a little different recipe, that's really pretty **** good, even though at first thought one might wonder:

    Halibut Enchiladas (all ingredient amounts are approximate, use more or less to taste)

    Preheat oven to 350°

    § 1 lb halibut, cooked (nuke it or just cut up and quickly saute in a pan with oil) and coarsely crumbled
    § 16 oz enchilada sauce (set aside a couple ounces for last layer)
    § 1 onion finely chopped
    § ¾ lb cheddar or jack cheese, shredded
    § 20 corn tortillas

    Spread a few tablespoons of the sauce along bottom or 9x12 lasagna pan (or equivalent). Layer 8 tortillas, followed by half the halibut, half the onions, half the sauce, and then one-third the cheese. Repeat this layer then finish with 4 tortillas, the last of the sauce, and the last of the cheese. Bake for 30 minutes. Let cool a bit then serve.

  6. #6

    Wink

    My favorites are on my website, Try the Broiled parmesan Hali
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    Alaska Wildrose Charters and Cabins
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  7. #7
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    Default Poor mans lobster

    My favorite is poor mans lobster. Take one gallon of water, two cups of sugar and one cup of salt. Bring to a boil and drop in halibut that you have cut into approx. 1 inch cubes. let cook for about 2 to 3 minutes. Dip in melted butter and enjoy.

  8. #8

    Default halibut recipe

    One of the favorates at the hotel is macadamia crusted halibut

    Slice the fish into a 6 ounce piece. Brush with Dijon mustard. Chop macadamia nuts and mix with Panko, season with salt, pepper, and thyme, Sprinkle on the fish. Place fish on shallow pan. Place a little fish fumet around fish to give it moisture. Bake at 350 for around 12 minutes. Serve with a light chardonay veloute. This dish is the best! Chef Viktor

  9. #9
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    Default

    A very easy beer batter halibut recipe one of my troops gave me is this:

    Flour
    Lawry Season Salt to taste (I usually use enough for the flour to have a definite pink cast to it)
    Beer (Only reason Budweiser is in the house)

    Cut halibut in bit size chunks
    Drop in very hot oil
    Fry until golden brown
    Eat

  10. #10

    Default

    I had this at a restaurant in Washington, and it knocked me out of my chair. They did it with cod, but it's even better with halibut:

    Take a chunk of fried halibut and lay it on top of a chunk of garlic toast. Pour a ladle of thick clam chowder over it and top with grated cheddar cheese. They called it a "chowderwich." I call it one of the best meals I have ever had.

  11. #11
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    Default Parmesan Halibut

    INGREDIENTS
    1" or so thick Halibut fillets
    1 Lb grated parmesan cheese
    3 tablespoon mayonnaise
    1 tablespoon mustard
    A few drops of soy sauce
    A little black pepper
    Some lemon or lime juice (to sprinkle over the halibut fillets)
    Butter (to place under the fillets so they won't stick to the pan)

    Mix the ingredients to the consistency of a spread, and turn the oven to broil. Put some butter in a baking pan, and the fillets on top. Sprinkle a few lemon juice drops over the fillets. Place in the oven for approximately 5 minutes, drain the water from the pan, turn the fillets over, and broil 5 more minutes. Drain more water if any, and then spread the parmesan mix over the fillets no more that 1/4" thick. Place in the oven again, and when the cheese bubbles-up or turns light golden brown in color it's ready for eating (don't overcook or let the cheese burn).

    Keep in mind that you can experiment with the mix of mayo/mustard, and cheese to the right consistency and flavor. But somewhere around 3/1 (mayo/mustard) should be close. Don't use salt and only a few drops of soy sauce, because the cheese already has lots of salt. Also, you don't want to over-broil the fillets. Just look at it between "broils" and see if it's just about done before you broils again with the cheese mix.

    Serve with mashed potatoes and a gravy of your liking, and some fruit chunks (cantaloupe, kiwi, cut grapes, banana, etc., and sprinkle a few drops of lemon juice over the fruit).

  12. #12
    Member sayak's Avatar
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    Default Soggy Halibut?

    Quote Originally Posted by danattherock
    I just got back from Seward and have 41 lbs of Halibut in the freezer. Cooked it twice this week but the fish is a little soggy. I baked it for about 40 min at 350 sitting about a 1/4 deep into some Lawry's marinades. I cooked it covered in aluminum foil on a glass caserole dish. How do I cook it without making it soggy. The fish is done, but not firm. Any recipes/suggestions are most welcome.
    You might hhave gotten a "jello halibut". I doubted their existence until I caught one off Deep Creek this spring. No matter how you cook a jello halibut it will never firm up.
    If you have a good halibut, realize that it is easy to overcook. A beer batter for deep frying is always a good choice. Another recipe is based on one I got from Gwins Lodge in Cooper's Landing:
    Butterfly a thick fillet of halibut and set in a greased baking dish. Set aside. Mix up 1-1/2 cups of mayonaise, 1/4 cup chopped onion, a little lemon juice, a touch of liquid smoke, a touch of Tabasco sauce, and other spices to taste- ending up with about 2 cups worth. Take one half of this mixture and blend in 1/2 cup of bread crumbs, and 1 cup cooked, flaked salmon (any species) or crab meat.
    Spread the stuffing mixture in between the butterflied halibut, then cover the whole stuffed halibut fillet with the set aside portion of the mayonaise mixture (without the breadcrumbs and salmon). Lay several slices of lemon over the fillet. Bake at 400 degrees for about 40-45 minutes. Good stuff!

  13. #13

    Default

    Another great way to fix halibut is to put it unseasoned into a glass baking dish and microwave it just until it is done and flakes apart. Use a fork to break it up into small pieces and then [prepare it using your favorite tuna salad recipe. That's right, however you like you tuna salad prepared for sandwiches, use that same recipe. Put it in the fridge overnight and then taste. It is 100 times better. Personally, I make mine with hard boiled egges, diced granny smith apples and Miracle Whip. It make great sandwiches, a great topper for salads, and it also goes well as a spread for crackers at parties.

  14. #14

    Default "Jello halibut"

    [QUOTE=sayak]You might hhave gotten a "jello halibut". I doubted their existence until I caught one off Deep Creek this spring. No matter how you cook a jello halibut it will never firm up.



    This is something I would like to know more about. I went on a charter out of Anchor Point (Vader Charters) in May and we caught a few of these. Tim said there were getting to be more and more of them, he didn't know why. When they cut them open the meat was sort of clear and not that firm.

    Another person told me a few days ago that there was a strain of streptococcus bacteria in the fish that is causing this, and we should not eat it.

    Does anyone know what's going on with this? Historically, currently? Fact or fiction?
    Hike faster. I hear banjo music.

  15. #15
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    Default Halibut Hush Puppies

    Here's one we like.

    Fresh Halibut Fillet’s (Cut into ½ to ¾ cubes)
    1 tablespoon Old bay seasoning
    1 package of dry hush puppy mix w/onions
    Vegetable oil
    Toothpicks

    Heat the oil in a deep fryer.
    Prepare the hush puppy mix as directed on the package then add ½ cup additional water. You want the batter to be a bit thinner than normal.
    Sprinkle lightly with the Old Bay seasoning.
    Stick each cube with a toothpick.
    Dip into hush puppy mix then drop into the hot oil with the toothpick still in fish.

    Fry for 2-3 minutes or until browned real well.

    Drain real well on paper towel and serve.

  16. #16
    Moderator AKmud's Avatar
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    Thumbs up Halibut chowder

    Ok, finally got it to the computer -

    2 lbs. Halibut
    3 cups Milk
    2 8oz package cream cheese -room temp
    3 cans Campbell cream of potato soup
    2 cans Campbell cream of mushroom soup
    1 can corn
    1 cup chopped green onions
    1 cup chopped celery
    1 cup chopped carrots
    garlic powder
    salt & pepper

    Cut cream cheese into pieces, place in blender, slowly add milk, do in batches if need be. Pour mixture into large pot over low heat. Add all ingredients EXCEPT Halibut. Cook on low heat. Fry Halibut in butter until done, break up and add to pot. Add garlic, salt, pepper to taste. Cook on low heat until carrots are done stirring often.

    This is the recipe as it was given to me, I substituted some of the milk for heavy cream, I think it made it just a bit thicker/creamer. But I have also had it the other way and is very good also.

    This is a GREAT recepie. I think I'm going to try it with salmon as well!

    Enjoy!
    AKmud
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    The porcupine is a peacful animal yet God still thought it necessary to give him quills....

  17. #17

    Default Good Eatin'

    In my books this one is as good as it gets:

    Ingredients:
    6 Halibut Steaks -- 1 inch thick
    Salt And Pepper -- To Taste
    1/2 cup dry bread crumbs
    2 Cloves garlic -- minced
    1/4 cup olive oil
    1/4 cup Parmesan cheese
    1/8 teaspoon dried thyme -- crumbled
    Lemon wedges

    Directions:
    Place steaks in an oiled shallow baking pan. Sprinkle with salt and pepper. Combine bread crumbs, garlic, oil, cheese and thyme to a thick paste and pat onto surface of steaks. Bake in a preheated 450F degree oven for 14 minutes per inch of thickness of fish or until fish is no longer translucent and flakes when tested with a fork. Garnish with lemon wedges and serve.

  18. #18

    Thumbs up Pan cooked halibut

    This is one of my favorites for halibut.

    Using dried potato flakes, season them with your favorite seasoning, I like Johnny's for seafood or Lawry's and some garlic powder. Put one side of your halibut filet in either an egg wash or milk and then dip it in the potato flakes. Put about 2 tbsp of EVOO in a fry pan and heat on medium heat. Put the halibut filet in the pan potato side down then season the bare side. Let cook for about 4-5 minutes, depending on the size of the filet then flip over onto the bare side, let it cook about the 3-4 minutes, again depends on the size of the filet. Serve with rice and your favorite vegetable.

  19. #19
    Member BlueMoose's Avatar
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    Default Dad Forgive me

    1 Cup of Flour
    1 Table Spoon of Backing Powder
    1 Table Spoon of Seasoning Salt
    1 Teas-poon of Table Salt
    1 Table Sppon of Garilc
    1 Tea-spoon of Peper
    1 Bootle of Alaskan Amber or Killens

    Dry your Halibut by sponging off excess water paper tool

    Dip your chuncks into the batter

    Toss into a paper bag filled with the same seasoning without the bear shake till dry

    Cook till golden brown in a deep fryer and watch your fingers becuase you might eat them.

    Instead of Tatar Sauce try Shrimp Cocktail sauce with a hint of soy-sauce.

  20. #20
    Moderator Paul H's Avatar
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    Default

    For fresh halibut, try grilling on the bbq. Take a stick of sweat creme butter and soften in the microwave. Dice 5 cloves galic, a small bunch of fresh dill and juice of one lemon, and combine together. Put in parchment paper in the fridge to firm up.

    I cook over birch logs, but wood chips on gas grill will work fine. Put foil on the grill, lay fillets skin side down, and cover with slabs of the seasoned butter. Cook until just firmed up, and serve with some safron rice and Alaskan amber.

    A recent recipe I came up with for cod would be even better for halibut.

    Cut halibut fillets 1/2-3/4" thick into 1" wide 12" long strips. Take the strips and form into a circle, and hold the shape with a wooden toothpick. Take a 9X13 baking dish, lightly coat with olive oil, and arrange the fish on the dish.

    Take 1# coctail shrimp and combine with 3 T mayonaise, 2T diced onion, 2T diced scallon, 1/2 clump diced cilantro and the juice of a lime, combine all together.

    Fill the halibut circles with the shrimp stuffing. Finely grate parmesian cheese over the shrimp/but and add a dash of paprika.

    Bake @ 350 covered with foil for 20 minutes, then increase heate to 400 and bake 10 more minutes.

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