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  • 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.
    The two loudest sounds known to man: a gun that goes bang when it is supposed to go click and a gun that goes click when it is supposed to go bang.

  • #2
    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.
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    • #3
      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 peaceful animal yet God still thought it necessary to give him quills....

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      • #4
        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.
        I don't mean to sound bitter, cold, or cruel, but I am, so that's how it comes out.
        Bill Hicks

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        • #5
          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.
          "The Gods do not subtract from the allotted span of men's lives the hours spent in fishing" Assyrian Tablet 2000 B.C.

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          • #6
            My favorites are on my website, Try the Broiled parmesan Hali
            Frank
            Alaska Wildrose Charters and Cabins
            www.wildroselodge.com

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            • #7
              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.

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              • #8
                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

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                • #9
                  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

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                  • #10
                    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.
                    "Lay in the weeds and wait, and when you get your chance to say something, say something good."
                    Merle Haggard

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                    • #11
                      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).

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                      • #12
                        Soggy Halibut?

                        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!

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                        • #13
                          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.

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                          • #14
                            "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.

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                            • #15
                              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.

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