Recipes for Halibut

[NORTH2AK]

Simple and easy

Simple and easy

Cut Halibut into small chunks, crush up some Lays potato chips, roll the chuncks in melted butter then the crushed chips. Bake in the oven for 15 minutes (or until the meat flakes apart) at 425 deg. Very fast and Very good! 20 Minutes and your eating!

 

[Frank from NM]

Halibut Recipes from the Desert??

Halibut Recipes from the Desert??

OK, you're saying to yourself..."What in the H#** does a guy from New Mexico know about halibut recipes?" The answer is this: The guy from New Mexico works with a woman from Alaska, and she passed this on to me. It's easy, and WOW, is it absolutely mouth-watering!!
OK, this is it -
1. Take your halibut and cut it into pieces (so it looks like giant scallops). 2. Then, in a plastic bag, mix flour, salt, pepper and whatever spices YOU like (I used Cayenne pepper and lemon pepper and a little bit of garlic salt, but you can vary this any way you want to).
3. Beat a couple or three eggs in a bowl (use a whip if you have one, if not then just pretend you're making scrambled eggs). Add a little bit of ice water to that mix (not much, maybe a tablespoon or two).
4. Take some Panko Japanese bread crumbs and have them ready for the fish. Put 'em in a plate, so you can roll the fish after you've done steps 5, 6, 7 (nah, it's not confusing, just pay attention. ; )
5. Put your halibut pieces into the flour mixture and shake it up.
6. Dip them in your egg mixture.
7. Roll them in the Panko crumbs and set aside so they're ready to go in the oil at the same time.
8. Oh, yeah - you should already have your oil hot in the pan, but you can still do it now. Your choice of vegetable or olive oil, depending on your preference and your financial situation.
9. Drop the fish in the oil until they are nice and brown on the bottom, then flip so they look the same on both sides (if deep frying, this isn't an issue).
Done.
In my opinion, MUCH better than beer batter (I know, opinions...). Doesn't soak up as much oil; crispy and tasty. Mmmmmmmm..... I can hardly wait to get up there (August, first trip!) and catch my own!
enjoy. Frank

 

[aktweeter]

Canning Halibut question

Canning Halibut question

Has anyone here had sucess with canning halibut? I've done lots of salmon and thought it might be a good way to avoid freezer burn and have ready made halibut for recipes? Just wondering what spices you've used when canning?

 

[AZinAK]

If you like ranch...

If you like ranch...

Cut Halibut into bite size pieces
Put Ritz crackers in a ziploc and crush into a coarse powder
Roll Halibut in Hidden Valley Ranch
Then coat the peices in Ritz cracker
Bake at 350 until golden brown
Dip in ranch...

Easy and rediculously good!

 

[Mr. Pid]

Egg wash your pieces and roll them in Potato Buds. Cook in a fry pan or on a griddle with just enough oil to get the job done. Season the Potato Buds if you like. I use black pepper. Potato Buds ROCK!

The same technique works great of Elk and Moose steaks. Yum!

 

[IdahoKings]

My Favorites - Paul H's Grilled, Battered, & Hot-Wing Style

My Favorites - Paul H's Grilled, Battered, & Hot-Wing Style

Paul H listed my favorite "Grilled." Lots of batters are good, including the homemade recommendations w/ just flower. But an easy one that always turns out like restaurant style for me is Old English. I use it on halibut and crappie.

If you like hot-wings, put skinless halibut in a glass dish and bake @ 350 degrees with lots of butter and Frank's Hot Sauce. Much better & less messy than chicken wings!

 

[preed]

halibut enchilada's

halibut enchilada's

This is heaven,....

2 lbs. halibut
1 cup sour cream
1 cup mayonaise
1 4 ounce can diced green chilies
2 cups shredded cheddar cheese
1/2 cup chopped onion 2 large cans of green enchilada sauce
10 flour tortillas
sliced olives (optional)

Bake halibut at 350 for 20-25 minutes untill cooked through. Flake cooked halibut in bowl. Mix mayo, sour cream, green chilies, onion, 1 cup cheese, mix well. Pour small amount of enchilada sauce on bottom of 13x9 baking dish. fill each tortilla with desired amount of filling, roll and continue layering tortillas in dish. cover with remaining sauce and cheese. Cover and bake at 350 for 30 minutes. garnish with olives and green onions (optional).

 

[danattherock]

Beer Battered Halibut

Beer Battered Halibut

Took The Recommendation On The Beer Battered Halibut With The Krusteaz Beer Batter. Raised In North Carolina Eating Fried Catfish And Such, This Was A Big Hit To Say The Least. Wonderful Meal And Simple. Some Of The Best Fried Fish I Have Ever Had. And Being From The South, I Have Had Alot Of Fried Fish. Thanks For All The Suggestions. I Will Try Some Of These Different Recipes With The 38 Remaining Lbs Of Halibut I Have Left. Wont Be Going Hungry This Fall.

 

[AKBighorn]

I have fished in the outer parts of Resurrection bay several times now. We have experienced this "soggy halibut" as well. We thought that because some of the fish were small that they might have been a type of sole or something that might explain it rather than a halibut. We have yet to figure out what the story is for sure. No matter how you cook it, it does not matter. It will not firm up as it was not firm to begin with as a normal halibut is.

 

[Black Rock Charters]

Best Fish Recipe Ever

Best Fish Recipe Ever

Gustavus, Alaska and Black Rock Charters has come up with the very best recipe for cooking fresh Alaskan Halibut. First you need to find fresh Alaskan halibut and one of the best locations to catch Alaskan Halibut is Gustavus, Alaska on one Black Rock Charters charter fishing boats.

The recipe:

1 Pound of Fresh Alaskan Halibut
1 Cup of Pride of the West Seasoning Flour
1 tablespoon of Taco Seasoning
4 Cups of Cooking Oil

Heat the oil in a shallow cooking pan to 350 degrees. Mix the Pride of the west seasoning with the Taco Seasoning, cut the Fresh Alaskan Halibut into small pieces, and roll the Alaskan Halibut in the flour mix. When the oil is to temperature place the Fresh Halibut into the oil. Cook for 3 minutes on each side until golden brown.

PERFECTION!

For more recipes or step by step process to catching Fresh Alaskan Halibut please visit www.blackrockcharters.com

 

[Gambler]

Here's another

Here's another

While some of my favorites have been mentioned already (poor man's lobster; beer battered) here's one you are sure to enjoy:

- Take 4-5 fillets of halibut (try to match up the same thickness)
- place them unfrozen in a baking dish
- liberally spread mayonaise on top of each fillet
- sprinkle throughly with lemon pepper
- place in oven on "broil"
- after 10-13 minutes, mayo should be blackened.
- Once blackened, remove and Enjoy!

-- Gambler

 

[Doug in Alaska]

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).

RayfromAk,

My wife is putting this recipe together at this very moment. It sounds delicious!! I'll give a report tomorrow.

Doug in Alaska

 

[Marcus]

Agreeing with Frank. . .

Agreeing with Frank. . .

This is a version of Frank from NM's recipe above and just might be the best all-'round fish recipe in the world. I got it from our local sports writer's weekly newspaper column a few years back. Here it is, just as it was written:

1 lb. boneless, skinless fish, cut into bite-sized chunks
1 cup peanut oil
1 cup panko
1/2 cup rice flour
Your choice of spices (Try 1/2 t. each of lemon pepper, salt, dill, and Cajun spices.)
1 large egg
1 T. milk
Preheat oil (about 1/2-inch deep) in wok to 350-375 degrees. Mix rice flour and spices in a plastic bag, then add fish and shake until all pieces are coated. Beat egg and milk in small bowl. Dip fish in egg mixture, one piece at a time. Let drain, then roll and press into bread crumbs until well coated. Lay pieces aside until you have enough for a batch. Cook about 1 minute or until golden. Don't crowd pieces, and don't overcook. Turn with tongs when ready, and repeat on other side. Place finished pieces on rack to drain. After draining, fish can be placed in an uncovered bowl and kept warm in the oven until ready to serve. Serve with your favorite sauce. With fish, try mayonnaise with chopped sweet pickle, sort of a poor-man's tartar sauce. If you have any left over, warm it up in a saute pan, turning the pieces once. It will be as crisp and good as it was the day before. There's no end to what you can cook this way. Some of the off-beat fish: sculpins, skates and the like would no doubt be good. Sections of crab meat from the legs of tanner or king crab would be wonderful. Pacific cod, also called true cod or gray cod, is one of the finer fish to use with this recipe. It's moister, so it takes a more cooking time. Also, it's quite bland, so you may want to use more spices.

 

[Doug in Alaska]

RayfromAk,

Awesome!!!

 

[4whlr]

Soggy Halibut

Soggy Halibut

Could these soggy halibut actually be arrow tooth flounder? I've heard the same thing about them...

 

[Alaska Gray]

Get some of the sweet and hot sauce. Pour in over the fillet and add veggies. Cover it and bake it 350 degress for about 20-30 minutes. Wow makes my mouth water.

 

[nickster]

curried halibut

curried halibut

Yet one more way we use the real "chicken of the sea"


1 to 1.5 lbs. halibut in large bite-sized chunks
1 large onion, chopped
1 16 oz package stir-fry or other mixed vegies
2 or 3 Tbls. chopped fresh ginger
3 or 4 buttons garlic, chopped
2 or 3 large Tbls. yellow curry powder (or use paste)
1 can coconut milk
salt to taste
a couple Tbls. oil
a little corn starch dissolved in cold water

Saute onions, garlic, and ginger in oil on med-high a few minutes. Add curry powder and stir for a minute or two. Add fish and turn/stir a couple of times, only cooking two or three minutes total. Add coconut milk and salt, bring to quick boil, then simmer for another two or three minutes (add corn starch if you like it thicker than it is at this point).
Serve over hot rice.

 

[resource11]

ever try ceviche?

ever try ceviche?

We just got back from southeast AK. A buddy of mine treated us to an incredible dish at our remote cabin that I had never heard of. Ceviche is a South American dish made popular by some high end Mexican resturaunts. He made it with Halibut we caught that day. Basically it is a cold salsa-fresca dish with raw fish. Chop onions, peppers, tomatoes, cilantro, etc. and cubes of halibut (you can use any fish or scallops). The trick is to coat the fish, (more like soak) in a ton of lime juice. The citric acid renders the fish "cooked". It is incredible, and the halibut was firm and very flavorful. Try it, you will be amazed.

 

[Michael Strahan]

Here's a great halibut recipe-

Here's a great halibut recipe-

Another one from my friend Roger Snively. I tried this and it was excellent.


Baked Halibut Florentine

pre-heat oven to 350
1 medium sweet onion - diced
4-5 clove garlic - chopped
1 bag frozen spinach
white wine - for the cook...
halibut portions
1c mayo (best foods) - other mayos are junk
1c sour cream
1T Dijon mustard
1c parmesan cheese
fresh herbs such as thyme or dill if desired

Step 1
Saute onions and garlic until tender remove 1/2 of mixture and set aside. Add spinach and continue sauteing until ingredients marry. De-pan into a 9X13 baking dish and spread evenly over bottom of pan - let cool

Step 2
Season halibut with salt and white pepper and arrange over spinach mixture

Step 3
Place reserved onions and garlic back into sauce pan + 1c white wine and reduce by 1/2 (here is where you'd add the fresh herb if you want). Turn to low heat and add mustard/mayo/sour cream and cheese stirring until sauce married and warmed. Do not cook or simmer. Spoon evenly over fish and put in oven for about 30-40 mins until bubbly and slightly browned top. Garnish with remaining fresh herbs. Let stand for 10 mins and serve

 

[profishguide]

Jello or Chalky Halibut?

Jello or Chalky Halibut?

You probably cooked chalky Halibut, a Arrow toothed founder faintly looks like a Halibut, except for pointy head, and lots of teeth. Wa. edu says:

It is likely that the areas with the highest rate of chalkiness are associated with high bottom temperatures (12-14 degrees C), which are near the upper thermal limit for the species’ distribution. More on this link

http://www.iphc.washington.edu/halcom/research/chalk/chalk.htm