Recipes for Halibut

[Paul H]

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.

Great stuff!

And even if you like your but cooked, lime juice and cilantro are wonderful seasonings. I greatly prefer limes fruity/tangy flavor compared to lemon.

Since my filleting skills are lacking, I always have a good supply of salmon trimmings that get turned into ceviche. Thin sliced it's right up there with lox to top a bagel in the morning.

 

[theilercabin]

Wow Halibut Recipes

Wow Halibut Recipes

What a great thread and some great recipes. I might have to steal some for my website.


Another simply elegant way to cook halibut is over an open camp flame with an extremely hot iron skillet. Get the coals burning hot, hot. Put iron skillet on burning ambers and pour 1/4inch of olive oil into the pan. Let skillet get very hot. Get some Krusty's honey cornmeal batter, cut halibut into medallions of 1/2' inch sizes, drip into egg whites, then batter and place the entire lot into the pan and flash cook the medallions until golden brown. Cooks very quickly, careful not to overcook.

Never overcook, worst thing you can do to meat and seafood.


Sweete and simple.

 

[naturalbornmudder]

anyone have a recipe for halibut weaver?

 

[Back Country Robb]

Easy Butt

Easy Butt

chop up halibut into bite size pieces

crush lay's potato chips into dust

roll halibut in the chip breading

bake for 15 minutes at 375

eat...

 

[esquired]

You guys are making me very hungry

We do essentially the same things with cod and pollack. Fluke (Halibuts little cousin) is best just sauteed with a little butter and garlic!

Make fish cakes out of that halibut, delicious

 

[Sher]

Good tips for cooking halibut

Good tips for cooking halibut

Hey Dan,
Here's some general tips that may help you with some of your halibut recipies...

1. For fried halibut: When you are using any kind of a breaded halibut recipie for frying halibut.... try using a combination of corn flake crumbs and cracker meal (but not the seasoned cracker meal).
2. Put the breaded chunks of halibut on a lined cookie sheet (like waxed paper or butcher paper). Put them in the freezer for awhile before cooking them. This allows the breading to dry more and stick more to the halibut. It really does help a lot to keep the halibut from being mushy, etc after cooking and helps seal the halibut in...
3. Use peanut oil when frying and use a good commercial grade deep fryer if you can. Why peanut oil? It gets hotter than the rest and you can cook faster, keeping the halibut from getting soggy.
4. After you use the oil, try to strain it and keep it as fresh as possible and change your oils; don't use the same oil too many times.

Hope that helps!

Capt. Sher/Miller's Landing in Seward, Alaska

 

[Sher]

Another good tip for fried halibut

Another good tip for fried halibut

My husband (Capt. Mike) only uses dark beer for halibut. He swears it makes a world of difference.

Capt. Sher
Miller's Landing in Seward

 

[dixiedog]

Oldie but goodie

Oldie but goodie

Smather it in mayonaise
sprinkle liberally with dill.

 

[esquired]

Mayo and Dill - that is an awesome and easy way to cook it!

 

[algonquin]

halibut cook'en

halibut cook'en

we guide out of seldovia and here are our fav.
tempura batter and panko bread crumbs, then deep fried

as the winter sets in and the fish gets older- halibut lasagna- make a cream sauce, layer noodles with halibut(cooked w/garlic and thyme,butter) and swiss cheese, bake

 

[chummer]

Try this: When you or your friend hooks up on a halibut put your frying pan on the heat, put enough butter or your favorite cooking oil in the pan as your halibut, preferably a small 3-5 lb size one, comes to the surface. After gaffing, and killing the halibut, bleed it thoroughly by cutting the gills and or the tail while re-baiting and putting your line back down. While waiting for the next bite quickly filet the halibut into four pieces and then chop those pieces into two by two pieces. Throw them into the pan, add enough vermouth to saute', and as soon as the pieces change from the clear white of the raw fish to the solid white of the cooked fish remove and eat.
Hopefully you will have another fish on by this time and you will have the pleasureable experience of trying to eat fresh, delicious halibut while fighting another one. I have found that setting the plate down and using the reel hand to put pieces in my mouth while the fish is running works well.

 

[Jan from Humboldt]

Chowder

Chowder

I've used this one with everything from Hake, Sole, Ling and Halibut

Started off with a quarter pound of fine diced bacon browned in the stew pot.

Drain most of the grease off into a container, also drain off the bacon and set aside.

One 4" sweet onion diced into the pot and cooked medium heat till it gets soft (You might need to add a teaspoon or so of that bacon grease back in).

While it's doing its thing dice into small chunks, 3 fist size Yukon gold spuds, 3 stalks of celery finely diced and one carrot fine grated. When the onions are soft go ahead and dump all the veggies into the pot with the onions and cut the heat to low for a bit.

While you were doing all this stuff you also had chunked up a pound or two of boneless skinless fillets (1" or less) put it into a seperate pot with about two cups of water, add a little salt but not too much and spice it up a little, I use Greek seasoning and pinch of Emrils dry rub for chicken.

Turn up the heat and as soon as it starts to boil remove it.

Strain the juice (Aka Fish stock) into the big pot with the spuds and turn up the heat, you might need to add a little water here as you want to just barely cover the spuds.

Also add a table spoon of butter and a healthy pinch of saffron

This is where I also start tasting for seasoning, it shouldn't need salt but you might like to add a little something else to your taste.

I set the fish aside in the fridge, cover the pot and set the heat to medium ot just above simmer.

This isn't a race, it's is a labor of love so low and slow will taste better.

After a half hour or so the spuds ought to be done, add the fish and a cup or so of heavy whipping cream or half and half.

Stir the fish in gently as it will fragment easily. Let it simmer another 15 minutes or so so it all blends and dive in. The saffron will turn it a buttery golden yellow and the taste is out of this world.

Now here is the surprize, the fish I used today was a 50/50 mix of sole and hake I caught out there while fishing butts this year.

I'm pleasntly surprised at the taste and texture of the hake in this chowder.

So next time you bring one up rather than cussing it, gut it quick and toss it into the ice chest and use it for fish chowder.

This basic recipe can be used with all kinds of white fleshed fish, the halibut and sole/flounder are especially good as they lend themselves to this sort of cooking. It will also work with abalone and crab.

 

[TrollKing]

halibut recipes

halibut recipes

I've had a website for quite a few years on cooking halibut. It's the most visited page on the IPHC website by a factor of four!

http://www.iphc.washington.edu/staff/stevek/recipes.htm

If you'd like your recipes included on my site, send me an email and tell me who to credit for the recipe.

[email protected]

 

[Bent fin]

my fave alwase a hit.
mix 50/50 mayo and sour cream
addtbl spoonor more dill weed
dice onion and green onion
half a cup of parmason cheese
mix all together spred on top of halibut in a glass pan
crush sallteens or ritz crakers on top
bake at 350 till it flakes
dont put cheese on top it will tern into a hard crust.

 

[danattherock]

Wow....

Wow....

I never knew there was so many ways to prepare halibut. I have tried some of the posted recipes and they are fantastic!!! Thanks.

 

[CAptBob]

A-wards' Alaskan Halibut Supreme

A-wards' Alaskan Halibut Supreme

SERVES 6 (or 2 ALASKANS)

BUTCHER 1 LIVE WHOLE DUNGENESS CRAB, Break out of shell and remove viscera, cook legs and body meat 10-15 minutes in boiling water, let cool and remove meat. Canned crab meat or canned shrimp make good substitutions or variations to this.
COMBINE above crab meat with 1 cup each of two of the following, Sour Cream, Plain Yorgurt, or Mayonaise creating a paste like mixture. Add 1 tablespoon Lemon Juice, 1 Tablespoon Lemon Pepper, Some Parsley Flakes and a little Dill seed and some chopped Mushrooms to the paste.
PREPARE a 2 to 3 pound HALIBUT roast (1-11/2 inch thick) by placing it in a baking dish on a 1 inch bed of baby spinach leaves and cut deep slices with the grain 3/4 inches apart throughout the roast. Stuff the crab paste mixture into the slices and paste the roast all over with the remaining mixture. Grate Cheddar cheese over the entire dish as desired (approximately 1-11/2 cups). Cover dish for baking.
BAKE in oven at approximately 375 degrees for 15 to 20 minutes. Then start planning a trip back to Alaska to go fishing with us for more Halibut.

 

[OKElkHunter]

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.

Take some creamy horse radish and evenly coat the filet on both sides, salt if you like and place the fillets on a roasting pan, the kind with a rack, so the fillets are not sitting in the juice. Bake at 400* for 20 minutes or until the fillets will flake.

Always comes out firm and horse radish adds a graet flavor. I usually mix the creamy stuff with the graded stuff to get a stronger flavor. If you don't like horse radish you can used a light coat of mayonaise to maintain moistness. don't cover the fillets, that's why yours are soggy.

 

[partychief360]

cook butt

cook butt

Problem...fillet o' fish burn at thin edge, middle ain't cooked
Solution...
preheat BBQ on high...
pour a dollop of olive oil on appox 16x12 sheet alum foil...
place single serving fillet of ___________ (fill in the blank with your choice) in the oil, skin on/skin off no matter, I do skin on, dogs love me for it....
cover fillet with any of the following...in your choice of combinations...
some work well with butt, some are better with salmon...

brown sugar
honey
Yoshida's
soy sauce
molasses
taco seasoning
maple syrup, the REAL stuff, not Mrs Butterworths
lemon, lime, orange, pineapple, peppers, onions...chunks, slices, juice whatever...
oh and try this one...Mango Salsa from Costco...

fold up the foil so that it don't leak...
turn down the grill to low...cook 12-18 minutes...
the foil seals in the moisture...
very hard to overcook...no matter how bad your Attention Deficit Disorder.

 

[danattherock]

Maybe this...

Maybe this...

On "North to Alaska" the other day I saw where Smokey Joe made up some salmon on a bed of cabbage. It looked like he took a bag of sliced cabbage for making cole slaw and put it in aluminum foil. He put the fish filets on top. Then he took a sauce he had made and added some garlic to it. I am thinking a teriyaki or soy type sauce was used. He wrapped it up and grilled it for about 20 minutes. The steam was made from the moisture in the cabbage and he made an air pocket in the aluminum foil on top of the mix. It looked amazing. I would figure halibut would be as good (if not better) than salmon in that recipe.

 

[profishguide]

Most requested recipe

Most requested recipe

Had to add this one to my site, got tired of emailing it out.

Frank's Halibut Italyian



Cut fillets into serving sized pieces, drizzel a teaspoon of olive oil into glass baking dish, place filets in dish, in a small bowl add 1/2 cup mayo, 2 tbsp basil pesto, pinch of chopped garlic, juice of half a lemon, stir, then spread into top of filets, sprinkle with fresh grated parmesan, bake at 350f until it flakes, serve it up. There won't be any leftovers!