most awsome halibut recipe

[B~C]

with all of that halibut folks will be catching, I thought I'd offer up the best recipe ever for halibut

here's what you need-
fresh halibut from Cross Sound
flour, salt, peper,old bay seasoning mix
butter, olive oil
shallots, dijon mustard, capers, tarragon
white wine, heavy cream, fresh lemon juice

cut halibut into 3/4" -1" strips (good way to evenly cook those big chunks) and dredge through the flour/seasoning mix

throw fish & chopped up shallot into hot pan with the preheated butter/olive oil mix and brown

throw in some capers, a shot of wine, a couple of pinches of tarragon and a squirt of mustard.

heat up the above mess and add a shot of heavy cream, heat up and squeze some lemon juice over the resultant goo, serve

I don't really have quanities for the ingredients....maybe that's why it tasts different every time I cook it....but it's always good, just don't over cook the fish

[thataway]

That really sounds good. I am going to print that out, and add to the Admiral's recipe box.

Here is one we have really enjoyed: We got it from a HAM operator we met on met on one of the BC nets, from Ucuelet.

As I recollect it was Doug and Shirley who gave it to us. (I would have to dig the last name out of our guest logs--sorry).

2 TBSP Dry onion Soup Mix
i cup sour cream
1 cup bread crumbs
2 TBSP grated Parmesan Cheese
1/4 Tsp paprika
1TBSP chopped Parsley
2 lbs 3/4" thick Halibut Steaks or Fillets cut into 6 portions
1/4 cup melted butter

Heat Oven to 500 degrees (can be done on a low grill also, with non stick foil--or even one of the fine fish mesh devices)

Combine Onion soup and Sour Cream
In separate bowl mix bread crumbs, grated cheese, Parsley, and Paprika together.

Dip fish in sour cream mixture, roll in bread crumb mixture, place single layer in well greased shallow pan or cookie sheet, pour melted butter over fish,

Bake for 10 to 12 minutes or until fish flakes when tested with a fork.

Remove fish from Oven;

NB (from Shirley) if you don't enjoy this recipe, your taste buds are in your toes....

I envy you all getting fresh Halibut--it is one of our favorite fish!

[Redƒox]

...

[primative]

Right on Ken.
Thanks for sharing those creative juices. Looks like a winner. I look forward to trying it.

My friend who emigrated from Vietnam says the head or carcass makes a wonderful hot and sour soup. I don't have a recipe yet but look forward to that too.

Tom

[B~C]

hot damn, you're still alive Greg?

that sour cream hali sounds durn good, I'm headed out to the freezer to make a withdrawal from the food bank now

Tom- there was a company group fishing a few years back that had a few folks from China. All the Chinese wanted was the heads, entrails and caracas.....needless to say, the other members of the group was more than happy to let them fill their fish boxes with misc. parts while they took home fillets

[TyBoo]

You might as well slather some mayonnaise on it while you're at it. As old Slim used to say and I repeat to folks who try to sell me on their complicated brine recipes for smoking, if you don't like the taste of fish, don't eat it.

Now then, I seem to recall a couple years back you had some of that halibut stashed away in your freezer for me. I'm hoping that batch is already gone, but, well, a promise is a promise and that concoction sounds real good...

[B~C]

Mike- I still have it, and some smelt too with your name on it. Stop in if you're in the area, the next time we head your way we'll drop some off......that Warrenton Costco is our fav

[localboy]

Thanks. I'll have to try both. We ususally just do olive oil, salt/pepper and cook on grill.

[seahooked]

Love the topic. Halibut is my favorite fish and I have several great recipies (3/4 of a b ottle of chardonny and on my crappy blackberry....). My favorite is baked with a stuffing of brie, dungenous crab and shrimp- smothered with a berre blanc sauce.

But what I wanted to share is my simple and healthy backup. Take a hali fillet and remove the skin and all the brown parts (my wife calls these brown ishies and makes me remove them from all my fish dishes). Coat the fillet in olive and blackrned seanoning, like paul prudeau, and lemon juice. Pan fry the fillet and when done, remove and deglaze the pan with a little white wine. Add some raw (not precooked) butterflyed shrimp and lightly cook with a some additional lemon juice. You can substitute dung crab for shrimp. Poor the shrimp and remaining sauce over the fish. Serve with a rice pielof and chard ((the veggie not the wine) and you will have a meal to rave about.

[primative]

Bob the one you listed strikes my fancy also and will be saved as one of my keepers.

C'mon Mike tell us how you do it with mayonnaise.

Ken if your memory doesn't serve you, didn't you promise me some too? About 10 lbs will do it. No I don't want the guts.

Here's a recipe taped on our cupboard door for about 12 years, from Shawn Penneli, chef on the Charlotte Princess.

1. 10lb. fillets cut into 3/4 in. pieces
2. 1/2 C. soy sauce
3. 1/4 C. sweet chili sauce (Thailand)
4. 1/4 C. vegetable oil
5. 1/2 C. brown sugar
6. 1/4 C. minced fresh ginger
7. 1/8 C. minced fresh cilantro
8. 1 T. sesame oil
9. 1 T. sesame seeds

Combine all ingredients and marinade fish for 3 to 4 hours. Remove fish, reserving marinade. Grill fish for one minute per side. Place on baking tray. Put 1 oz. marinade on each piece of fish. Finish in 350 degree oven for 10 to 15 minutes.

Tom

[TyBoo]

[B~C]

yer missing out Mike.....probably don't like bass fishing either.

That halibut rendition sounds good Tom, sesame hali, good combo. The mayo thing, I used to slather fish with mayo, wrap it in tin foil (same material as my hat) and cook...aint bad.

I just can't recollect the ten pound promise, are sure it wasn't freezer burned smelt I offered you?

[Knotty C]

Hey Ken, that sounds like the recipe you fixed for us a while back. That was yummmmm.

I still have a chunk o Cross Sound butt to try it out. Thanks for sharing the recipe

Don

[B~C]

Hey Don, you are correct, same swill. I was going to e-mail the recipe to you but thought, what the heck, I'll stick it on the web site.

Here's some more fish recipies, I've tasted them all, all good

http://www.eaglecharters.com/cooking.html

[primative]

Ken you are on to it . The foil hat rig. Its for thought transmissions, right.
Is it directly to the halibut or other fisherman? Both, right. This will work for Spring Chinook.
You're a GENIUS! The voices I've heard and that others report are true! Thank you for for sharing what will be the most amazing Spring Chinook discovery ever. I won't have to replace my broken fish finder now. I assume the shiny surface of the foil is worn facing out? And at the end of the day you can wrap your fish for cooking. What a beautiful thing.

Sorry if I got off topic there.


Mike, thank you for sharing some of your culinary view points. Concise and easy to follow. Hold the mayo., and consider the slimy fish, Tule.