most awsome halibut recipe

B

B~C

New member
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
 
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!
 
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
 
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
 
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. :disgust

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...
 
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
 
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.
 
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
 
primative":yyblouh0 said:
C'mon Mike tell us how you do it with mayonnaise.
Click to expand...

Let me be very clear. I do not do it with mayonnaise. B~C slathers the mayo. I do not. If I want my fish slimy I will catch tules.
 
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? :)
 
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
 
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.
 
Back in 1995, during my first tour at Air Station Kodiak, our shop was known for always have potlucks at work and generally having a great time. I was in the Alaska Patrol division, and our job was to deploy H-65 helicopters onboard cutters to the Bering Sea to keep watch over the crab fishermen (Dangerous Catch). Our off duty time was usually spent hunting and fishing. Our shop Leading Chief, Bill Beardsley, who was a super guy and a lot of fun, made this killer halibut casserole and everyone bugged him for the recipe. He finally got around to sharing it, and what follows (verbatim) is his email to all of the guys in the shop:

Jan 12th, 1997

In keeping with the finest traditions of the culinary arts here in ALPAT, I am disseminating the “Halibut Casserole” recipe I shamelessly plagerized and slightly modified from an Alaskan fishing show I was watching while inebriated late one night. To the best of my memory, this is what was in it and this is how I make it.

1 quart bag of halibut (approx)
2 things of sour cream (16oz size)
3 cans cream of mushroom soup (condensed)
1 casserole dish (large)
½ stick butter
A bunch of scallions (long onions, white on one end, green on the other)
1 can mushrooms (small)
Curry powder
Dill weed
Cheese of choice (I prefer a jack/cheddar combo)
Course ground black pepper
-------------------------------------------------------------------------------------
1) Chunk your halibut up and cover bottom of casserole dish.
2) Sprinkle lightly with curry powder
3) Dot with butter
4) Spread mushrooms on top
5) Then the onions
6) Then the cheese
7) Sprinkle lightly with garlic salt
8 ) Mix sour cream, shroom soup in large bowl while adding pepper to taste. Should be approx half & half. I did the math and discovered through trial and errors that 36oz of soup and 32oz of sour cream is about right. Spoon over top leaving a little room for expansion. It will bubble over if too full.
9) Bake at 325-350 for approx 1 hour (was in the bathroom for this part) appearance should be hot and bubbly with a golden brown film starting to develop.
10) Bring to shop and share

Note:
As with any good recipe, this one can be expounded upon by the fledgling chef to the point of having it mounted for permanent display. If you are predisposed to eating things like tomato’s you might throw them in also. As for me, I’m going to try some slivered almonds or maybe some wine in my next attempt.

Next week- “How to make gorilla stew”


Bill retired as a Master Chief a few years ago after 33 years of service. I'm proud to say "Thanks again for sharing, it's my favorite!"

Rick
 
Hey Rick, Thanks for sharing. I will probably never make this but I can sure imagine how good it would be. :roll: One of these days :mrgreen:

Harvey
SleepyC :moon
 
Rick, thanks for sharing. He had me laughing when I read "2 things of sour cream". That's the same way I write a recipe down. Later, I wonder how big was a "thing". LOL

H :wink:
 
Back
Top