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I need a good Halibut recepies please.

post #1 of 12
Thread Starter 
Hi,

First post for me. I am a fishermen and catch a good amount of Halibut but I'm sick of my same old recipes.

I'm looking for something that tastes good and is relatively easy to prepare. As we know, Halibut dry out very quickly and really is not that flavorful, kinda like Chicken breast....and I'm a definitely a a wing/drumstick/thigh kinda guy :)


Thanks.
post #2 of 12
I dunno, I've found that a fresh (i.e. non-frozen) halibut has flesh that doesn't seize up as much and push out all the water as a previously frozen piece. Especially in the cooking you can tell a previously frozen piece is cooked with a simple press while I've needed a more subtle touch for the fresher pieces. In any case I like to cook halibut to medium well and let it coast the rest of the way.

I enjoy halibut with something robust, like a ragout of chorizo or a powerful mushroom demi-like sauce.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 12
You may want to try a classic Smoked Finn and Haddie which many recipes on the web exist. This is very rarely done in U.S. anymore, but used to be a mainstay in Europe,
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post #4 of 12
Macamadia Encrusted Halibut and Orange Sauce ( I made this last week)

-2 each 6 to 8 oz. portions of Halibut fillet
-½ cup macadamia nuts, chopped
-1 whole egg
-1 cup and 2 tablespoons heavy whipping cream
-3 tbsp salted butter
-¼ cup concentrated orange juice (with pulp)
-¼ cup of white cooking wine
-salt and white pepper, to taste
-non-stick frying pan
-small heavy bottom sauce pan
-medium size mixing bowl
-medium size ovenware pan
-large, wide sturdy spatula

Preheat the oven to 335 degrees F. Beat the egg with 2 tablespoons of heavy cream in a medium size mixing bowl. Spread the chopped macadamia nuts onto a large dinner plate. Melt 2 tablespoons of butter in a non-stick frying pan over medium heat without letting it burn.
Pat the fillets dry with a paper towel, then add salt and pepper, to taste. Put each fillet into the bowl with the eggs and cream, covering fillets completely.
Gently remove one fillet and put it face down onto some of the macadamias. Roll the fillet over onto the plate one time, then carefully pick it up and put it facedown into the hot frying pan.
Repeat the same procedure for the other remaining fillet as in step 3. Let the macadamias begin to turn golden brown, and then gently pick up the fish and roll it over once in the pan to the other side.
Remove the halibut completely from the pan when the macadamias are brown on both sides. Place each fillet in the oven pan, and then into the oven. Cook until internal temperature reaches 160 degrees, or about 10 to 15 minutes. Remove from oven and hold warm until ready to serve.
To make the orange sauce, put the orange juice and the white wine into the sauce pan over a high heat. Bring to a boil. Add the cream, let it all come to a boil again. Then reduce the heat to medium until the sauce thickens, about 5 to 10 minutes.
When the sauce is about as thick as syrup on a spoon, remove from the heat. Put 1 tablespoon of softened whole butter into the sauce pan and gently stir into the orange cream.
When ready to serve, spoon some of the sauce onto the bottom of the service plate. Then put the macadamia encrusted halibut onto the sauce. Drizzle a little bit more of the orange cream sauce over the top. Serve immediately
When I served this it was with orange segments for garnish , minted basmati rice and a stuffed tomato.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #5 of 12
Which are the "same old" recipes you want to avoid? I wouldn't want to waste your time.

Also, how large are the fish you're catching?

BDL
post #6 of 12
AlwaysHungry,

Is there a certain taste your looking for ? A new way of cooking it ?
I live in the french quarter of Montreal, would you like something from there ? I will look for more recipes. It Is YOU that will decide what YOU like in the end, no one else.

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 12
Another thing I thought of is if you take Halibut skin on and roast it , it dries and then if you flake it, it makes a great imitation crab -meat. In fact Kosher caterers often do this. Serve with cocktail sauce
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post #8 of 12
Thread Starter 
Wow, you guys get into detail! :)

Okay, the fish I'm catching are California Halibut, they are smaller and even less moist than Pacific Halibut. Generally in between 8-25lb fish.

What I have tried so far:

- Simple salt, pepper, butter, fry in a pan. Not too crazy about this one.

- Macadamia Nut recipe w/ butter...I don't really remember the recipe anymore but I remember it being simple

- Pistachio recipe: I like this one the best, I make a sort of mayonnaise sauce to keep it from getting dry. De-shell and grind Pistachio nuts to desired size. Add mayo, mustard, sour cream, lemon juice into a bowl and mix well. Coat fish with Olive Oil, Salt, Pepper, and herbs of choice. Spread Mayo mixture on fish and coat w/ Pistachio nuts. Bake in oven 450 degrees for 10 minutes or until done.

- SO, I'm sure there are a few more that I'm not remembering right now but I really have no preferred taste. I'd like to try a variety of methods and see how they turn out. What I am looking for is simplicity and ease of cooking. The simpler the better for me.

I should add that in addition to myself, I'm looking to get my non fish eating g/f into eating fish. I figure Halibut is a good starting place for that, but she is not a fan of very many sauces, and she does not like a lot of stuff...hates tomatoes, orders salad w/o any dressing...very plain taste buds.
post #9 of 12
I bet this would taste real good. It might take some good timing though. Make sure you have all your stuff ready and run it through your head before you try it.

Recipe - Halibut Meuniere
post #10 of 12
Try poaching if you find it dry, a little chopped shallot, vermouth, star anise and chicken stock, finish with a dash of cream. Really simple, the only challenge for a home cook might be the chicken stock.
post #11 of 12
AlwaysHungry...check out my Alaska Halibut "basic" recipe. Works like a champ as a "starter" for non-fishing eating folks/kids.

The "fish stick" similarity of the Halibut encourages kids (others) to try something new. Can't wait for my next Alaska fishing trip!:bounce:

Halibut the best way

1 - 1½ lbs of fresh Halibut
1 Cup of Parmesan Cheese (the Kraft can version is really the best for this recipe)
½ Cup Safflower Oil or other “healthy” oil
1 Cup of crushed Saltine Crackers (or other crackers to your taste)
1 tsp of Oregano

Cut the halibut into fat fish stick size pieces.
Take 3 cake pans and place cheese, oil and crackers (with oregano) in each

Take fish and roll it in the cheese.
Then roll it in oil.
Then roll it in crunched up crackers. The finer the crackers are crushed the better.

In a pinch I have used fake flake potatoes in lieu of saltines or even Panko crumbs. They make a crispier crust, but not salted appropriately.

400 deg preheated oven for 10-13 minutes, depending how thick the fish is cut.

Remember fish continues to cook outside of the oven

Enjoy…these are great by themselves or with a sauce of your choice
post #12 of 12
My favorite is a simple blood orange vinaigrette with halibut.
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