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Halibut ideas

post #1 of 17
Thread Starter 
I got a nice piece if halibut. Usually i pan sear it simply seasoned in butter and olive oil.I want to do something special or different. Can I grill it! Roast it? Any ideas welcome.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 17

I got some local halibut last week that was 12 hrs out of the water, very good stuff. Here's what I do with it.

Olive oil, garlic, whole grain mustard, fresh basil, kosher salt, fresh black pepper.

Very hot, very clean grill. Halibut can be difficult to grill, but with some skill and a bit of luck you can do it with out it falling apart.

post #3 of 17
KK,
One of my favorite ways is to grill fresh halibut brushing with a mango-ginger habanero glaze and topping it with a fresh peach blueberry relish. Both blueberries and peaches are in season now and are good.....caveat....try not to use cling peaches as they are a major pita to de pit. I think there is still a pix of the dish in my default album.....i am not the best of photographer's for sure, but hope this helps anyway.

joey
be sure to lightly oil the halibut before putting it on the grill...

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #4 of 17

Why not cook it "en papillotte" aka wrapped in alu foil. Grease a large sheet of alu foil, put the fish in, add whatever veggies that you like; a few thin slices of carrot, onion, garlic, certainly some spring onions, a few bits of tomato concassée, fennel shavings(!)...  plenty s&p, very small dash of ouzo (1/2 tsp) or more simply: a good tbsp of white wine or Nouilly Prat. Close alu, cook in the oven at 180°C/350°F.

 

To make it more luxury, you could add some mussels too!!

post #5 of 17

olive oil poached

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 17

I've been craving a tenderly poached halibut in a mild yet flavorful broth.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #7 of 17
Yeah, PP like a saffron broth.....man I love that stuff...or pho broth
a few others that pop in my head are a light brothy yellow curry or fresh green curry sauce...nothing to overwhelm the halibut though...I just really love those flavors with fresh fish.....big fresh blueberries with fresh fish is phenomenal...truly...I wouldn't lie!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 17

I like to poach my halibut in clam juice with a little bit of garlic added( A very little bit ! )

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #9 of 17
Quote:
Originally Posted by durangojo View Post

Yeah, PP like a saffron broth.....man I love that stuff...or pho broth
a few others that pop in my head are a light brothy yellow curry or fresh green curry sauce.


Oh yes. Now I'm really craving...

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #10 of 17
Quote:
Originally Posted by ChrisBelgium View Post

Why not cook it "en papillotte" aka wrapped in alu foil. Grease a large sheet of alu foil, put the fish in, add whatever veggies that you like; a few thin slices of carrot, onion, garlic, certainly some spring onions, a few bits of tomato concassée, fennel shavings(!)...  plenty s&p, very small dash of ouzo (1/2 tsp) or more simply: a good tbsp of white wine or Nouilly Prat. Close alu, cook in the oven at 180°C/350°F.

 

To make it more luxury, you could add some mussels too!!

 

I do something similar to this, only I put some fresh lemon juice on the foil, lay down a nice big sprig of fresh dill, lay the halibut on that, top it with more lemon juice, s&p, a biggish pat of butter and another sprig of dill.  Seal it up and bake it.  Buttery, lemony, dilly goodness. :)

post #11 of 17

Praties, you just reminded me I forgot to mention to add some thin lemon slices on top of the fish in the papillottes. Thanks. Your dill combo sounds great!

post #12 of 17
Cheflayne,
Can you expound on that method please? What type of olive oil? Do you infuse the oil? Can you? I imagine the possibilities are limitless then.....I have a picture in my mind's eye that needs some direction......thanks
joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #13 of 17

I generally use extra virgin olive oil and yeah infused is great too, for example a lemon arugula infused and serve with heirloom tomatoes sprinkled with sumac. Gotta love summer. I basically do it like a confit, in the oven at 250 for an hour or so depending on size.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #14 of 17
Thread Starter 
Ok so we grilled it. Hubby is always looking for any excuse to grill. I marinaded it in olive oil, garlic, oregano and a touch if Dijon. Then we grilled it. It was slightly overlooked but delicious. I served it with lemon, steamed veggie rice and a purslane salad.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 17

This may be way OT, but trying to get the proper idea of which are Halibut species all over the world, i found this web site:

 

FISHBASE

 

Pretty awesome.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #16 of 17

Cool website ordo, thanks.

Layne

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #17 of 17
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