Halibut Recipes?

[musky5555]

Anybody have any good recipes for baking, broiling, or frying halibut. I checked the food network, but nothing caught my eye.

[Cheers]

I lived on the West coast 30 years ago and used to buy halibut from the fishing boats as they came inn from fishing . I cant remember the recipe but we used to fry in lots of butter and then add cream to make a sauce. I wish I could recall the details as I have thought about it many times lately . I posted this in hopes that someone else could fill in the missing blanks

[MI Friend]

It makes great fish patties. Lots of good white meat and no bones. Just Google "fish patties" for some ideas. Wish I had some Halibut in my freezer.

[LABS4ME]

Halibut is one of the best fish around! I love grilling them.

Get grill hot, put layer of foil on grates. Butter both sides of fillet and put an extra tblsp or two on foil. Season fillets, I use light amount of lawrys and black pepper, lay fish on foil, put a layer of onion slices and a small amount of crushed garlic over the top of fillets. Cover and cook till fillets are close to done, flip once cover and continue to cook a few minutes, squeeze juice of fresh lemon over the top a minute before removing... Fantastic!

Good luck!

Ken

[ThunderLund78]

It also makes a great "poor man's lobster" because of it's firmness. Cut into chunks, boil in some salted water with maybe some celery and a little onion until white and cooked-though (maybe 10-15 min tops). Then dip in melted butter. Easy Peasy!

[delcecchi]

What should appear in the new issue of Cook's Illustrated but

Braised Halibut with Leeks and Mustard

Why this recipe works:

When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and steams, has a lot going for it: As a moist-heat cooking method, braising is gentle and thus forgiving, all but guaranteeing moist, succulent fish. Plus, it makes a one-pot meal since the cooking liquid becomes a sauce, and it’s easy to add vegetables to the pan to cook at the same time. We chose halibut for its sweet delicate flavor and firm texture that made for easier handling. Because the portion of the fillets submerged in liquid cooks more quickly than the upper half that cooks through in the steam, we cook the fillets for a few minutes in the pan on just one side and then braise the fillets parcooked side up to even out the cooking. Vegetables that held their shape but cooked through quickly worked best. For the cooking liquid, wine supplemented by the juices released by the fish and vegetables during cooking delivered a sauce with balanced flavor and just the right amount of brightness. Butter gave it some much-needed richness and the right velvety texture.

Serves 4

We prefer to prepare this recipe with halibut, but a similar firm-fleshed white fish such as striped bass or sea bass that is between 3/4 and 1 inch thick can be substituted. To ensure that your fish cooks evenly, purchase fillets that are similarly shaped and uniformly thick.

Ingredients

4 (6- to 8-ounce) skinless halibut fillets, 3/4 to 1 inch thick

Salt and pepper

6 tablespoons unsalted butter

1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly

1 teaspoon Dijon mustard

3/4 cup dry white wine

1 teaspoon lemon juice, plus lemon wedges for serving

1 tablespoon minced fresh parsley

Instructions

1. Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 3 to 4 minutes. Using spatula, carefully transfer fish to large plate, raw side down.

2. Add leeks, mustard, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until leeks begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of leeks. Cover skillet and cook, adjusting heat to maintain gentle simmer, until fish registers 135 to 140 degrees, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and leeks to serving platter or individual plates. Tent loosely with aluminum foil.

3. Return skillet to high heat and simmer briskly until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with parsley. Serve immediately with lemon wedges.

Secrets to Perfect Braised Fish

While braising fish offers a lot of appeal, it does have a downside: Because the fish is partially submerged in a small amount of cooking liquid, you are essentially half steaming, half simmering it. In tests comparing steaming halibut to completely submerging it in water and simmering it, we found that steaming took 57 percent longer. Why? For the fish to cook, molecules have to transfer their energy to the food through direct contact. Not only does simmering water generate only a small amount of steam, but many of those steam molecules condense on the lid rather than hitting, and transferring their energy to, the fish. Thus, far more molecules come in contact with the food in the simmering water than they do in the steam, making simmered food cook faster.

So it’s no surprise that in our early tests for braised fish fillets, by the time the steamed portion had cooked through, the simmered portion had overcooked.

To address this discrepancy, we parcook one side of the fillets by sautéing them briefly, and then we arrange them atop a bed of wine and vegetables, raw side down, for the braise. This gives the upper portion that cooks through more slowly by steam a jump start. The result: perfectly moist, evenly cooked fillets.

[delcecchi]

Here is the list of all the recipes on their site. Let me know if something looks particularly interesting

Steamed Halibut

Recipe - Cook's Illustrated

Th

Pan-Seared Halibut and Potatoes

Recipe - Cookbook Collection

.

Braised Halibut with Carrots and Coriander

Recipe - Cook's Illustrated

Charcoal-Grilled Halibut Steaks

Shrimp and Halibut Pot Pie

Recipe - Cookbook Collection

Pan-Roasted Halibut Steaks

Recipe - Cook's Illustrated

Gas-Grilled Halibut Steaks

Recipe - Cookbook Collection

Braised Halibut with Fennel and Tarragon

Recipe - Cook's Illustrated

Pan-Roasted Halibut Steaks with Chermoula

Recipe - Cookbook Collection

Chermoula, a fragrant Moroccan marinade made with cilantro, lemon, and garlic, is traditionally paired with fish and cooked in a vessel called a tagine.

Braised Halibut with Carrots and Coriander for Two

Recipe - Cook's Illustrated

Halibut en Cocotte with Fennel and Saffron

Recipe - Cookbook Collection

Halibut en Cocotte with Roasted Garlic and Cherry Tomatoes

Recipe - Cookbook Collection

[DonBo]

I prefer it grilled. Wipe some olive oil on both sides, cut up a lemon and put some slices right on the grill so the fish won't stick, flip it over after a few minutes, put more lemon slices on top and grill till done, just flaky white. Don't overdo it. Season with lemon pepper.

[Slabasaurus]

Halibut is one of the best fish around! I love grilling them.

Get grill hot, put layer of foil on grates. Butter both sides of fillet and put an extra tblsp or two on foil. Season fillets, I use light amount of lawrys and black pepper, lay fish on foil, put a layer of onion slices and a small amount of crushed garlic over the top of fillets. Cover and cook till fillets are close to done, flip once cover and continue to cook a few minutes, squeeze juice of fresh lemon over the top a minute before removing... Fantastic!

Good luck!

Ken

This is pretty much the only way I've done it for years. Simple, quick, and delicious.

[pikestabber]

I agree with the grill guys. I use a charcoal grill and use indirect heat (pile all the coals on one side, cook the fish on the other side). If your grate is clean and lubricated (Pam for the Grill is awesome), I put it directly on the rack with no sticking issues, and this allows it to get a little sear to it, as well. I rub each piece with olive oil and then season with whatever (I generally use seasoned salt, garlic pepper, and some Old Bay) then cook until just cooked through. Don't overcook it and it will be some of the best fish you've ever had.

[musky5555]

Thanks everybody for all the input. I too prefer halibut grilled, but I won't have access to a grill where I'm making it.

Del,

If you could share the pan seared halibut and steamed halibut recipes, I would love to check them out.

John

[delcecchi]

Steamed Halibut

When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than by weight or size; as long as they are roughly the same thickness, an 8-ounce salmon fillet and a 1-pound salmon fillet take the same amount of time to cook. The easiest and most effective way to add flavor to our steamed fish recipe was to steam the fish on a thick bed of herbs or other aromatics such as onion, lemon, or ginger. A simple sauce drizzled on the fish added even more flavor.

Serves 4

Line your steamer basket with a thick bed of herbs, sliced onions, lemons or ginger for extra flavor and to limit sticking. If you need to stack fish fillets or steaks on top of each other, face skin to the outside or bottom of steamer basket, separating them with lettuce leaves and increase steaming time by 1 minute.

Ingredients

4 halibut steaks, 1 inch thick

Instructions

1. Fill steaming pan with 1-inch water or enough to come within 1/2-inch of steamer rack or basket bottom. Bring water to a rapid simmer.

2. Meanwhile, line steamer basket with herbs or other aromatics, if desired, and lay steaks in the steamer basket in a single layer, if possible, so steam can circulate (see headnote if steaks overlap). Cover pan with lid or wrap tightly with aluminum foil. Steam 6 minutes.

3. Uncover and check doneness, fish should be medium rare and transluscent in the center. Remove steamer basket and set aside on a plate to catch drips (fish will continue cooking while resting in the steamer basket). Remove fish from basket with a wide, flexible spatula and plate. Can be drizzled with olive oil and lemon wedges, if desired.

[delcecchi]

Pan-Seared Halibut and Potatoes

Why this recipe works:

When testing various methods for our pan-seared halibut and potatoes recipe, we had much better results when we cooked the two components independently on the stovetop than when we cooked them together. We browned the potatoes first, then cleaned the pan and seared the fish. As for the type of fish and potatoes for our pan-seared halibut and potatoes recipe, halibut is sold as either steaks or fillets. In this case, we favored thick fillets because they brown better and require less preparation. And for the potatoes, we considered the usual suspects and settled on Red Bliss potatoes, which possess a creamy interior and sweet flavor.

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Serves 4

This rustic-looking dish is best served family-style on a large platter. If you prefer to plate the meal individually, cut the fillet into 4 portions before cooking; the cooking times will remain the same. A simple green salad would be an ideal accompaniment.

Ingredients

3 tablespoons unsalted butter

1 medium red onion, halved and cut into 1/2-inch-thick slices

1 1/2 pounds Red Bliss potatoes, scrubbed and cut into 3/4-inch wedges

8 medium cloves garlic, unpeeled

8 sprigs fresh thyme

4 bay leaves

Salt

1 tablespoon fresh parsley leaves, chopped

Ground black pepper

2 teaspoons vegetable oil

1 1/2 pounds fish fillet, halibut, (in a single piece)

1 lemon, cut into wedges

Instructions

1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Heat the butter in a large nonstick skillet over medium-high heat. When the foaming subsides, add the onion, potatoes, garlic, thyme, bay leaves, and 1 teaspoon salt. Cook, stirring occasionally, until the potatoes begin to brown, about 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until the potatoes are well browned and easily pierced with a knife, about 20 minutes. Remove the thyme sprigs, bay leaves, and garlic cloves; discard the thyme and bay leaves. Using tongs, squeeze the garlic cloves from their skins and roughly chop. Toss the garlic and parsley with the potatoes and adjust the seasonings with salt and pepper. Transfer the potatoes to an ovensafe bowl and place the bowl in the oven to keep warm.

2. Using tongs and paper towels, wipe the skillet clean. Add the oil and heat over medium-high heat until smoking. Mean- while, liberally season the fish with salt and pepper. Place the fillet, skin-side down, in the pan and cook until well browned, about 5 minutes. Using a large spatula, gently flip the fish and cook until the fish is cooked through and opaque, 4 to 5 minutes. Place the potatoes on a serving platter and set the fish over them. Garnish with the lemon wedges and serve immediately.

[musky5555]

Thanks Del, I'll let you know which recipe I use, and how it turns out!

John

[mainbutter]

When I do halibut, I do one of four things 95% of the time:

1) Deep fry (I do this the least of the 4, because deep frying is a pain to clean up afterwards), self explanatory and delicious

2) Pan fry with minimal seasoning & lemon - easy, simple, and focuses on the flavor of the fish for your dish to be successful

3) blacken - just like any other blackened fish, this "recipe" is just a different take on pan-frying with more flavorful and a greater volume of spices, notably paprika and cayenne. You can get by with a tad of salt and pepper for fish in general, but a good blackened fish recipe will put the emphasis on the seasoning all along with plenty of melted butter to stick everything on your fish.

4) FISH TACOS!! This is the inspiration you came to this thread for. Now that you've become bored with "cooking fish" in the basic ways, go make yourself some G-D fish tacos. While it is as simple as pan frying and then breaking up the fillets so that it can become a meat filling in a taco, it's fun and unique. Season to your own personal tastes. Serve with limes, guac, cheese, beans, pico, and your other favorite tex-mex sides/taco toppings. Don't be boring, and don't feel like you need a "recipe". Fish tacos in my house are always just improvisation anyways.

[delcecchi]

Classic Fish Taco is fried fish, shredded cabbage, and Crema (mexican sour cream, available at walmart among other places) and lime to taste.

[Lip_Ripper Guy]

I made Halibut for the first time last week using the following recipe. It was incredible!

1 1/2# Halibut

3 TBSP Lemon Juice

1/2 TSP Salt

1/4 TSP Paprika

Pepper

1/2 C finely chopped onions

2 TBSP Butter

1/4 C Sour Cream

2 TBSP Mayo

1 TSP Dill Weed (I used WAY more)

Place Halibut in a single layer in large baking dish. Combine lemon juice, salt, paprika, and pepper, brush mixture over both sides of fish. Let stand for 30 mins at room temp.

In saucepan cook onion in butter til tender. Top fish with onion and butter. Bake uncovered at 325, 20-25 mins.

Combine mayo, sour cream, and dill, serve over fish.

[Xplorer]

Its been a few years, but the last time we were up in AK we flew back 210 #'s of halibut, so we ate it many ways.

One of my favorite was to make a simple marinade of a cup of olive oil, a half cup of brown sugar and a half cup of teriyaki sauce/marinade. Place halibut in a gallon ziploc and add the mixture and put in the fridge overnight, mixing a couple times.

Then grill on a hot grill just til its cooked thru. If you want it a little cleaner, then just place a sheet of heavy duty aluminum foil on the grates til the sauce sears on and then place directly on the grate. Very tasty!!

[Kidd]

Last summer I brought home #50 lbs of Halibut from Alaska. Cooked and fried them a multitude of ways and the way I liked best was stove top in a cast iron skillet.

Coating:

Mix together Mayo and yellow mustard until mixture was a pale yellow.

Cooking Process:

- I put some olive oil in the skillet and preheated pan

- Lightly browned one side

- Flipped over and covered the browned side with the mixture

- Once the other side browned I flipped them over

- Coated the other side

- When first side was a golden brown, I flipped over and brought the other side to a golden brown

That’s it. Halibut is a tasty fish and the simpler I kept it the better it tasted.

Enjoy.