Halibut?

[Bogsucker]

I have been gifted what appears to be a fresh frozen 1-1/2 lb halibut roast(?). What should I do with it?

[CrappieMagnet]

Try this.Go to Matt Johnson's HSOforum for a haibut recipe.

Good Luck and Good Eatin'!

CrappieMagnet

[This message has been edited by CrappieMagnet (edited 06-25-2004).]

[LABS4ME]

I also grill my Halibut. Real simple...

coat fillet with melted butter,

season with whatever you like... I use a little crushed black pepper, a little season salt, and a little seafood grill and broil

cook fillet on a grill (charcoal is the best) on a sheet of aluminum, turning once until fillet starts to crack. I do not seal up the foil and basically use it as a griddle.

Immediatley squeeze some fresh citrus over the fillet... I use and like lime, but have done it with lemon also... I've contemplated trying orange.

This with a little summer vegatable medaley in sauteed in olive oil (summer squash, zucchini, peppers, onions, garlic and salt and pepper) and you got a meal fit for a restaurant!

Good luck! Ken

[89Bronco]

Cut 'er up in bite-sized cubes, dip in your best beer batter, and deep fry until golden. DELICIOUS!

[climbmda]

I would do it over a charcoal grill, wityh indirect heat. The Weber web page has instructions for indirect grilling if you haven't done this. Here's my favorite preparation:

Mix olive oil and lemon juice 2:1 ratio. Add finely chopped green onions to taste, as well as basil and tarragon. Use a wisk to mix until it thickens.

Dip the halibut in the resulting glaze and then place over the rip pan on the grill.

Brush with glaze and lemon butter, alternating, during the grilling process. Usually with steaks of fillets, I grill them for roughly 15-20 minutes. With a large chunk, I would suggest checking it after about 30 minutes. Timing should be similar to baking times.

The combo of the glaze and the smokey flavor from the grill is great!

[TheGuy]

Hey Bogsucker!
This one is the best!
Put it in a cooler full of ice and beer, drive over to my house and we can share the beer and I'll cook it up. MMMMM good!

------------------
Get the Net!!

[smoked perch]

i used to live in WA state, and a buddy of mine commercial fished pollock up in AK. he used to come home with halibut that they'd catch on their off days. the best way i ever prepared it was deep fried in beer batter. here's the recipe.

1 3/4 c. flour
2 tsp. Lawry's seasoned salt
2 tsp. baking powder
2 eggs
1 can beer
(also can add cayanne pepper, garlic, cajun seasoning to taste...)

Mix batter ingredients together. Roll fish in flour mixture; dip in batter, deep fry. Covers 2 pounds of fish.

i have a dutch oven i'd use with a bunch of vegetable oil in it.

good eatin...
-perch.

[Rolly22]

When deep frying you really can't cook on low temps., but for grilling or baking cook it slow and don't over cook it.

[Crusher]

Halibut is like hamburger.I've had it deep fried, poor man lobster to taco's. Use your imagination.

[The Grebe]

Carefully wrap the Halibut in Aluminum foil,
place the fillet in a paper bag, put the paper bag in a small cooler with some ice and bring it over to my house....I'll show you a really good way to cook it and I will personally demonstrate the correct way for one person to eat a sizable chunk of Halibut, so you will be prepared if you ever get another piece!