|
Home | Forum | Online Store | Information | LJ Webcam | Gallery | Register | FAQ | Members List | Calendar | Search | Today's Posts | Mark Forums Read |
|
Thread Tools | Display Modes |
|
05-09-2012, 03:32 PM | #1 |
Kayak BOOT
Join Date: Nov 2011
Location: Ventura County
Posts: 251
|
Mother's Day Halibut
Any of you seasoned hali vets have a good recipe? I like to grill mine, but that's getting old. So, I'm looking for more of a "sauce" recipe if you got one to share.
|
05-09-2012, 04:02 PM | #2 |
Senior Member
Join Date: Sep 2005
Posts: 1,921
|
I've always just liked it on the grill, simple. One day my wife made this and I grilled it, and it was insanely good. By far my favorite halibut recipe. Little more prep than other ways, but well worth it.
Halibut with Cream Sauce Ingredients
|
05-09-2012, 04:06 PM | #3 |
Senior Member
Join Date: Apr 2012
Location: El Cajon, CA
Posts: 132
|
I don't know if this helps. My husband egg washes the filet then crushes up saltine crackers adds seasoning then he fries them up it's so delish. I normally make a side of plain white rice and steamed broccoli with lemon butter sauce and we also put a little sauce on our rice. I use 3 sticks of salted real butter not margarin it tastes weird Xand 3 juiced lemons melt together and pour on broccoli. She might enjoy it . Good luck! Nice hubby : )
|
05-09-2012, 05:16 PM | #4 |
Senior Member
Join Date: Mar 2009
Location: Riverside
Posts: 243
|
This is what my wife makes and it's GOOOOOOOD!
http://www.huntfishcook.com/index.ph...emid=34&id=345 rob
__________________
What's in YOUR hatch? |
05-09-2012, 05:17 PM | #5 |
Senior Member
Join Date: Sep 2009
Location: newbury park ca
Posts: 2,323
|
My wife has a recipe for "T"s or swordfish, but I tried it on some hali last week and it was, as Kat say "delish" and you can grill or bake, but cook the fillets in Mango salsa, I don't really marinate it for any length of time as it will take on too much and you will lose the hali taste, as the meat is pretty coarse and will soak up anything quick.
This also is real good with trout on the barby, or anyfish you would grill whole or unfilleted I fill the cavity with the mango salsa and then drench the top of the fish with it, place all that on some foil with butter underneath the fish to keep from sticking and bbq on the top rack as usual, good stuff...
__________________
|
05-09-2012, 08:03 PM | #6 |
Damn Hippy
Join Date: Nov 2011
Location: Riverside
Posts: 311
|
Here where I work we make a fantastic olive oil poached halibut. More intensive than the other methods listed, but it's mothers day lets do it up.
We start it by bringing a pot of olive oil up to 214 F any hotter and you are getting into frying territory. In a cheese cloth bag we tie up some fresh herbs an throw the sachet in the oil. For the first time using the oil let it simmer in the flavors for a bit. Gently place your fillet in, use a slotted spatula or something similar just be careful. Let it cook up about 10 minutes or so, you know what cooked halibut should be like. Keep an eye on the temp, you want it to come out a nice white not golden. We garnish it with some thinly chopped and fried leeks which are like a real mellow onion and way good. Then for the sauce do up a nice lemon burblanc, it's that time of year cruise the hood and gank some off a tree. Grill up some asparagus and you're set. Reserve the oil for future poaching NOT FRYING. With no particulate in it it will last a good while and imagine WSB would be excellent this way as well. If we sell one tonight I'll snap a pic, it's way good |
05-09-2012, 08:07 PM | #7 | |
The carpetbagger
Join Date: Sep 2011
Location: tha newps
Posts: 1,474
|
Quote:
__________________
"The charm of fishing is that it is the pursuit of what is elusive but attainable, a perpetual series of occasions for hope." http://www.badinfluencetattoo.com/gallery.php?artist=21 |
|
05-09-2012, 08:14 PM | #8 |
Senior Member
Join Date: Mar 2010
Location: Santee
Posts: 904
|
Beurre blanc sauce
This is a very easy and good recipe to pour over your fish.
1/2 cup dry white wine (chardonnay, doesn't need to be $$$) 1/2 tbsp finely chopped shallots 1/2 lemon - optional 1/2 stick butter boil up the wine and shallots (and lemon) in a sauce pan (not frying) and reduce it down so there is about 1/4" liquid at the bottom - about 10-15 minutes. Take it off the heat and start adding the butter in small pieces - stirring as it melts. If you leave it on the heat, it will separate the butter and you need to start over. You can use a very low heat. Then pour over fish. If you want it thicker, add a little 1/2&1/2 cream - thicken to your liking. Or you can follow this: http://culinaryarts.about.com/od/but...eurreblanc.htm I've done this a number of times and it is really easy. I've used the wine at Fresh&Easy - $1.99 - works fine for cooking. This is good for two servings. |
05-09-2012, 09:54 PM | #9 |
Damn Hippy
Join Date: Nov 2011
Location: Riverside
Posts: 311
|
|
05-09-2012, 09:57 PM | #10 |
Member
Join Date: Dec 2008
Location: south orange county
Posts: 84
|
halibut recipe
clean halibut, cut into nice thin slices, chill, grab some wasabi, eat.
great recipe for WSB and YT to.
__________________
|
Thread Tools | |
Display Modes | |
|
|