Mother's Day Halibut

[Devildawgjj]

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.

[steveooo]

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

• 5 tablespoons butter or margarine, cubed
• 1 medium onion, sliced and separated into rings
• 1 1/2 pounds halibut steaks
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 3/4 teaspoon garlic powder
• 3/4 teaspoon seasoned salt
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1/2 cup dry bread crumbs
• 1 cup shredded Parmesan cheese

Directions

1. Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces. Place over the onion.
2. In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, 10 minutes or until fish flakes easily with a fork.

[KatFish]

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 : )

[Hunter (The 80's Man)]

This is what my wife makes and it's GOOOOOOOD!

http://www.huntfishcook.com/index.ph...emid=34&id=345


rob

[mtnbykr2]

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...

[Mr. Adventure]

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

[William Novotny]

Originally Posted by Mr. Adventure

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

Where the hell do you work? I'm on my way.

[old_rookie]

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.

[Mr. Adventure]

[yotasan]

clean halibut, cut into nice thin slices, chill, grab some wasabi, eat.

great recipe for WSB and YT to.