My best recipe yet.

So what are you supposed to do when your freezer is running out of room, but the fishing is still good? COOK MORE FISH!

Decided to try something completely different. Here's what I came up with.

I'm not much for taking measurements so just go with what feels right

I used everything in the picture except for Mayo/Hot Sauce/ Egg

I call it "Lobster Stuffed Halibut with a broiled Lobster tail over a bed of Lobster Stuffing over a bed of Baby Spinach"
.... your move

Ingredients
- Olive Oil
- Parsley
- Shallots
- Garlic
- Halibut filet
- Lobster tail
- Butter
- Baby spinach
- Shredded Parmesan cheese
- Plain cream cheese
- Planko bread crumbs
- Dry Sherry
- A good craft beer for sipping on


Start by steaming your lobster tail.


While it's steaming, heat olive oil over meadium heat. Add crushed garlic and chopped shallots to the olive oil. Cook for 2 minutes or until it starts to turn brown.



De-glaze the pan with about a 1/4 cup of dry Sherry. Then, slice the halibut filet into two thin slices (or use two thin pieces to begin with)
Add the halibut to the pan for just a minute, no more. Flipping this dish in the broiler will be nearly impossible, so I precooked the Halibut just a little bit.





Once the halibut is done. Check on your lobster tail, when it's finished take it out of the shell, and using two forks shred the lobster into a pile of finely shredded strings. Its ok if the tail is still a little undercooked, like mine was here




Combine the Bread crumbs, a 1/2 stick of butter, handful of the Parmesan cheese, two spoon fulls of cream cheese, some parsley and the lobster into a pan.


Cook until all the cheese is melted and the mixture starts to stick to itself, almost like a paste.
Spread the mixture over the bottom piece of Halibut. Then put the top piece on and coat with olive oil, salt and pepper. (my piece broke here but it's not a deal breaker)


Put it under the broiler. While you're in there might as well toss another lobster tail in.
No reason to get stingey now....
Broil for 7-10 minutes depending on the thickness of the Hali


While it's broiling, reduce two large handfuls of baby spinach down in some butter.
I also had some extra stuffing left over, so I made a bed of lobster stuffing. I know, I know.... pretty ghetto

Carefully slide the halibut onto the bed. I would suggest trying not to pick it up unless you're pretty confident it wont fall apart.

[bus kid]

Looks good but you should add some mayo hot sauce and a egg.

[lowprofile]

your pretty amazing. both catching fish and cooking them.

Originally Posted by bus kid

Looks good but you should add some mayo hot sauce and a egg.

[fishinkid2010]

Where did you add in the Siracha sauce? I love that stuff, and any recipe with it I'm willing to try!
I will be trying this for sure though.

[MrM]

I don't know what I like better... All the fish reports, or the recipes!

[Billy V]

You burned the garlic! -Those fine dark brown pieces have to go...

Even the slightest hint of burned garlic will ruin a dish.
---------------------------
It happens from time to time, and its always best to throw the burned garlic away and saute` a new batch.

Try crushing the clove with the heel off the knife - and removing hard brown part where it attaches to the bulb.

A whole crushed clove is much easier to sauté without burning than finely chopped particles.
---------------------
The dish has potential though.

Originally Posted by fishinkid2010

Where did you add in the Siracha sauce? I love that stuff, and any recipe with it I'm willing to try!
I will be trying this for sure though.

I was going to use the Mayo and Siracha to make a spicy sauce like in Tuna rolls and put it on the inside, but abandoned that plan mid dish.

Originally Posted by Billy V

You burned the garlic! -Those fine dark brown pieces have to go...

Even the slightest hint of burned garlic will ruin a dish.
---------------------------
It happens from time to time, and its always best to throw the burned garlic away and saute` a new batch.

Try crushing the clove with the heel off the knife - and removing hard brown part where it attaches to the bulb.

A whole crushed clove is much easier to sauté without burning than finely chopped particles.
---------------------
The dish has potential though.

I cleaned out the pan after I cooked the hali, the garlic didn't make it into the stuffing.

I do however like my garlic a little over done