Home Forums Hunting & Shooting Alaska Need ideas for cooking Halibut

Just got back from fishing trip Kenai peninsula with Rod & Reel Charters. This was a father & sons trip and we limited out on halibut.

So in short I need some recipes to prepare the filets. Some of the filets have the skin on, some don't. Any marinades, seasonings you would recommend?

Thanks for all your help.

Deans

1 stick of butter softened, 1 heaping tablespoon of fresh dill, 3 cloves of garlic diced. Combine, put the butter on parchment paper and freeze then cut into slabs. Grill skin side down on foil with some alder for smoke.





Fish tacos are never a bad choice.



Garlic, paprika, turmeric, lime juice, siracha, salt and pepper.



Cook the bell peppers and onion separately to keep the fish from getting watery.

Recipes are pretty much limited by your imagination. Worth substituting for any dish you'd use chicken in. Stir fry, kababs, etc.

Sage advise. Come to think of it I don't think I'd recommend sage. Dill for sure.

Halibut doesn't need a bunch of sauce, marinades or smoke flavoring to mask a strong taste; it is nice, sweet, white meat. Try baking with subtle flavoring, like butter, salt, black pepper, a little garlic, grated Parmesan.

Deep fry it! WTF!

If you don,t like fish don't eat it, but why the hell would you want to make it taste like a tacho bell?

Butter, salt, pepper, lemon, foil, grill. Mmmm good!

Quality fish tacos taste nothing like taco bell.

There was a place in Auke Bay AK (just north of Juneau) that made wonderful Red Curry Halibut. Of course, one must enjoy red curry in order to enjoy halibut served that way.

One of my favorites,

Lightly oil a glass baking dish
Place halibut fillet/s
slather on some mayo, not too much
sprinkle with paprika
cook at 325 or so until it starts to "flake"
Do Not Overcook!!!!!

Enjoy your fish, I'm jealous.

Geno

PS, did you bring home the cheeks or eat them on the boat?

Get that skin off before you put it away.

Halibut chowder
Deep-fried beer batter halibut
Baked halibut with mayo and lemon pepper. In foil on grill or oven.
Lemon halibut.
Halibut saviche.
Blackened halibut.

We brought the cheeks home. Thanks for all the recipes and ideas.

Deans

i Was thinking exactly the same. Matter of fact I can't recall the urge to eat anything at taco bell in 30 years....

I'll take halibut tacos ANY day. Will take rare tuna tacos also any day.

straight from Coffman Cove:

skin off

depending on size of filets slice into thick 1 1/2-2" strips

roll in flour with a little salt and some pepper, egg dip, panko crumbs

fry quickly in peanut oil


also baked with herb butter is great

(I'm also not big on overly spiced up fish tacos. Chili powder and good fish is not a good combo for me. Maybe on some Florida tilapia I can see it)

Damn brain dead this morning... to a towns name. Got on the ferry headed south to Ketchikan years ago.

Was a little bar somewhere, we were totally on foot having dropped the rental car off, found this bar, I know it might not be right to many, but the beer battered halibut and amber on tap was just really great too!

We had some once, lots of dill and butter, in foil, over coals from fresh spruce limbs 100 miles out of Aniak in the bush somewhere... landing strip called cinnabar IIRC.

That was some awful good halibut too! Made for some good memories sitting by that fire. Was glad the pilots came in that evening. Fresh halibut was grand.

to add... town was Skagway...

Here's a recommendation I may have to follow someday!

Geno

PS, spelling nazi tells me it's spelled "ceviche"

PPS, tastes great whichever way you spell it though!

Throw the skin-on fillet on the grill skin side down. Put a couple pats of butter on the sunny side. Sprinkle salt/pepper or whatever you like (Montreal steak seasoning works too).

When you can slide a spatula between skin and meat, do so, and eat the meat part. Works best if the fillet is room temp to start with.

Is it true that they taste better if you catch 'em on a fly rod?

Just made salmon tacos last night and they were a major hit...halibut works just as well...

Grilled like CWH2 called is very good, but cook the flesh side first as it stays together better that way.

All fish taste better caught on a fly...

It is true, but mainly becasue roll casting a 2lb sinker is exhausting.

Catch them in five feet of water and you only need six ounces...

I want to catch one on a dry fly. I'm a purist.

What about "poor man's lobster?"

Cut into one-inch cubes, and drop into a boiling pot of half water, half 7-up. When they float to the top, fish them out and dip in drawn butter....

Almost as good as a thick, rich chowder.

Uuuuhhhhhhhhhhh... believe you are confusing deep-fried with boiling. Boiled fish does not rise to the surface when done.

Can't believe no one has mentioned "Olympia".

Also the mayo method is best when topped with grated parmesian.

Yes, it does when boiled as I described. It was suggested to me by a guy who makes his living fishing up there, and I've done it.

Maybe it's the 7-up that makes it float.

Mayo mixed with crushed garlic, lemon juice, and Parmesan could make a turd taste good.

I use it a lot on swordfish. I'ts a lot cheaper than halibut down here.

No habla........

Ceviche is a good way to prep halibut, yelloweye and striped shrimp. I know you should freeze first to kill the parasites, but I've made ceviche with yelloweye right on the boat when filleting them, and it didn't suck.

Word.

A denatured parasite is a denatured parasite...

Another vote for the "Mayo" method.

We were visiting family friends in Hoonah, AK. It just happens that they run a local charter too. And Shawn had just caught some fresh hailbut that day.

I had never seen halibut topped with mayo or crumbs before. Teresa said that is the way that all of the locals prepare halibut.

I do have to admit that it was mighty tasty. My wife now uses that recipe once in awhile and everyone that has tried it also likes it.

But, my favorite is a simple deep fried fish and chips.


Jeff

well I was going to say that ! ....deep fried ..butt don't need no damm help in the taste dept ...it can stand on its own !!!

Want the dry fried butt to taste even better ?...one where u can eat a bunch ? You need to cook it/eat it out doors in the fresh air, every bite will be tasty and not loaded up with the smells of indoor air heavy with oil,humidity smells etc...I win a lot of cooking contests doing this .....

I can damn near eat my weight in deep fried halibut.

Good thing I'm a dainty fellow.

Delicate and dainty ain't the same...

Cooking halibut is more about what is on it than the fish itself.

When we lived in Sitka, my mom would make kung pao halibut. It's firm enough to hold up to most stir fry recipes though. Halibut is tough to mess up, keep it simple or go all in, your choice.

Pan fry in olive oil and throw over a salad. Put some light crumbs on it and some Johnny's.

Very healthy eating, but you can make it very unhealthy by covering it in breading/oil/mayo etc.

Just did some last night, panko crusted, dill salt n pepper and panko, good stuff.... a guy could probably roll halibut in dirt and it would still taste good....

Guys appreciate all the ideas for preparing halibut.

Deans

Kind of late, but here it goes:

INGREDIENTS

a. Halibut fillet, around 1" thick
b. 1/2 cup grated parmesan cheese (buy a parmesan cheese that's not too salty)
c. 2 tablespoons mayonnaise
d. 1 tablespoon mustard
e. A little lemon juice
f. Around 3 tablespoons melted butter, plus a little more to place between the pan and the fillet

1. Combine the melted butter, mayo, mustard, and parmesan cheese into a spreadable paste.

2. Start the oven on broil, rinse the halibut and then pat dry with a paper tissue, put some butter in a broiling pan, place the halibut on top of the butter, and sprinkle a few drops of lemon juice over the top.

3. Place in the oven for about 5-7 minutes, turn it over and broil for around 4 minutes. Pull out of the oven, drain the excess fluid from the pan, and spread the cheese mix over the top so that it's about 1/4" thick. Place back in the oven, and let it broil for a few minutes as you watch carefully for the cheese to melt and turn golden in color, or for it to bubble-up. Don't overcook.

Serve with a fruit salad, mashed potatoes or jams if you like. I like a small glass of wine with fish, but that's up to you Don't add salt, since the parmesan cheese already has plenty of it.

Potato flakes make a super tasty coating instead of panko

My favorite deep frying combo is to roll the chunks in mustard and then coat with 50:50 corn meal and cracker crumbs.

Even plain old yellow mustard is good, but some fancy mustards really add a lot.

Add a little parmesan near the end and you have one of my tried and true recipes.

thanks Hank
I've got a daughter with celiac and this is a great addition

Thanks a lot for the all the ideas and different ways to prepare halibut. Last night used some your ideas and the halibut came out great.

So thanks again.

Deans

We brought some Halibut back a couple years ago. I would just make a aluminum foil boat, lay in the fillets skin side down, put some butter on top, sprinkle with Tony Chachere's Original Creole seasoning and place a couple of thin slices of lemon on top. Place on the grill on low heat for ~20 minutes until the fish will flake with a fork. Enjoy.

I most grill it on aluminum foil with a variety of spices sprinkled on. Brush lightly with olive oil and serve when flaked.


When I was a kid we lived next door to a professional bass tournament fisherman. Every once in a while he would bring some home. He filleted a couple up for us one day (first time I had ever seen a fish filleted) and told us to first rub it with mustard and then put the breading on before frying. I absolutely hate yellow mustard but my dad was determined to follow his instructions. Fish turned out amazing. Have to admit that the mustard does something for fried fish.

Only time I have ever had fried halibut is in a lodge in AK.

Google "poor man's lobster".