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Joined: Nov 2012
Posts: 4,347
Campfire Tracker
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Campfire Tracker
Joined: Nov 2012
Posts: 4,347 |
Potato flakes make a super tasty coating instead of panko
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Joined: Feb 2001
Posts: 50,626
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,626 |
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.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Jan 2003
Posts: 10,933
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2003
Posts: 10,933 |
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!!!!!
Add a little parmesan near the end and you have one of my tried and true recipes.
When a country is well governed, poverty and a mean condition are something to be ashamed of. When a country is ill governed, riches and honors are something to be ashamed of
. Confucius
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Joined: Feb 2007
Posts: 1,130
Campfire Regular
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Campfire Regular
Joined: Feb 2007
Posts: 1,130 |
Potato flakes make a super tasty coating instead of panko thanks Hank I've got a daughter with celiac and this is a great addition
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Joined: Jun 2001
Posts: 1,996
Campfire Regular
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OP
Campfire Regular
Joined: Jun 2001
Posts: 1,996 |
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
~Molɔ̀ːn Labé Skýla~
“Fear thou not; for I am with thee: be not dismayed; for I am thy God: I will strengthen thee; yea, I will help thee; yea, I will uphold thee with the right hand of my righteousness.”
ISAIAH 41:10
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Joined: Jun 2011
Posts: 1,008
Campfire Regular
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Campfire Regular
Joined: Jun 2011
Posts: 1,008 |
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.
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Joined: Dec 2002
Posts: 13,091
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2002
Posts: 13,091 |
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.
NRA Benefactor Member
Those who live by the sword get shot by those who don't.
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Joined: Apr 2008
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Campfire Regular
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Campfire Regular
Joined: Apr 2008
Posts: 2,681 |
Google "poor man's lobster".
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