Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Halibut filets

So, I have a couple of halibut filets. Thinking of doing fish tacos. Anyone have any other ideas?

Yes, Halibut Weaver, Halibut shish-kabobs (marinated in italian dressing), beer battered or tempura halibut.

I could eat my weight in beer-battered fried halibut.

Next time you make it, try using some Midnight Sun Kodiak Nut Brown ale, makes the best beer battered halibut evah!!

Can't go wrong with tacos or fajitas, try some finely sliced cabbage to a bit of crunch to the tacos. Stir fry good, kabobs good, beer battered you can hurt yourself on.

For a quick and easy way to bake fillets take ~1/2c sour creme and wisk in a heaping tablespoon of red thai curry paste. Cover the fillets, bake @ 275 until just firmed up and enjoy. Also a good way to prepare rock fish.

I like my Halibut grilled, with just a bit of olive oil, salt and pepper.

Yep, fried fish caint be topped. Many have tried, but failed miserably.

i've been using these to beers in my batter for "butt and smelt" !!> the 1st one's great along with #2 a hint of lemon both are my #1 cooking fish beers imo-good stuff!!!

I didn't get over 300lbs eating bad food.... but I stay under it drinking girly beers lol

Completely agree; that's the way I typically do it, but the wife wants to try something different.

I did grilled halibut with goat cheese and grape tomatoes a while back.

Thanks for the suggestions (all of them).

too many burgers and pimento cheese will do that to you

I prefer to grill fish when it's fresh, i.e. the day I caught it or the day after. If you're dealing with fish that has been frozen then I find the recipes with sauces and flavorings and other ingredients come into their own. It's not that fish looses it's flavor over time in the freezer, but the texture is does take a big hit.

Speaking of halibut, I need to dig through the chest freezer as I should have some left from last summer.

Cut your halibut into kabob size pieces then let them marinate in italian dressing. We like to use the Good Seasons Italian packets and mix it with EVOO and balsmaic vinegar.

Let it marinate for 20 minutes in the fridge, leave it in too long and you'll find your fish will be partially cooked from the acid in the vinegar.

Kabob it with whatever veggies you like then grill until done. Haven't done them this way in a few years but that's going to change this summer.

I like using it in tuna helper instead of the tuna. Its good. Another good way to cook it is cut it up into 1/2" thick slices. Dredge them through an egg wash and coat with instant potatoe flakes and bake em. Can't beat deep fried though.