Home Forums Hunting & Shooting Alaska Need ideas for cooking Halibut

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.