Home Forums Hunting & Shooting Alaska Seafood -- Halibut Olympia

That sounds really good, as I'm a big fan of avocado vs regular mayo, not to mention curry. Tried Eileen's(Mule Deers better half) avacado based potato salad recipe(it's in her latest cookbook), and have been hooked since. It's a great sub if you don't care for mayo.

Jeff

Food snob.

Might not be for the more sophisticated palate, but would probably wash down well with a case of bud light.

Silver Bullets!

You know it's bad when you are walking down the dock in Feb and someone is filleting out a halibut and you turn down 5lbs of fillets.

I can't eat it unseasoned or just plain. There is a food truck in town named Fish N Chicks. They make amazing battered halibut as well as just about everything else. Tempted to send the wife down there to work just to learn the secret.

I only venture to the other side of the island on the days that fish and chicks is open!

I did some guessing at the missing data and took the advice provided by Calvin....it's spectacular!!!!!


Here is what I did

preheat oven to 375 degrees fahrenheit
melt 4 tablespoons butter in 2 1/2 quart baking dish

Finely slice (1/16" thick) one medium sweet onion and bisect to not have rings but 1/4 circles and add to melted butter

Cut fish (one pound of Halibut in this case) to strips approximately 1/2" X 1/2" by the length of the fillet but not longer than the baking dish.....use this fish to cover the onion.

NOTE: The fish to be thoroughly patted dry with paper towels....I destroyed a dozen paper towel sheets doing this.....dry is good in this case

Mix 2/3 cup sour cream and 2/3 cup mayonnaise, 1 tsp dill seed, 1 tsp dill weed and 1/2 tsp black pepper fine grind....add to the baking dish thoroughly covering the fish.

Bake 30 minutes at 375 degrees uncovered

remove from the oven and add 6 ounces shredded mild cheddar cheese and bake another three minutes.

It's now dinner time.....if you don't like this see a doctor as there's something radically wrong with your taste buds.

tag

I'm glad someone appreciates sour cream and mayo.

I put the charter boat in the water yesterday for some harvesting. Since they shut us down for commercial trolling, it's full harvest mode till charter season for me. Going to prospect a bunch of new halibut spots I've been wanting to fish for years. It'll be fresh king, halibut, spot prawns, dungie crab, rockfish, lingcod, and yellow eye for the next few unemployed months I have.

Next up: Breaded Yellow Eye Baja Tacos w/ homemade tortillas. We made it years ago with a jalapeno sauce, and it was amazing. Give me a week. I'll take pictures this time.

I love cheddar, but smoked provolone could be killer here..

I live in a dairy state, may need some help with the Halibut though.

30 minutes sounds WAY too long. Total thickness in inches times 8 to 10 minutes per inch maximum.

I found that the mayo/sour cream mixture really throws off traditional cooking times if you heap enough of it on. It was still basically raw when I thought it should be done.

It is what it is.....30 minutes with two cups of white stuff covering it...but since I've cut that to 1.5 cups of total white stuff.....possibly the 30 minutes should be reduced but not by much!

I use a very similar sour cream and mayo sauce for pickled pike and other fish.....it's outstanding as well

I emailed this thread to a friend that replied he uses a similar recipe with Italian dressing and salmon.....now that's gotta be the bees knees!

Caramelize that onion ! And change type of onion for a different spin....we call it " dawns butt chow " cause she gave us the recipe years ago ...a touch of lemon to ...

I just made this with Pollock instead of Halibut....It's a lot cheaper...($2/lb vs $26/lb)....and added 1/2 tablespoon lemon juice to the fish....same onion (vidalia) but not caramelized....

HELLUVA dish....excellent....

Calvin and vapodog,

Thanks for the great recipe! Wife and daughter are out of town on a little spring break trip and they probably think old dad and brother are starving... Not!

I made a dish of Halibut Olympia as recommended here and it was delicious to say the least. I made a second dish adding mild diced green chiles over the sweet onions, switched out chipotle mayo for the olive oil mayo, and also switched a sprinkling of ground cumin for the dill weed. Cheese was still added on top followed by some crumbled Ritz crackers! Probably ought to call it Halibut de Cabo instead! My son is a kind of picky eater but he actually liked the latter one better... suprised me for sure.

I suspect they will be even better tonight as leftovers. Mouth watering!

Nice! I've been in slay mode here, and have put 10 kings and a 50lb halibut in the boat this last week. Fresh halibut and king in the freezer makes me a happy guy.

I've been keeping copper rockfish too as I can pretty much drop the downriggers down, and catch on demand. I cut into strips, dunk in egg, and roll in ritz. Holy crap is it good when done fresh.

Going to blow the next week, and then its off to Wrangell for two weeks of intense boat work. Replacing four planks and a deck beam on the Glory. As well as some recorking and refastening. Better not forget to bring my wallet!

Anybody want to take a boat ride to Wrangell? Trip of a lifetime.. haha

Gosh, I'd give anything for fresh fish. I've got 600+ pounds of red meat in fridge but I miss fresh fish badly....

Jealous here buddy!