Home Forums Hunting & Shooting Hunter's Campfire Your favorite way to prepare Halibut

Happy to find the motivation to try other recipes that work.

I love making it Francese. Dredged in flour, then dipped in egg batter (salted and peppered), then into the buttered skillet for a saute on medium till golden brown on both sides. Set aside.

Make the sauce: More butter in the pan (half stick), melt it. Add lemon juice, white wine, and chicken broth. Reduce over heat till syrupy. Check for salt. Put the halibut in the sauce and let simmer covered for four minutes. Serve with sauce. Sprinkle chopped fresh Italian parsley over dish.

Amen!! When I first joined the Fire the food section sat idle for days.

It's great how that section is all grown up and now very much alive with all day knowledgeable posting.

How many of your guys actually pay over $20 lb for halibut? Prices are crazy on hali.

I imagine that if you divide it by the amount of $$ I put into the gas tank of my pard's fishing boat I'm paying more than $20 a pound for it. And the fact that the wife is allergic to halibut, don't know how or why but lings and rockfish don't bother her, so I end up giving 95% of it to family and friends I'm paying a lot for what little I actually eat. Still love fishing in the salt so I still keep filling that tank!
It's okay though, the days I talk him into doing an even split, he gets halibut I get the spot prawns, I always feel like a winner. Brought home 5 gal of tails in a weekend once last summer, score!

Sad but true. For the real deal and to get what's flown to the East coast in stores like Wegmans it's about 25 bucks a pound. On sale and in abundance maybe 20 bucks. But worth every dime as it's as close to AK waters as one can get without being there.

King salmon was 32 bucks a couple of weeks ago.

I do miss my annual trips to Sitka returning with well over 400 lbs of the seasons best bounty!! Need to hook back up with the Floyd brothers soon!!

That's crazy, as they pay us $4.50 for our kings. I need to figure out a way to ship fresh to the east coast. Nothing tops fresh king.

I like to leave the skin on the fillet. Grill with butter, dill, and garlic.

I might have to bookmark this thread

Skin side down on foil, crushed garlic, lemon pepper, (or fresh cracked black pepper & lemon juice), dry dill. Grill uncovered just until it flakes apart. Use a spatula to separate the fillet from the skin.

I'm going to have to try the crushed pistachios. SOON!

Cheeks on the grill. Some salt, pepper...maybe a little lemon pepper or lemon.

on a bed of caramelizeds sweet onion IS butt Olympia

Pecan crusted is my favorite! Or just cut into little chucks, Rollin you favorite crums and throw them in the fryer. Great snack food.

beer batter... DONE RITE..... is hard to beat ,,,,,I have 30lbs to ready to eat...yum

This recipe gets my vote.

Everyone,

Thanks so much for all the suggestions. I will try and get pic's a recipe used up this week.

Again thanks for all the input.

A good halibut lasagna is pretty durn hard to beat too. Have made a fairly steady diet of Halibut for well over 50 years, and there just isn't to many ways ya can screw it up! Try slicein' it super thin, salt lightly, give'er a light smokein'.
Many times better then potato chips!
Just had some for supper, that was lightly fryed in butter, mixed with some rice, sliced bell pepper, jalape�os, seasoned to my taste buds, with garlic, onions, Rosemary and a bita basil.

I'll be your first and best customer!!!

Happy Birthday to ya!!

Poor Man's Lobster

Cube halibut into about 1 1/4" chunks

Pot of boiling water, with about a cup of sugar per gallon of water. Also dissolve about a 1/2 tablespoon of salt. EDIT: Also add half stick of butter per gallon of water, if you want more buttery flavor.

Dump halibut chunks into boiling solution. The chunks will sink. As soon as they float to surface (a couple of minutes), remove them from water. Don't let them stay in any longer, or they get tough. Serve with butter for dipping. Very similar in flavor to lobster.