Just for the Halibut

[barbless]

Interested how all ya cook the Halibut. Oil, salt, pepper, thyme, rosemary, butter, lemon. Got 2 - 12 oz pieces with skin on one side. Need to impress my lady. Thanks for all suggestions for sure. Might add all ingredients. Got wine for sauce, capers if needed.

[CDNOutdoorsman]

I have many different ways I cook mine but the most important thing is to not over cook it. 140 deg internal temp, any more it gets dry.
I love cooking mine on the smoker at 250 deg until an internal temp of 137-140 deg

[sns2]

Originally Posted by CDNOutdoorsman

I have many different ways I cook mine but the most important thing is to not over cook it. 140 deg internal temp, any more it gets dry.
I love cooking mine on the smoker at 250 deg until an internal temp of 137-140 deg

There will be other good recipes, but man I don't know that I'd go any further than this. Maybe a maple syrup-butter-Franks Red Hot glaze.

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[HVA7mm]

Originally Posted by sns2

There will be other good recipes, but man I don't know that I'd go any further than this. Maybe a maple syrup-butter-Franks Red Hot glaze.

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I sometimes add a dusting of smoked paprika.

[sns2]

Originally Posted by HVA7mm

I sometimes add a dusting of smoked paprika.

Indeed

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[rena0040]

i season with salt and pepper then cook in really hot coconut oil once its out and resting i put the capers in the oil and fry them till they are crunchy balls of salty goodness. put the capers on the piece of halibut and squeeze on some lime juice

[EZM]

as boring as it is, a fine fish like halibut should not be smothered in all sorts of crap. Smothering cheap fish like haddock or fish sticks from co-op makes sense - halibut would be a shame. That's just my opinion on this. I am neither a chef nor a connoisseur.

Seared, salt and pepper, in a tablespoon of olive oil finished with a pat of butter. Maybe one or two "spices" like your favorite herbs or a tiny bit of garlic swirled in the pan to flavor the oil but I would not overdue the secondary flavors, spices or sauces on such a fine piece of premium fish.

[owlhoot]

1 tbsp shallots
2 tbsp white wine
2 tbsp lemon juice
8 tbsp butter
Fresh Dill
salt and pepper to taste

DIRECTIONS
Start with the beurre blanc: Cut the butter into small cubes and set aside. Heat a small saucepan on medium heat. Add the shallots, lemon juice, and white wine. Bring to a simmer and reduce the liquid by until it becomes somewhat syrup-like in consistency. Reduce heat to low and slowly whisk in the butter. Season with salt and pepper if desired. Chop the dill and stir it in. Keep the sauce warm and stir occasionally while you cook the fish.

[mlee]

For halibut....lightly oil...s&p....sear both sides....sprinkle with parm cheese and bake/grill to a medium rare (about 120-140 center temp as mentioned.

[britman101]

Have to agree with simpler the better, especially if the fish is fresh from the ocean. Butter in pan along with salt and pepper to season the fish. Do not over cook and garnish it with some lemon. Enjoy.

[calgarychef]

Less is definately more with some things. You can’t go wrong with salt,pepper and butter.

[Talking moose]

Salt and pepper.
Lemon pepper as an alternative. But very little.
Anything more is like ketchup on prime rib.

[thumper]

Last time I was at Granville Market, halibut was going for $45.00/lb. (AB Prime Rib was $39). If you want to add flavouring with fish - don't do it with halibut!

[Marty S]

Originally Posted by EZM

as boring as it is, a fine fish like halibut should not be smothered in all sorts of crap. Smothering cheap fish like haddock or fish sticks from co-op makes sense - halibut would be a shame. That's just my opinion on this. I am neither a chef nor a connoisseur.

Seared, salt and pepper, in a tablespoon of olive oil finished with a pat of butter. Maybe one or two "spices" like your favorite herbs or a tiny bit of garlic swirled in the pan to flavor the oil but I would not overdue the secondary flavors, spices or sauces on such a fine piece of premium fish.

I AGREE!

But if you like hot sauce, the put lots on

Same with soy sauce, if you like it then drown your halibut in it. Doesnt take much but if you really like that stuff pour it on!!! Just be sure to get enough on so that you cant taste the fish

Deep frying is a taste killer too! But a fine way to kill it

[barbless]

Thanks for all the replies. I went real easy on the spice for sure. I did one with a dusting of smoked paprika, pinch of salt, pepper butter and lemon topped with small pinch of chives. Seared both with salt and pepper but made a wine sauce for the second one. Cherry tomatoes, garlic, white wine, butter, good squeeze of lemon top with fresh bits of basil

[Ronji]

My wife uses lemon pepper on the fish, then coats the entire Hali steak with an Asian Red Chilli pepper coating.

She then coats the entire Hali steak with crushed Wasabi peas.

Bakes for about 30 minutes.......... then its YUM YUM time!

She has also made her own Beer Batter then deep fried.

Both of these recipes leave no left overs.

[barbless]

Anyone try an air fryer on fish. Don't want to waste a good chunk of HALI in one.

[Marty S]

Hmmmmmm…

Air fryers

Always thot they was a scam!

Not really frying it, more like a bake job or broil job. Cant fool me!!!

Sure sounds catchy tho… they musta sold a billion

[barbless]

Originally Posted by Marty S

Hmmmmmm…

Air fryers

Always thot they was a scam!

Not really frying it, more like a bake job or broil job. Cant fool me!!!

Sure sounds catchy tho… they musta sold a billion

I bet billion and a half at least lol

[barbless]

Originally Posted by Ronji

My wife uses lemon pepper on the fish, then coats the entire Hali steak with an Asian Red Chilli pepper coating.

She then coats the entire Hali steak with crushed Wasabi peas.

Bakes for about 30 minutes.......... then its YUM YUM time!

She has also made her own Beer Batter then deep fried.

Both of these recipes leave no left overs.

Can you send her over to make for me
That sounds awesome. You are one lucky person. 2 thumbs up for sure

[Vacation]

We had a butter, lemon and vermouth recipe for Halibut. It was amazing.