A co-worker had a great weekend fishing, and finds himself with a surplus of Halibut. Fortunately, he knows I eat anything, and am grateful for such things when they come to me. So, tomorrow I'm bringing some ice packs to work, and will be coming home with some fresh halibut.

Halibut is a fish I haven't cooked for myself before... I've eaten it, but not cooked it.

If you found yourself with some Halibut, how would YOU prepare it?

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Paul F.
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A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
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Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
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Eureka, CA

....en Papillote with Lemon and White Wine.......or if you want it simpler en Papillote with ginger, soy sauce, vinegar, oil.......

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I reject your reality and substitute my own!



Edited 1 time(s). Last edit at 05/25/2021 10:31PM by NewtonMP2100.

Wow. Score. As it's so thick, I'm sure you could grill it but I've only ever put in the oven with a fat (evoo or butter) topped with some dried herbs wrapped in foil.

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Hurts like a bastid...

....and don't be afraid to say that you like big......(Hali)buts.........and you can not lie....

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_____________________________________

I reject your reality and substitute my own!

Broiled or Grilled.

olive oil and rosemary, grilled or roasted

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!#$@@$#!

proofraed by OwEn the c@t.



Nobody remembers their first download, but everyone remembers their 1st LP.

I'd go with Newt's suggestion as the best way. You could also grill it hot and fast but that's trickier and easier to ruin it by overcooking.

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"In science it often happens that scientists say, 'You know that's a really good argument; my position is mistaken,' and then they would actually change their minds and you never hear that old view from them again. They really do it. It doesn't happen as often as it should, because scientists are human and change is sometimes painful. But it happens every day. I cannot recall the last time something like that happened in politics or religion." (1987) -- Carl Sagan

This is all sounding good!

Probably won't be grilling (grill needs some maintenance first...), but, roasting, or carefully cast-iron pan would work.

Any other ideas, by all means, share!

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Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA

“that's trickier and easier to ruin it by overcooking”

Definitely, overcooking is something to be avoided with any method. How thick is a good question. It’s a whitefish, so pretty light flavor. Marinades or sauces can be used, and if grilling, you’re not doing much more than putting grill marks on it

Sous vide
[www.seriouseats.com]

Then broiling:

[wildalaskancompany.com]

Healthy and simple.

Lots of great flavors can accompany; fruits, herbs, citrus, veggies.

A little recipe search will give many good ideas.

AN 'alibut?

Sous vide
[www.seriouseats.com]

We love it baked with a panko-parmesan topping but I don't think Mike uses a recipe. Basically, it's panko breadcrumbs, butter, freshly grated parmesan, fresh tarragon (or dried), Penzey's roasted garlic, salt and pepper.

I found one similar to what we make but they have you make your own breadcrumbs (madness!) and add onion powder and parsley. [www.thespruceeats.com]

Grilled!
Baked on a bed of skinned red peppers and olives, maybe onions.

But seriously, grilled.

Quote
FormerlySaleenl
We love it baked with a panko-parmesan topping but I don't think Mike uses a recipe. Basically, it's panko breadcrumbs, butter, freshly grated parmesan, fresh tarragon (or dried), Penzey's roasted garlic, salt and pepper.

I found one similar to what we make but they have you make your own breadcrumbs (madness!) and add onion powder and parsley. [www.thespruceeats.com]

This. This was along the lines of what I was going to suggest (broil or bake), but rather than the tarragon and garlic, I would go with some citrus fruit (lemon or lime) on top. Halibut is a very delicately flavored fish, so I prefer not to overwhelm. I would do something similar with sole or flounder.

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Freya says, 'Hello from NOLA, baby!' (Laissez bon temps rouler!)

I’ll bet a nice mango salsa on top would be quite tasty.

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Roswell, GA (Atlanta suburb)

Quote
rgG
I’ll bet a nice mango salsa on top would be quite tasty.

That is one of very, very few fish that I think taste good paired with mango salsa.

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Hurts like a bastid...

....and a mango Lassi(e).....????

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_____________________________________

I reject your reality and substitute my own!

Quote
mrbigstuff

Quote
rgG
I’ll bet a nice mango salsa on top would be quite tasty.

That is one of very, very few fish that I think taste good paired with mango salsa.

A restaurant we go to has a very tasty blackened whitefish sandwich that comes topped with mango salsa, that’s why it occurred to me.

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Roswell, GA (Atlanta suburb)

I don't care much for breaded anything – chicken, fish, whatever.

Well, I do, just not the breaded part.

Costco used to have a battered halibut that I really liked, but alas, no mas.

I wish I'd thought to try it with a mango salsa.

Right now, I'd be happy to just to have it with some McDonald's ketchup.

I really don't eat enough fish.

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I am that Masked Man.

All you can do, is all you can do.

There’s trouble — it's time to play the sound of my people.

Your boos mean nothing to me, I've seen what you cheer for.

Insisting on your rights without acknowledging your responsibilities isn’t freedom, it’s adolescence.

I've been to the edge of the map, and there be monsters.

We are a government of laws, not men.

Everybody counts or nobody counts.

When a good man is hurt,
all who would be called good
must suffer with him.

You and I have memories longer than the road that stretches out ahead.

There is no safety for honest men except
by believing all possible evil of evil men.

We don’t do focus groups. They just ensure that you don’t offend anyone, and produce bland inoffensive products. —Sir Jonathan Ive

An armed society is a polite society.
And hope is a lousy defense.

You make me pull, I'll put you down.

I *love* SIGs. It's Glocks I hate.

We regularly use our stovetop grill (see below). Not sure what you have available to you, but hopefully something similar, since it sounds like your real grill ain't currently ready for prime time. First, hit it with some fruitwood smoked salt, along with some fresh cracked black pepper and some red pepper flakes (the latter dependent on its known heat level; IOW, don't overdo/overpower it) for ~15 - 20 minutes. While it's resting, prepare a marinade of some mandarin orange and lime juice with some evoo (not too much, and/or you can even brush the salted and peppered fish with it before marinating), and some refreshing/savory/spicy herbs of your liking.

After about 45 minutes in the pool, start grillin' the protein, brushing with the reserved marinade in between flips. Grill should be hot enough to sizzle, and impart nice grill marks, but so hot as to incinerate the main course. Each grilling should only be long enough until you can cleanly get your spatula underneath the fish in order to flip it. Depending on on how thick the fish is, you can turn the stovetop grill down after the last flip, and if it needs more cookin', you can tent it with some aluminum foil, or a domed lid from another pot. If it's really thick, you can finish it the oven, wrapping it in parchment or cooking/butcher paper, at around 275°.... with this last bit of covered heat geared toward keeping the halibut moist, plus you can also throw in some fresh herbs, as desired, as an added perk of having a thick hunk of protein. Rest for a few minutes after taking off the heat, dress and eat (w/ Rhonda's mango salsa if that's in your wheelhouse). Bon appétit.


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That sous vide seems like a great, simple way to cook both halibut and salmon, from the strong point of not screwing it up, lol.

Geeze, Buzz, those burgers look delicious!

---

I am that Masked Man.

All you can do, is all you can do.

There’s trouble — it's time to play the sound of my people.

Your boos mean nothing to me, I've seen what you cheer for.

Insisting on your rights without acknowledging your responsibilities isn’t freedom, it’s adolescence.

I've been to the edge of the map, and there be monsters.

We are a government of laws, not men.

Everybody counts or nobody counts.

When a good man is hurt,
all who would be called good
must suffer with him.

You and I have memories longer than the road that stretches out ahead.

There is no safety for honest men except
by believing all possible evil of evil men.

We don’t do focus groups. They just ensure that you don’t offend anyone, and produce bland inoffensive products. —Sir Jonathan Ive

An armed society is a polite society.
And hope is a lousy defense.

You make me pull, I'll put you down.

I *love* SIGs. It's Glocks I hate.

Update...

I went fairly simple... Lemon pepper, black pepper, and some alder smoked salt, then pan fried in my cast iron pan on "medium-low" heat with some oil... Added some think sliced morrocan preserved lemons and a spoonful of their brine/juice.

Worked splendidly! I'm a fan of halibut, and the guy that caught it now knows that any time he has "extra" halibut, just give me a holler. He's also on my list for when I make jam/jelly later this summer.

---

Paul F.
-----
A sword never kills anybody; it is a tool in the killer's hand. - Lucius Annaeus Seneca c. 5 BC - 65 AD
----
Good is the enemy of Excellent. Talent is not necessary for Excellence.
Persistence is necessary for Excellence. And Persistence is a Decision.
--

--

--
Eureka, CA

$20/lb at Costco and more at a local fishmonger!

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Hurts like a bastid...

Quote
Paul F.
Update...

I went fairly simple... Lemon pepper, black pepper, and some alder smoked salt, then pan fried in my cast iron pan on "medium-low" heat with some oil... Added some think sliced morrocan preserved lemons and a spoonful of their brine/juice.

Worked splendidly! I'm a fan of halibut, and the guy that caught it now knows that any time he has "extra" halibut, just give me a holler. He's also on my list for when I make jam/jelly later this summer.

I hope that you had some appreciative company and a romantic atmosphere in which to display your gourmet cookery skills!

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"In science it often happens that scientists say, 'You know that's a really good argument; my position is mistaken,' and then they would actually change their minds and you never hear that old view from them again. They really do it. It doesn't happen as often as it should, because scientists are human and change is sometimes painful. But it happens every day. I cannot recall the last time something like that happened in politics or religion." (1987) -- Carl Sagan

......love a good.....'but.......

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_____________________________________

I reject your reality and substitute my own!