Halibut recipes

[Sticks&Strings]

Go. I have a filet thawed out for tonight. Wife has a pan seared recipe. What does the GS say?

[In-Yo-Grill]

Never tried Halibut. I have a Salmon recipe that will get you nooky every time.

[stickman]

Pan seared with a lemon/brown butter sauce.
Tempura fried

[BrandonH]

Never tried Halibut. I have a Salmon recipe that will get you nooky every time.

Go with whatever recipe he has...he gave a nooky guarrantee[emoji33]

[Sticks&Strings]

Never tried Halibut. I have a Salmon recipe that will get you nooky every time.

Bring it. I like, no LOOOOOVEE. Nooky.

[Cajun Blake]

halibut is a flaky fish, as I'd broil it and top with herb butter and chives, very simple recipe


http://www.aspicyperspective.com/bak...-basil-butter/

[In-Yo-Grill]

Simple recipe homies...

Season fillet with salt, lemon pepper and garlic. Marinade in soy sauce and brown sugar for 2-4 hours. Cook over mesquite and serve with a lemon butter sauce with steamed veggies. Wear your smile and walk pigeon toed for the next three days...

[Cajun Blake]

pair it with a blue cheese (or Caesar) bacon wedge salad

[DaveS903]

Made this the other night...

Dredge in flour and pan sear in a nonstick frying pan in 1-2 tablespoons each of olive oil and butter until cooked through and golden brown. Place in warm oven while you make the sauce.

To make the sauce, toss a tablespoon of chopped garlic in same pan and stir for about a minute over medium heat until it starts to turn translucent. Add 1/4 cup of white wine, 1/2 cup of chicken stock (scrape loose all the bits on the bottom), juice of a 1/2 lemon, 1/2-3/4 cup of cream, salt and pepper to taste. Simmer until reduced by half and sauce has thickened. Taste to see if you need to add juice from other half of lemon. Toss in a tablespoon or two of capers and spoon sauce over fish.

[In-Yo-Grill]

Made this the other night...

Dredge in flour and pan sear in a nonstick frying pan in 1-2 tablespoons each of olive oil and butter until cooked through and golden brown. Place in warm oven while you make the sauce.

To make the sauce, toss a tablespoon of chopped garlic in same pan and stir for about a minute over medium heat until it starts to turn translucent. Add 1/2 cup of chicken stock (scrape loose all the bits on the bottom), juice of a 1/2 lemon, 1/2-3/4 cup of cream, salt and pepper to taste. Simmer until reduced by half and sauce has thickened. Taste to see if you need to add juice from other half of lemon. Toss in a tablespoon or two of capers and spoon sauce over fish.

Now that sounds great. I usually use a white wine reduction with lemon juice and butter. Never added capers before.

[DaveS903]

Now that sounds great. I usually use a white wine reduction with lemon juice and butter. Never added capers before.

You are absolutely right! I forgot about the glug of white wine! I edited the recipe to show it. I usually add the wine and stock and reduce to almost nothing then add the cream and reduce.

[Sticks&Strings]

Yumm. Tonight we are having halibut Olympia with parses an crust. May have salmon later in the week. These recipes sound good.

[doug]

I need to keep an eye on this thread for some recipes. I caught this one last week in British Columbia! The meat is being shipped and should be here in a couple weeks. I can't wait!

[EliteDriver]

Beer battered and deep fried....

[rjtkdplus]

However you cook it, don't overcook!