Eating halibut

[Squire]

All this talk about halibut so I had to make some tonight for dinner.
Egg bath and WW panko with secret seasonings.
Shallow fried. Effing delicious! 10/10.
Cod does get an 11/10 but I can’t say anything bad about the hali.

I’d have to agree with this assessment. When we had our last fish fry the majority felt the ling edged out the halibut but nobody was turning their nose up at either.

My son caught a real dandy Canary off Entrance a few years ago and him and my DiL still say it’s the best deep fried fish they’ve ever had.

 

[chris73]

Just did a side-by-side with sesame oil seared yellowfin tuna and halibut steaks and man, it was soo delicious and the halibut didn't stand back at all! It was juicy-flaky as you can only wish for. Its all in the right timing - and halibut does not need much heat.

 

[Samnjoe]

If you tend to overcook your deep fried halibut make sure the fish is well chilled before cooking. Helps to get the batter cooked the way you like it before the fish gets overdone.

 

[onefish]

Occasionally, when fishing off the bank, I would have hali for breakfast. When a nice chicken, 10-15lb, came up on the lead flasher, it was sometimes released into the frying pan . Quickly fillet then pan fry with butter and garlic salt. Moist and delicious! As with all fish, don't overcook. Make sure you get the brown fat off the fillet, that stuff is nasty. I found the larger the hali the less I liked it for eating. I really dislike the texture of the bigger hali's. Chickens rule IMO. Not sure how you could make a large hali ( 100+ lb )a pleasant dining experience.

 

[dradons]

Boring to eat and boring to fish.

This is the only way I eat them generally https://www.simplyrecipes.com/recipes/moqueca___brazilian_fish_stew/

Pretty decent this way, otherwise I'd much rather have lingcod or rockfish.

 

[A-a-Ron]

Boring to eat and boring to fish.

This is the only way I eat them generally https://www.simplyrecipes.com/recipes/moqueca___brazilian_fish_stew/

Pretty decent this way, otherwise I'd much rather have lingcod or rockfish.

Drinking a couple beers and watching fishing rods is a pretty good way to be bored though

 

[Oceanmaster]

For previously frozen halli try wrapping it in filo pastry and bake in the oven serving it with a lemon dill sauce. Tfilo helps to retain what little moisture frozen halibut has.

 

[Squire]

The other day I noticed one of my vacuum sealed packs of ling from June had lost its seal and the fish had a bit of frost on it. I thawed it out and cooked it with the same panko crust recipe I use for halibut and it was delicious! I’m thinking I caught it in time that it was still moist and sweet but give it a month or two like that and it might have dried out.

In any case I’ve rediscovered just how good ling is and I won’t be too disappointed in the future having to release a 105 cm Hali like I had to this summer.(As long as I have some ling in the bank lol)

 

[Neah]

Good to see I'm not the only one who thought that about halibut. I have had many debates with folks (mainly non-fisherman)
about lings being superior to halibut over the years. Noticed someone earlier posting to bake it in parchment paper, so I thought I'd share a recipe that always turns out decent and moist and it's a one-shot, all-inclusive meal. Just have rice or potatoes as a side and you're set.

HALIBUT IN A BAG
2 serving size (double for 4)

Two ½ lb fillets of halibut or ling cod
-1 lemon ½ sliced, ½ squeezed over fish
- Cherry tomatoes enough to sprinkle over fish
-1 medium zucchini sliced
-1 medium yellow squash sliced
-1/2 red onion sliced
-sliced mushroom (optional)
-olive oil enough to drizzle over fish
- dill fresh or dried to sprinkle over fish
-sea salt sprinkled to taste
-garlic minced to sprinkle (or powder) to taste
-basalmic vinegar drizzle to taste
-dash of white wine

Prepare

Place fish on a foil sheet big enough to enclose/seal into a pouch with all vegetables and lemon slices included and seal top seam
Place foil pouch on sheet pan
Bake in 425 degree oven for 20 to 30 minutes depending on fish thickness
Open pouch and serve onto plate topped with all vegetables, lemon
Goes great with rice or whatever on the side

Option 2 -Place pouch directly on BBQ grill for 15 minutes
Option 3 -Place pouch on firepit grill while camping for 15 minutes

 

[Captain PartyMarty]

So just a question but is there a reason you never see halibut used in sushi?

 

[Rain City]

So just a question but is there a reason you never see halibut used in sushi?

 

[tubber]

9

 

[SeaSaw]

We do almost all of our hali as ceveche. Freeze for a couple weeks, cube to desired size around 1/2" - marinade in a bath of fresh lemon & lime with sirach salt, scallion, and jalepeno for a few hours and enjoy. You can add avocado, tomato and other fillers - but the meat is where its at. Its even better the next day. A taste test between spot prawns and hali ceveche has a split preference among my taste testers.

 

[chris73]

If you used other parts than belly you'd have no worms. And because you freeze sushi meat for several days before consumption anyway, worms would not be of any harm.

BTW, I have seared hali like tuna and it came out delicious - that's basically sushi.

 

[ReelSlim]

We like to pan fry halibut for fish tacos, and my son likes to make ceviche. We tend to use most of ours in recipes that normally would be used for chicken. One of the kids' favorites is Butter Halibut. Just buy a few jars of Butter Chicken simmering sauce and substitute panko fried halibut on rice and you have a winner.

 

[Rain City]

We like to pan fry halibut for fish tacos, and my son likes to make ceviche. We tend to use most of ours in recipes that normally would be used for chicken. One of the kids' favorites is Butter Halibut. Just buy a few jars of Butter Chicken simmering sauce and substitute panko fried halibut on rice and you have a winner.

Great idea! The two jar pack from Costco is pretty good actually.

 

[Gong Show]

Ceviche is good for hali.
The parchment paper, en papillote, with thin sliced potato as the bed, then a hali stick with a topping, green beans, carrot, arugula or something, drizzle with olive oil and cook in hot oven for 10 minutes, is a minimalist dream.

On the boys trip, we always keep a small hali for dinner. The veal of the hali world, butter and lemon, outtasight!

 

[rhorigan]

I'm surprised no one's mentioned internal temperature. I grill mine over medium heat until the internal temp is 120F (49C). Turns out perfectly done. I just season with salt, pepper, and Old Bay seasoning. Works for me, though I agree, ling is better.