Stews and Chowders
Broil or Barbecue
- Halibut Collars
- Broiled Halibut with Mandarin Oranges
- Smoked Barbecued Halibut
- Halibut Marinade with Pan Fried Peppers, Onion, and Mushrooms
- Barbecued 'But Bobs
- Spicy Indian Halibut
- Halibut Cakes with a Southeast Asian Twist
- Baked Halibut with Cream Cheese and Chili Powder
- Baked Halibut with Whipping Cream and Butter
- Halibut Panko
- Halibut en Papillote
- Halibut Parmesan
- Halibut Baked with Macadamia Nuts and Parmesan
- Baked Halibut Stuffed with Crab
- Alaskan Halibut Supreme
- Onion and Blue Cheese Bake
- Quick and Easy Halibut Bake
- Halibut Baked with Sour Cream, Mayo, and Cheddar
- Halibut Baked with Brie Cheese
Fried or Sauteed
- Peanut-Crusted Fish Fillets with Fried Bananas
- Fried Bits in Oil - Camp Cooking
- Halibut Deep Fry with Mashed Potato Flakes
- Keep It Simple Stupid (K.I.S.S.)
- Halibut Fry with Grapefruit and Shiitake Mushrooms
- Chicken of the Sea Halibut Tacos
- Halibut Enchiladas
Poached or Steamed
Stews and Chowders
submitted by Chass on ifish.net
1 halibut head with collar, the bigger the better, so long as you can get the cleaned head in your pot and covered with water.
1 cup of chunk crab meat
1 Large onion or two small onions
2 Large potatoes cut in ½" squares
2 Tablespoons oil or butter
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/8 teaspoon thyme
3 Sprigs fresh basil or 1 tablespoon dried basil
1/4 teaspoon Tabasco
½ Cup white flour
½ Cup white wine
1½ Quarts cold milk
Clean halibut head by removing gills, gill plate, and lips as well as any guts still attached. Boil head just covered in water for 30 minutes. Remove head from water with a large ladle and let cool for a few minutes. Use a fork to remove the skin and eyes from the head and discard. Carefully set aside all head and collar meat. Discard bones. Strain the liquid and set aside.
Dice onion and sautÃ© with basil and thyme in butter or oil for 10 minutes until tender.
Add white wine to the onions, simmer for 1 minute.
Add previously reserved broth, salt, pepper, sugar, and Tabasco to the onions and bring to boil.
Add potatoes and boil until potatoes are nearly done.
Add crab meat and reserved halibut head meat; bring to a rolling boil. Mix flour with cold milk and add slowly while stirring the mixture. Heat until the soup thickens and potatoes are desired tenderness. Thickness of soup can be adjusted by adding a little more of the flour/milk mixture and slowly stirring it into the soup.
Serve hot with paprika and chives sprinkled on top. You can float a pat of butter on each bowl and serve with garlic bread.
submitted by Tomictime on Ifish
Smoked salmon, halibut, Puget Sound prawns, Dungeness crab
A bottle of Boomtown Syrah
A dash of Ultima Port
Lots of Roma tomatoes, crush them
-Tomato sauce if you are in a hurry, or need to extend the fresh tomatoes
sent in by Jan Zeiters
Works with Hake, Sole, Lingcod, and Halibut
1/4 lb fine diced bacon
One 4" sweet onion, diced
Three fist-sized Yukon Gold spuds, cut into small chunks
Three stalks of celery, finely diced
One carrot, finely grated
A pound or two of boneless fillets (1" or less), cut into chunks
Brown the bacon in a stew pot. Drain off most of the grease, set the bacon aside, and put in the onion (you may need to add some grease back in). When the onion is soft, add the spuds and the rest of the vegetables. Cut the heat to low and cook for a bit.
Put the fish into a separate pot with about two cups of water. Add a little salt, but not too much, and spice it up a little. I use Greek seasoning and pinch of Emeril's dry rub for chicken. Turn up the heat and, as soon as it starts to boil, remove it.
Strain the juice (aka fish stock) into the big pot with the spuds and turn up the heat. You might need to add a little water here as you want to just barely cover the spuds. Also add a tablespoon of butter and a healthy pinch of saffron.
This is where I also start tasting for seasoning. It shouldn't need salt but you might like to add a little something else to your taste. I set the fish aside in the fridge, cover the pot, and set the heat to medium, to just above simmer.
This isn't a race, it's is a labor of love, so "low and slow" will taste better.
After a half-hour or so, the spuds ought to be done. Add the fish and a cup or so of heavy whipping cream, or half and half.
Stir the fish in gently as it will fragment easily. Let it simmer another 15 minutes or so until it all blends. Then, dive in. The saffron turns it a buttery golden yellow and the taste is out of this world.
Now here is the surprise: the fish I used today was a 50/50 mix of sole and hake I caught out there while fishing 'buts this year.
I was pleasantly surprised at the taste and texture of the hake in this chowder.
So next time you bring one up, rather than cussing it, gut it quick and toss it into the ice chest and use it for fish chowder.
This basic recipe can be used with all kinds of white-fleshed fish. The halibut and sole/flounder are especially good as they lend themselves to this sort of cooking. It will also work with abalone and crab.
told to me at the Portland Sportsmen's Show (anonymous) and submitted by Threemuch on Ifish
Yep, this recipe is just as it sounds. Bring a pot of 7UP to a boil, drop in chunks of halibut, and leave them in until they float to the surface. I can't describe this. You'll just have to try it. Described as tasting like lobster.
Broil or Barbecue
this is another one from Threemuch
Almost everyone throws the collars in the dumpster. A Filipino friend of mine saw this and I helped him harvest two 120-quart coolers of collars at Newport one day. It was probably 200 pounds of meat. I thought he was nuts, until he threw a half dozen of them on the grill with some black pepper, lemon, and butter drizzled over the end product. Fantastic!
sent in by ducky-fish on Ifish
2 lbs halibut
2 Tbsp butter
2 Tbsp orange juice
Glaze: 1 cup orange juice; 1/4 cup butter; 1/4 cup lemon juice; 1/4 tsp Tabasco; 1/4 tsp sea salt; 1 11-ounce can of mandarin oranges, drained.
Place halibut in a pan. Melt butter and mix with OJ. Brush on halibut. Sprinkle with pepper and broil for about 5 minutes.
For the glaze, add the Tabasco, salt, orange pieces, and remaining OJ and lemon juice to the butter and OJ. Mix well. After broiling the fish for another 6 mins, brush on some of the glaze and cook for about 4 more mins until the fish is done. Place on plate and drizzle with remainder of liquid and serve.
submitted by ling killer on Ifish
Place halibut in a smoker for 45 minutes to an hour and 15 minutes, then take it out and set it on a tin foil tray with lots of butter. Lightly salt 'n pepper the fish, then place it onto a barbecue rack to finish cooking through. You should have about 1/2 lb to 1 lb of morels sliced longways. The amount depends on the size of fish fillet. The mushrooms should be lightly floured and fried in some grease or butter--just enough for them to brown and start crisping. Lay them across the fish just before placing it on the barbecue. After it's cooked through, add a morel cream sauce that you have made up beforehand. The cream sauce can be made several different ways, too many to list.
submitted by Irish Pennant on Ifish
Cut halibut to the size of a slice of bread.
In a plastic freezer bag, mix 1 part soy sauce to 4 parts olive oil and add 1 capful of Montreal Spicy Steak Seasoning. Shake and mix well. Place halibut in the bag and work the marinade onto the fish. Refrigerate for at least a half hour. Cook on the BBQ.
In a rice pot, combine olive oil with one or two dried red peppers, broken up into pieces; diced garlic; diced onion; sliced mushrooms; and seasoning of your choice. Cook on high heat for a short bit, add halibut trimmings and cook a little longer. Add rice and toast it a little bit. Add twice as much water as you did rice and bring it to a boil for a couple of minutes, cover and reduce the heat to low and simmer for 20 minutes.
Just had this for dinner, but instead of halibut, we did sturgeon and the mushroom we used were dried chanterelles that we foraged this last fall.
submitted by Sockeyeman on Ifish
You need a package of thin, smoked bacon. Cut the bacon crossways, so you have twice as many pieces, but half as long. Cut halibut into 1" squares, wrap a piece of the bacon around it, and run a bamboo skewer through it. Put four or five bobs per skewer. If you put them on a BBQ, you have to put them on something (a cookie sheet or griddle) or the fat from the bacon drips into the grill and flames up and burns the bobs. I like putting them on a broiler pan and sticking them in the oven and broiling them. When the bacon on one side is done to your liking, turn them over and do the other side. If you use the oven, there could be a little fish smell for a little while. They are great warmed up the next morning w/ hash browns and eggs.
Note: the above is a great variation on "angels on horseback" which, at least locally, are oysters wrapped in bacon. I've done this recipe. The only hard part is getting the bacon cooked enough without overcooking the halibut. I've done these for parties on a Farberware and they are great. You can also do them individually, using toothpicks and cooking them as individual pieces.
submitted by IPHC employee Tracee Geernaert, a very good cook!
1 1/2 tsp each of cumin, mustard seed, coriander and tumeric
1/2 tsp red pepper flakes (or more for those who like it hot)
4 halibut fillets (1/2 lb each)
1 Tbsp olive oil
1 cup orange juice
1 cup coconut milk
1 grapefruit, and orange sectioned
1 1/2 cups couscous
1/2 cup cilantro
1/2 tsp salt
1 1/2 lbs fresh spinach
Pre-heat oven to 375°F.
Coat fish with the spice mixture and sear both sides in a pan with pre-heated olive oil.
Pour the OJ/coconut milk over the fish and cook in the oven for 18-20 min, turning over once. When done, remove the fish from the sauce and keep warm. Heat 1/2 of the OJ mixture in a skillet until slightly thickened and add the orange and grapefruit sections. Add water to the other 1/2 to make it up to 2 cups of liquid and bring to a boil. Add the couscous, cilantro, and salt. Remove and let stand 5 mins.
Cook the spinach in skillet.
On a plate, place the couscous, then spinach, and top with fish and sauce.
submitted by tippet on Ifish
Here's one - actually it's my crab cake recipe, but I have used it with halibut and other fish with great success. Everything is eyeballed:
Red bell pepper
Kaffir lime leaves (available frozen at many asian markets)
Panko bread crumbs
Oil for frying
- Bake halibut until it just barely flakes easily (or even better, use leftovers from yesterday) - flake with a fork
- Mix in a little mayonnaise (start with a spoonful, add more as needed)
- Dice red bell pepper (about 1 Tbsp per cake).
- Very finely dice the kaffir lime leaves (one nickel sized piece per cake is about right, but modify to taste)
- Use only the tender center of the lemongrass stalk (think pencil lead) and finely chop (about a quarter teaspoon per cake)
- Mix in the ingredients prepared in steps 3, 4, 5 as well as the egg, but try to avoid overmixing. Sometimes if just making two, I will only use a half an egg. The purpose is to help bind the cake as it cooks.
- Cover in panko bread crumbs
- Cook over medium-high heat to brown bread crumbs on both sides. Let cool for a few minutes on a bed of paper towels
- Serve with a sweet-hot chili sauce and enjoy.
submitted by Bloom on Ifish
One of my favorites. Place fillets in a deep, lightly-greased baking dish, then cover with melted butter, a liberal amount of melted cream cheese, a sprinkle of lemon pepper, a dash or two of chili powder, and top it with a couple strips of bacon. Bake for 25-30 mins at about 390°F.
You might need an EMT standing by with the paddles, but it's worth it.
submitted by "The Pew" in Ifish
1 pint of Whipping Cream
A couple pats of butter
A little pepper
Put the above ingredients in an 8x8 baking dish. Add halibut and cook at 325°F for 15-25 minutes, depending on the amount of halibut.
Serve with Red Potatoes and peas. Use the cream as a sauce on the peas.
sent in by greenbuttskunk on Ifish
Soak fillets in cold milk for 1/2 hour. Drain off and pat dry. Coat fillet in ranch dressing. Cover with a Panko (Japanese rice crumbs) and sprinkle with some salt and pepper. Place a small slice of butter on top. Lay onto a cookie sheet and place into a preheated 400°F oven. Cook for approximately 10-12 minutes, but check for firmness after 7-8 minutes. Cook until medium-firm and meat separates. Squeeze some lemon onto cooked fish.
Serve and enjoy!
sent in by Patricia Jennings in Pittsburgh!
Preheat oven to 500°F.
2 Tbsp butter
½ tsp. garlic, minced
¼ tsp. dried oregano
2 Tbsp parsley, chopped
2 12 x 10-inch sheets of parchment or foil
2 1-inch thick halibut steaks
Salt and pepper, to taste
2 Tbsp dry white wine
1 small zucchini, shredded
1 carrot, shredded
In a bowl or food processor, mash together butter, garlic, oregano, and parsley. Place halibut on one side of parchment sheet so that it can later be doubled over to form a papillote (pouch). Season with salt and pepper and sprinkle with wine. Top with shredded zucchini down one side of the fish, carrots down the other, and dot with the butter mixture. Fold over other half of parchment. Roll edges and fasten each papillote with toothpicks, making sure the fish is sealed in well.
Bake 10 minutes on a baking sheet. Open each papillote by puncturing the top with a knife and pulling back the paper. Be careful of steam. Serves 2.
sent in by fishboys on Ifish (Troy Dean, West Linn OR)
Take a halibut fillet and dip it into a beaten egg. Roll in parmesan cheese--the canned stuff --the real cheese just melts into goo. Pan fry in butter until almost done, then pull from the pan. It will finish in a couple of minutes.
Troy adds the note that if you have an extra thick piece of any kind fish that you want to finish, short 15 second bursts in the microwave works well, since it cooks from the inside out. I don't do this with any other meat and hardly ever with fish, but it works.
sent in by Royalfish from Ifish (Kevin Royal from Portland, OR)
You can either fry this or bake it depending on the size and quantity of fish you are trying to prepare.
Soak the fillets in buttermilk for 30 mins or so and pat dry. (This step is optional)
Put fillets into an egg wash and get ready for the next step. In a small food processor or small grinder, mix about 1/2 cup freshly grated parmesan cheese, 3/4 cup Macadamia nuts or pine nuts, and 1 cup panko. Grind until the nuts are reduced to crumbs. Add olive oil to the blend to hold the mixture together--about 2 Tbsp depending on how much mix you have made.
Take fillets from egg wash and dip into the mixture and coat evenly on all sides. Bake at 350°F for 20 mins or until done. Do not overcook.
I prefer to fry this receipe in olive oil in a cast iron pan as it puts a really crunchy and tasty coating on the fish. Salted Macadamia nuts are my favorite. The portions are just general guidelines. Feel free to add or subtract to your taste.
sent by Steve Salveson (aka fishbait, ifish.net) from Astoria, Oregon
Take a thick piece of halibut. Cut a slice in the center of the meat, creating a pocket as large as you can while NOT cutting through the other 3 sides. Butter the inside of this pocket with "Rondell Herb Cheese Spread"; be generous. Little 1/2 pint tubs can be found in the deli cooler of most supermarkets. Stuff with fresh Dungeness crab and pin the pocket closed with a few toothpicks. Bake in a small baking pan covered with tin foil in a 350°F oven, for say 20-25 mins. Check after 15-18 depending on the size of fish. You want the fish to be just barely done and then allowed to sit on the serving platter for a few minutes to finish.
sent in by Robert, Sandra, & Alie Ward
SERVES 6 (or 2 ALASKANS)
BUTCHER 1 LIVE WHOLE DUNGENESS CRAB. Break out of shell and remove viscera. Cook legs and body meat 10-15 minutes in boiling water, let cool, and remove meat. Canned crab meat or canned shrimp make good substitutions or variations to this.
COMBINE above crab meat with 1 cup each of two of the following: sour cream, plain yogurt, or mayonnaise, creating a paste-like mixture. Add 1 tablespoon lemon juice, 1 tablespoon lemon pepper, some parsley flakes, a little dill seed, and some chopped mushrooms to the paste.
PREPARE a 2 to 3 pound HALIBUT roast (1-1½ inch thick) by placing it in a baking dish on a 1-inch bed of baby spinach leaves. Cut deep slices with the grain, 3/4 inches apart throughout the roast. Stuff the crab paste mixture into the slices and paste the roast all over with the remaining mixture. Grate cheddar cheese over the entire dish as desired (approximately 1-1½ cups). Cover dish for baking.
BAKE in the oven at approximately 375°F for 15 to 20 minutes, then start planning a trip back to Alaska to go fishing with us for more halibut.
sent in by Hank Mills (aka fysndad on ifish.net) from Milaukie, Oregon
Cut the fillets into portion sizes.
Take a cookie sheet or shallow baking pan and coat the bottom of it with a good quality blue cheese salad dressing (fairly thin layer). Lay the portions on top, but don't let them touch each other. Put a layer of thinly sliced purple onion on top of the fish, then put crumbled blue cheese over that, followed with a drizzling of more blue cheese salad dressing.
Bake at 350°F for 20-30 minutes, depending on thickness of the fish. DO NOT OVERCOOK. Check for doneness after 15 minutes by inserting a fork and giving it a slight twist to see inside. If it is solid white, it is cooked; if it looks a little jelly-like, cook it for a few more minutes.
Serve with your favorite side dishes.
sent in by fish'n time on Ifish
You will need:
Line a glass pan with aluminum foil, using enough to eventually wrap the fish. Add halibut, then sprinkle lemon pepper, ginger, and garlic on top. Mix equal parts of mayo and sour cream together (I guess at this part because it will depend on how much fish you are cooking), roughly 1/2 cup of each and cover the fish. I like it to be thick! Then add some pepper on top, seal it with the foil, and put it in the oven at 350°F till cooked (roughly 25 to 30 mins.)
sent in by spinnergal from Ifish (Cheri and Rod)
This one can be "full fat" or reduced, as per our current attempt to adjust to a newer eating style & we liked it just fine "reduced". It is very rich & carries a great TWANG!
Preheat oven to 425°F.
Place fish in a glass baking dish.
In a separate bowl, mix equal parts sour cream, mayonnaise, and grated cheddar cheese. I usually start with about 1 cup each & adjust to the size of fish I'm using.
Chop 3-4 green onions (including the green tops) & 3 Tbsp grated garlic. Mix into the sour cream/mayo/cheese mixture.
Spread paste to cover halibut fillets. Salt & pepper to taste. Bake uncovered approximately 20 mins. depending on thickness of the fish. It may take longer but be careful not to overcook. Sometimes I add an additional amount of grated cheese at the end to melt on the top.
The only change I made for a reduced fat version was to go with reduced fat sour cream, light mayonnaise, & fat free cheddar cheese.
We have also prepared this dish with a healthy layer of local crab & the sauce as stated above over the the top of the crab. This really was to die for & was a huge hit for a Labor Day potluck.
We also love pouring the sauce remaining in the baking dish over fresh broccoli to accompany the main dish of the fish.
sent in by 'puffins crew' on Ifish
Don't claim this to be an original...but it's good as hell!
Cut up chunks of cold brie cheese and mix with fresh crab meat, green onions, a little mayo, salt and pepper, and some old bay. Mix the stuff together and spread on top of the fish...about 1/2" thick...bake at 375°F for 25 minutes...and then hold on!
"-It was one of those meals that we did not speak...just ate!"
Fried or Sauteed
another great recipe from Tracee Geernaert, IPHC staff
2 unripe bananas
2 tablespoons unsalted butter
1 tablespoon vegetable oil
2 6- to 8-ounce skinless halibut fillets
1/2 teaspoon ground cumin
1 large egg
1/4 teaspoon salt
2/3 cup finely chopped unsalted peanuts
4 teaspoons fresh lime juice plus lime wedges as an accompaniment
Peel the bananas and cut them lengthwise into 1/4"-thick slices. In a large ovenproof skillet, heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides. SautÃ© the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate.
Pat the fish dry and sprinkle it with the cumin. Salt and pepper to taste. Have the egg beaten with the salt and the peanuts ready in separate shallow dishes. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. Add the remaining 1 tablespoon of butter to the skillet and heat it over moderately high heat until the foam subsides. SautÃ© the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sautÃ© them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle rack of a preheated 450°F oven, and bake for 5 minutes. Transfer the fillets with a spatula to two heated plates and serve them with the lime wedges.
submitted by bigredapes on Ifish
What always gets done after a day of halibut fishing. Easy to do in the campground that evening.
The small trimmings from cleaning the fish, and whatever other parts of the real fillets I need to add to make a meal, all get put into a plastic freezer bag with most of a bottle of (cheap) white wine. Let them soak for a half hour or more. Deal with the rest of the bottle in whatever way you feel is appropriate.
Heat up a frying pan with about 1/4" of oil in the bottom. Get it good and hot. Pan fry on both sides.
Serve with mango salsa.
sent in by Packy on Ifish
Cut halibut in small chunks. Roll in mashed potato flakes and deep fry to a golden brown. Awesome! Also a great recipe for tuna as well. Very simple and very good.
sent by Steve Salveson (aka fishbait, ifish.net) from Astoria, Oregon
...you know when you get that snowy white fillet that has completly gone through rigor as a whole fish. Soft firm tender meat. I take the thin pieces from kitchen-dressing, 1/3 tail section, and thinner edges of balance of the fillets and LIGHTLY season with salt and pepper and a little basil. Fry in a hot skillet with unsalted butter, fast and hot. DO NOT OVERCOOK. 2-3 mins. on one side and 1-2 mins. on the other. Remove from pan when med rare and allow to finishing cooking on the serving platter. Will knock your socks off.
sent in by flapbreaker from ifish.net, Hillsboro, Oregon
1 1/2 large pink grapefruits
3/4 cup torn flat-leaf parsley
1/4 medium red onion, very thinly sliced
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 tablespoon heavy cream
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Dash of hot sauce
1/2 cup grapeseed oil
10 ounces shiitake mushrooms, caps only, thinly sliced (about 2 cups)
4 skinless halibut fillets (6 ounces each)
1 tablespoon unsalted butter
Slice the top and bottom of the grapefruits with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the grapefruit over a medium bowl, cut along both sides of 12 segments, staying close to the membrane, to release; discard any seeds. Squeeze juice from remaining sections into a small bowl, discarding any seeds. You should have about 1/2 cup juice. Add parsley, onion, and olive oil to the bowl with grapefruit sections; season with salt and pepper and gently toss to combine. Cover and set aside.
Pour grapefruit juice into a small nonreactive saucepan and bring to a boil over high heat. Continue boiling juice until reduced to a thick glaze, about 5 minutes. Whisk in cream and let reduce for 1 minute. Remove saucepan from heat and whisk in butter, one piece at a time. Whisk-in hot sauce and season with salt and pepper; cover and set aside.
Heat 1/4 cup of grapeseed oil in a large skillet over medium heat. Add mushrooms and cook, stirring until beginning to crisp, about 4 minutes. Season with salt and pepper; set aside, covered, to keep warm.
Heat remaining 1/4 cup grapeseed oil in a medium skillet over medium-high heat. Season halibut fillets with salt and pepper and place them in the skillet. Add butter and let melt to prevent fish from sticking to the pan. Cook fish, turning once, until opaque, about 3 minutes per side. Divide mushrooms evenly between 4 serving plates. Top each with grapefruit salad and a halibut fillet. Spoon over sauce and serve immediately.
submitted by Triple C on Ifish
Cut the halibut in 1/4" thick strips. Season with Fiesta Fajita Seasoning (I add New Mex Chili and cumin too). Squeeze fresh lime juice and let marinate for 1/2 hour. Cook on a hot griddle (don't overcook. They cook fast). To a warm corn tortilla, add one slice of fish, fresh salsa (with a little extra lemon or lime), a small wedge of avocado, shredded lettuce, and Cotija cheese (a few crumbles). You eat these and you won't want chicken tacos anymore.
sent in by greenbuttskunk on Ifish
This is something I came up with a few years ago. I made this for our group up in Port Hardy, and they went nuts for it.
1 pound of halibut fillet or chunks. Other white fish works well too, as well as chicken.
1 cup ricotta cheese
2 cups mozzarella cheese
2 tblsp fresh cilantro
1 small can chopped green chilis
1 can green enchilada sauce
1 large onion, finely chopped
1 tblsp minced garlic
1 teasp. cumin
1 package of 10" flour tortillas
pepper to taste
1/4 cup ranch dressing.
In a frying pan, saute the onion and pepper with some oil, then add garlic. Once nearly cooked, add fish and cumin. Fish can be prepped and cut into 1.5" chunks ahead of time. Cook fish only until nearly done: 1-2 minutes. Drain off excess moisture. Turn off heat. Add a small can of green chilis, cilantro, ricotta cheese, and ranch dressing. Carefully mix well.
Preheat oven to 350°F.
Take a baking dish and lay out a tortilla flat. Add mixture, about 1/4 cup, to the 1/3 of center of the tortilla. Add a bit of mozzarella cheese. Fold over once, fold ends, and roll into a firm shape. Place onto a dish and repeat.
Once all enchilada are rolled and placed onto the dish, pour a can of green enchilada sauce over the top, making sure a little gets in between the rolls and ends. Now cover the top with mozzarella cheese. Bake at 350°F for 20 minutes. For the last minute, turn the oven to broil and brown the cheese if possible. Watch oven closely during this step.
Remove and let cool for 10 minutes.
Serve with some Spanish rice and a nice salad. And enjoy!!!
-submitted by fishbait on Ifish
3 pints water
2 quarts apple cider vinegar
3 cups white sugar
¾ cup pickling spice
1 cup white cooking wine
4 Tbsp salt
Boil (a good rolling boil) then let cool and/or chill.
Cut fish into thin pieces (1/4" or less works well). Layer them in pickling salt for 10 - 30 minutes, depending on species. Halibut 15 min, Spring salmon 20 min, and fall salmon 12 min. Rinse them off well and keep cold. Once you have the fish cut up, take several onions and slice them up. Layer fish/onion/fish/onion in quart or pint jars. You should have made the brine ahead of time and it should now be cold. Pour brine into jars and let them sit in the fridge for at least 2-3 days. A week or two is better. Won't last much longer than that.
Poached or Steamed
another by Triple C
A nice chuck of halibut
1/2 white onion
Large handful of chopped mushrooms
Slab of butter
White wine (chardonnay)
Season halibut with a little salt and white pepper. Place halibut on 2 pieces of aluminum foil. Place a slab of butter, onions, and mushrooms on the halibut. Fold up the sides of the foil. Pour in some white wine. Close up the foil. Place on a hot bbq. Do not over cook. Pull off when done and serve over rice. This one is quick and easy with no big mess to clean up.
In a blender, puree ½ cup of fresh cilantro, a medium onion, and a cup of good quality coconut milk. Marinate the fish for a couple hours in this sauce, but reserve a ½ cup or so for cooking. Take your halibut steak or fillet, steam it in a bamboo cooker or fry it in a pan and use the reserved sauce, heated up, to garnish the finished fillet.
Very good with a bottle of Alaskan amber.
(pronounced 'seh VEE chay')
This is not a surimi dish, but fish that is cooked in the acid of a lemon or lime. The fish actually turns an opaque colour and soaks up whatever spices it marinates with. I ad-libbed but you can marinate with your favorite pickling spices or experiment. The only constraint is it has to marinate in the citrus juice. It can be served as an appetizer or main dish.
1 pound halibut, cut up in to 1" chunks
1 cup or so fresh lemon juice
1-2 finely chopped red pepper
1-2 crushed garlic cloves
1 Tbsp crushed coriander seeds
salt and black pepper as required
2 medium peeled, deseeded, and coarsely chopped tomatoes
1 finely chopped leek
1 avocado, peeled and sliced
Cut the fish fillets into 1.5 - 2 cm pieces. Place them in a glass bowl (not metal). Add the red pepper, garlic, leek, and coriander and pour the lemon juice on top of the mixture. The juice should cover the fish pieces.
Leave the bowl for at least 3 hours in the refrigerator (4-6 hours if possible). The fish flesh should be white and opaque and not translucent anymore after "cooking". The smaller the fish chunks, the faster it cooks. Add the tomatoes and avocado before serving.
Serve with toothpicks and crackers or French bread.
Note and a Big Thanks.
Many of these recipes have come to me as the result of posted requests I've made on the newsgroup Ifish.net. A great and responsive group of folks. Check them out for sure!