Need recipe for halibut

[jimmyjazz]

I hate fish. I was raised in the midwest, and it was all meat, potatoes, and garden vegetables for us. I've never gotten beyond fishsticks, which of course, I can't stand now.

But, I reallly need to eat better, and it's obvious fish would be a nice supplement to my current diet of, well, meat, potatoes, and garden vegetables. I've read that halibut is a great "beginner fish". I saw a show this morning where they cooked some halibut filets in foil on a grill, and it looked edible.

So how should I cook up some halibut such that I can choke it down? I'm fully prepared to hit a good seafood market so that I can get the freshest fish possible. I can grill it, bake it, saute it, whatever. I need help.

 

[GakFoo]

man if you are trying to turn yourself onto fish, i don't know that halibut is your best bet. i'd try snapper, or redfish, or tilapia, or, if you could find it, sea bass. all very mild and in my opinion, more flavorful. i could eat fish every day and i like halibut, but its not at the top of my list.

if you are going to go with halibut, i would grill it on foil and brush it with a simple, delicate sauce made on the stove with butter, lemon, a little bit of garlic, parsley and salt and white and black pepper (with a small dish of it served on the side).

do you live in austin?

 

[jimmyjazz]

Yes, I'm in Austin. I figured I'd go to Quality Seafood or Central Market.

I thought halibut was as mild as fish gets?

 

[GakFoo]

halibut is very very mild but some of the other fishes i listed are almost as mild but i think have more flavor without being "fishy". without something else like the sauce, halibut will be very plain tasting. in any event, halibut is a good starter choice.

i asked if you were in austin b/c if you really want to get hooked on fish, some time in the future go to houston's restaraunt at burnet & anderson. order the fresh fish of the day (they usually have 2-3 each night), it is always grilled and served with a simple lemon butter sauce, and i think it is the freshest and best fish in town, except for maybe chez nous. they often have halibut, snapper and redfish, and salmon and sometimes an unusual fish i am not familiar with.

i posted on a different thread that my wife had never tried fish or any other seafood before we met, and i got her turned on to fish with tilapia made at home, and then expanded to the lighter fish dishes at houston's, and we eat there 2-3 times a month just for the fish. we can split a salad and easily split the fish entree with baked potato and have more than enough to eat, and they dont charge you for the split entree.

good luck, i am interested to hear how it turns out.

 

[1990txgirl]

Here's a very simple and tasty preparation. A cast iron skillet works best, but you can also use a heavy 8" saute pan (like Calphalon).

(For a single serving)
8-oz skinless halibut filet
Flour
Sea salt
Pepper
2 slices pancetta or prosciutto, torn up
Lemon to taste

1. Preheat oven to 400
2. Lightly season hailbut with salt and pepper on both sides
3. Dredge filet in flour until it is lightly dusted all over
4. Heat your skillet to high and melt some butter and olive oil in it
5. Sear one side of the fish until you get a nice crusty coating (about 1-2 min.)
6. Flip and cover top of filet with your shredded pancetta or prosciutto. Finish in oven, about 12-15 minutes.

The cured meat will crunch up in the oven and impart a slightly smoky flavor to the fish. Squeeze fresh lemon to taste and serve with your favorite vegetable and/or starch. (I've also prepared salmon this way.) Hope you enjoy!

 

[bularry]

i think pancetta might ruin the health benefit of the fish, but other than that her method is pretty fool proof.

I think you can bake fish pretty easily at 325-350 and just watch it and it will turn out well. a litle olive oil and salt and pepper, garnish with lemon juice and a tad bit of tartar sauce.

grilling fish is tough, because of texture and you need really even heat. I'm pretty crappy at it. unless its like swordfish steaks, which are good.

 

[crayon1973]

If you want to make it really simple, marinate it in UNFILTERED sake (nigori) with a little sesame oil and some green onion and cook it as mentioned above. You can serve this with soba noodles and sauteed spinach. The whole meal cook and prep takes less than 30 minutes.

 

[crayon1973]

Damn you.... I invited some people to come over tonight and eat the above recipe except one issue: Halibut is out of season. Black drum it is.

 

[Sangre Orange]

I can get my kids to eat mahi-mahi and they don't like fish. try starting there. maybe not a much flavor as some of gak's suggestions, but the preparation/sauce help a lot...

My wife made some halibut the other night - never had it before and it was pretty darn good - made with a light garlic tomato sauce.

 

[kingstone]

I've dined at many restaurants in Austin, and it is not easy to find very nicely cooked fish, as in just done. (Thanks for the tip on Houston's, GakFoo.)

Remember that fish is very delicate, and easy to overcook, which essentially ruins it. If all someone's had is overdone fish, easy to understand how you wouldn't be a fan.

Since you are a carnivore, think of how particular you might be as to how your New York strip or filet mignon is turned out. Obviously, there's a huge difference between rare and medium rare, or, as you've probably encountered, between medium rare at different establishments. Cooking fish properly is no less an art.

I'm one who could eat seafood seven days a week. Hope you have fun experimenting.

Side story: On a trip to Alaska back in the mid-90's, went into a seaside restauarant in Seward that was highly recommended. After perusing a four-page menu, I started asking about various items on the menu. Each time, the waitress would say she would really recommend the "fish and chips." Somehow, that just wasn't what I had in mind. About six items later, always with the same response, I decided to order the "fish and chips." (And, yes, I had asked early on what exactly was "fish and chips.")

Well, the "fish and chips" turned out to be medallions of fresh halibut, very lightly breaded, and deep-fried to perfection, one of the best meals I ever had.