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08-24-2006, 02:25 PM | #1 |
Charon
Join Date: Jan 2006
Location: In the heart of darkness (Provo)
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Halibut Recipes
Anyone have any good halibut recipes?
Thanks in advance.
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08-24-2006, 04:22 PM | #2 | |
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Location: Seattle, WA
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This is the only dish I know if that if executed correctly can be prepared on an ordinary stove in a regular house and match the best such dishes in a Chinese restaurant. And it's very easy to pull off. Easier than it sounds. Try it sometime with Black Cod or Chilean Sea Bass, in my view both superior to Halibut.
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08-24-2006, 04:41 PM | #3 | ||
Charon
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08-24-2006, 04:44 PM | #4 | |
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08-24-2006, 05:36 PM | #5 | |
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Interrupt all you like. We're involved in a complicated story here, and not everything is quite what it seems to be. —Paul Auster |
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08-24-2006, 06:15 PM | #6 |
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You might have better luck at the Asian food store for the steamer.
Seattle Ute's recipe does sound really good. If you can't find a steamer, you can bake it, wrapping it in parchment paper (found in grocery stores), or foil, I suppose. Here's the topping. 1-inch cube fresh gingerroot, finely chopped or grated 2 cloves garlic, peeled and finely chopped or grated 2 green onions (green part only), finely chopped Fresh chile to taste 1 cup finely chopped cilantro 2 tbsp grapeseed (or safflower) oil Dash of toasted sesame oil Dash of soy sauce Dash of fish sauce 4 tsp dark maple syrup Top the fillets, wrap it in parchment paper, and bake at 400 degrees, 25 minutes. Also, this recipe is supposed to be for bass or tilapia, but I don't see why halibut wouldn't work. It's the easiest dish to make. Pan-seared Tilapia with Chili-lime butter Sprinkle w/ salt, then sear the fish fillets, top with chili-lime butter For chile lime butter 1/2 stick (1/4 cup) unsalted butter, softened 1 tablespoon finely chopped shallot 1 teaspoon finely grated fresh lime zest 2 teaspoons fresh lime juice 1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds 1/2 teaspoon salt |
08-24-2006, 06:54 PM | #7 | |
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Location: Seattle, WA
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On my recipe, don't be afraid to use plenty of the oils, depending on how much garlic and fish your dealing with. It's good for you and the oil will melt away amid the fish meat and broth, just infusing it with richness and flavor. Serve with a chilled Asahi or very cold dry chardonnay or champagne.
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Interrupt all you like. We're involved in a complicated story here, and not everything is quite what it seems to be. —Paul Auster |
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08-24-2006, 07:09 PM | #8 | |
Charon
Join Date: Jan 2006
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08-25-2006, 04:06 AM | #9 |
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Location: Seattle, WA
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Maybe you could make some ceviche. Look for a good recipe on the Internet. It's basically: cut the halibut in small pieces, and in a bowl add to a generous amount of lime juice, sliced onions, diced tomatoes, chopped garlic, sliced mild chiles, cilantro, maybe some tomato juice, and a few dashes of hot sauce (don't make it too spicy). Stir and marinate in the refrigerator for at least a day. The lime juice sill "cook" the halibut pieces. Serve with saltines and XX. I ate a ceviche every day for breakfast for a while on my mission--whiting and conch.
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Interrupt all you like. We're involved in a complicated story here, and not everything is quite what it seems to be. —Paul Auster |
08-25-2006, 04:27 AM | #10 | |
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This sounds absolutely delicious. My guess is that it would be outstanding with olive oil rather than vegetable oil.
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