Halibut
Moderator: Site Moderator
Halibut
Halibut and Littleneck Clams in Almond Tomato Sauce
1/4 cup olive oil, plus more for brushing the fish
1 tablespoon chopped garlic
Pinch hot pepper flakes
1 cup sliced Spanish onion
12 canned whole, peeled tomatoes, seeded and roughly chopped
1/2 cup capers
1/2 cup skinned, whole almonds, roughly chopped
1/2 cup sliced basil
1 teaspoon chopped thyme
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (6-ounce) halibut fillets
12 littleneck clams (or more to your liking) I used butter clams.
Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)
Preheat the oven to 375 degrees F.
Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush halibut with oil and season with salt and pepper. Place the halibut on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the halibut is cooked through and the clams have opened, about 15 to 20 minutes.
Yield: 4 servings
1/4 cup olive oil, plus more for brushing the fish
1 tablespoon chopped garlic
Pinch hot pepper flakes
1 cup sliced Spanish onion
12 canned whole, peeled tomatoes, seeded and roughly chopped
1/2 cup capers
1/2 cup skinned, whole almonds, roughly chopped
1/2 cup sliced basil
1 teaspoon chopped thyme
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (6-ounce) halibut fillets
12 littleneck clams (or more to your liking) I used butter clams.
Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)
Preheat the oven to 375 degrees F.
Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush halibut with oil and season with salt and pepper. Place the halibut on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the halibut is cooked through and the clams have opened, about 15 to 20 minutes.
Yield: 4 servings
- still_stirrin
- Master of Distillation
- Posts: 10344
- Joined: Tue Mar 18, 2014 7:01 am
- Location: where the buffalo roam, and the deer & antelope play
Re: Halibut
Yummmm. I’m coming to your house for supper!
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K
Re: Halibut
What's up with Halibut? I went to four different stores to buy some and three had none. The one that did have some had frozen small pieces in a bag that weighed 10 oz for 21.95
Never try to argue or reason with idiots and morons, they will drag you down to their level and beat you with experience.
Re: Halibut
Halibut in our stores run close to $25 a lb. which means I caught just over $1000 worth fillet.okie wrote:What's up with Halibut? I went to four different stores to buy some and three had none. The one that did have some had frozen small pieces in a bag that weighed 10 oz for 21.95
- nerdybrewer
- Site Donor
- Posts: 1642
- Joined: Thu Jan 23, 2014 3:00 pm
- Location: Pacific Northwest
Re: Halibut
When you can bring home 100# of Halibut Fillets a trip to Alaska becomes more reasonable.Bushman wrote:Halibut in our stores run close to $25 a lb. which means I caught just over $1000 worth fillet.okie wrote:What's up with Halibut? I went to four different stores to buy some and three had none. The one that did have some had frozen small pieces in a bag that weighed 10 oz for 21.95
Not to mention of course the trip itself is worth the price of admission.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
Re: Halibut
Halibut YUMMMMMMMM
i like it better than salmon. I get it from friends in Bering Sea villages. cant be beat.
i like it better than salmon. I get it from friends in Bering Sea villages. cant be beat.
She was just a moonshiner,
But he loved her Still
But he loved her Still
Re: Halibut
The advantage of halibut over salmon is the many different ways you can prepare it.Rastus wrote:Halibut YUMMMMMMMM
i like it better than salmon. I get it from friends in Bering Sea villages. cant be beat.
- nerdybrewer
- Site Donor
- Posts: 1642
- Joined: Thu Jan 23, 2014 3:00 pm
- Location: Pacific Northwest
Re: Halibut
I have smoked it a couple ways, prefer Salmon for smoking.Bushman wrote:The advantage of halibut over salmon is the many different ways you can prepare it.Rastus wrote:Halibut YUMMMMMMMM
i like it better than salmon. I get it from friends in Bering Sea villages. cant be beat.
Otherwise absolutely!
My kids favorite is:
Box of Cheese Nips (or Cheezits)
Eggs
Halibut cut into about 3/4" thick strips
Pulverize the cheese crackers
Beat the eggs
Dry the fish with paper towels then dip in eggs and then bread with the cheese crackers
Drop in hot oil (I prefer Peanut oil for this) and cook until it starts to brown, pull out and let excess oil drip off on something like a cookie sheet with the wire rack
Serve with tartar sauce or whatever they like (kids like ketchup)
This stuff is amazingly good, the crackers are salty so we usually don't add any salt.
For a real treat get some Halibut cheeks!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
- Twisted Brick
- Master of Distillation
- Posts: 3788
- Joined: Sat Mar 09, 2013 4:54 pm
- Location: Craigh Na Dun
Re: Halibut
+1Bushman wrote: The advantage of halibut over salmon is the many different ways you can prepare it.
A thick, meaty grilled halibut steak is hard to beat...
“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer
Re: Halibut
You got that rightI like kippered salmon, and around here they dry it with a little smoke, but its more like Jerky. thats ok.Bushman wrote:The advantage of halibut over salmon is the many different ways you can prepare it.Rastus wrote:Halibut YUMMMMMMMM
i like it better than salmon. I get it from friends in Bering Sea villages. cant be beat.
But halibut has many ways to do it, soups are always good in the winter, my wifey puts her filipino twist on it and its always good whether sweet and sour or battered and Dipped in katsup...
She was just a moonshiner,
But he loved her Still
But he loved her Still
Re: Halibut
Rastus, I commercial fished in the Bering Sea for 8 years back in the 70's. If you go into a restaurant that serves fish and chips and they give you a choice of cod or halibut I guarantee you will pay a lot more for the halibut.
- Oldvine Zin
- Site Donor
- Posts: 2415
- Joined: Sat Jun 06, 2015 9:16 pm
- Location: Pacific Northwest
Re: Halibut
I have done a similar prep for halibut but instead of putting it in the oven I put the pan on the webber with apple wood as the fuel - adds a nice smoky flavor to itBushman wrote:Halibut and Littleneck Clams in Almond Tomato Sauce
1/4 cup olive oil, plus more for brushing the fish
1 tablespoon chopped garlic
Pinch hot pepper flakes
1 cup sliced Spanish onion
12 canned whole, peeled tomatoes, seeded and roughly chopped
1/2 cup capers
1/2 cup skinned, whole almonds, roughly chopped
1/2 cup sliced basil
1 teaspoon chopped thyme
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (6-ounce) halibut fillets
12 littleneck clams (or more to your liking) I used butter clams.
Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)
Preheat the oven to 375 degrees F.
Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush halibut with oil and season with salt and pepper. Place the halibut on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the halibut is cooked through and the clams have opened, about 15 to 20 minutes.
Yield: 4 servings
OVZ
Re: Halibut
That sounds good OVZ. I might try some smoking in the BBQ with my A-maze-N. Haven't done a lot of smoke flavor with my halibut but got lot of halibut to experiment with.
- nerdybrewer
- Site Donor
- Posts: 1642
- Joined: Thu Jan 23, 2014 3:00 pm
- Location: Pacific Northwest
Re: Halibut
+2 for Halibut in a pan (I use cast iron) with some oil, a little butter, sea salt & fresh black pepper out on the grill with wood smoke.
Not enough to really get it smoky, just enough for the flavor of the wood smoke to be there but not over power the fish.
When it's Salmon I like it on a plank, alder is really nice and I make the coals hot enough to burn the edges of the wood giving the fish more smoke.
This is making me hungry for fish, guess I need to go out and see what's left in the freezer this morning!
Not enough to really get it smoky, just enough for the flavor of the wood smoke to be there but not over power the fish.
When it's Salmon I like it on a plank, alder is really nice and I make the coals hot enough to burn the edges of the wood giving the fish more smoke.
This is making me hungry for fish, guess I need to go out and see what's left in the freezer this morning!
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
Re: Halibut
That halibut sounds good enough for Jehovah
[FACE WITH TEARS OF JOY][FACE WITH TEARS OF JOY]
[FACE WITH TEARS OF JOY][FACE WITH TEARS OF JOY]
- nerdybrewer
- Site Donor
- Posts: 1642
- Joined: Thu Jan 23, 2014 3:00 pm
- Location: Pacific Northwest
Re: Halibut
Bought "Zatarain's Fish Fri" and made Halibut & chips.
Wow so very good!
Normally I get a box of Cheezeits and crush them and dip in egg mixed with milk and dredge in the cheeze crackers and deep fry.
The Zatarain's was really good! Not really surprised since I've used several other of their products and have been very happy.
Definitely something I'll do again!
I'm really blessed to be able to take 4 or 5 pounds of really good halibut and fry it up like this, I don't take this for granted.
Wow so very good!
Normally I get a box of Cheezeits and crush them and dip in egg mixed with milk and dredge in the cheeze crackers and deep fry.
The Zatarain's was really good! Not really surprised since I've used several other of their products and have been very happy.
Definitely something I'll do again!
I'm really blessed to be able to take 4 or 5 pounds of really good halibut and fry it up like this, I don't take this for granted.
Cranky's spoonfeeding:
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.
http://homedistiller.org/forum/viewtopic.php?t=52975
Time and Oak will sort it out.