Halibut | Halibut recipes, fishing tips, and general fishy news

Easy Broiled Halibut Recipes

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While halibut can make eating healthy a cinch, it’s just as easy to get into a halibut rut as you would any other source of protein (chicken being a prime example). The following recipes take full advantage of a quick broiling method of cooking while still delivering flavor.

Cheesy Halibut

Ingredients:

1/4 cup grated Parmesan cheese
2 tablespoons of unsalted butter, softened
1 tablespoon light mayonnaise (not dressing)
2 tablespoons lemon juice
4 green onions, sliced
Salt, to taste
Hot sauce, to taste
1 pound halibut fillets divided into 4 portions

Directions:

Preheat your broiler to high and lightly grease a broiler pan with cooking spray. In a small bowl, mix all of the ingredients together (except the fish) with a fork. Lay out the fillets on the greased pan and cook the fish under the preheated broiler for 7 to 8 minutes. Top each fillet with an equal portion of the cheese mixture and then broil the fish for 2 to 3 minutes more. Make sure that you keep a close eye on the fish and topping to make sure it doesn’t burn! Remove the fish from underneath the broiler and serve immediately.

Classic Lemon Pepper Halibut

Ingredients:

2 tablespoons unsalted butter, softened
1 to 2 tablespoons minced garlic
Juice of 2 lemons
1/2 teaspoon dry basil
Handful of fresh flat leaf parsley, chopped
1 lemon, sliced
Salt, to taste
Pepper, to taste
1 pound halibut fillets divided into 4 portions

Directions:

Preheat your broiler and grease broiler pan with cooking spray. Place the halibut on the pan, seasoning both sides with salt and pepper. Mix together the rest of the ingredients in a saucepan and heat on low until the butter melts and the garlic becomes translucent. Brush each fillet with the mixture and then broil the halibut for 7 to 10 minutes (depending on thickness). Once it flakes easily with a fork, remove the fish and serve with slices of lemon.

Fishing for Halibut

While you can purchase it from most major grocery stores, Halibut is best fresh, just like any other fish. If you live in an area where halibut is prominent, or plan to travel to one, fishing for halibut can be a great way to not only fill your freezer but also enjoy a relaxing day with family or friends.

Habitat

In California, Halibut can be found off of Magdalena Bay, Baja, California, the Quillayute River, and the northern Gulf of California. These fish also occupy waters in Japan, Russia, and Canada.

When to Fish

Halibut are most active when spawning, which generally occurs between the months of April and July. However, the further north you go, the later spawning occurs: in Northern California, halibut fishing is best between August and October.

Where to Fish

Halibut prefer shallow-ish water, especially areas over sandy bottoms. They are usually not caught deep at sea. You can take out your own boat with friends, rent a boat, or head out on a halibut fishing charter.

How to Fish

Halibut love live anchovies, queen fish, shiners, and white croakers. Mackerel can also be used as bait, although you may have less luck. If you prefer artificial lures, go for something lighted. In most cases, a drifting technique works best when fishing for halibut.

How Big are They?

When fishing for halibut, you’ll likely catch something ranging from 24 to 30 pounds. However, the largest recorded halibut was 72 pounds, so be prepared for a workout!

Further Reading

http://www.dfg.ca.gov/marine/mspcont8.asp

http://www.kingfishercharters.com/

Top Three Secrets to Cooking Halibut

Fish, especially halibut, is honestly one of the healthiest sources of protein readily available. Yet, when asked why they don’t eat more fish at home, people often respond with the thought that its “difficult to cook”. Believe it or not, halibut is actually easier to prepare than just about any meat source. It’s fast, versatile, and can get dinner on your table in 20 minutes or less in most cases. Here are the top three tips for preparing halibut.

Less is More

The absolute worst thing you can do to a piece of halibut is over cook it. While it may not seem possible to cook a piece of fish in 10 minutes, it really is. On average, you should aim for 9 minutes per inch of thickness. This means that you can have the average size piece of halibut done in less than 10 minutes.

Moisture is Key

There are two main ways to cook halibut: wet and dry. No matter what you do, you want to ensure that the natural moisture of the fish is sealed inside of it: otherwise, you’ll end up with a dry, leather-like piece of fish. While this is easy to do with moist heat, when cooking the fish with a dry heat method make sure that you use a hot enough temperature to sear the outside of the fish, locking in its natural moisture.

Drain Thawed Fish

Unless you live on the coast, you may not have access to fresh halibut. If frozen is your only choice, make sure to thaw the fish slowly in the fridge, allowing it to drain (putting the fish in a colander with something underneath to catch the liquid is often best). If you let the halibut sit in the liquid, it will get soggy, altering the flavor and making it difficult to keep the fish together when cooking.

Sauces for Halibut

One of the main attributes that makes halibut such a popular fish is its mild flavor. It can fit into any cuisine with the right sauce. Start by seasoning halibut steaks with salt and pepper, and bake them until cooked through in a 400 degree oven for 10 to 20 minutes (depending on thickness). Finish them off with one of these mouth-watering sauces!

Cilantro Garlic Butter

With a decidedly southwestern flare, this compound butter is decadent and flavorful, making it the perfect accompaniment to halibut.

Bring 2 tablespoons of butter to room temperature in a small bowl. Add 1 tablespoon of olive oil and 1 tablespoon of lime juice to the butter, mixing everything together until light and airy. Grate2 to 3 cloves of fresh garlic into the bowl, and add 1/2 a cup of chopped cilantro, folding everything together until well-blended. As soon as you take the halibut out of the oven, spoon a dollop of this topping over the warm fish and enjoy!

Peach Salsa

Using peaches in place of tomatoes brings an incredible twist to this fresh halibut topping. The sweetness of the peaches goes well with the slightly-sweet flavor of the halibut, but the jalapenos and onion keep this topping from being too dessert-like.

Chop the following into bite-size pieces: 2 cups of peaches, 1/4 cup of red bell pepper, 1/4 cup of red onion, one jalapeno, and a handful of cilantro. Mix all of the ingredients together, and then stir in 2 tablespoons of orange juice, 2 teaspoons of lime juice and salt (to taste). Let all of the ingredients hang out together in the fridge for an hour or two, and then use it as a topping for your halibut!

Perfect Tartar Sauce

Although synonymous with fried fish, tartar sauce can go with just about any style of cooking, and is a great dip for halibut. The following basic recipe can be adapted to your specific tastes and diet. Stir together:

1 cup of mayonnaise

3 tablespoons of relish

1 clove grated garlic

1 lemon, juiced

Salt, to taste

Let everything chill in the fridge for two to three hours before using for the best results.

Nutrient-Rich Halibut: Everything You Ever Wanted (Or Needed) To Know

"Compared to other sources of protein, you simply cannot beat halibut. "

Outside of being firm, a little sweet and incredibly delicious, halibut is also a fantastic addition to just about any healthy diet. It is rich in omega-3s as well as other nutrients and minerals, and is relatively low in calories yet incredibly high in protein.

At this point in your life, you’ve probably heard about omega-3 essential fats. Although the inclusion of this nutrient is often used as a selling point on vitamins and prepackaged foods, many people do not understand what exactly they are. Considered an essential nutrient, meaning the human body requires omega-3s but cannot produce it on its own, this nutrient reduces heart rate, blood pressure and improves or maintains overall cardiovascular health. In addition to this, omega-3s are essential to the development of the brain, eyes and nerves. Despite all of the health benefits of this nutrient, the standard American diet is poorly lacking in it.

So what does this information have to do with halibut? This delicious fish is rich in omega-3s, as well as B vitamins, essential minerals (such as selenium, potassium and magnesium). Just two servings a week will give a person enough omega-3s to lower triglycerides, thus lowering a person’s level of bad cholesterol.

Compared to other sources of protein, you simply cannot beat halibut. A 3 ounce serving contains a whopping 23 grams of protein, yet is only a little less than 120 calories. This same serving only contains 2 grams of (incredibly heart healthy) fats. Due to its mild flavor, even those who do not like fish can often get on board with halibut, especially given the numerous ways in which this fish can be prepared. So what’s stopping you? This nutritional powerhouse is easy to cook and incredibly good for your entire body!

How to Debone Halibut

Growing up I absolutely hated fish for the sheer fact that pulling bones out of my mouth every four seconds was irritating. Although I eventually developed a deep love for all things seafood, prices for already deboned halibut limited my ability to eat it at home: finding boneless halibut, or any other fish, can be difficult. Especially on a budget. Would you believe that deboning halibut is actually pretty simple? Finding this out was somewhat of a revelation for me: no more irritating bones while eating and I can still stick to my grocery budget. Want to learn how?

Rinse the halibut in cold water, pat it dry, and place it on a plastic cutting board (it will be easier to disinfect than wood and won’t dull your knife like glass).

Slide the edge of a sharp paring or deboning knife between the visible bones at one end of the fillet and the meat. Run your knife parallel to the meat all the way down to the opposite end of the fillet, lifting the bones out as you go.

Run your finger down the fillet to check for any stray bones; if you run into one, pull it out carefully with your fingers. If they are especially small or difficult to grab, use tweezers or needle-nose pliers for an exact grip.

After a few times deboning halibut, you can do a fillet in less than five minutes (provided you aren’t having an off day). Doing this on your own, rather than purchasing pre-cleaned halibut or asking your fish monger to do it for you, can easily save you a dollar or two a pound. Enjoy!

Frying Halibut: It's Worth the Calories

When it comes to fried fish, halibut is considered king by just about every chef. It’s incredibly low fat content keeps it light while its density allows it to hold up well to high heat without falling apart. This coupled with the fact that it’s mild in flavor and therefore adapts well to just about any seasoning makes halibut one of the best fish for frying: fish and chips anyone?

To fry halibut, start by preparing a breading mix or wet batter. For the former, a mix of extra-dry breadcrumbs, hard, grated cheese and any number of seasonings is ideal; however, flour can be used in place of or in addition to the breadcrumbs. For a wet batter, a combination of flour, baking soda and a fizzy liquid, such as beer or club soda, tends to produce the best texture. Despite this, just like with any other cooking method, you really can go crazy with the breading. After all, this is most of the flavor will come from. When it comes to specific seasonings, try cumin, chili powder and red pepper flakes for a spicy kick, or old bay seasoning and lemon zest for a more traditional fried fish dish.

Outside of the breading, the most important part of frying halibut is the oil you use and how hot you get it. Believe it or not, certain types of oil can (and will) burn, and burnt oil means burnt-tasting halibut. Avoid olive and sesame oils, as these rarely make it past 300 degrees Fahrenheit without developing a nasty aftertaste. Instead, opt for canola, peanut or sunflower oil: these can handle high heat and are relatively mild in flavor, letting the seasonings you choose and the halibut itself shine through.

In most case, you’ll want to heat your oil up to 360 degrees Fahrenheit. Once you put the halibut in the oil, the temperature will drop down by about 10 degrees, and the fish will cook at the ideal frying temperature of 350. As long as your fish isn’t overly thin or thick, your halibut will be cooked through once the coating is a rich, golden brown.

At this point, you can dust it with salt, spray it with lemon juice, or simply let it drain on clean paper towels until it’s just cool enough to enjoy without burning the roof of your mouth!

Halibut Chowder

A quick and easy soup

On a cold winter's day, nothing is as satisfying as a rich, thick halibut chowder. Add a salad, and a few rustic breadsticks and you have a complete, old-fashioned, down-home meal. Halibut chowder is simple to make and can be ready in about 30 minutes.

What You'll Need

1 lb cod halibut fillet or steak

2 tablespoons butter

1 medium onion , sliced

1/2 cup celery , diced

2 cups raw potatoes , diced

2 carrots , sliced thin

2 cups chicken broth

1 teaspoon salt

1/2 teaspoon pepper

1 cup cream

Cut the halibut fillets or steaks into 1 to 1 1/2 inch chunks.

Melt butter in large saucepan and then add the onion and celery and saute until both are soft and tender. Add the chicken broth, potatoes and carrots. Season with the salt and pepper.

Cover the pot and simmer over medium low heat 10 to 15 minutes until vegetables are fork tender.

Add fish chunks and cook for 8 to 10 minutes longer.

Pour in the cream and stir. Reheat until the chowder is hot but not boiling.

Serve immediately.

A lower-fat version of this chowder can be made by substituting vegetable or olive oil for the butter and using low-fat milk. Add 1/2 cups of instant mashed potatoes to the chowder to thicken it to the proper consistency.

For a different taste, substitute bacon for the butter. Fry the bacon in the bottom of the saucepan, remove and drain on paper towels. Saute the onion and celery in the rendered bacon fat.

Feel free to use other hearty vegetables in this chowder. Cubed acorn or butternut squash gives the chowder a rustic feel and adds marvelous taste.

Grilled Halibut

Super tasty

Halibut cooked on the grill is one of the easiest methods of preparing this fish and it doesn't matter if you have filets or steaks. Seasoning can be anything you choose from fresh lemon or lime juice, spices your taste buds desire at the moment to nothing at all. Make sure you oil the grill grate with olive oil before placing this somewhat pricey fish over the coals. This will insure that the fish does not stick while cooking.

What You'll Need

Halibut filets or steaks (approx. 1 inch thick)

Medium hot coals in the grill

Pastry brush

Olive Oil

Seasoning of your choice

Prepare the coals for the grill approximately 30 minutes before you plan to cook. The coals should be spread out beneath the grill grate and moderately hot. Test this by placing you hand over the grate and counting - you should get to four before the heat becomes too hot to keep your hand in place.

Brush each filet or steak with olive oil. Once again this will keep them from sticking on the grill. Apply any desired seasonings.

Place the halibut on the grill grate at a 45 degree angle. Allow to cook for 2 minutes and then rotate them another 45 degrees for the 'professional' looking grill marks. Cook for another two minutes.

Turn the halibut over and repeat the above process. Total cooking time for the halibut, either steaks or filets, is around 8 minutes.

Serve with baked potatoes and roasted vegetables for a full meal. Or flake the fish and serve over a fresh salad for a light, but filling meal.

Halibut Tortellini Salad

A quick, satisfying meal

When you have leftover halibut filets or steaks a simple easy way to use the leftovers is to put them into a tortellini salad. How the halibut was cooked matters little, this sweet white fish will add flavor to the salad and make a quick meal. If you don't have leftover cooked halibut, you can cook it quickly on the grill or on the stove top in a heavy skillet. Halibut takes less than 10 minutes to cook over hot coals or a medium high stove element. Allow the halibut to cool before adding it to the rest of the ingredients.

What You'll Need

1 large pack fresh cheese tortellini, cooked

1 - 2 cups cooked halibut, steak or filet

1 cup feta cheese

1 jar seasoned artichokes

1 diced onion

1 diced red pepper

1 diced green pepper

1/2 cup shredded carrots

1/4 cup sliced Black Olives

4 Tbs. White Wine Vinegar

6 Tbs. Olive oil

Cook the tortellini according to package directions and drain. Cut the cooked halibut into 1 inch chunks. Break up the feta cheese into small pieces. Mix all ingredients in a large bowl. Cover and chill for several hours or overnight. This will serve four as a main dish or eight as a side.

This is one of those pasta salads that only get better the longer it is allowed to sit and chill. It will keep three to four days in the refrigerator.

Variations include substituting chicken, pork, Italian sausage or small pepperoni for the halibut. Or leave the fish or meat out and serve as a side dish for any meal. This also applies to the vegetables, you can substitute with what you have on hand, i.e., green olives for black, red peppers for green, etc.

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