Leftovers?

From a woman who has caught and cooked 100s of pounds of halibut.

Halibut is prized for its delicate flavor and its color and texture. This  whitefish adapts well to baking, broiling, frying, poaching or barbecuing and is compatible with any number of flavor accents and sauces. alaska halibut is an excellent source of high-quality protein and minerals. It is low in sodium, fat and calories and contains a minimum of bones

enjoy and also look at the rest of the Edringtons and Alaska

Ingredients:

1 cup soy sauce 1/4 cup sugar
1 bulb garlic--chopped 1 stick butter
1 large onion--chopped

Place garlic and onion in butter and sauté. Add soy sauce and sugar. Pour sauce over halibut fillets and bake or barbecue until done.  

Poached Halibut/Salmon with Citrus Butter Sauce

Ingredients:

Boil orange juice and lime juice in heavy small saucepan for about 10 min, will be reduced to about 1/3 cup.  Boil apple juice (or wine) and shallots in another heavy small saucepan until juice is reduced to 2 tbsp.,- about 3 mins.  Add reduced orange juice mixture to apple juice (or wine) mixture. Reduce heat to low. Add butter, 1 piece at a time, whisking until just melted.  Remove from heat.   Season sauce with salt and pepper.

Meanwhile, bring large skillet of salted water to simmer.   Add bay leaf and fish; cover and simmer until fish is about opaque in center, burning fish once,- about 5 mins.

Using slotted spatula, transfer fish to plates. Spoon sauce over fish. Top with orange peel strips and chive pieces, if you desire. Garnish with orange segments.  Serves 4 Enjoy.

(from the  Village Cafe) 

Parmesan Alaska Halibut

Ingredients:

Combine cheese and flour. Dip the halibut in cheese mixture to coat evenly. Sauté fish in olive oil, 10 minutes per inch of thickness, measured at the thickest part, until fish flakes when tested with a fork. Remove halibut from frying pan and place on platter. Sprinkle with parsley and garnish with lemon wedges. Makes 4 servings. 

Garlic Grilled Halibut

Ingredients:

Combine garlic, oil, basil, salt, pepper, lemon juice and parsley. Add fish and marinate for at least 2 hours. Remove from marinade and reserve liquid. Lightly oil broiler pan or grill. Broil for about 5 minutes on each side. Brush with remaining marinade and heat another minute.  Serves 2.

Broiled Alaska Halibut Steaks

Ingredients:

Place halibut steaks on lightly greased broiler pan. Brush with melted butter or olive oil. Drizzle with lemon juice. Broil fish 4-6 inches from heat source, allowing 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork. Garnish steaks with dill or parsley sprigs and additional lemon wedges, if desired. Makes 4 servings.

Poached Alaska Halibut with Cucumber Sauce

Ingredients:

Creamy Cucumber Dill Sauce
    recipe follows

Combine water, wine, bay leaf and thyme; bring to a boil. Add halibut. Reduce heat; cover and simmer 10 minutes pwer inch of thickness, measured at thickest part or until halibut flakes when tested with a fork. Gently remove halibut and drain. Serve hot or chilled with Creamy Cucumber Dill Sauce. Makes 4 to 6 servings.

Creamy Cucumber Dill Sauce: Combine 1 cup sour cream, 3/4 cup finely chopped cucumber, 1 tablespoon vinegar, and 1/4 teaspoon dill weed. Season to taste. Cover and refrigerate at least 1 hour to blend flavors.

Salmon/Halibut Ceviche

Ingredients:

Method

Place the lime juice, vinegar, garlic and onion in a non-aluminum bowl. Add the salmon and halibut and toss lightly to coat with the dressing.

Marinate, covered, in the refrigerator for at least 4 hours or overnight, tossing occasionally. (After marinating, lay flat and wrap into aluminum foil, and bake in hot oven (400 degrees) for 5 minutes,- if desired.)

Thirty minutes before serving, add the pepper, cucumber, papaya and herbs. Chill.

Serves 6-10; serve on leaves of butter lettuce with wedges of lime for garnish.

Halibut Poached with Ginger and Cilantro

Ingredients:

Combine first six ingredients in a deep roasting pan. Cook the poaching liquid for 2-3 minutes, then add halibut, cover tightly, and gently simmer until cooked through (approximately 10 minutes per inch of thickness). Garnish with sliced avocados, thinly sliced lime wheels and fresh cilantro. Serve with jasmine rice. 

Put the fish in a greased baking dish.
Arrange the onion slices on top and sprinkle with half the parsley.
Pour on the tomato juice, season well with salt and pepper, then cover with a large sheet of aluminum foil.
Bake in a preheated oven at 400 F for 30 minutes or until the fish is cooked.
Sprinkle with the remaining parsley and serve hot.

Broiled Halibut with Salmon Butter
                                                                                 Serves 4
Ingredients:

Salmon Butter:
4 ounces (1 stick) butter, room                       1 tsp lemon juice
     temperature                                              1 tsp. grated onion
3 ounces smoked salmon, finely                    1/2 tsp. dried dill
     chopped

Cream the butter until light and fluffy. Add the remaining ingredients, mixing well. Place on a piece of plastic wrap and form into a 2-inch cylinder. Twist the ends of the plastic wrap together to form a tight roll. Refrigerate until firm, about 2 hours. When ready to serve, slice into 1/2-inch disks. Top each broiled fillet with a slice of the butter.

Broiled Halibut:
4  8-ounce halibut fillets                                 Oil   (salad or canola)

Preheat the broiler. Pat the fish dry. Brush each side with a little oil. Broil, turning once, until just opaque and lightly browned. Transfer to a plate and top with the Salmon Butter.

recipe from:   San Francisco Encore

Oven-Poached Halibut
                                                                      Serves 8

Ingredients:

4 Tbsp. butter                                             Salt
4 Tbsp. flour                                               White pepper
3 cups half-and-half                                   1 cup dry white wine or apple juice
1/2 cup chopped fresh dill or                     3 Tbsp. chopped shallots
        2 Tbsp. dry dill                                   8 Halibut fillets
1/3 cup capers                                           Dill sprigs and lemon wedges
1/4 cup caper juice

Preheat oven to 400 degrees. Melt the butter in a saucepan. Add the flour and cook until lightly browned, 2-3 minutes. Remove from heat and cool slightly. Slowly whisk in the half-and-half. Return to the heat and bring to a boil, whisking occasionally, until sauce coats the back of a wooden spoon, about 20 mins. Strain and stir in dill, capers, caper juice, salt and pepper to taste. Keep warm.
        Place the wine (or apple juice) and shallots in a baking dish large enough to hold the fillets in a single layer. Arrange the halibut on top. Cover with a piece of buttered parchment paper. Bake for 10 mins. or until done. Remove with a slotted spoon to a serving platter. Mask with the sauce. Garnish with dill sprigs and lemon wedges.

recipe from:  San Francisco Encore  

HALIBUT BROCCOLI PIE

Clint, Sitka, Alaska

Mix 2 cups cheese, halibut, onion and broccoli together and place in a 10" greased pie plate. Beat milk, eggs, Bisquick, lemon pepper, garlic and thyme. Pour over halibut-broccoli mixture. Bake 400 degrees for 25-35 minutes or until knife inserted in center comes out clean. Top with remaining cheese and bake 1-2 minutes longer to melt cheese. Cool 5 minutes and cut into wedges. Garnish with tomato and parsley. 

Halibut Piccata

Recipe By : Sunset Magazine Serving Size : 4
Categories : Fish

Ingredients:

In a small frying pan coated with cooking spray, stir-fry garlic over medium-high heat until limp, about 2 minutes. Add wine, lemon juice and capers. Boil, uncovered, over high heat until reduced to 1/2 cup, 3 to 4 minutes; keep sauce warm.

Rub fish with oil, sprinkle with pepper and arrange in a single layer in a 12 by 17 broiler pan. Broil about 3 inches from heat for 3 minutes. Turn fish over, sprinkle with cheese, and broil until opaque but still moist looking in center of thickest part (cut to test), about 3 minutes longer. Transfer to serving platter or individual plates and pour sauce over fish. 

Here is a recipe for any grilled fish.

We have had it with Striped Bass but it should work equally well for Swordfish/Tuna/Bonito/Mako and probably Cod/Halibut.

Marinade:

1/4 Cup Orange Juice
1/4 Cup Extra Virgin Olive Oil
1/6 to 1/4 Cup Prepared (plain or fancy - I use Gray Pompon) Mustard
1/4 Cup Apricot Preserves or Orange Marmalade

Blend together.

Cover Thick Fish Fillets with Marinade for 2 hours.

Make a fire on one side of a covered grill (or use a gas grill).

Place fish in a wire basket and grill (covered) on the side WITHOUT the flames for about 7-10 minutes per side - baste with remaining marinade while grilling. Finish on the flame side but be careful that the Marinade does not blacken. 

And Then What to Do With the Leftovers?

An old Kwakuitl recipe, as narrated in the Kwakuitl language 

by Elie Hunt 
and translated into English by her husband, 
George Hunt, circa 1908.

Fresh Halibut Heads and Backbone.

June 20, 1995

Sometimes the woman boils the heads (of halibut) and invites the friends of her husband.

When the men are invited, his wife takes the halibut heads and puts them on a log on the floor. Then she takes an ax and chops them in pieces. The pieces are not very small. Then she puts them into a kettle. Then she takes the backbone and breaks it to pieces. Then she also puts it into the kettle.

As soon as the kettle is full, she takes a bucket of water and empties it into it. The water hardly shows among them when she puts it on the fire. She does not touch it; but when it has been boiling a long time, she takes it off.

Then she takes here large ladle and also dishes, and she dips it out into the dishes with her large ladle. As soon as all the dishes are full, she takes her spoons and gives one to each guest, an she spreads a food-mat in front of them. As last she takes up the dish and puts it down in front of her guests.

Immediately they all eat with spoons; and after they have eaten with spoons, the wife of the host takes other small dishes and puts them down between the men and the food-dish. This is called "receptacle for the bones." As soon as the guests find a bone, they throw it into the small dish; and they keep on doing this while they are eating. After they have finished eating with spoons, they put their spoons into the dish from which they have been eating.

Then they take the small dish in which the bones are, and put it down where the large dish had been, and they pickup the bones with their hands and put them into their mouths and chew them. Therefore this is called "chewed;" namely, boiled halibut-head.

They chew it for a long time and suck at it; and after they finish sucking out the fat, they blow out the sucked bones; and they do not stop until all the bones have been sucked out.

Then the woman takes the small dishes and washes them out, and she pours some water into them down again before the guests. Then they wash their hands. As soon as they have done so, they drink; and after they have finished drinking, they go out. Then they finish eating the halibut-heads.

Halibut-heads are not food for the morning, for they are too fat. They only eat them at noon and in the evening, because they are very fat; that is the reason why they are afraid to eat them, that it makes one sleepy.