Aces High Bulletin Board
General Forums => The O' Club => Topic started by: eagl on April 12, 2008, 09:52:40 PM
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I find that the pleasure of eating lightly breaded and seasoned pan-fried halibut is diminished a great deal when you manage to splash boiling cooking oil on two fingers during the cooking process :O
Anyone have any good (and reasonably simple) recipies for halibut filets that does not require hot oil? I would like to enjoy my meal next time.
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There is a cajun sauce that you marinate fish in, and it completely eliminates any fishy taste, along with adding an awesome flavor. This cajun seasoning sauce turns the fish red, I'm trying to find the recipe for it.
Edit: I found the name of it- McCormick® Golden Dipt® Cajun Style Marinade.
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Use tongs.
:)
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Buy wifey a nice new car and ask her to do it?? :D
donkey
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Soak'em in cider :rofl :rofl :rofl
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That is fuggin gross.
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There is a cajun sauce that you marinate fish in, and it completely eliminates any fishy taste, along with adding an awesome flavor. This cajun seasoning sauce turns the fish red, I'm trying to find the recipe for it.
Edit: I found the name of it- McCormick® Golden Dipt® Cajun Style Marinade.
I suppose that would work with fish that tasted like, well, fish... But halibut is really mild so any seasoning has to bring out the taste, not hide it. I had some really good blackened grilled halibut several years back, but it was in an expensive restaurant in Alaska so I can't just run out and ask how they made it. It was so good though, I'll probably spend a non-trivial portion of the remainder of my life trying to replicate the recipe and cooking method.
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use less oil?
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I find that the pleasure of eating lightly breaded and seasoned pan-fried halibut is diminished a great deal when you manage to splash boiling cooking oil on two fingers during the cooking process :O
Anyone have any good (and reasonably simple) recipies for halibut filets that does not require hot oil? I would like to enjoy my meal next time.
Cooking FRESH Halibut is not as good as eating it raw.
Hirame sashimi dipped in soy sauce with a little wasabi and eaten with steamed short grain white rice...Oh man, that's good!
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Cooking FRESH Halibut is not as good as eating it raw.
Hirame sashimi dipped in soy sauce with a little wasabi and eaten with steamed short grain white rice...Oh man, that's good!
I live in North Texas... I don't think there is a live or fresh halibut anywhere within 1000 miles. That makes for a loooong trip for groceries.
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Soak'em in cider :rofl :rofl :rofl
the fish or the fingers?
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I live in North Texas... I don't think there is a live or fresh halibut anywhere within 1000 miles. That makes for a loooong trip for groceries.
probably 2000 miles. The vast majority of halibut landings are in Alaska.
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Darnit Saburo you just made me hungry!!!! Sushi isn't that popular here in South Central Louisiana. :mad:
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Eagl don`t give up on the oil. Grab yourself a frying basket the next time your shopping.
I believe hot oil/grease are magnetically attracted to fingers.
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I stayed right on Galveston Bay for a few months last autumn. Fresh redfish and catfish almost every night. Fried oysters, shrimp, and scallops. Was in a seafood lovers paradise.
But now I'm in Kentucky. The only fish I can get are the disgusting farmed raised catfish (raised on pellets and their own waste), or fish that were caught weeks ago and frozen into blocks. Needless to say, some pretty strong techniques are needed to cover up, rather than enhance the flavor. Frying has been a favorite method of mine, but strong marinates are gaining popularity with me.
There are two big problems with fish. The first is that the decomposition process produces ammonia. The second is that in smaller fish, their stressful deaths lead to the formation of lactic acid. I forget the exact mechanism by which this alters the flavor, but I think it hastens the decomposition process.
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Growing up in Alaska, I grew up on halibut. Broiling, steaming and pan frying were our most common ways of cooking it. Beer batter is pretty awesome as well.
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I stayed right on Galveston Bay for a few months last autumn. Fresh redfish and catfish almost every night. Fried oysters, shrimp, and scallops.
<snip>
I had fried oysters once, 'cause I like fried clam strips and I figured it must be similar. Mistake. Prior to that, I had thought it impossible for something to be both deep fried AND slimy at the same time.
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Growing up in Alaska, I grew up on halibut. Broiling, steaming and pan frying were our most common ways of cooking it. Beer batter is pretty awesome as well.
I used a very simple batter (flour, salt, pepper, held on by first coating the fish with egg) and it came out ok, if a touch bland. To cook it I just heated up some oil in a frying pan and cooked it until each side was a nice golden color. The texture was a bit soft for my tastes but I think that's because the last time I had halibut it was grilled exactly right so it was flaky but still a touch firm.
I think maybe I over-cooked it or since it was shipped frozen, the meat may have been degraded enough that it will not cook up flaky but firm (like salmon and tuna steaks do).
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Get yourself a deep fat fryer. Make a Tempura or a beer batter, dip it and deep fat fry it very quickly on high heat. Also dip and cook small whole mushrooms too, this makes excellent finger food.
Oh wait- your fingers got burned, so finger food is out of the question...
Nevermind.
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LOL Airhead!
Eagl, try steaming the fish. That should retain the flavor. Frying it kind of ruins the taste not to mention the added fat most of us don't need in our diet.
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Eagl, try steaming the fish. That should retain the flavor. Frying it kind of ruins the taste not to mention the added fat most of us don't need in our diet.
I'll have to try that. Halibut is so mild that I'd like to bring out a bit of the taste but mostly retain a pleasing texture. Mushy fish belongs in cheap fish sticks.
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Eagle,
I enjoy cooking fish in a toaster oven I have. It is a bit energy ineficient but it uses less than warming up the big oven. What I like to do is place the halibut (or other fish such as salmon or tilapia) in a shallow pan that fits inside the toaster oven. I liberaly sprinkle the fish with lemon juice first then salt, pepper, and garlic powder. I then slice a large tomato and place the slices evenly over the fish followed by thin slices of a large onion. I cook it all at about 350 deg for 20 min. I then pull the pan and sprinkle the fish with some motzarella or other prefered grated cheeze. Return it to the oven for enough time to melt the cheeze then serve on a bed of rice.
Mark
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Eagle,
I enjoy cooking fish in a toaster oven I have. It is a bit energy ineficient but it uses less than warming up the big oven. What I like to do is place the halibut (or other fish such as salmon or tilapia) in a shallow pan that fits inside the toaster oven. I liberaly sprinkle the fish with lemon juice first then salt, pepper, and garlic powder. I then slice a large tomato and place the slices evenly over the fish followed by thin slices of a large onion. I cook it all at about 350 deg for 20 min. I then pull the pan and sprinkle the fish with some motzarella or other prefered grated cheeze. Return it to the oven for enough time to melt the cheeze then serve on a bed of rice.
Mark
that friggen sounds good
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That does sound good! The only modification I might make is to skip the cheese. Sounds extremely healthy otherwise.
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My dad used to cook fish (usually salmon, but sometimes halibut) in the dishwasher. No kidding. He’d wrap the fish in foil several times and run it through a regular cycle. It would come out somewhere between steamed and baked. It worked surprisingly well and came out quite “normal”. The cool thing is that you can’t really overcook it/burn it and you can even set the dishwasher’s timer. He did this several times with company; mostly just to see the reaction and as a conversation topic. If you have little kids and have your water heater max temp set low, it probably wouldn’t work.