Mother's Day Halibut - Kayak Fishing Adventures on Big Water’s Edge

Mr. Adventure · 05-09-2012, 07:03 PM

Here where I work we make a fantastic olive oil poached halibut. More intensive than the other methods listed, but it's mothers day lets do it up.

We start it by bringing a pot of olive oil up to 214 F any hotter and you are getting into frying territory. In a cheese cloth bag we tie up some fresh herbs an throw the sachet in the oil. For the first time using the oil let it simmer in the flavors for a bit.

Gently place your fillet in, use a slotted spatula or something similar just be careful. Let it cook up about 10 minutes or so, you know what cooked halibut should be like. Keep an eye on the temp, you want it to come out a nice white not golden.

We garnish it with some thinly chopped and fried leeks which are like a real mellow onion and way good.

Then for the sauce do up a nice lemon burblanc, it's that time of year cruise the hood and gank some off a tree. Grill up some asparagus and you're set.

Reserve the oil for future poaching NOT FRYING. With no particulate in it it will last a good while and imagine WSB would be excellent this way as well.

If we sell one tonight I'll snap a pic, it's way good

William Novotny · 05-09-2012, 07:07 PM

Quote:

Originally Posted by Mr. Adventure

Here where I work we make a fantastic olive oil poached halibut. More intensive than the other methods listed, but it's mothers day lets do it up.

We start it by bringing a pot of olive oil up to 214 F any hotter and you are getting into frying territory. In a cheese cloth bag we tie up some fresh herbs an throw the sachet in the oil. For the first time using the oil let it simmer in the flavors for a bit.

Gently place your fillet in, use a slotted spatula or something similar just be careful. Let it cook up about 10 minutes or so, you know what cooked halibut should be like. Keep an eye on the temp, you want it to come out a nice white not golden.

We garnish it with some thinly chopped and fried leeks which are like a real mellow onion and way good.

Then for the sauce do up a nice lemon burblanc, it's that time of year cruise the hood and gank some off a tree. Grill up some asparagus and you're set.

Reserve the oil for future poaching NOT FRYING. With no particulate in it it will last a good while and imagine WSB would be excellent this way as well.

If we sell one tonight I'll snap a pic, it's way good

Where the hell do you work? I'm on my way.

old_rookie · 05-09-2012, 07:14 PM

This is a very easy and good recipe to pour over your fish.

1/2 cup dry white wine (chardonnay, doesn't need to be $$$)
1/2 tbsp finely chopped shallots
1/2 lemon - optional
1/2 stick butter

boil up the wine and shallots (and lemon) in a sauce pan (not frying) and reduce it down so there is about 1/4" liquid at the bottom - about 10-15 minutes. Take it off the heat and start adding the butter in small pieces - stirring as it melts. If you leave it on the heat, it will separate the butter and you need to start over. You can use a very low heat.

Then pour over fish.
If you want it thicker, add a little 1/2&1/2 cream - thicken to your liking.

Or you can follow this:
http://culinaryarts.about.com/od/but...eurreblanc.htm

I've done this a number of times and it is really easy. I've used the wine at Fresh&Easy - $1.99 - works fine for cooking.

This is good for two servings.

Mr. Adventure · 05-09-2012, 08:54 PM

yotasan · 05-09-2012, 08:57 PM

clean halibut, cut into nice thin slices, chill, grab some wasabi, eat.

great recipe for WSB and YT to.

yotasan · 05-09-2012, 09:16 PM

and don't forget the ALOHA SHOYU... but if haole, can go EMRIL LAGASSE style yeah?

jorluivil · 05-09-2012, 09:53 PM

Give me whatever halibut you have and I'll try out a few new recipes, I'll let you know which one taste best.

mtnbykr2 · 05-10-2012, 06:17 AM

Quote:

Originally Posted by yotasan

and don't forget the ALOHA SHOYU... but if haole, can go EMRIL LAGASSE style yeah?

BREAKFAST....!!!!!!!!!! OH YEAH...........I hope I catch a a hali this weekend I feel like some raw fish and saki....
all of these recipes look great ,thanks for sharin

Devildawgjj · 05-10-2012, 07:30 AM

Great recipes...Thanks!

Now, I just have to narrow them down

Anthony179 · 05-10-2012, 11:51 AM

Just make one of each. That way no one here get their feelings hurt.

05-09-2012, 07:14 PM	#3
old_rookie Senior Member Join Date: Mar 2010 Location: Santee Posts: 904	Beurre blanc sauce This is a very easy and good recipe to pour over your fish. 1/2 cup dry white wine (chardonnay, doesn't need to be $$$) 1/2 tbsp finely chopped shallots 1/2 lemon - optional 1/2 stick butter boil up the wine and shallots (and lemon) in a sauce pan (not frying) and reduce it down so there is about 1/4" liquid at the bottom - about 10-15 minutes. Take it off the heat and start adding the butter in small pieces - stirring as it melts. If you leave it on the heat, it will separate the butter and you need to start over. You can use a very low heat. Then pour over fish. If you want it thicker, add a little 1/2&1/2 cream - thicken to your liking. Or you can follow this: http://culinaryarts.about.com/od/but...eurreblanc.htm I've done this a number of times and it is really easy. I've used the wine at Fresh&Easy - $1.99 - works fine for cooking. This is good for two servings.

05-09-2012, 08:57 PM	#5
yotasan Member Join Date: Dec 2008 Location: south orange county Posts: 84	halibut recipe clean halibut, cut into nice thin slices, chill, grab some wasabi, eat. great recipe for WSB and YT to. __________________

05-09-2012, 09:53 PM	#7
jorluivil Senior Member Join Date: Apr 2010 Posts: 6,856	Give me whatever halibut you have and I'll try out a few new recipes, I'll let you know which one taste best. __________________ www.facebook.com/Teamsewer

05-09-2012, 07:03 PM	#1
Mr. Adventure Damn Hippy Join Date: Nov 2011 Location: Riverside Posts: 311	Here where I work we make a fantastic olive oil poached halibut. More intensive than the other methods listed, but it's mothers day lets do it up. We start it by bringing a pot of olive oil up to 214 F any hotter and you are getting into frying territory. In a cheese cloth bag we tie up some fresh herbs an throw the sachet in the oil. For the first time using the oil let it simmer in the flavors for a bit. Gently place your fillet in, use a slotted spatula or something similar just be careful. Let it cook up about 10 minutes or so, you know what cooked halibut should be like. Keep an eye on the temp, you want it to come out a nice white not golden. We garnish it with some thinly chopped and fried leeks which are like a real mellow onion and way good. Then for the sauce do up a nice lemon burblanc, it's that time of year cruise the hood and gank some off a tree. Grill up some asparagus and you're set. Reserve the oil for future poaching NOT FRYING. With no particulate in it it will last a good while and imagine WSB would be excellent this way as well. If we sell one tonight I'll snap a pic, it's way good

05-09-2012, 08:54 PM	#4
Mr. Adventure Damn Hippy Join Date: Nov 2011 Location: Riverside Posts: 311

05-10-2012, 07:30 AM	#9
Devildawgjj Kayak BOOT Join Date: Nov 2011 Location: Ventura County Posts: 251	Great recipes...Thanks! Now, I just have to narrow them down

05-10-2012, 11:51 AM	#10
Anthony179 A.T. Join Date: Nov 2008 Location: Ontario, CA Posts: 146	Just make one of each. That way no one here get their feelings hurt.