#583488 - 02/23/10 01:19 PM
Re: Baking Halibut
[Re: Dave Vedder]
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River Nutrients
Registered: 03/15/00
Posts: 2994
Loc: Olalla, WA
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We'll be up in Ocean City Dave, prolly a bit much of a commute to share a sun-over-the-yardarm with ya! But we'll definitely raise a toast in your honor if them Cascade chips are da bomb
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Does anyone know where the love of God goes when the waves turn the minutes to hours......Gordon Lightfoot Damn Stam! Remember, Ask yourself "What would Stam do?"
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#583501 - 02/23/10 02:02 PM
Re: Baking Halibut
[Re: Dave Vedder]
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Spawner
Registered: 09/21/08
Posts: 850
Loc: COF in the Upper Left Hand Cor...
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A couple of thoughts:
A chef at a lodge showed me a great method. He heats oven to 350, then breads the halibut , fries it VERY hot, waaaay to hot to allow complete cooking, when nicely browned on outside, but still not done toss in preheated oven till done. - About 145. Get an instant read thermometer to be certain of the temp.
Try my always great breading. Dip damp fish in seasoned flour, then in egg wash, then in well crumbled Tim's jalapeño chips. Fry, enjoy. Simply marvelous.
To help keep breading from falling off while cooking, bread the fish an hour or so before cooking and store in fridge, it helps temper the breading. Essentially that's how my better half does Butt and even steaks. Preheat oven to 350. Prepares halibut, we do a half & half mixture breading of Progresso Italian Cracker Crumbs and Parmesian cheese. High heat a stove top burner, put on a square cast iron fry pan, dab of REAL BUTTER, brown one side, flip halibut, and transfer to oven for finishing. Time is dependent on fillet thichness, Butt the ones we get from Costco are an inch thick and are usually done (internal thermometer temp of 130 - 140) in 15 minutes. The other fish breading we use for walleye, Butt, or even salmon, is equal parts of brown sugar and cajun blackening season. But be forewarned that receipe smokes a lot butt is very nummy.
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#583541 - 02/23/10 04:27 PM
Re: Baking Halibut
[Re: Salmo g.]
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River Nutrients
Registered: 04/25/00
Posts: 5078
Loc: East of Aberdeen, West of Mont...
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Baking fish: 10 minutes at 400 degrees F. per inch of thickness. With fish, it's alwyas better to undercook by two minutes than to overcook by one.
Sg +1 To many people "over cook"....makes it tough and dry !!!!!!
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"Worse day sport fishing, still better than the best day working"
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#583559 - 02/23/10 05:11 PM
Re: Baking Halibut
[Re: DrifterWA]
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Carcass
Registered: 11/30/09
Posts: 2286
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I cedar plank halibut or salmon in the Bar BQ. Might be worth the try if you like smoke flavored fish.
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#583591 - 02/23/10 07:40 PM
Re: Baking Halibut
[Re: ]
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BUCK NASTY!!
Registered: 01/26/00
Posts: 6424
Loc: Vancouver, WA
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YUMMMMMMMMMMMMMMMM... I'd like a plate of baked halibut right now.. Anyone want to trade fresh halibut filleted/vacuum sealed for fresh spring chinook filleted/vacuum sealed this year? I'm down for some trading... 1 pound of springer for 2 pounds of halibut, sounds about fair right... Keith
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#583760 - 02/24/10 10:41 AM
Re: Baking Halibut
[Re: stlhdr1]
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Juvenille at Sea
Registered: 04/09/01
Posts: 140
Loc: Duvall, Wa.
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This one is close to Sky's
garlic minced olive oil sea salt ground black pepper red pepper flakes 2 limes juiced 1 large orange juiced 1 hand full celantro chopped
same marinade and cook time
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