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

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.

I used Dave's method on some catfish he brought from Brownlee Reservoir on a trip I missed last year.

It is a superb method.

I don't think I'd use it on salmon though.

It would be tough to find anything that is better for white flesh fish like, catfish, halibut, lings, rockfish, walleye.

+1

To many people "over cook"....makes it tough and dry !!!!!!

I cedar plank halibut or salmon in the Bar BQ. Might be worth the try if you like smoke flavored fish.

Halibut in foil @ 350 for 15 minutes,no more.If not done then let rest like said above.Ritz crackers hit with a rolling pin for baked razors rock.I will never deep fry another razor in my life after having the recipe from 104.7 rock of the coast.Flour/egg wash and ritz cracker crumbs with melted butter drizzled over them bake @ 500 for 3min per side then done easy clean up and prep.Good luck,
STRIKE ZONE

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

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

Dam,now I'm hungry "Again".Good luck,
STRIKE ZONE


Keith, Big C springers are the best,but come on here pound for pound here,Really.