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#583341 - 02/22/10 11:51 PM Baking Halibut
iNofish Offline
Parr

Registered: 12/11/05
Posts: 49
Loc: Port Angeles Washington
I just cant seem to get it right. I guess I must just be over cooking, but it always seems to turn out too dry. Tonight I tried wrapping it in foil thinking that would help keep the moisture in. Cooked for right at 30min and............you guessed. Overdone again.

You guys got any secrets you'd be willing to share to ensure your halibut comes out moist and flakey like it should? I hate ruining good halibut.
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#583346 - 02/23/10 12:06 AM Re: Baking Halibut [Re: iNofish]
Sky-Guy Offline
The Tide changed

Registered: 08/31/00
Posts: 7232
Loc: Everett
30 minutes at temperature is too long for any fish IMO.

I don't bake it, I grill it, and it turns out pretty damn good with this recipe.

1 clove garlic, minced
6 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 whole lemon, juiced
1 tablespoon chopped fresh parsley
2 (6 ounce) fillets halibut

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place the halibut filets in a ziplock bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil grate. Med-high on my grill....Set grate 4 inches from the heat.
4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.


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You know something bad is going to happen when you hear..."Hey, hold my beer and watch this"

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#583352 - 02/23/10 12:15 AM Re: Baking Halibut [Re: ]
Sky-Guy Offline
The Tide changed

Registered: 08/31/00
Posts: 7232
Loc: Everett
Yep, that's the one! MReyns and B-Rad brought down a fresh PA 'butt , the whole thing...and we cooked it up over an open fire..
Doesnt get much better than that!
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You know something bad is going to happen when you hear..."Hey, hold my beer and watch this"

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#583356 - 02/23/10 12:27 AM Re: Baking Halibut [Re: Sky-Guy]
Brad_tgl Offline
Spawner

Registered: 08/30/03
Posts: 871
Loc: Port Angeles, WA
Originally Posted By: Sky-Guy
Yep, that's the one! MReyns and B-Rad brought down a fresh PA 'butt , the whole thing...and we cooked it up over an open fire..
Doesnt get much better than that!




Best halibut ever!
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#583359 - 02/23/10 12:33 AM Re: Baking Halibut [Re: Brad_tgl]
AP a.k.a. Kaiser D Offline
Hippie

Registered: 01/31/02
Posts: 4533
Loc: B'ham
droooooooolllllllllinnnnnnngggg

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#583362 - 02/23/10 12:47 AM Re: Baking Halibut [Re: AP a.k.a. Kaiser D]
iNofish Offline
Parr

Registered: 12/11/05
Posts: 49
Loc: Port Angeles Washington
Thanks for the help Sky-guy & Chuck, 'preciate it!!
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#583366 - 02/23/10 12:59 AM Re: Baking Halibut [Re: iNofish]
fish monger Offline
Returning Adult

Registered: 09/08/02
Posts: 420
Loc: Seattle
It really doesn't matter what recipe you have. If you overcook it, it's pretty much ruined...which really goes for any fish. Fish (or any meat for that matter) will continue to cook after you take it out of the oven or off the grill, so I've found that if you wait until it's completely done, it's too late. Better if it's ever so slightly rare in the middle, then take it off the heat, cover with foil and wait 5 to 10 minutes to let it continue to cook through.

If all else fails...beer batter it and fry it.

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#583368 - 02/23/10 01:03 AM Re: Baking Halibut [Re: iNofish]
eyeFISH Offline
Ornamental Rice Bowl

Registered: 11/24/03
Posts: 12766
Any fish worth putting on the barbeque, 10 minutes TOTAL cooking time per inch of thickness tops.

Pull it off the heat med rare, let rest for a few minutes, and it physiologically finishes cooking to a juicy medium.... just barely becoming opaque in the middle.

If the fish has been frozen, the cells are dead, and the meat will not readily "finish" as described... tends to stay underdone in the middle. If you cook the middle thoroughly the rest is overcooked. Just one of the unavoidable culinary perils of freezing perfectly good FRESH fish. Better to keep the pieces thinner so its easier to cook it more evenly full thickness.
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"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

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Long Live the Kings!

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#583377 - 02/23/10 01:27 AM Re: Baking Halibut [Re: eyeFISH]
Dave Vedder Offline
Reverend Tarpones

Registered: 10/09/02
Posts: 8587
Loc: West Duvall
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 jalapeņo 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.
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#583379 - 02/23/10 01:37 AM Re: Baking Halibut [Re: Dave Vedder]
FishNg1 Offline
Three Time Spawner

Registered: 03/08/99
Posts: 1609
Loc: Gig Harbor, WA , USA
You guys hit the nail on the head, I constantly have to remind my guys to not overcook the fish. I actually like to start the fish on the broiler then, pop it in the steamer for a few minutes to finish it off. Keeps it extra moist. Of course we have a commercial steamer that cooks it fast.

If you want to bake it, try putting it in a marinade first, like Johnny's "Jamaica mistake", top that with a few sauteed onions and it make a great dinner.....with of course, white rice.
Damned Asians !


Steve
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C/R > A good thing > fish all day,into the night! Steve Ng

Dad, think that if I practice hard, they'll let me participate in the SRC ?
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#583398 - 02/23/10 03:34 AM Re: Baking Halibut [Re: FishNg1]
Jaydee Offline
2010 SRC Champion!

Registered: 12/19/03
Posts: 1002
Loc: Paradise City!
Originally Posted By: FishNg1
Damned Asians !


Damn right Mr. Ng. cool

DV. I'm gonna try Tim's Jalepeno Chips later this week. Sounds good. Will try the tempering the breading trick too. Thanks.
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#583403 - 02/23/10 08:18 AM Re: Baking Halibut [Re: Jaydee]
Jerry Garcia Offline



Registered: 10/13/00
Posts: 9160
Loc: everett
If your frozen fish aren't vacuum packed correctly it will dry out and poke a hole in the bag when you thaw the fish, that will keep the juices from being pulled out of the fish as it thaws.
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Growing old ain't for wimps
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#583418 - 02/23/10 10:13 AM Re: Baking Halibut [Re: ]
Dave Vedder Offline
Reverend Tarpones

Registered: 10/09/02
Posts: 8587
Loc: West Duvall
Please report back. I have doen this many times, and always get rave reviews.
_________________________
No huevos no pollo.

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#583442 - 02/23/10 11:34 AM Re: Baking Halibut [Re: Dave Vedder]
NOFISH Offline
River Nutrients

Registered: 03/15/00
Posts: 2994
Loc: Olalla, WA
I really like cedar-plankin the halibut on the grill too, I think it helps retain it's moisture and it's off when it gets to 145 degrees.....we just marinade the fish in olive oil, Johnny's Seafood seasoning, and a squirt of lime juice for a couple of hours first.
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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?" smile

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#583448 - 02/23/10 11:49 AM Re: Baking Halibut [Re: NOFISH]
fish4brains Offline
Dah Rivah Stinkah Pink Mastah

Registered: 08/23/06
Posts: 6866
Loc: zipper
the turkey and swiss I brought for lunch is not sounding so good all of a sudden.
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#583474 - 02/23/10 12:41 PM Re: Baking Halibut [Re: fish4brains]
OPtoKenai Offline
Smolt

Registered: 01/21/09
Posts: 94
Loc: Aberdeen Wa
For baking use any seasoning you like. The recipe above looks like a good one!! For temp I go 400 for 15 min, uncovered. I lil chicken steak will just be done, thicker steaks will take a minute or 2 more. Just until the clear stripe in the center is gone, I now pull it off the heat and let it rest on top of the stove when I can still see a little stripe. It has taken plenty of less than perfect Hali dinners to get it down.
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#583478 - 02/23/10 12:55 PM Re: Baking Halibut [Re: Dave Vedder]
NOFISH Offline
River Nutrients

Registered: 03/15/00
Posts: 2994
Loc: Olalla, WA
Originally Posted By: Dave Vedder

Try my always great breading. Dip damp fish in seasoned flour, then in egg wash, then in well crumbled Tim's jalapeņo chips. Fry, enjoy. Simply marvelous.


Hey Dave, what would you say the chances are that this little trick of yours might work well with a batch of still-wiggling razor clams this weekend? We are highly motivated to try it, thanks! thumbs
_________________________
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?" smile

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#583479 - 02/23/10 01:02 PM Re: Baking Halibut [Re: NOFISH]
Salmo g. Offline
River Nutrients

Registered: 03/08/99
Posts: 13521
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

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#583481 - 02/23/10 01:07 PM Re: Baking Halibut [Re: Salmo g.]
Happy Birthday CHUBS Offline
Returning Adult

Registered: 10/16/08
Posts: 270
Loc: Kitsap county
I have tried Daves little trick with ritz crackers also and gives a great buttery flavor.

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#583482 - 02/23/10 01:08 PM Re: Baking Halibut [Re: NOFISH]
Dave Vedder Offline
Reverend Tarpones

Registered: 10/09/02
Posts: 8587
Loc: West Duvall
Never did razors that way, but should be great. When's dinner. I will be in the area . . .

For salmon I would not do it unless its pink, chum or some salmon thats not primo. Otherwise I like salt pepper and butter.
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