halibut

JimE

what is an easy and quick preparation to grilling halibut, and how long and at what temp?[p]thanks!

Nature Boy

jim,
Halibut is an awesome fish, but does not do well if overcooked. I like a good hot established fire...like 500-600. For inch filets, about 5 minutes a side until a nice brown crust and a moist inside. Just til it wants to start flaking. Works best with one flip only.
Have fun!!
Chris

Banker John

jim,
Halibut has little oils compared to salmon so you will not want to overcook or cook lo n slo. I prefer either fried or blackened. Blackened is the family favorite...[p]Cook on an outdoor gas stove or coleman camp stove. Heat a cast iron skillet on high for about 5 minutes. Get it really really really red hot. While heating the skillet, melt some butter and prepare the filets.[p]To prepare the filets, make sure first of all there are no bones. Bones suck! I like my filets about 3/4 inch, so this means double filleting (is this a word?). Pat the filets dry with a paper towel. Now cut the filets in pieces about the size of your spatula head.[p]Now that the skillet is very hot, dredge the filet in the melted butter and then sprinkle the seasoning on the filet. The seasoning is your choice... some like it hot - I do not. Ragin River dizzy pig works well for a first timer. After the filet has been dredged both sides in the butter and the seasoning applied, toss into the skillet. It will smoke a lot! Watch the filets and they will begin to turn white as it cooks. When the filet is cooked a little past half way from the bottom, it is time to flip (usually about 3 minutes). Now cook the rest of the way (about 2 minutes) until the filet becomes flaky but still moist. Remember, the filet will continue to cook even after you remove it from the skillet and Halibut sucks if you over cook it.[p]Serve hot with Applesauce or fruit salad, yellow rice and ceasar salad. A slice of tomatoe, wedge of yellow bell pepper & a sprig of parsley makes for a nice presentation.[p]Please let us know how you prepare your halibut.[p]Enjoy, Banker John[p]

GrillMeister

Yo Nature Boy,[p]I brought some nice sheephead filets (doesn't sound good though) with me from the Gulf Coast. Have you ever egged sheephead before?[p]Any ideas other than the above?[p]See ya in Waldorf![p]Ed[p]

GrillMeister

banker john,[p]Sound great![p]Would this work for sheephead filets too?[p]

Nature Boy

GrillMeister,
I caught a sheepshead when I was a kid....from a bridge over the Intercostal Wateray. I remember the meat being much like halibut. I would definitely do a hot/fast on it.
See you soon dude.
Chris

Borders

GrillMeister, sheepshead is great and would be good blackened, grilled or baked in foil.

GrillMeister

Nature Boy,[p]Thanks. I'll give it a try.[p]Cheers,

GrillMeister

Borders,[p]Thanks. I'll try the blackend first![p]They sure are fun to catch too.

Banker John

GrillMeister,
Sheeps Head? No offense, but they may be fun to catch but they are also difficult to clean and the percentage of meat without bones compared to the entire fish is relatively small. I, therefore, usually toss them back.[p]I can understand if you went fishing with a guide. Some guides are famous for making sure their clients "catch fish". THis means sheeps head.[p]I mean no offense by the above statements. I love fishing and love even more just catching fish. Sheeps head are tremendous fun to catch. I just prefer other species for great table quality.[p]Since you have the sheeps head filets, I say cook them. let us know how they turn out![p]Banker John