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Halibut ideas?

Im having a party this sunday, and I have a freezer full of halibut from my last trip to Alaska and was thinking of cooking a **** ton up/ I normally do breaded and fried but the wife said no fried foods for a while so any suggestions or ideas. I have tried grilling with S&P but would like this to pop as it will be the main event this sunday.
Help
Please all suggestions would be appreciated

Long Island NY    
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18

Comments

  • This is the only way we have it if it is not beer battered and fried. 
     https://www.allrecipes.com/recipe/220210/baked-halibut-sitka/

    I have substituted green chili peppers for dill and that was good too. 
  • CornfedMACornfedMA Posts: 138
    I’m a huge fan of blackened halibut. I’ve kept it simple and just used the Old Bay Bakckened seasoning and  mixed my own spices. Also used DP Swamp Venom a few weeks ago. Drizzle fish with olive oil and coat with spice. Cook to medium in cast iron or even on the Blackstone, if you have one. It’s good by itself, but make tacos with it, you won’t be disappointed. 
  • CornfedMACornfedMA Posts: 138
    CornfedMA said:
    I’m a huge fan of blackened halibut. I’ve kept it simple and just used the Old Bay Bakckened seasoning and  mixed my own spices. Also used DP Swamp Venom a few weeks ago. Drizzle fish with olive oil and coat with spice. Cook to medium in cast iron or even on the Blackstone, if you have one. It’s good by itself, but make tacos with it, you won’t be disappointed. 
    It’s also an easy recipe for a crowd or when your cooking a sh*t ton of halibut. 
  • dmchicagodmchicago Posts: 1,232
    CornfedMA said:
    I’m a huge fan of blackened halibut. I’ve kept it simple and just used the Old Bay Bakckened seasoning and  mixed my own spices. Also used DP Swamp Venom a few weeks ago. Drizzle fish with olive oil and coat with spice. Cook to medium in cast iron or even on the Blackstone, if you have one. It’s good by itself, but make tacos with it, you won’t be disappointed. 
    Yeah...I've done this many times on a cast iron. 
    With cheese but that's another thread.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • theyolksonyoutheyolksonyou Posts: 16,522
    I’d try blackened, just for the halibut 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • theyolksonyoutheyolksonyou Posts: 16,522
    I’ll be here all week. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. 
  • mlc2013mlc2013 Posts: 618
    @alaskanassasin funny I just was reading the recipe to my wife before I checked your link. It looks like I’m going to give that a whirl at least for half the cook and I’m going to do the other half ala @CornfedMA methods via blackstone 
    @nolaegghead I’m no gourmet chef like you and that sounded like a lot of work. Will try it though when it’s just the wife and I. 
    @theyolksonyou you actually got my wife to laugh well done
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • bgebrentbgebrent Posts: 16,760
    Grill it with S & P.  Finish it with melted or brown butter with capers, then a squeeze of lemon.  Simple and delicious.
    Sandy Springs & Dawsonville Ga
  • mlc2013 said:
    @alaskanassasin funny I just was reading the recipe to my wife before I checked your link. It looks like I’m going to give that a whirl at least for half the cook and I’m going to do the other half ala @CornfedMA methods via blackstone 
    @nolaegghead I’m no gourmet chef like you and that sounded like a lot of work. Will try it though when it’s just the wife and I. 
    @theyolksonyou you actually got my wife to laugh well done
    Haters going to hate! That its easy and tasty! 
  • Jupiter JimJupiter Jim Posts: 3,069

    I like this and it's always a hit, I add caned green chilies, Panko no ritz crackers and Asiago cheese grated on top.

    http://www.geniuskitchen.com/recipe/halibut-olympia-128949


    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • fishlessmanfishlessman Posts: 23,320
    mlc2013 said:
    @alaskanassasin funny I just was reading the recipe to my wife before I checked your link. It looks like I’m going to give that a whirl at least for half the cook and I’m going to do the other half ala @CornfedMA methods via blackstone 
    @nolaegghead I’m no gourmet chef like you and that sounded like a lot of work. Will try it though when it’s just the wife and I. 
    @theyolksonyou you actually got my wife to laugh well done
     en papillotte is probably the easiest if you are not deepfrying and presents well. its just parchment paper and a stapler, veggies, herbs, capers and or citrus, splash of wine.  fancy folds in a restaurant, stapler works just as well, still impresses and its healthy

  • GATravellerGATraveller Posts: 5,682
    I'd simply grill it with s&p and make a sauce for those who want it.  Brown butter with capers and a squirt of fresh lemon would be perfect.  Or maybe a cajun cream sauce with crab/crawfish.  

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • EggcelsiorEggcelsior Posts: 14,082
    Does the Halibut still have the skin on? If so, cook it arroser style. Always a winner.
  • DoubleEggerDoubleEgger Posts: 12,530
    Cedar planks FTW 
  • buzd504buzd504 Posts: 2,582
    Cube, coat with OId Bay, sautee and toss with pasta.
    NOLA
  • GATravellerGATraveller Posts: 5,682
    I'd simply grill it with s&p and make a sauce for those who want it.  Brown butter with capers and a squirt of fresh lemon would be perfect.  Or maybe a cajun cream sauce with crab/crawfish.  
    @buzzvol ; - which part do you disagree with?

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • mlc2013mlc2013 Posts: 618
    @Jupiter Jim that sounds good as well I have to decide if I want to make 2 or 3 versions
    @fishlessman that’s right up my wife’s ally so I know which version she is making
    @GATraveller going to give that a whirl as well
    @Eggcelsior yes it still has skin on I’ll look up arroser
    @DoubleEgger no cedar planks do have salt planks I never used yet tjough
    @buzd504 no pasta for us but that does sound good
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • Well?
  • HendersonTRKingHendersonTRKing Posts: 1,251
    Bass-o-Matic can be used for halibut and all sorts of other fishes!
    It's a 302 thing . . .
  • mlc2013mlc2013 Posts: 618
    I did it this style
    https://www.allrecipes.com/recipe/220210/baked-halibut-sitka/
    wasnt that great but ut all went so I’ll take that
    thank you all for your suggestions and help
    sorry no
    pictures is was just to much going on
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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