Halibut

Unknown

I am a newbie and I need help!!!
Any advice from the pro's on how to cook a halibut fillet?

MasterMason

KSNET,[p]dust it in your favorite rub, Dizzy tsunami would be good, and sear it for a couple of minutes per side...

Unknown

KSNET,
Here is one from the archives. Happy and safe 4th.[p] Halibut, Buttered with Lemon, Chuckls
[p]Ingredients
4 Halibut steaks, 1" thick. 6-8 oz/serving.
2 bunches scallions
1/2 medium yellow onion
1/2 stick butter
1 fresh lemon
dried basil
dried parsley
kosher salt
black pepper



Prep:
1 Wash scallions and lay on a shallow v-rack that has been cleaned and sprayed with Pam. Alternate tops and bulbs.
2 Lay the halibut steaks on the scallions.
3 Slice the onion into strips about 1/4 inch wide. Lay across the halibut - don't cover the halibut, just put down enough so there's a good scatter of onions on the fish.
4 Next, place dabs of butter on the fish. Again, not lots, but try to make sure that as the butter melts it will spread out and cover the surface of the fish.
5 Lightly sprinkle with the kosher salt, grind some black pepper and shake on a light amount of dried basil and parsley.
6 Finally, slice the lemon into slices about 1/8 inch thick. Lay the slices over everything, trying to make sure that as things heat up they won't slide off.
Cooking:
1 This is a light dish, so I don't add any smoke. Get the egg going at 350°F, set up with a grid extender over a drip pan. If you can, place the drip pan on a couple of firebricks so as the butter drips it won't burn. I use 3 firebricks that are about 1 1/4 x 1 1/4 x 8 inches long.
2 Cooking time is about 30-45 minutes. Brush with melted butter a few times near the end, depending upon how much the fish needs it. Test for doneness with a fork. When the halibut flakes apart through past the center of the cut, then it's done.


Servings: 1

Recipe Type
Main Dish, Seafood

Recipe Source
Author: Chuckls[p]Source: BGE Forum, Chuckls


[p]

Unknown

Master Mason,
What temp would you recomend?

ronbeaux

KSNET,
Or! You could sear one side for a few minutes (400 should be good), take it off. Coat the uncooked side with tarter sauce, don't be shy. Keep the egg at around 400, and then put it in a pan and put it back on until it flakes or the tarter sauce just starts to turn a tint of brown ( depends on how thick, but it won't take too long, just check it.) It stays real moist that way and is slammin!!

MasterMason

ksnet,[p]600 would probably work just fine.

Unknown

Richard,
Thanks for the advise. Unfortunately I do not have a V-Rack or grill extender yet. I need to get the extras over time

Unknown

Master Mason,
Thank you so much. The halibut was amazing. I have never had anything better. THanks to all of the pro's here, I am learning so much.