Halibut Help, Please

Just got back from Langara Island, Northern BC myself. Freezer full of salmon and halibut. My suggestion is to grill or bake the halibut, not smoke it. Teriyaki, or a simple olive oil, lemon and butter works well. Just dont overcook it. Good luck!

Halibut does not have the oils salmon does. If you smoke it, it will be dry and not very tasty on its own. Mix with sour cream and cream cheese for an awesome smoked halibut dip. Good luck..

Personally speaking

It is best the way it is in my mouth it is a most pleasant fish to taste on its own merit that it needs no help.

Put it in some foil some butter a "little" slivered ginger a pinch of tarragon spread over the fish (all spices use sparingly) seal it up and bake it according to size. It will come out steamy and moist plop her on a bed of rice. Here we use Ti leaves or banana leaves as a barrier between the foil and fish.

Sounds perfect Mango!

Here's another easy one that my wife and I have been doing for years. We do alot of Salmon and Halibut fishing here. You'll love it and it's pretty easy. Halibut with Fresh Tomato Sauce (sauce is really more like a tasty salsa)

Nonstick vegetable Oil spray
1 small onion, chopped
8 Tbsp dry white wine
1 large garlic clove, chopped
3 Large Tomatoes (1/4 lbs) chopped
1 1/2 teaspoon dried oregano
2 8 oz Halibut fillets

Spray bottom of large nonstick skillet with vegi oil spray. Place onion, 2 tbsp wine and garlic in skillet. Cover and cook over medium -low heat until onion is tender, stirring occasionally (about 10 minutes). Add tomatoes, 1 teaspoon oregano, and 6 tablespoons wine. Simmer uncovered until mixture is reduced to thick sauce (about 10 minutes). Place fish ontop of sauce, sprinkle fish with salt, pepper, and 1/2 teaspoon oregano. Cover and simmer until fish is just opaque in center (about 6 minutes/remember it will continue to cook when you take it off). Don't overcook!! Spoon sauce onto plates and place fish atop sauce and serve. I usually make spanish rice to serve with it. Also works good with Red Snapper.

This is great recipe and with any left overs, I use the the left over sauce and fish and make soft shell fish tacos the next day topped with salsa, hot sauce, and sour cream. Mmmm good!
Enjoy! <*)))))><

I have smoked cooked halibut fillets especially when someone brings in a barndoor. I cut the fillets into about 10" pieces (skin off) and brine for about 30 minutes using the basic Tenderquick recipe. Pat them dry and put them in the smoker at about 150 degrees until they are just cooked.I generally use alder with a hit of mesquite. Remove the fillets, cool, wrap them in plastic wrap and throw them in the fridge for a day or so. This makes excellant halibut enchilada filling, halibut tamale filling, halibut artichoke dip, etc.

I live in Alaska and rarely do we smoke halibut. Typically it will be too dry since the oil content in the meat is far less than that of salmon. There are a ton of good halibut recipes out there. We also operate a restaraunt in Alaska. Send me a personal e-mail and I can give you some of my favorites.

ajones - sounds interesting. I'm not a cheese lover, especially on fish, but I see where smoking and firming up this fish would be beneficial to these recipes. I suppose smoked halibut fish taco's wouldn't be out of the question.

Alaska-Q, why not post them on the forum for the benefit of all?

Where in Alaska are you (where's Thorne Bay)? I was out there climbing a number of years ago--amazing place.