I spent last summer in alaska and we did not have too many ingredients to play around with, so our favourite way of preparing freshly caught halibut was to deep fry it and then dip it in mayonese sauce. It looked and tasted a lot like chicken wings but 100times better and fresher! I´ll make sure to try your recipe next time ;)
Excellent recipes. Came back from Alaska this summer with 35lbs of halibut we caught. Always looking for new ideas on preparation, these are now on the list! Thanks Chef
Good stuff right there. I started a job on a small fishing boat and we catch 3-9 small halibuts a day that we can't sell. Now I needed some nice recipes and you got em, man ;)
Hey, chef, I got a quick question: I grew up just using lemon juice from a bottle and only recently found out how much better fresh lemon juice is. When a recipe calls for only half a lemon how do you store the other half so it doesn’t shrivel/dry out?
Common Ways to Substitute for Dill Using Fresh Herbs Tarragon. Tarragon makes a great substitute for dill in seafood recipes and dressings. ... Fennel. What is this? ... Parsley. Parsley is another fresh herb that can stand in for dill when used as a garnish. ... Thyme. ... Rosemary. ... Chervil.
I grew up eating it and never liked it. Now my Mumm seems to be allergic to it so yay, I use a good amount of parsley, oregano and basil. My EVOO comes from an estate in the Greek islands that have been growing olives for a few hundred years. It costs more but the taste is amazing. My daughter married a Greek young man so we adapted to add those tastes to our Portuguese and Italian heritage and recipes.
You lost me at 1:40. “We do want to seed the pepper though. We don’t want it spicy.” Then *what’s the point of using the pepper???* Look, if you’re not into spicy food, I get it. I’m not into sour food; that’s why I don’t like pickles. You do you. But chili peppers are spicy. That’s what makes them what they are. So if you don’t like spicy food, I get it, but if that’s the case, “DON’T USE THE DANG PEPPERS!* Don’t waste your money on something you don’t like the flavor of!
I really want to make the honey soy halibut but what sides should i make with it? I will make asparagus but want to make something else that’s not boring like mashed potatoes
I'm watching this video when it's two years old. First, beautiful recipes!!!! BUT! Halibut is prohibitively expensive today - it's even an overly expensive treat - not to mention it's hard to find too! Overfishing has made this fish very hard to find in many grocery stores. Need to go to a specialty place anymore and I'm sure most of it is reserved for restaurants.
My anniversary today and I’m on for the dinner. Halibut and butter dill sauce is the request. You make it look so easy and I’m pretty confident it’ll be really good if I keep my earphones on and do everything you do😄. So I think I’m doing small potatoes and a green vegetable. Should I make more sauce and can I reuse it later? Cause I know she’s going to make me do it for friends. ( pressure 😳). Do I just quadruple everything to make more sauce? Thanks. Wish me luck😥
Good luck! You’ll do fine and happy belated Anniversary! My birthday is coming up and I’ve decided on Halibut. Probably the honey soy mixture with a pan full of fresh stir fry veggies. Cabbage, carrots, onion, green beans or asparagus etc. When they’re cooked I’ll put the veggies in a baking dish with the fish on top. White rice surrounding the veggies.
Currently have 5 pounds of halibut and striper bass ready for a pairing with New York steak surf and turf, this video will inspire my halibut plating. Thank you
I have things to do! Though I could easily sit and watch and listen and learn all day, but also, I wouldn't have to eat because I am vicariously eating through you...lmao But really, I have things to do! All your videos are so good!
Wondering if you have these recipes in written form so I can remember what to purchase at the supermarket? I have my own halibut as I go ocean fishing every year. So just need the sauce recipes. Thank you
Halibut has that built in doneness indicator. You just watch the meat turn milky white. You flip when half way up and it is done when it's all milky white.
Remember to make sure any pan you use is hot enough before adding oil, add the oil and wait a moment, then add your meat. To give it a jump pat your meat as dry as you can, the maillard reaction wont happen until the water is fully evaporated.
The best way to make halibut is probably when a mummy halibut and daddy halibut (or any two halibuts) love each other very much... Having said that, thanks for these wonderful recipes & tips. One of my absolute favourite YT recipe channels.. :)