CRAB STUFFED HALIBUT
350 degree oven
1 lb halibut sliced thin
½ lb crab meat
½ cup onion
Butter or Olive Oil to sauté Onion
Old Bay Seasoning
1 pkg Hollandaise Sauce or make a cup of your favorite
Saute onion in butter, add 1/3 cup bread crumbs to it after sauted. 1 layer on bottom of large casserole or soufflé pan. Add a layer of the onion/bread crumbs. Add the crab.
You can sprinkle some Old Bay in the middle if you want. Put remaining halibut over the layer.
Pete likes to bake this for about 20 minutes and pour some of the liquid off that forms when baking.
Pour the hollandaise sauce over the top, sprinkle with some more Old Bay and garnish with some bread crumbs.
Bake until the halibut is done in the MIDDLE. (You can insert a knife in center and check for doneness.) It should only take 10-15 more minutes.
Use more fish, 3 layers.
Add layer of spinach or mushrooms, etc. Be daring.
Put some fresh grated parmesan cheese on the top with the bread crumbs1
TERIYAKI MARINADE FOR FISH
1/3 Cup Lemon Juice
1/4 Cup Catsup
1/4 Cup Soy Sauce
1/4 Cup Oil (I like to use Olive Oil)
2 Tablespoons Brown Sugar (Optional)
1/4 Teaspoon Garlic
1/4 Teaspoon Pepper
We use this as a marinade for different meats, tuna, chicken, etc. The recipe says to marinate overnight but I have marinated for a little as 45 minutes before. It is best when grilled. If baking, oven is set and 375 degrees and you can bake about 40-45 minutes or until you feel the meat is done. Of course tuna takes no time at all.
CAPTAIN PETE’S FAVORITE – DEEP FRIED HALIBUT
Pete’s very favorite is deep fried halibut:
Get your Fry Daddy or deep fat fryer ready. We use Extra Light Olive Oil for the Fat
Cut your halibut into deep fry pieces – Pete likes irregular sized fillets that are cut on a diagonal through the fillets
Get your beaten-egg and panko bowls ready.
Put a couple of tablespoons of flour and a dash of Old Bay in a paper bag and then shake a couple of fillets at a time, then dip in the beaten egg, then roll in the panko.
Drop into your Fry Daddy and cook it until it’s done. Usually it floats to the top and it is a nice brown color.
1/3 cup Honey
1/3 cup Soy Sauce
1/3 cup Lemon Juice
1 Tablespoon fresh grated Ginger Root
Combine – warm in microwave to melt butter. Brush marinade on fish. Broil in oven or better yet, on barbecue. We like to buy the thin planks of cedar that are available and soak them in water, then grill the fish on them. The fish comes out very moist and takes on a smoky flavor. Excellent when served with Fresh Pineapple Salsa (follows)
FRESH PINEAPPLE SALSA
1-1/2 cup Chopped Fresh Pineapple
1/4 cup chopped Red Onion
2 Tablespoons Sugar (optional)
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Chopped Jalapeno Pepper
1 Teaspoon Grated Fresh Ginger
1 Tablespoon Fresh Mint
Mix well in glass bowl. adjust seasonings to taste. If pineapple is very sweet, cut down on sugar. Refrigerate before serving.
Use a Square 8×8 baking pan:
Oil it so it won’t stick
Rinse sauerkraut (about 1 cup)
Place in bottom of pan
Place a layer of halibut on top
Sprinkle with Old Bay or other of your favorite halibut spices
Cover with a mixture of Mayonaise & Sour Cream (or crème fraîche)
You can put Grated cheese on top if you like – you can put a surprise like crab in the middle
Bake for 25-30 minutes at 350
This recipe is compliments of Dale
Small amount of butter, melted (or a little Olive Oil)
2 pounds skinless halibut fillets
lemon pepper to taste
3/4 cup salsa
3/4 cup mayonnaise
3/4 cup sour cream (or crème fraîche) or you can replace with cheese like I do
1 tablespoon garlic oil
A little Cheese for the Top
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the butter in the bottom of a baking dish. Or just use the oil. Arrange the halibut fillets in the dish, and season with lemon pepper.
3. In a bowl, mix the salsa, mayonnaise, sour cream, and garlic oil. Spoon over the halibut fillets. Sprinkle with grated cheese – we used cheddar.
4. Bake halibut 30 minutes in the preheated oven, or until easily flaked with a fork.
TABOR’S COCONUT HALIBUT
1 Tablespoon Sugar
A little Curry
Adjust these amounts to make a loose batter
Dip small pieces of fish in batter
Roll in the mixture below
Coconut & Panko (50/50)
Fry in hot Olive Oil
from Tabor at the Sport Shed
on the Spit in Homer Alaska
Georgiana’s Smoked Salmon
1 c salt
2 c reg brown sugar
1 cup molasses
1/2 cup soy sauce
Water to top of container
Brine for 12-18 hours
Rinse 3 times
Lay out on your smoking racks, make sure you spray them with oil so the fish doesn’t stick
Use a fan to fan the fish til forms pellicle
Smoke on low (180) for 1 hour (heavy smoke) Crack door of smoker and smoke for 1 more hour
Courtesy of Georgiana White
PICKLED SALMON, BLACK COD OR ROCKFISH
Cut fish into pieces and put in a glass bowl in the following solution:
1 Cup Canning Salt
4 Cups Water
Let stand for 48 hours in refrigerator.
Let drain and rinse well.
Cover with white vinegar and let stand for 24 hours in fridge.
Drain—Do not rinse
2 Cups white vinegar
1 ¼ sugar
2 tsp. mustard seed
4 Bay leaves
5 whole cloves
1 tsp. whole allspice
1 tsp. whole black pepper
Boil and cool the above and put fish and sliced onions in a wide-mouth jar. Pour cool brine over fish. Cover and refrigerate for 2-6 weeks.
ENJOY — This recipe was kindly shared by Captain Bruce Lozekar