Mrs RB went to Canada this year and raved about the halibut. I found some and was determined to do it right.
This stuff is outrageous in price down here!!! Plus, it was like left overs for Alaskans.
Sooo.....
Season it up with a little evoo, shaved carrot, a pinch of paprika, a little 3 citrus salt stuff I found, some chives, and cook it En Papilotte with some lemon butter sauce.
She liked it 8)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03339.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03340.jpg)
(http://i35.photobucket.com/albums/d153/ronbeaux/BBQ%20stuff/bbq%202/bbq%203/DSC03345.jpg)
Looks good ronbeaux. A store down here just had it ON SALE for $11.99/pound. I love it but had to pass on that >:(
SWMBO & I had halibut every day (sometimes twice) for the two weeks we were in Alaska & Wahington in September. We love the stuff but it's too expensive and isn't nearly of the same quality here so we pass it up. Of course that's made a bit easier by the great fresh fish we have in Hawaii, but I'd still like some once in a while. I guess it's one of those regional specialties that doesn't travel well.
That looks gooood Ron! I love halibut (heck, it's one of my many nicknames), but it is expensive...
For a "one-time" splurge treat, I recently tried Halibut "Cheeks" - (it's the cheeks cut out of the face)
It was real good... They're sort of like scallops, but for the price, I won't be doing it again.
Looks great I thin even Iceman will like the looks of that halibut
Love, love, love those big flounders. They are the reason, I've never fished freshwater up in Alaska - you can't get me outta the salt after those flatfish. They were the very first fish I smoked in a smoker. I overcooked it, but like the good resourceful cheapskate I am, I crumbled it up, mixed it with some cream cheese and spices and viola', the best smoked fish spread I had ever put in my mouth was born! But danged, RB, that halibut looks great! I've been out of halibut for 6 years now. If anybody feels sorry, well, my address is......... ;D
The water is too bouncy to go get them by my place now but come springtime I am determined to catch some. I've been working on my house reno all summer and fall and at times I can see the *&*%%$ hali fisherman anchored up in the bay in front of my place as I work. Oh the envy.... :'( Next year...
T2
Our flats are called Fluke here. They have a very strong jaw and some serious teeth. They are not a big as Halibut but I've caught some that 4 people could not eat. Very white meat.
Although it was good, I think I got ripped off. This halibut was most definately from the belly meat. Even had bones that told me so. In case you are wondering how a Cajun would know..... My Mom and Dad brought home 160lbs of it when they went to Alaska and every darn bit of it was better than this high priced stuff they sold me!!!
But it was still good.
Quote from: Tenpoint5 on November 21, 2009, 09:12:51 PM
Looks great I thin even Iceman will like the looks of that halibut
You got that right tenpoint5. That does look good. ;) We just had some during my last R&R. I grilled it and topped it with a jalapeno white sauce. It was a keeper recipe for sure.
Quote from: iceman on November 25, 2009, 12:09:07 PM
You got that right tenpoint5. That does look good. ;) We just had some during my last R&R. I grilled it and topped it with a jalapeno white sauce. It was a keeper recipe for sure.
Please post the recipe for the jalapeno white sauce iceman. It sounds real interesting.
Jalapeno cream sauce:
Here you go ArnieM;
Enjoy!!!
Book: Classics From Pats Place
Chapter: Pats Classics
From the Brigantine Restaurant
2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base
2 tablespoons clarified butter
1 tablespoon flour
1 jalapeño pepper minced
1 tablespoon juice from bottled jalapenos
2 ounces shredded jack and cheddar cheese
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Heat whipping cream in a heavy sauce pan over high heat.
When the cream is ready to boil, stir in sour cream.
After sour cream dissolves, reduce heat to medium.
Stir in chicken base and jalapeno juice and simmer.
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While cream is heating make a roux by warming the butter in a sauce pan over medium heat, adding the flour and stirring constantly until mixture turns golden brown.
-----------------------------------------------------------------------------------
Just before cream returns to a boil add roux, whisking constantly until sauce thickens.
-----------------------------------------------------------------------------------
Remove from heat, stir in minced jalapeno and cheese mixture.
----------------------------------------------------------------------------------
Makes about 3 1/2 cups.
Thanks for the recipe iceman. I :) t sounds really good and not too hard to to. I'll add it to my low-cal sauce recipes ;D
What exactly is "chicken base"? I'm not familiar with the term.
I might try it on chicken breast too - cheaper than the Halibut.
Pretty sure he means chicken broth. You can get it canned or in 1/2 and 1 liter cartons. Well ok they are liters up here, but I meant like the juice boxes.
Not necessarily.
There is a thick powder like substance that is called base. It is a highly fortified condensed flavor additive. I have chicken base, ham base and beef base at home for when you want to add a certain flavor to a dish. Think of it as a super charged bouillon cube. The reason that's what I think it is in this recipe is because he only uses one teaspoon. One teaspoon of chicken broth would be totally lost in a sauce with 2 cups of whipping cream and a cup of sour cream.
KyNola
I digress. I read the original post afew days ago so I should have reread it. You are likely right on the bouillon.
Knorr has it.
http://www.amazon.com/Knorr-Gourmet-Chicken-16-Ounce-Units/dp/B001EQ5BLM
(http://ecx.images-amazon.com/images/I/51XFdOFVsFL._SL500_AA280_PIbundle-3,TopRight,0,0_AA280_SH20_.jpg)
You guys have all the answers. I love this place. :) :)
Quote from: Quarlow on November 27, 2009, 03:21:18 PM
You guys have all the answers. I love this place. :) :)
I had to Google it... Otherwise, I would have gone with chicken broth as well. :D
This stuff looks like bouillon on steriods.
Thanks for the link squirt. Knorr seems to make a lot of strange and/or exotic stuff.
The recipe calls for 1 tsp. Amazon is selling it at 3 pounds at a time. I'd have to will it to future generations. :) Now that I know what it is I'll look around locally. I found the Knorr Chipotle and Cilantro bullion cubes. So, maybe ...
Quote from: ArnieM on November 27, 2009, 05:45:26 PM
Thanks for the link squirt. Knorr seems to make a lot of strange and/or exotic stuff.
The recipe calls for 1 tsp. Amazon is selling it at 3 pounds at a time. I'd have to will it to future generations. :) Now that I know what it is I'll look around locally. I found the Knorr Chipotle and Cilantro bullion cubes. So, maybe ...
Maybe we can get organized and order the bulk packages, and share... Pound for you, pound for Carolyn, pound for Quarlow.
Look for "base" next to the bouillon cubes/broth/stock shelf at your local grocery. That would be where you should find it. Don't look for a particular brand label. Look for base.
Here's an example of a pretty common one in the grocery store. http://www.tones.com/products/display_product.php?product_id=13
But like KyNola said, don't look for a brand, just look for base. I happen to have Orrington Farms.
OK, Now that we are all "ON BASE" lets get cooking shall we!!! :D ;D Thanks for the help explaining that folks. ;)
Ba dum bum - tish