Just for the halibut!

[Bolas De Fraile]

Halibut (jews fish ) is one of the most expensive fish in the UK, its is also my favorite fish.
I never tire of just dotting it with butter and cooking it under the grill.
I mess with a lot of things but halibut is sacrosanct

[CWS4322]

I'm with Bolas--I like to poach it in some white wine and unsalted butter, then I make a sauce using some mustard, lots of fresh dill, lemon juice, S&P. Sometimes I add capers.

[Rob Babcock]

I'd either poach it in court bouillon or grill it over the gas or charcoal grill. Nothing more than S&P with a bit of lemon juice at the end. Halibut is so wonderful that it doesn't need any adornment. Although occasionally I do top it with a sauce of shallots, capers, white wine and cream.

[buckytom]

sear on both sides in evoo with a few whole smashed garlic cloves, remove garlic, add lemon thyme, minced shallots and cherry tomatoes and sautee until the tomatoes soften and the fish is just barely cooked through.

[spork]

Simply steamed is good, too.
Seasoned, and laid on a sheet of re-hydrated kombu seaweed, sprinkled with a powdered grind of dried shiitake mushroom. A dip of soy sauce, sake, yuzu or lemon juice, fine chives, pinch of sugar and grated ginger.

[TATTRAT]

It's also a great fish for Almondine. Just crust it in almond, sear finish in the oven, serve w/ hericot vert and roasties with browned butter.

Pan Seared and topped with jumbo lump crab, and smoked gouda cream sauce is an all time fave.

Run potatoes through a Japanese mandolin, and wrap the fillet in the shoestring potatoes. Pan sear 'til golden all around, and serve on a bed of smashed peas for an upscale fish and chips.

[pmeheran]

Originally Posted by Somebunny

Does anybody have a TNT cooking method for Halibut fillets? We thought we took a halibut roast out of the freezer, but it seems to be 3 largish fillets. We don't want to deep fry them or make fish tacos, soooooany ideas?

Use your nose to check freshness and freezer burn. Halibut is more tolerant of this than many other fish, but it doesn't hurt to check. Then, I would take an over large piece of foil for each fillet and spray it with oil. Season the fillets, heat the gas grill, lay the fillets on the first half of the foil. Put them on the hot grill, when one side is done, grab the foil with forceps, lift the foil and flip the fillet onto the other half of the foil. There is a learning curve to this technique, but if you are successful, the fillets will remain whole and undamaged. Oh, if you overcook this expensive fish, you might as well eat a can of tuna. I remember when I was a kid in Connecticut, the halibut were so huge, that you would buy big steaks and just lay them on the grill then sear them like a beef t bone, but sadly those days are long gone and now we are relegated to buying fillets off the babies.