Halibut

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I did a quick search and didn't find anything about smoking halibut. I got a big chunk of it today at Costco and was wondering about smoking it.... any ideas for rub/brine/or...?

Thanks!

Kelly
 
Hi Kelly,
I made this years ago in my ECB, the recipe comes from Smoke Cookery, put out by the Editors of Consumer Guide.
3 or 4 halibut steaks
1 can (8 oz.) tomato sauce with onions
3 tablespoons lemon juice
1 tablespoon instant minced onion
1 tablespoon sugar
1 tablespoon worcestershire
1 teaspoon salt
1 clove garlic, minced

About 4 hours before serving:
1. place halibut in baking dish.
2. combine remaining ingredients in a medium bowl and pour over halibut.
3. turn fish to coat both sides.
4. cover with plastic wrap and refrigerate 30 to 60 minutes.

Place fish on cooking grid with as much of the marinade on top as possible. Pour excess marinade through the grill into a half filled water pan, for additional flavor.
Smoke-cook about 3 hours or until fish flakes easily with a fork.

If I was making this I would marinate in a plastic bag, using herbed or italian tomato sauce, fresh onion, and add a little oregano. Use alder or apple for smoke.
2nice
 
2nice, sounds great -- I'm going to do it! Thanks for posting and I'll let you know how it turns out.

Jim, I'll deep fry next time around. I'm in a "healthy" mode for a bit -- and I know myself well enough to know that if I deep fry a pound of halibut, I'll eat a pound of halibut... /infopop/emoticons/icon_rolleyes.gif

Kelly
 
Kelly,
Watch that halibut like a hawk.
I haven't smoked it yet, but I've grilled it.
And halibut goes from perfect to way too dry in a matter of seconds.
The recipe sounds great though.
Let us know how it turns out.

HJP
 
Thanks for the heads up, HJP. I have the WSM loaded with the halibut on the bottom rack and salmon on the top rack. We'll have the halibut tonight with grilled portobello mushrooms and some asparagus.

Kelly
 
Wow. What a menu.

If I leave SF now, I could be there by dinnertime. Right? : )

I bought some Halibut at costco two weeks ago. Only they were selling WHOLE, fresh Alaskan Halibut. There fish were big. 2 feet long, without the head. I fish quite a bit, so I figured I could fillet or steak the whole thing, vacuum seal it, and save some bucks.

This thing yeilded about 25 or so 1" thick steaks. Amazing. We were sealing all afternoon. Steaking is so easy too. What a bargain.

So I have a freezer full of halibut steaks right now. Let me know how it turns out. I'd love to try smoking some.

HJP
 
Success! The halibut came out GREAT. I watched it carefully like you suggested, HJP -- moist, flavorful, just awesome. I got some wood chips awhile back at a local gourmet shop -- a combination of alder, chardonnay, and mesquite. Very tasty.

My salmon turned out a little too salty... I did the brown sugar rub overnight (my first mistake) and didn't rinse it thoroughly enough (my second mistake). It's still good though -- the thicker pieces aren't quite so salty. I'll vacuum seal and freeze it and use it for stuff like cream cheese. I like whipped cream cheese with salmon and fresh herbs. Sure makes a mighty tasty omelette!

Hey HJP, if you're coming up for dinner tonight, can ya bring me a couple of briskets? Can't find one anywhere in this town!!! /infopop/emoticons/icon_razz.gif Oh, and I'll take a couple of those halibut steaks, too. /infopop/emoticons/icon_wink.gif

Kelly
 
Hi Kelly
Glad the recipe worked out for you. How closely did you follow the recipe? Any changes besides the smoke wood? Suggestions for next time around? What were your temps and cook time?
2nice
 
2nice, I followed the recipe pretty closely except I used brown sugar, fresh onion very finely diced and triple the garlic (I love garlic). I was going to add some fresh herbs from my herb garden, but I got side tracked and forgot. I ran the WSM at a steady 200 and the halibut only took a couple of hours. It was done way before dinner, but I have it wrapped in foil and staying warm. I really can't think of anything I would do differently next time -- tasty stuff!

I did have to really play with the vents to keep my temp at 200 -- it was WINDY here today and I really don't have a sheltered place to put the WSM. I was impressed with how stable the temp stayed!

Kelly
 
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