Fresh, locally caught Halibut from the Market - recipe suggestions?

Epicurean Exploits - Food and Recipes
1

We picked up some locally caught Halibut from the Farmers Market today (yikes, $14/lb, but fresh as can be). I’d like to come here to all you experts for preparation suggestions!

Fire away!

2

Grilled with olive oil, lemon and sea salt and then served with a roasted garlic beurre-blanc sauce.

3

I usually roll it the same way Jeff described.

  • Lather it up with olive oil, lemon, onions (white), sea salt (+ nice herb blend is good), and any other sufficient seasoning.
  • Grill on tinfoil or similar, make sure to hit with olive oil as not to stick.

Last week I also did a quick (45 min) baste of sesame ginger sauce and grilled it up the same way. Turned out nice but could be improved.

Welcome to read what others got going as I am grilling some tonight as well!

4

Halibut doesn’t taste like anything, so you’ll need a sauce of some kind. This is a good time to pull out the mango salsa or something with a soy, garlic and ginger base. Chinese fermented black beans, perhaps.

I feed my halibut to the neighbor’s cat.

5

Discount Bob’s advice.

For me, I like a 30 minute marinade of olive oil, fresh Telicherry Pepper and lemon zest. Right before grilling, I will hit it with some salt. I will agree on a sauce though…browned butter with roasted garlic, the juice from the zested lemon and capers.

6

Already done.

Thanks for the tip - we love halibut, especially freshly caught…now to find a wine pairing!

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Eeek!! Really??? I was thinking along the whites…

Would a decent aged Barolo (oldest I have is '97 in the cellar) work?

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NZ SB would be my goto choice.

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What’s wrong with the mango salsa? [berserker.gif]

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I was advocating that you allow that cat to starve. [wow.gif]

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Halibut is a heavier, meaty fish on the palate, and if you’re going with some iteration of the buerre blanc/evoo/garlic sauce I would say an Austrian dry Riesling, a dry Muscat, Muscadet, or Oregon Pinot Gris would be interesting, or something else funky and with some weight.

NZ SB is fine but doesn’t excite me. Chard would also be a good fallback but is also pretty generic.

12

The fresher it is the less you want to muck it up with seasoning and sauce IMO. Sauces are for week old seafood. I’ve also always found halibut to be a fish that has a tiny window of being done but not over done. For that reason and since the fish itself is more of a delicate nature I prefer it baked with just some salt and pepper with lime or lemon squeezed over it. Serve it with a bit of butter.

Sancerre sound perfect to me if made as above.

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I’D rather eat the cat than the halibut.

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Victor?

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Best. Advice. Evar.

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Whether baked, pan friend or grilled, I agree it’s key to not overcook it and if it’s good and fresh, butter, lemon, salt, pepper is the essence of what you need to cook it. Fancy up the side dishes if you like. I like to do garlic roasted potatoes and braised greens with a splash of sherry vinegar on them as sides.

For wine I usually go for something dry and with some richness … more white burg / alsatian pinot gris than sauv blanc / albarino / verdejo, but that’s just me.

17

I’ve got some nice SVD Chasseur Chardonnays ('05) I could do, or 2005 Domaine Rousset Crozes-Hermitage Blanc, or 2007 Domaine Auguste Clape St. Péray Blanc

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I love my halibut seasoned only with salt and pepper and cooked with a nice pan sear, and then served with an herbed compound butter.

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No, victor would have cages and be running a feed lot operation.

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Todd,

Of those I think the Clape looks the most appealing, Marsanne is nice and fat and spicy.

The Crozes could work too, I’m just not familiar with that producer or the Chards you mentioned.