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Old 07-09-2016, 12:29 PM
 
Location: Interior Alaska
1,789 posts, read 1,399,349 times
Reputation: 1241

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Official request for some halibut recipes. My friend is killin it in Homer this weekend. Woohoo!

I got some good salmon recipes I'll share from my friend who's just returned from Kaltag subsistence fishing, but I left them on my desk at work on accident.
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Old 07-09-2016, 12:43 PM
 
Location: Naptowne, Alaska
15,582 posts, read 33,169,384 times
Reputation: 14541
I cut my halibut into 1 1/2" cubes, wrap with slice of bacon and slide onto a skewer stick, place on grill and brush with BBQ sauce. They cook pretty quick so don't over do it and dry up the fish too much! Enjoy with a cold cheap beer!
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Old 07-09-2016, 01:04 PM
 
Location: Back and Beyond
2,217 posts, read 1,856,134 times
Reputation: 4830
Quote:
Originally Posted by Rance View Post
I cut my halibut into 1 1/2" cubes, wrap with slice of bacon and slide onto a skewer stick, place on grill and brush with BBQ sauce. They cook pretty quick so don't over do it and dry up the fish too much! Enjoy with a cold pricey craft preferably an IPAbeer!
There I fixed it for you Sounds delicious though. Unfortunately, I won't have anytime to go halibut fishing this year.
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Old 07-09-2016, 01:09 PM
 
Location: Interior Alaska
1,789 posts, read 1,399,349 times
Reputation: 1241
Quote:
Originally Posted by Rance View Post
I cut my halibut into 1 1/2" cubes, wrap with slice of bacon and slide onto a skewer stick, place on grill and brush with BBQ sauce. They cook pretty quick so don't over do it and dry up the fish too much! Enjoy with a cold cheap beer!
Oh, that will definitely be happening. That sounds really great. Thanks Rance!
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Old 07-09-2016, 01:23 PM
 
Location: Interior Alaska
1,789 posts, read 1,399,349 times
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Quote:
Originally Posted by 6.7traveler View Post
There I fixed it for you Sounds delicious though. Unfortunately, I won't have anytime to go halibut fishing this year.
Hey, don't discriminate, 6.7. I am an equal opportunity beer lover. I can get down with some PBR but I also really love delicious craft beer. I don't limit my opportunities. My friend did a favor for a halibut fisherman, so he and his buddies are on a free trip. That's the sort of trip you MAKE time for!

Here we are ready to head-out to Chickenstock with two visible cases of four PBR weighing down the tarps. At one point I had the truck loaded all nice and tight, then my trip mates forgot things (kitchen sink for your camping trip?) that had to be wedged-in and I eventually gave up on my packing job.




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Old 07-10-2016, 11:46 AM
 
Location: Naptowne, Alaska
15,582 posts, read 33,169,384 times
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I didn't want to mention any names...but PBR is excellent with the above mentioned halibut skewers.
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Old 08-04-2016, 10:26 PM
 
Location: Interior Alaska
1,789 posts, read 1,399,349 times
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I think I actually got this recipe from Met, but finally tried it last night. It is really good. A word of caution that you actually cannot (or should not) do it with frozen salmon. Tried it. It ends up tasting fine in the end, but it really pissed me off because the filets were frozen together until the very end, so I kept trying to pry them apart. We're going to do it again, next time with thawed fish .

I used 1/4 cup white wine and added a little bit of chicken broth to it. Delicious. I might add some mushrooms next time.

BRONZED ALASKA SALMON IN A BUTTER-WINE SAUCE

SERVES 4
PREP TIME 5 minutes
COOK TIME 15 minutes

INGREDIENTS

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
2 Tablespoons of your favorite seafood seasoning
1/4 cup white wine or chicken broth
1 Tablespoon butter

DIRECTIONS

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with seafood seasoning. Cover pan tightly and reduce heat to medium. Cook for 2 minutes; add the wine and butter to pan. Continue to cook, uncovered, an additional 4 to 6 minutes for frozen salmon OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout and sauce is reduced.
Drizzle sauce over salmon when serving.

NUTRIENTS PER SERVING

Nutrients per serving: 235 calories, 11.5g total fat, 3g saturated fat, 46% calories from fat, 113mg cholesterol, 29g protein, 0.5g carbohydrate, 0g fiber, 1034mg sodium, 18mg calcium and 1000mg omega-3 fatty acids.


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Old 08-04-2016, 10:36 PM
 
18,999 posts, read 24,517,429 times
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I made red huckleberry syrup the other day. Used wild berries, fireweed honey, and lemon juice. I extracted juice from the berries, added honey and a little lemon juice, and reduced it down to the thickness I wanted.
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Old 08-06-2016, 04:10 PM
 
Location: NE Alaska
18 posts, read 9,913 times
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Quote:
Originally Posted by Metlakatla View Post
I made red huckleberry syrup the other day. Used wild berries, fireweed honey, and lemon juice. I extracted juice from the berries, added honey and a little lemon juice, and reduced it down to the thickness I wanted.
That sounds fantastic. But the instructions are just a tad too specific for me.

Last edited by ReedAK; 08-06-2016 at 05:00 PM..
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Old 08-06-2016, 05:10 PM
 
Location: NE Alaska
18 posts, read 9,913 times
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I cooked salmon the other day. I tossed it in a cast iron pan greased with bacon fat. Threw some salt and pepper on it. One squeeze of lemon. Maybe two. Maybe two and a half if I'm feeling naughty. Flipped it. Cooked it until how done I like it.
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