Fish Recipes (Seward, Butte: live, move, food)

[itdincor]

A quick search revealed no thread under such a title, so here's a new thread. Should the moderators feel this to be superfluous, then move this to an appropriate thread.
*********
Anyway. Kenny's quick 'but. You need:

Halibut fillets - this works just fine with rock fish, also.
Large frying pan with lid.
Oil
Dried onion soup
Canned cream of what ever soup. Celery, asparagus, ...
Your favorite spices.

So, warm the pan, and emplace a layer of halibut. Sprinkle with half the dried onion soup, and spoon out half the can of cream of something soup over all.

Add a second layer, as the former. Use the rest of the dried and canned soups.

ADD NO WATER! There's plenty in the fish.

Put on the lid, and cook on low to medium heat for 25-30 minutes.

Eat.
*********
This works really well, and takes but a few moments to prepare. Whilst fishing, I would start the fish first, then prepare the rest of the meal. Could feed five very hungry fishermen in 30 minutes or so. Everyone has always liked this, and it's so easy!

[Rance]

I may have to try that! Here's one I invented after some beer drinking one evening.

Cut a good size Halibut fillet into 1 1/2" cubes. Wrap those cubes with a slice of thin cut bacon and slide onto a skewer stick. Place on grill and brush with Hickory BBQ sauce. They do not take long to cook so don't over do it or the peices get too dry. Enjoy with a cold cheap beer and friends.

[aquariusmom]

Yummm, sounds great!!

I have to admit my favorite way to eat halibut is not very healthy. Just good ole beer batter and a deep fryer.

I had the best halibut parmesan when we were in Prince Rupert BC, need to find a recipe to duplicate it.... it had this great parmesan and breadcrumb crust, was baked (I THINK!) and served like its chicken cousin- w/ marinara and pasta.

Had a really good baked salmon last night at a community potlatch, fillets were put in a shallow baking dish, topped with a thick layer of cheesy "stuff", sprinkledw/ crumbs and baked. Was very good!

[Rance]

I love beer batter halibut. I've just never tried to make it myself. The little restraunt up the street from me specalizes in beer batter halibut. Now I'm hungry!

[Metlakatla]

from the offspring:






Those are king salmon cheeks. They are delicious. King salmon cheeks are one of the best foods in the world. It takes skilled knifework to remove these tender morsels from the heads of these giant king salmon.

The eating of king salmon cheeks should be undertaken as a sacred ceremony. Although the preparation of all salmon should involve respect, cooking with king salmon cheeks ought to be given extra significance because of this salmon species' particular grandeur.

There are many ways to prepare the sacramental cheeks. I like to coat them in dried dill and wheat germ. Then, I give them a quick fry in a light oil. Server them with a dollop of hot and sweet pepper jelly. Garnish them with something green.

[JavaPhil]

Try it with that raspberry chipotle from Costco's.

[User 2]

just to clarify, my post was commenting on the use of processed food and additives in food in the recipe offered.

That's off topic?

[Dusty Rhodes]

Absolutely one of the worst things that our trip to Alaska gave us was the knowledge of what fresh Salmon and Halibut taste like, now....well..... do any of you know how difficult it is to get truly fresh Salmon and/or Halibut in N. Carolina? D

[allforcats]

Yes Dusty -- have them sent to you from AK via next day refrigerated FedEx!

[Dusty Rhodes]

Thanks Allforcats, when I lived in Greensboro, there was a seafood market that shipped in fresh Salmon every Thursday, WOW, that was good stuff. The original owners decided to retire at 45, sold the place to someone else who promptly stopped such shipments Baked with Lemon, Butter and Garlic is one of my favorites. In Mebane, most of the populace,(I'm not sure what the population of Seward is, I read somewhere that it was around 8 or 9 thousand people, at least twice the size of Mebane) believes that salmon is born in that can, never gets any larger, and is only eaten in patties, fried until it is quite crispy.