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Thread: Best way to cook Halibut? :)

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    Best way to cook Halibut? :)

    I just moved into a new house, and I am trying to eat out less so I pretty much bought a bunch of things I have no idea how to cook. Now, this halibut is fresh meat and there are two decent size pieces. They are actually halibut steaks. (Halibut is a fresh ps). Now, I would rather bbq them but I wasnt sure if there is some sort of requirements for bbqing fish or something?

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    lol bbq fish?
    My uncle cooks a lot of fish. Fishes all around the world and brings us a ton of stuff back to try.
    He is gone the next few days, but if you have any types of fish you are curious about, I can ask him about it the next time I see him!

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    Quote Originally Posted by I_royalty_I View Post
    lol bbq fish?
    My uncle cooks a lot of fish. Fishes all around the world and brings us a ton of stuff back to try.
    He is gone the next few days, but if you have any types of fish you are curious about, I can ask him about it the next time I see him!
    Lol, I wana bbq it. Can you ask him if theres any way? or how to do it.

    http://www.youtube.com/watch?v=PMdYForXSig

    Thank you youtube.
    Last edited by Bettser; 05-01-2013 at 02:45 PM.

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    I don't think I've had fish bbq before... or maybe I just don't remember.
    I know he's got a bunch of spices and stuff that he uses that make it taste amazing.
    Or you could just put some fresh ground black pepper on it. Simple, but still delicious!

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    At least you bought steaks; they're easier to prepare (2nd to fillets).

    When I was 18 and lived on my own for the first time,
    I saw these fresh, nicely packed whole Rainbow Trout at the store and thought, "I got this."



    ---

    Anyways, rinse your Halibut steaks under water for a bit,
    rub some salt/spices as you please (or marinate overnight),
    then fire up the grill, grease the pan, or pre-heat the oven.
    Simple as that.

    If you're going to rub or marinate though, good idea to cut small slits in the fish and rub the stuff into it so it'll infuse more flavour. It's common knowledge with all meats, but in case you didn't know.

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    Quote Originally Posted by I_royalty_I View Post
    I don't think I've had fish bbq before... or maybe I just don't remember.
    I know he's got a bunch of spices and stuff that he uses that make it taste amazing.
    Or you could just put some fresh ground black pepper on it. Simple, but still delicious!
    Im thinking about just doing the black pepper, onion powder, garlic powder and hot sauce marinade

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    Quote Originally Posted by Bettser View Post
    Im thinking about just doing the black pepper, onion powder, garlic powder and hot sauce marinade
    Sounds pretty delicious!
    If you have some old bay, sprinkle some of that in the mix too.

    ^I'm still not sure if old bay is a Maryland thing or not?

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    Quote Originally Posted by Mod View Post
    At least you bought steaks; they're easier to prepare (2nd to fillets).

    When I was 18 and lived on my own for the first time,
    I saw these fresh, nicely packed whole Rainbow Trout at the store and thought, "I got this."



    ---

    Anyways, rinse your Halibut steaks under water for a bit,
    rub some salt/spices as you please (or marinate overnight),
    then fire up the grill, grease the pan, or pre-heat the oven.
    Simple as that.

    If you're going to rub or marinate though, good idea to cut small slits in the fish and rub the stuff into it so it'll infuse more flavour. It's common knowledge with all meats, but in case you didn't know.
    For halibut steaks, how long would you say on each side on a propane bbq?

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    Quote Originally Posted by Bettser View Post
    For halibut steaks, how long would you say on each side on a propane bbq?
    Mmm, about 5 minutes each side, if the steaks are an inch thick.
    4 minutes each if thinner.

    Flip over once, maybe have a light peek under the flame on your first steak after a few minutes just to get some personal experience.

    You want light browning and a few dark cross hatches at most (from the grate); and if it looks flakeable by fork, the side's done.

    Remember to lightly grease the grill (and scrape off big chunks of char), fish sticks harder than any meat.

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    Whenever we barbecue fish, we put it on some aluminium foil first, before it meets the grill. Already spiced and so on, so that shouldn't be the problem.
    Though we don't use an electric BBQ and the foil is there so the fish doesn't fall into the fire.
    Maybe wrap the foil around the fish first, flipping fish can be quite tough, when it doesn't have a coat of breadcrumbs.

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