Halibut

NYCgrrl wrote:
Glad you found one you liked:).

I can't wait to try the recipes that are posted here.

You have to take out a small loan to afford halibut around here. One restaurant wants $24.95 for fish and chips!

The local fish monger wants 20 bux a pound!

And this is in the PNW

This is an original Alaskan recipe from my Aunt Sal Lesh, who with my uncle Jack and their 8 kids for years ran the Gustavus Inn at Glacier Bay. My cousin Dave runs it now and he still serves this wonderful dish. My aunt was given the recipe by a fisherman from Pelican, Alaska, who was given the recipe by Caddy Ganty herself. This is Gustavus Inn's most-requested recipe.

2 lb. halibut, fresh or defrosted
white wine

Cut the halibut into serving-sized pieces (1" thick, 3"X 3"). Place in a bowl, lightly salting and pouring a little wine over each layer. Cover the bowl and set in a cool place to marinate for 2 hours.

Drain the fillets and pat dry with paper towels. Roll them in

Dry bread crumbs

Place the crumbed fillets in one layer in a lightly buttered baking dish and cover with the following topping:

2 cups sour cream
1 cup real mayonnaise (Do NOT use salad dressing!)
1 cup finely chopped onions

Mix together and spread thickly over the fillets, smoothing it out to the edges to completely cover the fish. Sprinkle the top with paprika. Bake at 350 F. for 20 to 30 minutes or til light brown and bubbly and an instant-read thermometer reads 125 F in the thickest part. Serve immediately with boiled potatoes and a green vegetable.

dons2346 wrote:
You have to take out a small loan to afford halibut around here. One restaurant wants $24.95 for fish and chips!

The local fish monger wants 20 bux a pound!

And this is in the PNW

And here in NYC, my favorite fishmonger is selling halibut steaks for $28.00/lb.

On the other hand I can get locally caught haddock for $12.00/lb.
Thank goodness for substitutions!;).

I like any kind of fish cooked most ways as long as it is not overcooked, but my favorite ways of cooking fish while camping is to blacken it. I have an old Coleman gas stove a rectangular grill plate which I get smoking hot, pour some olive oil on plate until it smokes pour excess off then place fish fillets on griddle that has been seasoned and sear each side. Salmon,trout,blue fish,mackerel or any oily fish is good this way. The high heat drives the seasoning into the flesh so you don't need a lot. The outside will be blacked but the inside moist.

If you are in a tropical area or can access an Asian Food market get some banana leaves, sprinkle with soy sauce, add strips of fresh Ginger and bits of Coriander leaf (Cilantro) add a lime slice and sprinkle with the juice of some lime on top, wrap the filet in banana leaves and steam or put on the grill (it will steam itself).

This will be a revelation of taste in fish for you.

Heathertee2002 wrote:
This is an original Alaskan recipe from my Aunt Sal Lesh, who with my uncle Jack and their 8 kids for years ran the Gustavus Inn at Glacier Bay. My cousin Dave runs it now and he still serves this wonderful dish. My aunt was given the recipe by a fisherman from Pelican, Alaska, who was given the recipe by Caddy Ganty herself. This is Gustavus Inn's most-requested recipe.

2 lb. halibut, fresh or defrosted
white wine

Cut the halibut into serving-sized pieces (1" thick, 3"X 3"). Place in a bowl, lightly salting and pouring a little wine over each layer. Cover the bowl and set in a cool place to marinate for 2 hours.

Drain the fillets and pat dry with paper towels. Roll them in

Dry bread crumbs

Place the crumbed fillets in one layer in a lightly buttered baking dish and cover with the following topping:

2 cups sour cream
1 cup real mayonnaise (Do NOT use salad dressing!)
1 cup finely chopped onions

Mix together and spread thickly over the fillets, smoothing it out to the edges to completely cover the fish. Sprinkle the top with paprika. Bake at 350 F. for 20 to 30 minutes or til light brown and bubbly and an instant-read thermometer reads 125 F in the thickest part. Serve immediately with boiled potatoes and a green vegetable.

Thank you so much for your recipe. It was excellent and definitely a keeper.

Happytraveler, so glad you enjoyed it.

It's been a long time since I've been active here, and now am so used to Facebook, I actually find myself looking for a "Like" on some posts. It's nice to see that recipes we post at least were read, let alone actually used.

I wonder if a "Like" button could be added for posts? Wouldn't that be good for interaction? :)