Bier Meister Posted March 21, 2007 Share Posted March 21, 2007 did a grilled version of a dish i normally roast in the oven 2 halibut steaks 1 tomato (thinly sliced) 1 tbs chopped garlic 1/2 onion (shaved) 1/4 tsp chopped oregano 1/4 tsp chopped basil juice of 1 lemon basil oil s&p drizzle basil oil on halibut. season with salt and pepper. roast the tomatos, garlic, onion (hit with a little evo). when you get a little color on your veg, start grilling fish. you will get some juices from that tomato.... pull from oven and set aside. when fish is done... pour veg and juices evenly(plus lemon juice) overly fish. good with grilled asparagus and risotto. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted March 21, 2007 Share Posted March 21, 2007 did a grilled version of a dish i normally roast in the oven 2 halibut steaks 1 tomato (thinly sliced) 1 tbs chopped garlic 1/2 onion (shaved) 1/4 tsp chopped oregano 1/4 tsp chopped basil juice of 1 lemon basil oil s&p drizzle basil oil on halibut. season with salt and pepper. roast the tomatos, garlic, onion (hit with a little evo). when you get a little color on your veg, start grilling fish. you will get some juices from that tomato.... pull from oven and set aside. when fish is done... pour veg and juices evenly(plus lemon juice) overly fish. good with grilled asparagus and risotto. My freezer is empty of halibut for the first time in years. This year's supply ran out a little earlier than normal and my halibut trip isn't scheduled until the middle of June. Washington's season is based off of quotas which is so low this year, the season will be only a few days....so we're heading to B.C. Nothing beats fresh halibut chowder on the way back in after a long day of halibut fishing. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 21, 2007 Author Share Posted March 21, 2007 sounds like a blast.... it's a darn good fish. weather is getting nice... just got my propane refill today.... ready for some healthy, outdoor cooking Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted March 21, 2007 Share Posted March 21, 2007 I've never liked fish or seafood.........but between wantin somethun new on the grill and healthy....that recipe really looks good......guess what i'm gettin at is ........does it have the fish taste when your done or just a great flavored steak........ Quote Link to comment Share on other sites More sharing options...
twiley Posted March 21, 2007 Share Posted March 21, 2007 My freezer is empty of halibut for the first time in years. This year's supply ran out a little earlier than normal and my halibut trip isn't scheduled until the middle of June. Washington's season is based off of quotas which is so low this year, the season will be only a few days....so we're heading to B.C. Nothing beats fresh halibut chowder on the way back in after a long day of halibut fishing. If you get a ton, pack some on dry ice and ship it to me. Quote Link to comment Share on other sites More sharing options...
twiley Posted March 21, 2007 Share Posted March 21, 2007 does it have the fish taste when your done or just a great flavored steak........ IMO..if you're eating fish that has a fishy taste then you need to find a better fish supplier. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted March 21, 2007 Author Share Posted March 21, 2007 I've never liked fish or seafood.........but between wantin somethun new on the grill and healthy....that recipe really looks good......guess what i'm gettin at is ........does it have the fish taste when your done or just a great flavored steak........ i don't find whitefish overly pungent. if you are thinking about getting into seafood i think halibut, sole, snapper, ahi tuna, and mahi mahi are safe bets. if it smells pretty "fishy" or is slimey before cooking, it probably is not going to be good. Quote Link to comment Share on other sites More sharing options...
twiley Posted March 21, 2007 Share Posted March 21, 2007 if it smells pretty "fishy" or is slimey before cooking, it probably is not going to be good. Or stop buying the "On Sale" fish located in the frozen section. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted March 21, 2007 Share Posted March 21, 2007 i'll venture into this as it warms up outside & just keep readin for now...Thank-you..... Quote Link to comment Share on other sites More sharing options...
Front Row Posted March 21, 2007 Share Posted March 21, 2007 Praline: (John) Hello, I would like to buy a fish license, please. Man: (Michael) A what? Praline: A license for my pet fish, Eric. Man: How did you know my name was Eric? Praline: No no no, my fish's name is Eric, Eric the fish. He's an halibut. Man: What? Praline: He is...an...halibut. Man: You've got a pet halibut? Praline: Yes. I chose him out of thousands. I didn't like the others, they were all too flat. Quote Link to comment Share on other sites More sharing options...
Brewer Posted March 22, 2007 Share Posted March 22, 2007 IMO..if you're eating fish that has a fishy taste then you need to find a better fish supplier. Yup, or go catch your own. Fried perch. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted March 22, 2007 Share Posted March 22, 2007 (edited) Or stop buying the "On Sale" fish located in the frozen section. LOL....ya know, I've never had that problem in the NW. We usually have to decide between fish that was caught 3 hours ago and fish that was caught 5 hours ago. Its usually a very tough decision. Even with access to very fresh fish, for some reason the halibut we catch ourselves always seems to taste better....maybe cause its such a pain in the ass to pull in those big flat mofos. Edited March 22, 2007 by Seattle LawDawg Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted March 22, 2007 Share Posted March 22, 2007 Yup, or go catch your own. Fried perch. Perch? We use perch for bait. Despite the access to great salmon and halibut and lingcod, etc., I've never outgrown the midwest walleye upbringing. We just happen to grow them a little bigger out here than in NoDak or Minnesota where I grew up. Quote Link to comment Share on other sites More sharing options...
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