Halibut Fingers

1 1/2 lbs Halibut
1/4 cups Vegetable oil
2 cups Bread crumbs
1/2 cup Parmesan Cheese
1 cloves Fresh garlic
 
The process:

Get started by thoroughly washing your Halibut fillets in cold water.

Cut the fillets into “fingers”, – 4 inches in length, 1 inch in width, 3/4 inch thickness.

Pour vegetable oil in a plastic bag and add crushed cloves of garlic. (Let stand for 3 minutes)

Add the Halibut fingers to the bag containing the vegetable oil / crushed garlic.

Shake well and Let stand for 3 minutes.

Mix the bread crumbs and parmesan cheese together in a container large enough to roll the fish into.

Roll the fish fingers into the bread crumb / parmesan cheese mixture and place on a cookie sheet / tray that has been sprayed with pam or similar product.

Preheat the oven to 400* Fahrenheit.

Place the tray in the oven and cook for 14 to 16 minutes. (Do NOT overcook)

Stephen’s Teriyaki Salmon

8 lb salmon
½ cup soy saucel
¼ cup brown sugar
2 tbsp oil
¼ tsp pepper
2 cloves garlic

The process:

Combine all ingredients except fish. Set aside. Marinate fish, bones removed, in mixture for at least 1 hour. Lay flat, skin side down, on barbeque grill. Cook approximately 20 minutes or until fish flakes, basting at intervals with extra sauce. Serves 8-10 people. 

Salmon Candy

4 cups  Demarara Sugar (Brown) 
½ cup rock salt 
 
The process:

Mix up above and apply to salmon  (approx. 18 lbs) already cut in strips (1 inch wide,  by 4 inches long) let sit for 4 days in cold place. Put on racks and leave for 24 hours. Smoke until dried to your likeness.