1 1/2 to 3 lbs Halibut
1/4 cup Vegetable oil
2 cups Bread crumbs
1/2 cup Parmesan Cheese
1 cloves Fresh garlic
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 the crushed clove 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 10 to 14 minutes. (Do NOT overcook)
Stephen’s Teriyaki Salmon
6 to 8 lb salmon
½ cup soy sauce
¼ cup brown sugar
2 tbsp oil
¼ tsp pepper
2 cloves garlic
Combine all ingredients except fish an set aside. Remove all bones from the Salmon leaving the skin in place. Marinate fish in mixture for at least 1 hour. Preheat barbecue to medium heat (340 deg). Lay the Salmon skin side down on tin foil (or on a cedar plank that has been thoroughly soaked in water) and place on barbecue grill. Cook approximately 20 minutes or until fish flakes, basting at intervals with extra sauce. Serves 8-10 people.
18 lbs of Salmon (approx)
4 cups Demarara Sugar (Brown)
½ cup rock salt
Remove the skin and all bones from the salmon . Cut the Salmon into strips (3/4 inch wide by 4 inches in length.
Mix the salt / sugar and place a layer of the mixture on the bottom of a large pot, then add a layer of Salmon. Add another layer of the salt / sugar mix and continue this layering until done. Let stand in a cold room or refrigerator for 24 hours and then move the fish around (with hand) in the pot to insure the brine which has now formed, has accessed all parts of the fish. Let stand for three more days. Place the fish on the smoker racks the evening before smoking, to glaze over night. In the morning preheat the smoker for 20 minutes before adding the racks with Salmon. Monitor the smoking, move racks around in the smoker to insure consistency and add chips as required. Remove and let cool when the desired texture is achieved (don’t over cook as the fish will continue to cook / dry until cool). Vacuum seal in small packs when cool.
Halibut & Chips
Beer batter for fish:
- 1 cup flour
- 1 tsp baking power
- 1 tbsp white vinigar
(Panko crunbs – for a special treat)
Cut halibut into pieces and wash thoroughly in cold water. Pat dry and dunk in Batter (for a totally different texture, roll in Panko crumbs after dunking in Batter) .Deep fry in oil at temperature of 340 degrees for approx two minutes or until batter starts to turn yellowish colour, don’t over cook.
SMOKED SALMON HAVARTI MINI QUICHE
24 tart shells
3-4 oz chopped salmon
1 cup light cream
2 large eggs beaten
Salt, pepper and chopped fresh dill to taste
1 cup grated havarti cheese
dill sprigs for garnish
dried cranberries (about 3 in each tart)
preheat oven to 375
Pre-bake tart shells 10 min. and then let cool
Place some salmon in each shell
Mix eggs, cream, dill, salt, and pepper and then pour over the salmon
Top with cheese and bake for 15-20 min.
Garnish with dill and serve. Quiche can be made 1-2 days in advance and reheated.
Makes 24 tarts (freezes well)
Original Recipe Yield 6 servings
- 1 cup shredded Cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 1/2 teaspoons lemon juice
- 1 tablespoon diced onion
- 1/8 teaspoon ground cayenne pepper
- 2 pounds halibut steaks
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
- In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
- Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
- Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.
FRENCH ONION SOUP
Do not add salt.
4 letres beef broth
3 cans beef consommé
4 ozs dry sherry
3 lbs onions, sliced
3 Tbsp butter
1/2 tsp pepper
2 ozs paprika
3 cloves garlic
Grated or thin slices of cheese…a combination of any of these four: mozzerella, gruyere, swiss, ementheral, (parmesan or romano).
Toasted baguette rounds
Melt butter in pot….. Sauteè the onions……… Add sherry to deglaze the onions….. Add broth, Consumme’, pepper, crushed garlic and paprika. Cover and cook until the onions are soft.
Fill bowl with soup, float baguette on top of soup and place cheeses on baguette. Place bowl’s on a tray and place in the oven. Put oven on Grill at 500 degrees and grill until the cheese has melted and is turning brown (approx 4 / 5 minutes).
(Freeze leftover baguette for use later)
Pan Fried Halibut with Potato chip coating
(1) lb of Halibut, washed, patted dry and cut into one inch strips
(1) large bag of Miss Vickie’s Sweet Chili and Sour Cream (our favorite) or Lay’s Dill Pickle Potato Chips
Egg wash – (egg white from one egg with a tea spoon of water)
Three quarter cup of white flour
One half cup of Canola oil
(1) tea spoon of butter
Crush the potato chips into coarse crumbs. Place the Canola Oil / butter into a frying pan and heat to one step above medium. Roll each piece of fish in flour, then roll in egg wash and then roll into (crushed) potato chips.
Place the fish in the heated frying pan and cook until one side is one third cooked, flip and cook the same on the other side. The middle of the meat should still appear raw. Remove the fish and place on a plate for (2) minutes (trust me – it will continue to cook and will be perfect at the two minute mark……if not to your liking, zap in the micro-wave oven for 10 seconds.)
Serve with white rice and coleslaw.
Enjoy (Todd’s Receipt)