Re: Rainbow Trout

A little birdie told me that 'Janet Bostwick said:

We're having halibut tonight. I haven't made the real thing in years
because it is so expensive. Costco had some lovely pieces yesterday that
were within my price range--$12 for 1.3 pound slab. Now I'm practically
afraid to cook it for fear that I will ruin it. What are some good ways to
do halibut--I was thinking oven, but hadn't gotten beyond that.

I have some halibut in the freezer, and I'm going to wait until Crash takes
the grill out of the shed so we can grill the fish. I'll just sprinkle it
with lemon juice and plow into it.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A little birdie told me that "Janet Bostwick" <[email hidden]> said:

snip

Quoted message said:

I have some halibut in the freezer, and I'm going to wait until Crash
takes
the grill out of the shed so we can grill the fish. I'll just sprinkle it
with lemon juice and plow into it.

Carol

Really?. . .give. . .there's got to be more to it than that. No tricky
stuff with foil packets? How long? I've got the grill out and the rest of
the meal is no fuss--baked potato, asparagus and cheese cake--so I can stand
watch over the grill.
Janet

Janet Bostwick said:

We're having halibut tonight. [snip] What are some good ways to
do halibut--I was thinking oven, but hadn't gotten beyond that.
Janet

Halibut is very accommodating, can be cooked successfully in the oven,
on the grill, or on the stovetop. This recipe is more popular among
Alaskans than even king salmon, imho. Some people thinks it sounds
uninteresting but as simple as it is, everything works together
perfectly.

Halibut Caddy Ganty

Halibut, fresh or defrosted very slowly
white wine
bread crumbs
sour cream [say, 2 cups per 2 lbs. fish]
mayonnaise [1 cup per 2 of sour cream]
finely chopped onions [1 cup per 2 lbs. fish]
Paprika

Cut filleted halibut into pieces approximately 1" thick and 3" x 3",
put in a large dish, and cover with white wine. Marinate in the
'fridge for 1 to 2 hours.

Drain the fillets and pat dry, then roll in dried bread crumbs. Place
in a single layer in a lightly buttered baking dish.

Mix 2 parts sour cream, 1 part mayonnaise and 1 part chopped onions
well together and spread thickly over the fillets, smoothing it out to
the edges so the fish is covered completely. Sprinkle the top with
paprika and bake at 350 degrees for 20-30 minutes or until light brown.
Garnish with parsley and serve with lemon wedges.

There are many options, particularly to add a little spice or tang.
But as is, this is great comfort food. -aem

A little birdie told me that 'Janet Bostwick said:

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

A little birdie told me that "Janet Bostwick" <[email hidden]> said:

Quoted message said:

snip

Quoted message said:

I have some halibut in the freezer, and I'm going to wait until Crash
takes
the grill out of the shed so we can grill the fish. I'll just sprinkle it
with lemon juice and plow into it.

Carol

Really?. . .give. . .there's got to be more to it than that. No tricky
stuff with foil packets? How long? I've got the grill out and the rest of
the meal is no fuss--baked potato, asparagus and cheese cake--so I can stand
watch over the grill.

When I cook meat and fish, I cook it until it's "done." LOL!

Frankly, I've never grilled halibut, but I've eaten it in restaurants, and
all they seem to do with it is grill it. Might melt some butter over the
top and sprinkle with a little parsley for appearances. When I grill mine
(I hope soon), I'll just test it with a fork occasionally to see if it's
starting to flake - not just the edge, the center part, too. I'm NOT a
sushi person.

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that 'aem said:

Halibut is very accommodating, can be cooked successfully in the oven,
on the grill, or on the stovetop. This recipe is more popular among
Alaskans than even king salmon, imho. Some people thinks it sounds
uninteresting but as simple as it is, everything works together
perfectly.

Halibut Caddy Ganty

This sounds great! It has never occurred to me to bread halibut. I've
only had it grilled. Gonna have to give this a shot. Thanks for posting
it. 🙂

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel in dis Dress said:

A little birdie told me that Dog3 uhoh@ajfl;ajklsd;ajlds.nutz said:

I almost always grill it. About 7-8 minutes per side if it is a thick
filet. I keep it simple with halibut. A lemon butter sauce and a bit
of pepper is about all I put on it. It is so good by itself a heavy
sauce is not needed.

Thanks for the timing. And your seasonings sound perfect. Good thing
Crash doesn't like firmer fish. I'd hate to have to kill him for
putting tartar sauce on halibut.

Carol

Tartar sauce is a "side" - I'd kill anyone who put tartar sauce on my fish.
UGH. 🙂

Jill

A little birdie told me that 'jmcquown said:

Damsel in dis Dress said:

Thanks for the timing. And your seasonings sound perfect. Good thing
Crash doesn't like firmer fish. I'd hate to have to kill him for
putting tartar sauce on halibut.

Tartar sauce is a "side" - I'd kill anyone who put tartar sauce on my fish.
UGH. 🙂

Please forgive him. He doesn't know any better. The poor guy grew up on
fish sticks, which *require* tartar sauce. He's coming around, though.
He's recently eaten fish with just lemon juice and pepper. And he doesn't
want fish sticks ever again. (He told me he's becoming a food snob <G>😉

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

A little birdie told me that 'jmcquown said:

Damsel in dis Dress said:

Thanks for the timing. And your seasonings sound perfect. Good thing
Crash doesn't like firmer fish. I'd hate to have to kill him for
putting tartar sauce on halibut.

Tartar sauce is a "side" - I'd kill anyone who put tartar sauce on my
fish.
UGH. 🙂

Please forgive him. He doesn't know any better. The poor guy grew up on
fish sticks, which *require* tartar sauce. He's coming around, though.
He's recently eaten fish with just lemon juice and pepper. And he doesn't
want fish sticks ever again. (He told me he's becoming a food snob <G>😉

Jill is a he now? Thanks for letting me know.

nancy

A little birdie told me that 'Nancy Young said:

"Damsel in dis Dress" <[email hidden]> wrote

Quoted message said:

A little birdie told me that 'jmcquown said:

Damsel in dis Dress wrote:
>
> Thanks for the timing. And your seasonings sound perfect. Good thing
> Crash doesn't like firmer fish. I'd hate to have to kill him for
> putting tartar sauce on halibut.

Tartar sauce is a "side" - I'd kill anyone who put tartar sauce on my
fish.
UGH. 🙂

Please forgive him. He doesn't know any better. The poor guy grew up on
fish sticks, which *require* tartar sauce. He's coming around, though.
He's recently eaten fish with just lemon juice and pepper. And he doesn't
want fish sticks ever again. (He told me he's becoming a food snob <G>😉

Jill is a he now? Thanks for letting me know.

LOL! We were talking about Crash, who is definitely a HE.

Carol
--
Coming at you live, from beautiful Lake Woebegon

The only way I remember eating trout in Europe was "blue", or Blau
Gesotten. Victor, do you have a recipe for it? I remember it was
quite plain and had some butter on it and it was very good but very
bony. We only ate it at hotels on vacation, never at home.

Thank you.

Dog3 said:

I almost always grill it. About 7-8 minutes per side if it is a thick
filet. I keep it simple with halibut. A lemon butter sauce and a bit of
pepper is about all I put on it. It is so good by itself a heavy sauce is
not needed.

Mmmmm Halibut. I agree with simple being the way to go. I feel the same about
salmon. Great taste and texture, and no need to do anythig fancy with it.
Save that for the fish with the delicate flavour (read..... bland ).

Damsel in dis Dress said:

Please forgive him. He doesn't know any better. The poor guy grew up on
fish sticks, which *require* tartar sauce. He's coming around, though.
He's recently eaten fish with just lemon juice and pepper. And he doesn't
want fish sticks ever again. (He told me he's becoming a food snob <G>😉

Hold on a sec. I have made tartar sauce. It is worthy of a good piece of fish.

Sadly, too few people know how to cook fish. I was one of them. I am quite sure
there are lots of people here who can do a lot more with fish than I can, but I
have learned a lot over the years. I got into the habit of having fish when I
went for dinner in nice restaurants to give me some ideas about what to do with
fish.

A little birdie told me that Dave Smith said:

Damsel in dis Dress said:

Please forgive him. He doesn't know any better. The poor guy grew up on
fish sticks, which *require* tartar sauce. He's coming around, though.
He's recently eaten fish with just lemon juice and pepper. And he doesn't
want fish sticks ever again. (He told me he's becoming a food snob <G>😉

Hold on a sec. I have made tartar sauce. It is worthy of a good piece of fish.

I think it was Wayne who posted a boatload of recipes for me. I've gotta
develop some kind of filing system. I'd like to try making some of the
good stuff.

Quoted message said:

Sadly, too few people know how to cook fish. I was one of them. I am quite sure
there are lots of people here who can do a lot more with fish than I can, but I
have learned a lot over the years. I got into the habit of having fish when I
went for dinner in nice restaurants to give me some ideas about what to do with
fish.

I usually just saute them in butter. Sometimes, we put a cornmeal coating
on them, and fry them. We're really starting to get into fish.

Carol
--
Coming at you live, from beautiful Lake Woebegon

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in

snip

Quoted message said:

Quoted message said:

We're having halibut tonight. I haven't made the real thing in years
because it is so expensive. Costco had some lovely pieces yesterday
that were within my price range--$12 for 1.3 pound slab. Now I'm
practically afraid to cook it for fear that I will ruin it. What are
some good ways to do halibut--I was thinking oven, but hadn't gotten
beyond that. Janet

How thick is it? I like it grilled with lemon and pepper. Actually I like
halibut a lot of ways. Baking is one option. I would put whatever
seasonings you like on it and put it in the oven at about 350. Check it
after 10 minutes to see if it is done (if it flakes easily). If it's not
done check it every 5 minutes. Shouldn't take more than 15 minutes.

Michael

About 1 inch. I was thinking oven at 350F, smear the fish with some butter
and give a sprinkle of Kosher salt and fresh ground pepper. In the past
I've done either a dribble of soy sauce or a dribble of lemon. This seems a
safe way to go for tonight. Thanks for the timing.
Janet

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

"aem" <[email hidden]> wrote in
news:[email hidden]:

snip

Quoted message said:

Quoted message said:

Halibut Caddy Ganty

Halibut, fresh or defrosted very slowly
white wine
bread crumbs
sour cream [say, 2 cups per 2 lbs. fish]
mayonnaise [1 cup per 2 of sour cream]
finely chopped onions [1 cup per 2 lbs. fish]
Paprika

Cut filleted halibut into pieces approximately 1" thick and 3" x 3",
put in a large dish, and cover with white wine. Marinate in the
'fridge for 1 to 2 hours.

Drain the fillets and pat dry, then roll in dried bread crumbs. Place
in a single layer in a lightly buttered baking dish.

Mix 2 parts sour cream, 1 part mayonnaise and 1 part chopped onions
well together and spread thickly over the fillets, smoothing it out to
the edges so the fish is covered completely. Sprinkle the top with
paprika and bake at 350 degrees for 20-30 minutes or until light brown.
Garnish with parsley and serve with lemon wedges.

There are many options, particularly to add a little spice or tang.
But as is, this is great comfort food. -aem

<tapping fingers on desk> Hmmm... this sounds pretty good. I may just give
it a try. I'm doing some trout first 😉

Michael

Michael, I think you are very impressionable when various fish dinners are
discussed . . .talapia, trout and now halibut. Although, come to think of
it, I'm going to pick up some trout at Costco and put them in the smoker
next weekend, that's a killer dish.
Janet

Margaret Suran said:

The only way I remember eating trout in Europe was "blue", or Blau
Gesotten. Victor, do you have a recipe for it? I remember it was
quite plain and had some butter on it and it was very good but very
bony. We only ate it at hotels on vacation, never at home.

I hope Victor will answer, but from my memory. The reason you only had
it at hotels is that they had to start with a live trout. With the
court-bouillon already aboil, kill the trout by whacking it on the
head, gut it quickly and plung it into the pot.

It snaps into a reverse arched back and stiffens almost immediately,
and the [European Brown] trout turns blue. You take it out and eat it.

If you have live rainbows in a pond or tank I don't see why it
wouldn't work, although I don't think the blue color would come.

I imagine there is an ideal size range for this also. Some farm trout
here get pretty big, and may ot be amenable.

So you have to be able to confidently gut the fish in one quick
motion, like a "herring choker" in a Nova Scotia cannery, after one
quick whack. It sounds to me like something that would get much easier
after you did it a few times, like shucking oysters.

Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

"aem" <[email hidden]> wrote in
news:[email hidden]:

snip

-----snip redux-----

Quoted message said:

Michael, I think you are very impressionable when various fish dinners are
discussed . . .talapia, trout and now halibut. Although, come to think of
it, I'm going to pick up some trout at Costco and put them in the smoker
next weekend, that's a killer dish.
Janet

Try smoking it with apple wood if you can get some. There are online stores
which sell chunks of different species albeit at a relatively high price.
But
for a once-in-a-while smoking event I think its worth it. Cherry is pretty
good
too. Fish just won't stand up to mesquite or hickory. You would get the
same
results if you smoked the container the fish came in with those species.

I'm still battling for full control of my WSM smoker, but so far the score
is
John 7, ruined food 0.

John<==probably just jinxed myself !

Rodney Myrvaagnes said:

Margaret Suran said:

The only way I remember eating trout in Europe was "blue", or Blau
Gesotten. Victor, do you have a recipe for it? I remember it was
quite plain and had some butter on it and it was very good but very
bony. We only ate it at hotels on vacation, never at home.

I hope Victor will answer, but from my memory. The reason you only had
it at hotels is that they had to start with a live trout. With the
court-bouillon already aboil, kill the trout by whacking it on the
head, gut it quickly and plung it into the pot.

It snaps into a reverse arched back and stiffens almost immediately,
and the [European Brown] trout turns blue. You take it out and eat it.

If you have live rainbows in a pond or tank I don't see why it
wouldn't work, although I don't think the blue color would come.

I imagine there is an ideal size range for this also. Some farm trout
here get pretty big, and may ot be amenable.

So you have to be able to confidently gut the fish in one quick
motion, like a "herring choker" in a Nova Scotia cannery, after one
quick whack. It sounds to me like something that would get much easier
after you did it a few times, like shucking oysters.

I have never chucked an oyster and I just looked and (thank G-d),
there is no trout nor fish of any kind swimming in my bathtubs. I do
not think that I could follow a recipe that starts out with having to
whack ones dinner on the head and killing and gutting it. No wonder
the poor thing turns blue.

Where does trout come from, both rivers and lakes? I remember only
carp being sold in Vienna, Austria being a landlocked country and
refrigeration being nearly unknown at the time. We had no seafood or
ocean fish and the herrings and sardines and such were either canned
(sardines) or smoked (herrings), thus I grew up eating very little of
any kind of fish. We had jellied carp for traditional holiday meals,
but even gefilte fish was something I didn't taste until I came here.

Thank you for your help. I am the wrong person to kill my meal. Even
if I could get myself to do it, I would feel like a cannibal if I were
to eat it.

"John Bonnett" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:[email hidden]...

Quoted message said:

"aem" <[email hidden]> wrote in
news:[email hidden]:

snip

-----snip redux-----

Quoted message said:

Michael, I think you are very impressionable when various fish dinners
are
discussed . . .talapia, trout and now halibut. Although, come to think
of
it, I'm going to pick up some trout at Costco and put them in the smoker
next weekend, that's a killer dish.
Janet

Try smoking it with apple wood if you can get some. There are online
stores
which sell chunks of different species albeit at a relatively high price.
But
for a once-in-a-while smoking event I think its worth it. Cherry is
pretty
good
too. Fish just won't stand up to mesquite or hickory. You would get the
same
results if you smoked the container the fish came in with those species.

I'm still battling for full control of my WSM smoker, but so far the score
is
John 7, ruined food 0.

John<==probably just jinxed myself !

Apple is the plan, although I have some cherry as well. We have
commercial orchards nearby and they sell the wood. Straight hickory is
pretty tough on most foods, IMO. We haven't ruined any food yet, but are
still on the learning curve. It's pretty hard to ruin something at low and
slow. I'm looking forward to more stable weather so that we can plan some
day-long smokes.
Janet