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Recipes: Halibut, Pt 2

One of the best parts of being a fisherman, and having friends who are fishermen, is sharing in the delicious fish that are caught and prepared each season. Furthermore, if you or your friends embark upon destination fishing trips, then you have the distinct pleasure of partaking in meals consisting of species that you can’t find in your local lake. I knew a guy who went on a fishing trip to Alaska one year and when he returned home, he brought with him a bounty of wild-caught salmon and halibut. For weeks, he held fish fry’s and made a few different dishes with the fish, and, being the amateur cook I am, I made sure to write down a few of his recipes. Here are two halibut dishes that I absolutely loved and know you will, too.

Halibut Chowder

2 pounds halibut, cut into 1-inch cubes

1 tbsp butter

1 onion, finely diced

2 potatoes, peeled and cubed

2 cloves garlic, minced

6 cups chicken stock

1 8 oz can tomatoes, diced

2 carrots, shredded

1 ½ cups milk

½ cup heavy cream

½  cup shredded cheddar cheese

salt and pepper to taste

1.         In a large pot, melt butter over medium heat.

2.         Add diced onion and cook until translucent. Then add potatoes and garlic and cook until potatoes have softened a little.

3.         Add chicken stock, tomatoes, and carrots and bring to a boil.

4.         Reduce heat to medium-low and cover. Allow mixture to simmer for roughly 10 minutes.

5.         Add milk and cream and then stir in halibut cubes.

6.         Cook until halibut is flaky and then stir in cheese slowly until melted.

 

Halibut Lasagna

1 ½ pounds halibut, cut into 1 inch cubes

6 tbsp butter or margarine, divided

2 garlic cloves, minced

¾ tsp dried thyme

1/3 cup all-purpose flour

1 ½ cups chicken broth

1 cup heavy whipping cream

8 ounces lasagna noodles, cooked and drained

2 cups shredded Swiss cheese

1.         In a large skillet, melt 2 tbsp butter over medium heat. Then add halibut, garlic, and thyme and cook until halibut flakes easily. Remove from heat and set aside.

2.         Add the remaining butter to skillet and stir in flour until mixture is golden brown.

3.         Slowly add broth and cream and bring to a boil, stirring until thickened.

4.         In a greased baking dish (13×9), place one layer of noodles, halibut, sauce, and cheese. Repeat layer until noodles are gone.

5.         Cover and bake at 350 degrees for 20 minutes. Then uncover and bake for an additional 20 minutes, or until cheese bubbles. Allow to stand 15 minutes before serving.

Both these dishes are perfect comfort food for chilly nights and both are sure to please. Not only are they delicious, but they’re easy and creative ways to prepare such a delicious fish that may even cause some to forget all about frying their filets. As always, feel free to add or remove ingredients as you please and enjoy!

Friday, November 28, 2014