Vacation in Alaska- Help
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WOW!  Good job.
Sorry no recipes here. But I am sure there will be many. Hubby wants to take me deep sea fishing next month. His friend has a boat reserved for a weekend trip. As long as it doesn't conflict with other plans, I may just go along to get out of the house. |
Oh my gosh, that is AWESOME!!! Way to go!!! You could have shared it with us while you were here 
I cook halibut WEEKLY! I have a million recipes!!! From as simple as putting sour cream on each side then covering with breadcrumbs and baking to complicated. I haven't posted my favorite one but may if I have time later, but here are two VERY yummy ones. Never had any complaints from several guests! http://forum.oes.org/viewtopic.php?t=19714 http://forum.oes.org/viewtopic.php?t=19894 |
| I love fish and halibut is one of my favs.... Yummy
I poach fish I use several lemons. Cut one or two in 1/2 inch thick slices and put them in the bottom of a skillet. put water in the pan to just cover the lemons. Lay the fish portions on the lemons. Sprinkle dill on the fish and cut the last lemon in very think slices and cover the fish with the lemon slices, cover and cook. Once the water comes to a boil or simmer, the fish will take about ten minutes. Leave your fish covered until ready to serve, it will continue to cook till you are ready for it. don't forget to remove all lemon and toss out once the fish is cooked. If you leave the lemon on while you refrigerate a left over piece, will leave a bitter taste, so toss the lemon out as soon as you are ready to serve. I serve with a medly of steamed veggies, carrots, broc and cauliflower drizzled with extra virgin olive oil and a dash of salt and pepper. I will some times serve it with steamed basmati rice too. that is my recipe for all fish, salmon, halibit, cod, tilapia, any fish I can buy. |
| I don't like fish much...but I do love Halibut. What a fisherwoman you are Steph!!!! |
what can one say but ......  |
jean wrote: what can one say but ......
very cool! |
I think that the simplist recipe with fish is the best. Halibut is a great fish to work with. I am sure that you would have no end of people that would help you cook and eat it.  |
| Wowzer! |
| Ok...Steph...I have met you...You have to let us know HOW you reeled in a 150 pound fishy????
That monster should have caught you!!! :lol:
I bet your hubby was soooo proud of you!!! I know I am!!! Cooking it???? Heck, get it stuffed and put it over your bed!!! What a trophy!!!! CONGRATS!!!!! |
Congrats on your catch!!!! What a great vacation.  |
sheepieshake wrote: Ok...Steph...I have met you...You have to let us know HOW you reeled in a 150 pound fishy????
That monster should have caught you!!! :lol: I bet your hubby was soooo proud of you!!! I know I am!!! Cooking it???? Heck, get it stuffed and put it over your bed!!! What a trophy!!!! CONGRATS!!!!! It took quite awile to bring the halibut in and my shoulders hurt like you wouldn't believe - but I think it was truly easier than holding onto a 85lb Sheepie who has decided he is going to the other side of the park
I don't know about mounting a halibut above my bed - have you seen one up close? They look like a creature from the deep and are truly not going to win any beauty contests.
Thank you for the recipes everyone - I really appreciate it - When my husband asks me what is for dinner - I am starting to feel like Bubba in Forest Gump - "We have baked halibut, boiled Halibut, fried Halibut, Halibut tacos, Halibut with vegtables..........." |
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Because I wouldn't let Todd put his mounted northern in the livingroom, I have it in my bedroom  . NOT over the bed though. I actually never look at it!
My SIL must have liked the idea, because when Todd's brother had one mounted, his went in the bedroom too! |
| Steph - that's so awesome!! Sounds like an incredible vacation and I cannot believe you caught a fish that probably weighs more than you! How on earth did you manage it?? |
| I am so envious - I really would love to go to Alaska. Looks like you had a great time and will be eating well for a while |
kerry wrote: I am so envious - I really would love to go to Alaska. Looks like you had a great time and will be eating well for a while
It was a fun trip - Alaska is beautiful. We saw whales, seals, sea lions and TONS of bald eagles. I do have to say though, I am more of a warm weather girl. After we get our house done, I would like to go to Hawaii - I have heard it is very beautiful. Our guide was really helpful in helping me bring the fish in. I may have been the one that "reeled" the fish - but he is the reason we were able to hold onto it and bring it in - it was pretty cool. |
| Were you allowed to keep all of them? Mr. J says you're only allowed to catch one if you're on a tour boat and two if you own the boat. |
| We chartered a boat with another couple - the guide said since there was four of us, we could keep 4 over a certain length and 4 under. I hope was correct. |
Well that's cool!!! My husband said the same thing I did when he saw your post ...about why you didn't have us meet you somewhere. We're fun people ...sometimes.  |
Joahaeyo wrote: Well that's cool!!! My husband said the same thing I did when he saw your post ...about why you didn't have us meet you somewhere. We're fun people ...sometimes.
I think you guys are way fun (I always love reading you posts) -and it would have been a blast to meet up with you. I would say next time we are in AK - - but I know you are moving - Hey....my husband takes a lot of business trips to the state you are moving to ( and sometimes I tag along) - we will have to meet up then.
By the way thanks for the Almond Halibut recipe you posted - it looks incredible! |
| i am truely impressed!! wow!!
you could make a halibut cioppino Halibut and Cioppino Recipe courtesy Tyler Florence Show: Tyler's Ultimate Episode: Ultimate Cioppino Halibut and Cioppino: 5 links chorizo 1 large onion 2 garlic cloves 2 ribs celery 1 (28-ounce) can tomatoes, drained, hand-crushed with juice reserved (recommended: San Marzano) 2 tablespoons all-purpose flour 1/4 bunch fresh thyme 2 bay leaves 2 cups dry red wine 4 cups low-sodium chicken stock Salt and pepper 2 fresh Dungeness crabs (2 pounds each), cut into 6 pieces 16 littleneck clams, scrubbed 16 large uncooked shrimp, peeled and deveined 1/4 bunch Italian parsley, chopped for garnish 4 (6-ounce) halibut fillets Kosher salt and freshly ground black pepper Extra-virgin olive oil Sourdough Garlic Toasts: 2 cloves garlic, minced 2 sticks unsalted butter, room temperature 2 tablespoons chopped flat-leaf parsley Kosher salt and freshly ground black pepper 1 loaf sourdough bread, cut in slices but still connected Place the chorizo, onion, garlic, celery, and tomatoes in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven over medium heat and add the ground chorizo and vegetables to cook until well colored and fat is rendered. Once the ground chorizo and vegetables are cooked, add the flour, thyme and bay leaves. Saute for a further 5 to 7 minutes (this forms the base of a roux). Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 30 minutes. With 10 minutes to go, turn the heat up and add the crabs and clams to the broth and steam until open, discarding any un-open ones. Reduce the heat and just prior to service add the shrimp and shut off the heat so they don't get over cooked. Remove and discard bay leaves. While the cioppino is cooking, prepare the halibut. Season the fillets with salt and pepper and fresh thyme. Heat a large nonstick saute pan and add a 2-count of olive oil. Cook fillets 4 minutes on 1 side then turn once briefly before setting on paper towels to drain. Preheat oven to 350 degrees F. Combine, garlic, butter, parsley, salt and pepper in a bowl and stir to combine. Smear the inside of the bread with garlic butter and toast on a sheet tray in the oven. Reserve any left over garlic-butter to serve with the cioppino. To serve, set garlic sourdough toasts in the bottom of a flat bowl. Top with halibut then ladle over cioppino. Top with a spoonful of reserved garlic butter. Garnish with fresh flat-leaf parsley and serve. |
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