How To make Halibut Pecante
Fish:
1 1/4 Lb Halibut Fillet about 1" thick
1 1/2 Tbs Butter
:
Sauce 1/3 Cup Roasted Pecans :
coarsely crumbled by
2 Tbs Raspberry Vinegar
2 Tbs Balsamic Vinegar
2 Tbs Roast Garlic -- peeled and pulped
1 Tsp Soy Sauce
1/4 Cup Dry Muscadine Wine
1 Pinch Nutmeg
1 Pinch Salt
Heat butter in frying pan until foaming subsides, reduce heat to medium to medium low and fry fish five minutes per side, being careful when you turn it not to break it up.
While fish is frying, combine sauce ingredients.
When fish is done, remove to plates or serving platter. Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly. Pour sauce decorously over the fish, and serve.
NOTES:
Other mild, tasty vinegars could be substituted. If all you have is wine or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened fruit pulp or juice.
Since you don't have muscadine wine, substitute a dry gewurtztrameiner or maybe a riesling- anything dry, with a spicy or fruity flavor.
Other thick, firm fish ought to do. Fry it five minutes per side per inch of thickness.
Ride safe, eat dangerously
How To make Halibut Pecante's Videos
Amazing Smoked Halibut with a Sweet & Spicy Asian Honey Glaze #CatchAndCook #zgrills
Thanks for watching another one of my videos. In this video simple and easy How To Smoke Halibut using the @ZGrills 450B. This was my first time ever smoking Halibut and I must say this was the most amazing smoked fish I have ever had. In my previous video I made some Panko fried halibut using the Korean Sauce from one of my favorite restaurants in San Francisco ” Heung Yuen Restaurant” this sauce is amazing and I had to use it again for this recipe . If your don’t have access to this sauce you can make one similar to it I will add the link for that recipe below.
Besides the sauce you just need some lemons and the Good Sh*t rub ,
1. Marínate the fish overnight then you want to drain all excess water.
2. Make sure to soak your cedar planks in water for at least 1 hour.
3. Set your smoker at 180 Degrees for 1 & 1/2 hours then kick it up to 225 for the last 30 mins until you reach a internal temp of 140.
4. Place sliced lemons on the cedar plank , then place fish on top of it, then add more sliced lemons on top of the fish.
5. Make sure you keep your fish from drying out by spraying a light mist of water when it starts to look dry or as needed.
6. In the last half hour begin to apply Korean Sauce Glaze to the fish so it will caramelize the fish and lock in the flavor of Korean sauce.
In this video I used the Z-Grills Cherry flavored pellets which you can order from Z-Grills. I hope you guys enjoy this recipe and make sure to check out the wide selection of @ZGrills smokers and accessories online. Use my code “Captain “ for a discount at checkout.
Go Check out Heung Yuen Chinese Restaurant For your Korean Chicken Sauce and many other great dishes.
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Halibut with Caper Salsa Verde Recipe
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The robust salsa (more of a leafy, less saucy sauce) is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.
Prep Time: 30 minutes
Yield: 2 servings (serving size: 1 fillet and about 2 tablespoons salsa verde)
Preparation
1. Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.
Nutritional Information
Calories:
325
Fat:
14.5g (sat 2.1g,mono 8.3g,poly 3g)
Protein:
45.7g
Carbohydrate:
1.1g
Fiber:
0.4g
Cholesterol:
71mg
Iron:
2.2mg
Sodium:
454mg
Calcium:
113mg
Laraine Perri, Cooking Light, MARCH 2010
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Grilled Halibut (Or Any Fish) With Tropical Salsa
Grilled Halibut with Tropical Salsa
Our Fish with Tropical Salsa is a favorite in our family.
We love to grill and this recipe will show your friends and neighbors that you mean business when it comes to grilling.
The sweet, fruity and spicy salsa takes your dish to the next level.
Recipe:
For the Salsa:
Ingredients:
Please use your quantities based on your preference. We made 3 potions of fish, so you may not need exact quantities.
1 each- mango, finely diced.
1/3 cup- pineapple, finely diced
1/4 cup- red onion finely diced
1 each- jalapeño, seeded, pithed and diced
1/2 cup- diced tomatoes
as needed- chopped cilantro
as needed- chopped parsley
1 each- lime, juiced
pinch- salt
1-2 TBSP- Sriracha sauce
Method:
Add all of the ingredients in a mixing bowl, combine and refrigerate for 2-3 hours before serving.
Recipe:
For the Fish:
Ingredients:
3-4 each- 8 oz potions of fish
3 TBSP- olive oil
Your favorite fish seasoning- We love to use the Gospel All Purpose Seasoning
Method:
Brush fish with olive oil and season.
Grill until the fish is cooked to your preference.
Garnish with tropical salsa
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Halibut Fish Tacos With Guacamole Sauce Recipe : Exotic Dishes
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Halibut fish tacos really go well when paired with a zesty guacamole sauce. Get a halibut fish tacos with guacamole sauce recipe with help from a restaurant owner and chef in this free video clip.
Expert: Joshua Hebert
Bio: Chef Joshua Hebert is the owner/chef of POSH Restaurant in Scottsdale, Arizona.
Filmmaker: Ian Faith
Series Description: You don't necessarily have to travel the world or even spend an expensive night out at a fancy local restaurant to enjoy some fine, exotic dishes right in the comfort of your own home. Learn how to prepare a variety of different delicious, exotic dishes with help from a restaurant owner and chef in this free video series.
Halibut with Deviled Crab Topping | EASY & IMPRESSIVE! | Exceptional Home Cooking
The sweet, mild flavor of halibut is paired with a slightly spicy deviled crab topping and then drizzled with a creamy lemon butter sauce. It's perfect for a special dinner, and quick enough to make on a weeknight.
Watch and see how easy it is to prepare this dish for your dinner tonight, and be sure to check out the full recipe, along with suggestions for using the topping to make crab-stuffed shrimp or crabcakes.
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