Grilling Halibut- Any Ideas??

[brianp9]

A friend of mine just got back from Alaska and left 20lbs of Halibut he
caught Monday with me. I am defrosting some now. Any good ideas on how to
grill it? He also left 10lbs Salmon caught Sunday.
Any suggestions would be appreciated.

thanks

brian

[scubadog]

"brianp9" <bri...@swbell.net> wrote in message
news:XhXc7.48$zG2....@nnrp1.sbc.net...

Besides the grill, charcoal, etc., you will need the following to grill 20
lbs. of Halibut:

1 lb. butter (*butter* not margarine)
3 large lemons (personally, I like limes better, but the choice is yours)
Salt & Pepper (coarse ground pepper looks and tastes better than powdery
table pepper)
1 2-liter bottle of Coke
1 bottle of dark rum (nearly anything other than Bacardi but good Caribbean
rum is always best -- hell it's the ONLY rum worth buying)

Thaw the fish.
Melt the butter
Squeeze the limes/lemons into the butter and gently stir
Using a 1/3 cup measuring cup, pour about 1/2 of it into the butter/lemon
mixture
Pour the remaining half into a large glass.
Add ice to the glass, then fill with Coke.
Drink while watching your charcoal (Oh yeah, I forgot to say to light it)
burn down to nice glowing embers
Make another rum & Coke
Put the fish on the grill and brush with butter/lemon mixture
Watch the fish while drinking the rum & Coke
Remember that fish doesn't take long to cook, so you'll want your rum
bottle, Coke and ice nearby. You wouldn't want to take too long making your
next drink and burn the fish.
When the fish has cooked appropriately, turn it over and brush again with
butter/lemon mixuture.
Make another rum & Coke.
Watch fish carefully while drinking because now it will cook even more
quickly.
When done, take fish off the grill. Brush again with butter/lemon mixture
Put on plate and make another rum & Coke. Be quick because the fish will get
cold if you take too long.
Eat fish & drink
When finished, scrape plate into garbage, rinse plate so you don't have to
smell fish later.
Burp, then since you have more room, make another rum & Coke.

This works even better with Salmon.

[uniman]

LMAO damn just spilled my Rum & Coke

[rss1NOSPAM@ix.netcom..com]

Both hailbut and salmon are delicious when blackened in a cast iron
pan. Use Chef Paul's Seafood Magic Blackened Redfish seasoning.
Virtually any type of fish is delicious when blackend and it's moist,
not dryed out, when cooked properly: 10 min. per inch, 5 min. per
side for a 1 inch piece of fish. Firm flesh fish comes out better
than a fish which flakes easily.

Richard

On Fri, 10 Aug 2001 20:54:07 GMT, "scubadog" <scub...@home.com>
wrote:

[Mike Bilinski]

Scuba Dog-You da MAN!!!
LMFAO!!!

[Gordon Zumach]

It's impossible to srew up halibut. Anyway you want to cook it will be
good!. Baked, grilled, fried, you name it.
G

"brianp9" <bri...@swbell.net> wrote in message
news:XhXc7.48$zG2....@nnrp1.sbc.net...

[El polizonte]

I cook Salmon fillets (skin side down) in a cast iron skillet lined with
heavy duty aluminum foil ( easier to clean & does not smell fishy
afterwards); I brush the fillet w/a mixture of no fat salad dressing and BBQ
sauce & sprinkle it with cajun blackened seasoning; I brown it in the
broiler & then place it in the oven to bake, lowering the temp to 400f .
Oily marinades/butter etc. are not necessary - I like salmon well cooked
but not dried out. Tom