Free halibut recipes.
Recipe for Boiled Halibut
The cut next to the tail piece of halibuts is the best to boil.
Rub a bit of salt over it, soak it for 15 minutes in vinegar and
cold water, then wash it and scrape it until very clean; tie it
in a cloth and boil slowly over a wayrate fire, allowing seven minutes'
boiling to each pound of fish; when it is ½ cooked, turn
it over in the pot; serve with drawn butter or egg sauce.
Boiled halibut minced with boiled potatoes and a bit of butter
and milk makes an excellent breakfast dish.
Fried Halibut Recipes
1: Pick choice, firm slices from the
halibut fish, and, after carefully washing and drying with a soft
towel, with a sharp knife take off the skin. Beat 2 eggs and roll
out some brittle crackers upon the kneading board until they are
as fine as dust. Dip each slice into the beaten egg, then into the
cracker crumbs (after you have salted and peppered the fish), and
place them in a hot frying pan ½ full of boiling lard, in
which a bit of butter has been added to make the fish brown well;
turn and brown both sides, remove from frying pan and drain. Serve
2: First fry a few thin slices of salt
pork until brown in an iron frying pan; then take it up on a hot
platter and keep it warm until the halibut is fried. After washing
and drying 2 pounds of sliced halibut, sprinkle it with salt and
pepper, dredge it well with flour, put it into the hot pork drippings
and fry brown on both sides; then serve the pork with the fish.
Halibut broiled in slices is a very good way of cooking it, broiled
the same as Spanish mackerel.
Pick a three-pound piece of white halibut, cover it with a cloth
and place it in a steamer; set the steamer over a pot of fast-boiling
water and steam 2 hours; place it on a hot plate surrounded with
a border of parsley and serve with egg sauce.
Take a nice piece of halibut weighing 5 or 6 pounds and lay it
in salt water for 2 hours. Wipe it dry and score the outer skin.
Set it in a dripping pan in a wayrately hot oven and bake an hour,
basting often with butter and water heated together in a sauce pan
or tin cup. When a fork will penetrate it easily, it is done. It
should be a fine, brown color. Take the gravy in the dripping pan,
add a bit of boiling water, should there not be enough, stir in
a table spoonful of walnut catsup, a tea-spoonful of Worcestershire
sauce, the juice of a lemon, and thicken with brown flour, previously
wet with cold water. Boil up once and put in a sauce boat.
Broil the same as other fish, upon a buttered gridiron, over a
clear burn, first seasoning with salt and pepper, placed on a hot
plate when done, buttered well and covered closely.