Teriyaki halibut.

Started by gstours, November 23, 2022, 02:39:39 AM

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On the briquettes is the best,,next down is more common and convenient,  the propane grill.   Here's my version of easy, peezy, bbq teriyaki halibut.
  Take the smaller thinner filets of a halibut,  remove the skin, cut to uniform sizes with the grain and section to uniform length.
 Pat pcs dry with a paper towel to remove extra moisture.
   Here's the recipe.
1 cup brown sugar
1/4 cup coarse sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1/4 tsp cayenne pepper
1/2 cup soy sauce
1/2 cup chili sauce
1/2 cup vegetable oil
  Mix together ina mixing bowl add more water if desired to make the brine enough to coat/ submerge about 2 pounds of fish.


Stir well,  use a zip lock bag to save space if necessary in the refrigerator.  I generally marionade over night. 
 Remove from the refrigerator an hour or more before grilling .
    Th fish pcs need to be cooked Ofer a hot flame rather quickly turning only once.
     If you spray the grill with Pam, it helps sticking issues.  The pcs May break up so be aware when turning over and removing the fish. 
    The mesh screen shows the smaller pcs holding up fine,  cooking oil is going to drip down on the fire and add more flame.   This is good for propane grills and additional smoke adds flavor and taste.
  About 2 minutes per side, mabee less is better,   You need to taste test the smaller pcs,  and don't overcook!
  Serve with rice, or however you like.    The leftovers are great finger food.
     Cheers  :d



Quote from: thorhammer on November 23, 2022, 01:45:43 PMDang that looks good Gary!
John, you going to the game Friday? Sometimes (like this Friday) I wish I lived closer, but Durham today is a good place to be FROM!
But it was a great place to grow up 50-60 years ago.
Do not go gentle into that good night,
Old age should burn and rage at close of day;
Rage, rage against the dying of the light.
Dylan Thomas

El Pescador


Your Teriyaki Halibut is a KEEPER Recipe for sure,

BUTT, when you and Mary Jo made the Blackened Halibut on our second visit with you,

Man, o'man, that too is a keeper recipe.


If you have time, PLEASE post this recipe for all of us to enjoy.


Never let the skinny guys make the sandwiches!!  NEVER!!!!


I'm going to give that a try. Thanks!
I agree, halibut is one fish not to overcook.


MIke, no, I was fishing! Gary's recipe would be great on Kerr Lake stiper, but no takers!


Ok,  after a refresher from the Peskyadore  :D   it was probly my good wife Mary Jo that made the dish in the photo.  Me wife measures and follows general good kithen practices,  me, not so much.  This may bring me an exemtion of sorts.
  My version is something like this.
      1   Use about 4 pcs about 6 inches of thin filet of halibut, rockfish, or other similar fish types.
      2   Trim and cut to fairly uniform as possible pcs, cut along the grain/lenght of the pc, to reduce pce folling apart.
      3   pat dryer with papaer towels
      4   put on a drier cutting board/ flat tray
 My version of the dredging or sprinkele of the seasonings is below.
      1   1 tsp onion powder
      2   1/2 tsp cayanne pepper
      3   1/4 tsp kosher fine salt
      4   any Caygen seasoning you like,  maybe 1/2 tsp
      5   1/2 tsp black pepper
      6   1/2 tsp smoked papirika or reg.
      7   at least 2 Tablespoons chopped or more of minced garlic
  You choose,  mix in a small bowl w a wisk,  then sprinkle or dredge the seasoning on the fish.
  using ti all,   be bold, be generous, coat both sides. 
    Meanwhile heat a castiron skillet, add 2 tblspoons of olive oil to med hi,  just about smoking.
     8  Turn off the smoke alarm, cancel all apps, ^-^
          put the fish in the pan and enjoy the sizzle,  keep the heat on, moving quickly, turn after a minuit or so, the other side can be poked and as soon as the translusant shiny is gone ,  get them off
 putting them on a serving platter,  add the rest if need be.  Adjust heat, remove the dregs of garlic and ? then add oil, cook fast, hot, almost to the smoke point, remember the garlic pcs will burn first.
  For whatever reason ive deleted my pictures and am not at home to make more. 
     If you like halibut tacos, make a tortilla wrap with any leftovers, using chopped cabbage,red onion,
tartar sauce,and the fish,  enjoy. :d

Gobi King

I going to try this with whitefish I have in the freezer, dang, tangy and sweet fish, looks tasty Gary!
Shibs - aka The Gobi King