Gunther Hansel, a Veteran angler, has landed the catch of his life – a record-breaking halibut weighing 220kg
yitbos
Posted on 11/23/2010 9:10:36 PM PST by EveningStar
I watched the second installment of a certain documentary TV series Sunday evening.
As a result, I am now craving a delicious halibut steak.
I love fish. I love seafood. I'm sure a lot of you here do.
Forget politics for the time being. It would be great to share your favorite halibut recipes, and I know a lot of you folks are great chefs.
A Vietnamese gal who had a restaurant, was always denying me this spicy ginger fried catfish at lunch on the premise that I did not have that long to wait for it.
She said it takes to long. You come back tonight.
I said why so long?
She said:
I have to catch the fish,
I have to kill the fish,
I have to clean the fish,
I have to cook the fish...
Gonna take a long time!
A Vietnamese gal who had a restaurant, was always denying me this spicy ginger fried catfish at lunch on the premise that I did not have that long to wait for it.
She said it takes to long. You come back tonight.
I said why so long?
She said:
I have to catch the fish,
I have to kill the fish,
I have to clean the fish,
I have to cook the fish...
Gonna take a long time!
A Mama Grizzly, of course! ;-)
Gunther Hansel, a Veteran angler, has landed the catch of his life – a record-breaking halibut weighing 220kg
yitbos
Now DASSA FLOUNDER!!!!!!
Novice Veteran eh?
Yea that does sound good. In Summer we like to go trout fishing in Eastern Washington. We split the catch with the chef at the Sun Mountain Lodge, and he cooks our half up with a recipe that even makes a fish hater like me drool. And all they charge us for is the side dishes and drinks.
LOL.
Probably worth the wait.
There’s nothin’ like fresh-caught fish.
If it’s the really good halibut that’s like eating a cloud (usually you have to catch it yourself to get it this good), all you need to do is put it in a tinfoil boat, put a dab of butter on top, dust with garlic salt and put it on the barbecue for 5-10 minute until it flakes. Heaven!
If it’s the really good halibut that’s like eating a cloud (usually you have to catch it yourself to get it this good), all you need to do is put it in a tinfoil boat, put a dab of butter on top, dust with garlic salt and put it on the barbecue for 5-10 minute until it flakes. Add a squeeze of lemon if you want and you’ve tasted heaven!
I may try this recipe just for the hal-i-but....
SAX’s NO NAME GUMBO
1-2 lbs shrimp unshelled, heads on preferred.
1-2 lb catfish
1 can lump crab meat, 1 can shredded crab meat.
1-2 small cans of oysters (then dice them)
1 lb of crawdad tail meat
(Any, or all of the above meats – this year had 2lbs catfish, 2lbs shrimp, 1 can crab, 2 can oyster, 1lb crawdad tails.)
Fresh garlic finely minced (3-4 cloves)
Pack of complete celery (stalks with leaves are important)
3 bay leaves
Bacon
Onion
Green Pepper
Tomato sauce
Thyme (powder is ok, or extra finely chopped fresh is better)
Lemon juice (from about a ½ lemon, or just a little more)
Worcestershire sauce (1/4 c.)
Clam juice, 2 bottles
Cayenne pepper powder
Cajun/Creole seasoning (Tony Chachere’s, Konrico, or equiv.)
1. STOCK
• The ends w/ leaves and butt end of the celery stalks (the parts you normally toss out.)
• Shrimp shells and heads (set aside the good meat for later)
• Garlic (freshly minced)
• 1 bay leaf
• Cajun/Creole seasoning - estimate, to taste
• 1 bottle clam juice
• Fill Stock pot with water
Boil this down to about ½ volume then strain & save just the liquid – throw everything else out.
2. ROUX (in a separate deep dish fry pan)
• Fry 6-8 pieces of bacon for the fat, remove the bacon strips, dry & finely chop then set aside Leave the grease in the pan.
• Add shortening to make about a cup to 1.5 cups of total hot liquid fat.
*This time – (12/06) I just used one lb of lard instead of bacon grease/shortening from the two bullets above. No bacon this year. Bottom line for roux – equal volume of hot liquid fat, and flour.
• Gradually add an equal amount of flour to fat on medium-low heat. One table spoon at at time, sprinkle and mix thoroughly before adding the next tablespoon. It’s done when it’s approaching the color of hot cocoa.
3. ROUX Y VEGGIES
• To the roux, add sliced okra, stir and cook over med/low
• Add green pepper finely chopped
• Add thinly sliced celery
• Add thin or tiny onion pieces
• Cook until the veggies are approaching softness
(Add small amounts of stock water as needed to keep it stirrable)
4. MIX
• Mix the roux with veggies into the stock
• Add an 8oz can, and maybe a tad more of tomato sauce
• Add thyme
• Add lemon juice
• Add Worcestershire sauce
• Add finely chopped bacon (if used.)
• Add 1 bottle of clam juice
• Add bay leaves (remove later, before serving)
• Add cayenne (no need to go crazy)
• Add extra Creole or Cajun seasoning to taste.
Let this simmer for 30-45 minutes, tasting and checking to see if you like the consistency. You can always add a little water, or cook a little longer to get rid of extra liquid.
5. Seafood
• Add catfish first (then wait a few minutes, but not long)
• Add crabmeat/oysters
• Add shrimp/crawdads
Only cook and additional 3 minutes or so, test a shrimp for doneness.
Serve in a bowl that has a little mound of rice in the center of it.
Sprinkle on a little gumbo file (FEE’ LAY’ - pure ground sassafras) to the gumbo in each bowl just before serving. This adds a distinct flavor and thickens it.
Hot sauce on the side as a condiment.
Corn bread’s a great side dish.
Yum that sounds good. I might try it just for the halibut! :-)
Wow - that looks yummy.
Thanks for taking the time to type it up.
I have already copied it into my recipe book.
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