/ Register

Fresh Halibut, First of the season

Discussion in 'Professional Chefs' started by chefbillyb, Mar 26, 2011.

  1. Mar 26, 2011 #1
    chefbillyb

    chefbillyb

    Messages:
    2,192
    Likes Received:
    522
    Exp:
    Professional Chef
    My local market had fresh Halibut on sale for $8.99 lb, I haven't bought fresh Halibut for years because of the price being between $22 to $28lb. This is a 10lb piece that was as fresh as the day it was caught. It really hurt to freeze this, the taste was so fresh the Halibut was melt in your mouth good................[​IMG]

    [​IMG]
     
    Last edited: Mar 26, 2011
  3. Mar 26, 2011 #2
    chefbillyb

    chefbillyb

    Messages:
    2,192
    Likes Received:
    522
    Exp:
    Professional Chef
    For some reason I couldn't post all the pictures on on page................

    [​IMG]

    [​IMG]
     
  4. Mar 26, 2011 #3
    fryguy

    fryguy

    Messages:
    195
    Likes Received:
    13
    Exp:
    Sous Chef
    we bought a whole 25# fish and broke it down last fri. Man let me tell you what a difference. Melt in your mouth tenderness and buttery taste, really nothing compares in my book......chef BillyB thanks for the pics
     
  5. Mar 27, 2011 #4
    chefbillyb

    chefbillyb

    Messages:
    2,192
    Likes Received:
    522
    Exp:
    Professional Chef
    Fryguy, I could not agree more, it was melt in your mouth perfection. I always think I have to over think a dish to make it a Chef quality meal, The Halibut was King in this case. I hope all is well at The CC, your coming into your busy season...............The Best....................ChefBillyB
     
  6. Mar 27, 2011 #5
    chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    179
    Exp:
    Retired Chef
    One of the best fish in the sea. Very Versatile, almost mistake proof and you can do a lot of different peperations with if. Better then Sea Bass with half the bone waste.
     
    Last edited: Mar 27, 2011
  7. Mar 29, 2011 #6
    chefgord

    chefgord

    Messages:
    73
    Likes Received:
    13
    Exp:
    Professional Chef
    That is one sexy fish.

    I saw your pic of it cooked. What did you do with it?

    My favorite way the last couple of years has been to sear off a nice thick 6oz filet with some olive oil, take it out of the

    saute pan & finish it in the oven. While it cooks i add some kalamatas, diced tomatoes, frash diced rosemary & thyme &

    a splash of white wine. Then i just spoon the sauce over it at service time. It's a nice accompaniment without taking away from

    the fresh fish.
     
  8. Mar 29, 2011 #7
    chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    179
    Exp:
    Retired Chef
    This is called Portugal style and is good. Or creole sauce is good to as is spanish sauce