BajaNomad
Not logged in [Login - Register]
Go To Bottom

Printable Version  
Author: Subject: Blackened Crispy Halibut Tail
Lobsterman
Super Nomad
****




Posts: 1512
Registered: 10-7-2008
Member Is Offline


[*] posted on 6-28-2016 at 05:25 AM
Blackened Crispy Halibut Tail


A few months ago I was working in Santa Monica and ate at a restaurant by the pier. They had crispy Alaskan halibut tail on the menu. Of course aka halibut howie had to try that out. It was served on a BIG plate and must have been from over a 50 pounder. Well a couple of days ago I snagged a 35 lb Californian halibut while fishing for lingcod. So I tried to replicate the same recipe but used the head as well.

1. Use hacksaw to cut head and tail off halibut leaving 3-4 inches of body meat on both ends. Clean and descale.

2. Rub with oil and apply a thick Blackened Spice mix on both side.

3. Stuff head with a crab meat stuffing. I used blue claw crab similar to the brown's of baja.

4. BBQ or smoke at 450 degrees turning once. I used 3 spatulas to turn the giant head.

5. Serve on a large platter and pass the California Basting Sauce (CBS)
* 3/4 cup melted butter
* 2 cloves minced garlic
* 2 tbs soya
* 1/4 cup lemon juice
* 1/4 cup brandy

The cheeks and collar meat is to die for. And to think for 40 years I threw these parts away.






View user's profile
Udo
Elite Nomad
******




Posts: 5840
Registered: 4-26-2008
Location: Black Hills, South Dakota/Bahia Asuncion/Ensenad
Member Is Offline

Mood: TEQUILA!

[*] posted on 6-28-2016 at 07:11 AM


I love Alaskan halibut, Dennis.

I have a very large cage for BBQ fish that i'll use, and this is an inspirational recipe.




Udo


Youth is wasted on the young.



BAHIA ASUNCION HOUSE STILL AVAILABLE FOR SALE OR RENT
House price $109,900, (USD) rental negotiable. Full description in Nomad ads.


(photos in link below)

http://tinyurl.com/CasaWinkler
View user's profile This user has MSN Messenger
woody with a view
PITA Nomad
********




Posts: 15278
Registered: 11-8-2004
Location: Looking at the Coronado Islands
Member Is Offline

Mood: Everchangin'

[*] posted on 6-28-2016 at 07:19 PM


i need one of those cages.



View user's profile
BornFisher
Super Nomad
****




Posts: 1629
Registered: 1-11-2005
Location: K-38 Santa Martha/Encinitas
Member Is Offline


[*] posted on 6-28-2016 at 08:31 PM


Howie--- Looks delicious!!
And so much bad joke material here it`s hard to resist!!
Congrats on the catch and the cooking!!




You can not drink all day. No you can not, unless........... you start in the morning!!!
View user's profile
wessongroup
Platinum Nomad
********


Avatar


Posts: 20041
Registered: 8-9-2009
Location: Mission Viejo
Member Is Offline

Mood: Suicide Hot line ... please hold

[*] posted on 6-28-2016 at 08:43 PM


:):)
View user's profile Visit user's homepage
Lobsterman
Super Nomad
****




Posts: 1512
Registered: 10-7-2008
Member Is Offline


[*] posted on 6-29-2016 at 10:17 AM


Quote: Originally posted by woody with a view  
i need one of those cages.


Woody, this unit has about as many pluses as minuses. It's a REC TEC Pellet Smoker capable of temps between 185-500 degrees or so. I've cooked on both extremes using many flavored types of Traegar wood pellets.
http://www.rectecgrills.com/?gclid=CIjP3sfXzc0CFVFcfgodtOQOB...

I cook often for between 30-50 people at a time so sleeping through the night, no fussing with the coals, and large grill area is why I purchases this as my 1st pellet smoker. I made a mistake and gave my Weber Smoky Mountain away. It had much better smoke flavor but was a pain in the ass to maintain for 16 hours.

Pros
* set it and forget it.
* uses 1 lb/hour = $1/hour at low temps
* can smoke 2-3 pork butts and one 16 lb Packard brisket at once. You could even weave ribs in the gaps.
*well made with quality hardware, powder coated

Cons
* very little smoke flavor
*acts more like a large OUTDOOR convection oven than a wood smoker
* slow smoked meat appears to dry out due to a constant air blower to keep the wood pellets burning.

Consequently, I now smoke ribs at 350 degrees (instead of 225-250 degrees) for 1 hour, then wrap in alum foil and back on the smoker for another hour. Then unwrap, and back on the grill until done. 45-90 minutes depending on rib type. Sauce at this point for that caramelized look and taste. I like it unsauced, Memphis style, "Naked". Sprinkling more Memphis rub on the ribs or beef once done.
View user's profile

  Go To Top


For high speed satellite internet in Baja call +1.6197170810 - or click here to email sistemassatelitales@hotmail.com



Tijuana Walking Tours - on Meetup.com


 






All Content Copyright © 1997- Q87 International; All Rights Reserved.
Powered by XMB; XMB Forum Software © 2001-2014 The XMB Group 






"If it were lush and rich, one could understand the pull, but it is fierce and hostile and sullen. The stone mountains pile up to the sky and there is little fresh water. But we know we must go back if we live, and we don't know why." - Steinbeck, Log from the Sea of Cortez

 

"People don't care how much you know, until they know how much you care." - Ivan R. Misner, Ph.D

 

"You can easily judge the character of others by how they treat those who they think can do nothing for them or to them." - Malcolm Forbes

 

"Let others lead small lives, but not you. Let others argue over small things, but not you. Let others cry over small hurts, but not you. Let others leave their future in someone else's hands, but not you." - Jim Rohn







Thank you to Baja Bound Mexico Insurance Services for your long-term support of the BajaNomad.com Forums site.







Emergency Baja Contacts Include:

Desert Hawks; El Rosario-based ambulance transport; Emergency #: (616) 103-0262