Smoked Halibut Steak - Simple & Sensational! (And healthful too)!

Discussion in 'Fish' started by leah elisheva, Aug 31, 2014.

  1. Happy Sunday great cookies and here's to today!!!!!!

    I mopped a halibut steak through grapeseed oil...

    put it on my tiny gas smoker, with pistachio shells as "chips"...

    And smoked that for 30 minutes at about 250 degrees...

    Plated with black rice, herb dusted endive, and lots and lots of raw chopped elephant garlic, and olive oil and black pepper and blue sea salt, this was really a treat!

    The skin, (my favorite part of all fish), was terrific, and I would do this all five or 6 or 7 minutes LESS next time - a tiny bit overcooked today - but nonetheless, it was very good!

    The herbs on the endive and tomatoes are black & tan sesame seeds, celery seed, herbs de Provence, blue sea salt and dehydrated garlic flakes. WON-DER-FUL!

    Crunchy veggies, soft yet al dente black rice,

    and tasty fish!

    Thanks for sharing in my Sunday. (Paired with Gavi - Italian dry white wine). Delicious stuff!!!!

    Happy weekend to all!!!!!! Cheers! - Leah
    Last edited: Aug 31, 2014
  2. moikel

    moikel Master of the Pit OTBS Member

    Ah yes halibut I remember that from the West Coast of Canada.Great fish .
    None of our flatfish even get close to that size.
    Another great plate.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking smoke Leah! Wish I'd got to go halibut fishing this year. Hopefully next season!
  4. Leah as always that looks Great. Nicely plated and so flacky.

    Happy smoken.

  5. Thanks so much Mick! This was lovely smoked versus grilled! You still rule the fish market though with your accessibility to fabulous things!!!

    And thanks Dirtsailor! You're blessed to fish - I must learn!

    David! Many thanks to you too! This was so soft and I'm now a smoked halibut fan indeed!

    Happy fabulous Labor Day and start to September to all!!!!!!!

    I'm having conch and brown rice spaghetti today! Here's to swirling and twirling therefore!!! Happy all!

    Cheers!!!!!! - Leah
  6. Indeed, today's conch meat in wheat-free spaghetti (brown rice spaghetti from Trader Joe's today in fact) and as much curly parsley, fresh basil, olive oil, blue sea salt, raw elephant garlic and black pepper, as I could layer on; was just terrific!

    I think Bearcarver is the only one I've ever heard of who could also eat tons of parsley, (I eat it like it's a salad versus a mere garnish and I love it), but regardless, this was really good!

    And Conch is so good, that I had to sneak today's meal into this thread, and simply for good shared cheer and to all!!!!!! - Leah

    Simple, healthful and sensational!

    Here's to swirling and twirling! (Two sports I adore)!

  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member


    My wife and I with our fishing buddy are heading for the great Halibut grounds of Alaska this coming Saturday for a week full of fishing.  Hope to bring home major poundage of Halibut.  So I will be needing to research different recipes for that fish.

    Your dishes, as usual, look fantastic.    Thanks for the details.

  8. Oh thank you Craig, you two are so lucky!

    I love the halibut cheeks and skin the most, but this smoked steak was really lovely!

    I so look forward to seeing your catch and only wish I lived closer as I would offer wine tasting services, and to simply come witness what you two did bring in! So fun!

    Have a safe and sensational fishing jaunt therefore! And post your food!!!! How incredible!!!

    Cheers! - Leah
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Nice plate Leah. That thing is ready to fly. I love halibut. Always a special treat.
  10. Thank you so much Atomicsmoke!

    Funny, I used to prefer GRILLED halibut and now prefer smoked, but what a fun decision to deliberate over and taste and test again and again yes? Thank you for sharing in my meal!

    Happy Tuesday to you! Cheers! - Leah
  11. moikel

    moikel Master of the Pit OTBS Member

    Makes a good fish curry & /or tagine or grilled with zhug rub. Well it did last time I I was in Vancouver.[​IMG]
  12. venture

    venture Smoking Guru OTBS Member


    In my college days I bought a lot of halibut.

    It hadn't been discovered by the general public yet and it was CHEAP!

    Now look at it, and the wonderful things she can do with it?

    Good luck and good smoking.
  13. Thank you Venture! And your college days must have been delicious!!!!!!!!!!!

    Mick, your recipe sounds sensational, as always!!!

    Happy Wednesday to all!

    Cheers! - Leah

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