Last week I fished with Art Roby and we got into
several very nice Halibut off of Baker Beach, including a 31 pounder! I
asked the skipper for his favorite Halibut receipt, he suggested the
Cube the Halibut into approximately 1 inch cubes, set aside. In a medium
sauce pan bring the 7 up to boil. Melt butter and minced garlic
together, set aside.
- 2 lb. Halibut fillets
- 1/4 lb. butter
- one lemon
- 1 tbs. minced garlic
- 20 oz bottle 7 up
When the 7 up is at a brisk boil, place the cubes of Halibut (4 -5
pieces at a time, not to reduce the heat), when the Halibut begin to
float off the bottom remove them from the heat. The trick is to not over
cook them, they need to be firm. Dip the Halibut into the drawn butter
and add a squeeze of lemon juice if desired.
With a little imagination you'll be sure its Lobster and not Halibut,
nevertheless you can be sure it's mighty tasty. Thanks to Art for this
little delicious trick and the great trip!
Les Higgins, Auburn