Five minutes on a side.  Should have been six on each side.  pl

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13 Responses to Halibut

  1. Pj20 says:

    Love halibut. If you haven’t yet, try it with some green olive spread. Divina is one brand, but there are many others. Tapenade is good as well, but the spreads are mostly olives and really work with the halibut

  2. Escarlata says:

    Claro, nunca sólo de un lado…
    Try three minutes each side…a ver qué tal…siempre lo puedes pasar un poco más si no está hecho por dentro, pero si está al fuego de más, ya no tiene solución…Seco como un esaprto, no merece la pena..

  3. Fred says:

    Sauerbraten and spaetzle with a little red cabbage.

  4. Bill H says:

    I at one time had a pretty good touch at grilling fish. Was particularly fond of Thresher shark. But there is a pretty short window between undercooked and overdone, and somehow I managed to lose my touch at finding that window. Not sure what happened. SWMBO tells me I still get beef, pork and chicken just right and am a magician at grilling eggplant, but fish…
    Fortunately San Diego has more than a few dining places that are better than I ever was, and weather that permits eating outdoors.

  5. English Outsider says:

    Mighty fine chunk of Halibut there. Looks as if it would go very well with some Boston Baked Beans …
    In other words, Colonel, if any of your readers have a real authentic recipe for Boston baked beans the outsider outfit would be more than grateful. Have tried them many times but the recipes we’ve got seem to lack some subtle touch.

  6. Leith says:

    EO – My Grandma used maple syrup. But that may have been more a Quebec influence. I’m told Bostonians used molasses.

  7. EO,
    When I think of Boston baked beans, I think of B&M baked beans in a blue and red can or a brown glass jar. They were a dark brown smaller Navy bean or pea bean in a thick sauce sweetened with molasses and sugar. My brothers and sisters would vie for a piece of the salt pork which was in every can or jar. They’re still made and still delicious. From their website: “B&M still bakes its beans in the traditional manner, in open pots inside brick ovens–a process that gives the beans a firmness and authentic taste far superior to modern cooked-in-the-can “baked beans.” I think that salt pork is the key.
    This recipe is from an old Boston restaurant which closed last year after being open for almost 200 years. If you can get a can of B&M beans, the traditional style, I recommend you try them. B&M also makes canned brown bread. Brown bread is a pretty simple baked concoction of wheat flour, rye flour and molasses steamed in the can. I always get the kind with raisins. Slice it, toast it and butter it along with a big plate of beans.
    • 1 pound (2 cups) dried navy beans
    • 1/2 pound salt pork or bacon, chopped, divided
    • 1/3 cup granulated sugar
    • 2/3 cup dark molasses
    • 1 teaspoon dry mustard
    • 1 teaspoon freshly ground white pepper
    • 1 teaspoon table salt
    Soak beans overnight in cold water. When you’re ready to cook, place beans in a heavy saucepan; fill with water to cover by about a half inch. Boil 25-30 minutes, until just tender; don’t overcook. (Pick up a bean between thumb and forefinger and pinch; the outer shell should slip off.) Drain and rinse, reserving the liquid.
    Preheat oven to 400°. Place half the salt pork in the bottom of a large ovenproof pot. Add beans, sugar, molasses, dry mustard, white pepper, salt, and reserved liquid. Top with remaining salt pork. Cover and bake 4-4-1/2 hours. Stir occasionally and add more water as needed. Let beans rest 30 minutes before serving.
    Good luck.

  8. pl,
    What kind of spices did you use on that halibut? I’ve used your beloved Montreal seasoning on grilled salmon to good effect. That Montreal seasoning is good on damned near anything.

  9. turcopolier says:


  10. turcopolier says:

    One of the great things about New England baked beans is that if kept well sealed up in the fridge they are even better when heated later. Speaking of salt pork, my French Canadian grand pere would fry some for breakfast instead of bacon and put 100% maple syrup on it. Wonderfeul!

  11. English Outsider says:

    TTG – Am fired with enthusiasm and will report back!
    We’re on lockdown at present so might take a while to get the salt pork from a proper butcher. I cook such things in a wood stove oven. I note your recipe requires cooking with the lid off so they’ll get a little smoky as well.
    Leith – thanks. They sell maple syrup over my way in tiny plastic bottles. If I can get a decent quantity I shall certainly experiment.

  12. turcopolier says:

    In re fried salt pork IMO you should cook it a bit crisp and do not cut the fat off. That is the best part. BTW you can buy maple syrup from the US or Canada on Amazon. Mon grand pere would cook this up with crepes and scrambled eggs for a hunt or ice fishing morning.

  13. Leith says:

    As a kid my sibs & cousins &I would fight over the salt pork in the beans. Franks and beans was traditional on Saturday. If there were any leftovers then Sunday AM it was eggs and beans.

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