Leinenkugel's Honey cajun Fish
Task 13: Fishing Recipes.
Broilers delight. One large fillet ( Salmon, Snook, Lake Trout, any large fillet) Start by scoring across the fillet up to 1/2 inch deep and 1" apart Then pour fresh or concentrate lemon juice over the fillet, put a pinch of salt over the fillet refrigerate 30 minutes, put under the broiler on low for 12 minutes When the time is up pull out from broiler and spread mayonnaise over
Halibut is a very popular fish because of its mild taste and versatility. It has white flaky meat that can be cooked most ways including; baked, broiled, pan fried, deep fried, poached or grilled. They are the largest of the flatfish, so there is usually a lot of meat. They will yield four fillets, which are sometimes called fletches when they are from a large halibut. With these big fish, it is also possible to cut off the cheek, which is considered a delicacy.
Fresh halibut will be firm, moist and almost translucent. Old meat will look dull and dry, and will easily fall apart.
Halibut does not have much oil in the meat. This makes it easy to dry out when cooking. Fast cooking methods are usually better suited for this meat.
Steaks from large halibut may have to be cut thinner to ensure that they cook evenly.