How To make Halibut Pecante
Fish:
1 1/4 Lb Halibut Fillet about 1" thick
1 1/2 Tbs Butter
:
Sauce 1/3 Cup Roasted Pecans :
coarsely crumbled by
2 Tbs Raspberry Vinegar
2 Tbs Balsamic Vinegar
2 Tbs Roast Garlic -- peeled and pulped
1 Tsp Soy Sauce
1/4 Cup Dry Muscadine Wine
1 Pinch Nutmeg
1 Pinch Salt
Heat butter in frying pan until foaming subsides, reduce heat to medium to medium low and fry fish five minutes per side, being careful when you turn it not to break it up.
While fish is frying, combine sauce ingredients.
When fish is done, remove to plates or serving platter. Deglaze pan with the sauce, stirring briskly until it begins to thicken just slightly. Pour sauce decorously over the fish, and serve.
NOTES:
Other mild, tasty vinegars could be substituted. If all you have is wine or cider vinegars, use two Tbs of that and two Tbs of some kind of unsweetened fruit pulp or juice.
Since you don't have muscadine wine, substitute a dry gewurtztrameiner or maybe a riesling- anything dry, with a spicy or fruity flavor.
Other thick, firm fish ought to do. Fry it five minutes per side per inch of thickness.
Ride safe, eat dangerously
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Amazing Smoked Halibut with a Sweet & Spicy Asian Honey Glaze #CatchAndCook #zgrills
Thanks for watching another one of my videos. In this video simple and easy How To Smoke Halibut using the @ZGrills 450B. This was my first time ever smoking Halibut and I must say this was the most amazing smoked fish I have ever had. In my previous video I made some Panko fried halibut using the Korean Sauce from one of my favorite restaurants in San Francisco ” Heung Yuen Restaurant” this sauce is amazing and I had to use it again for this recipe . If your don’t have access to this sauce you can make one similar to it I will add the link for that recipe below.
Besides the sauce you just need some lemons and the Good Sh*t rub ,
1. Marínate the fish overnight then you want to drain all excess water.
2. Make sure to soak your cedar planks in water for at least 1 hour.
3. Set your smoker at 180 Degrees for 1 & 1/2 hours then kick it up to 225 for the last 30 mins until you reach a internal temp of 140.
4. Place sliced lemons on the cedar plank , then place fish on top of it, then add more sliced lemons on top of the fish.
5. Make sure you keep your fish from drying out by spraying a light mist of water when it starts to look dry or as needed.
6. In the last half hour begin to apply Korean Sauce Glaze to the fish so it will caramelize the fish and lock in the flavor of Korean sauce.
In this video I used the Z-Grills Cherry flavored pellets which you can order from Z-Grills. I hope you guys enjoy this recipe and make sure to check out the wide selection of @ZGrills smokers and accessories online. Use my code “Captain “ for a discount at checkout.
Go Check out Heung Yuen Chinese Restaurant For your Korean Chicken Sauce and many other great dishes.
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You know how much we love delicious tasting recipes that take little to no time to prepare! That's why we're sharing this simple and quick spicy halibut recipe with you. Enjoy!
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