View allAll Photos Tagged halibut
05/08/20. Stonecutters Bridge Viewpoint, Stonecutters Island, Hong Kong. Arrived from Yantian, Shenzhen, and before that Haiphong.
Built: 2005
Builder: CSC Jinling Shipyard, Nanjing, China.
Flag: Monrovia, Liberia.
Gross tonnage: 9,957 tons
Ship collection: www.flickr.com/photos/hhhumber/collections/72157630071766...
From the harbor at Homer, Alaska, a 60-minute water taxi gets you to Halibut Cove. We had a very nice dinner at "The Saltry" and spent a few hours walking the miles of elevated boardwalk that wraps around a good portion of the cove. Dinner was "Predator and Prey", which consists of a portion of sockeye salmon and a portion of salmon shark. Salmon shark feed exclusively on salmon and have a very meaty texture with a definite salmon flavor. Grilled vegetables and coconut rice completed the plate. A delicious meal!
alaskan halibut, sunchokes, confit fingerlings, fennel, saffron, lemon ginger butter
Awwwww... this meant to be a masterful plate, but it turned out to be a disaster. Halibut was completely overcooked and dry. I mentioned, although not complained about it to my server - she could only nod in agreement... I felt like the kitchen knew they were sending out a botched plate, but did it anyway, for some reason. I would like to mention, however, that Chef Colby Garrelts himself was not in the kitchen at that time.
From Tom's Fish & Chips. I found the fish to be dry and dense, almost like we were having chicken breast instead. We should've spent the extra money and gone to Ecola Seafood instead.
Halibut drying for husky food, Oqaatsut/Rodebuy, Greenland. (Human destined Halibut dries inside). Various huskies lounging outside. There is no real personal residential land division in the village, it seems strange picking your way though people's washing on your way from here to there.
Roast halibut, steamed clams, summer vegetable ragout (carrots, courgette, sugarsnap peas, samphire, Thai basil, physalis). Clam juice tartare sauce.
Halibut cooked in parchment with zucchini, cherry tomatoes, kalamata olives, dill, lemon and white wine, served with steamed potatoes topped with a little dill aioli. It was the perfect meal for a nice Spring evening, along with our favorite vinho verde, Famega.
Halibut is traditionally a firm fish, which makes it great for searing. Since the fish is usually pretty firm, it also tends to become really dry with traditional cooking methods.
Available for commercial reuse, must attribute sousvideguy.com on page.
This main dish included lemon-grilled Alaskan halibut topped with an olive mint vinaigrette on a bed of quinoa with fresh herbs, nuts and vegetables.
A deliciously flakey poached halibut filet served with sauteed zuccini, asparagus and topped with a creamy lemon dill butter sauce with capers.
This image is Copyright Protected and may not be used for any reason without express written permission.
© Kelly Cline All Rights Reserved.
Halibut
Summer vegetables and basil broth.
Paired with a Chardonnay, alma rosa, El Jabali Vineyards, 2005, Santa Rita Hills, California.
Notes: I didn't get to taste much of this dish. The halibut was firm, flaky, and moist. My friend and I especially liked the basil broth, which was warm and savory, and went well with both the softened medley of summer vegetables beneath the fish - zucchini, peeled sungold tomatoes (which were very sweet and slightly warmed so that they were incredibly delicate and soft), and carrots. This was a clean, simple, elegant, but highly flavorful composition.
Read the review at the ulterior epicure
Halibut Ceviche made with Issaquah Brewhouse White Frog Ale, just for Barley's Angels event at Rogue Distillery and Public House in Portland Oregon by Chef Matthew McCalmont