Seeking tender halibut recipe

I've tried many methods of cooking over the years -- pay frying, poaching, stew, even slicing thin for shabu shabu -- the halibut always came out very tough and dry.  Does anyone have a recipe that will produce tender halibut?

  Hello Bluestar, My halibut recipe is  simple. Very (very-very-very) lightly dust with chili powder and fry in a HOT pan for just a couple minutes on each side depending on thickness. If in doubt...under cook!  Serve over moist rice...doesn't get any simpler and delicious.

I've tried many methods of cooking over the years -- pay frying, poaching, stew, even slicing thin for shabu shabu -- the halibut always came out very tough and dry.  Does anyone have a recipe that will produce tender halibut?

You are just over cooking it. The best way I have found to avoid overcooking grilled, fried or sauteed fish is to finish it in the oven. Pull it off the heat WAY before it's done and stick it in the oven for a few minutes at 300 degrees. Adjust your oven finish time till the fish is perfect. This is how the good restaurants always get it right.  

Here is my favorite halibut recipe. Mix spicey brown mustard and honey 50/50. Dip fish in honey mix and then roll in slivered/sliced/or crushed almonds or nut of your choice. Use almonds sparingly. Lightly brown in butter and finish in the oven. MMMMMMMM  

I agree with above... Don't over cook.

Mix mayo and worchersier(how ever it's spelled) sauce in a bowl till it's about the color of a brown paper bag. Cover fish in sauce both sides and BBQ about 10 minutes depending on thickness... Sauce holds all the moisture in the fish. You can also bake with the same sauce... I prefer to BBQ always turns out great!

seems that halibut keeps cooking longer than other fish off the grill.  So definitely aim for undercooked.  Think "rare" and by the time you plate it, probably be just right.  Overcooked its just like dry chicken 

I agree with the others. You are overcooking it. Treat it like a lean pork chop or chicken breast. That is if you don't overcook those as well.
Remove it from the heat when it is slightly underdone. Let it rest and continue to cook on the plate before cutting into it.

OK here is what I'm gonna do...  I'm cutting my next fish into several pieces of 1" thick, then I'm gonna cook them different length of time -- 1:30 on each side; 2:00 on each side; and 2:30 on each side.  Then I'll see what happens.

Mix equal parts (about 1 tbsp per serving) of honey & butter & mix in about 1tsp fresh minced rosemary (per serving).  Let the honey butter rosemary mix sit for an hour (at least).  Then eiter use as a baste while grilling or add to a foil pouch for the grill

Ive tried many ways and cant find one way to cook better than this! Chunk them up into bite size pieces. Boil pot of water with one can of 7 up mixed in, season your hali to preference and drop into already boiling water and soda, the chunks will fall to the bottom of pot, when they start floating ( which doesnt take to long ) its ready! Make some garlic butter sauce and generosouly pour over the top. Now you win!!!!

I use olive oil and lemon pepper on a HOT grill. Flip it once. Pull it off before
the inside is done (not very long). Cover it with aluminum foil while you are setting out the other food on the table ( a couple of minutes ).
When you are ready to eat it will be perfect.

Another great way is to place it in parchment paper with fresh veggies and drizzle it with olive oil before closing the parchment paper tightly by crimping the edges.  Bake it at 350 degrees for about 20 - 25 minutes.  I usually use artichoke hearts, sweet peppers, green onions and tomatoes.  I also lightly salt and pepper the fillet before it goes in the parchment packet.  This also works on the barbecue with indirect heat.  Some people use foil instead of the parchment paper.  The nice thing about the parchment is; you can make individual packets and serve it right in the paper on a plate.

Martin

Dill,Rosemary and mayo. mix together and slather 1/3 of an inch thick. Cover fish completely with goo and bake 350' for 20-25 min. squeeze of limon and your good to go!
 Randall

I take 2" squares of meat, dip them in beaten egg, then roll them in bread crumbs, then drop them into cast iron pan and hot olive oil. They cook quickly, turn over often! When the smaller pieces are golden brown, you are ready to eat!
I also like to take palm sized pieces and coat them with olive oil and whatever spices you like, and then toss them on the HOT grill. I turn them frequently. Again, they cook quickly. When the smaller pieces come apart easily, you're ready to eat!
Halibut is my favorite, salmon second, fresh rockies third. I don't have it often, but grilled sturgeon is pretty damn good too!

sesame oil, fresh ginger, garlic, soy sauce, paprika, lemon juice,  cumin marinade for about 45 min, hot grill, short time on one side, flip, lather on more marinade, remove

Or my patented south-of-the-border version
olive oil, garlic, sea salt, paprika, red pepper, black pepper, lemon zest, gold tequila- marinate for 10 min...grill as above

8oz hali fillet. aluminum foil enough to cover and tent. Put down on the aluminum foil 3 small pats of butter chopped frsh cilantro and anehiem peppers. lay the fillet down on top then do the same for the top of the fillet. Fold foil and make a tent. In a preheated oven bake for 12 min at 350 good to go.