2070
N. Clybourn Ave. Chicago, IL. 60614 773.404.3475
At
Dirk's we carriy many additional items to complete and complement your favorite recipe such as:
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Bone in Halibut Roast
- A halibut roast is so easy and you will love the end result of the snow white flakey meat that just falls off the bone.
- The "wheel" of the fish is the part where the belly cavity ends and before where the taill thins down too much. This gives you a piece of fish that has the fewest bones in it. Just let us know that you are doing this recipe and we will cut it for you from a whole fish.
- This recipe is best served to 6 or more because it is neccesary to cook a bigger piece of fish for optimal results. (though leftovers are good too.)
Ingredients
- 3 pound "wheel" of halibut (or as big as you need)
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- one foil covered broiler pan
Directions
- Preheat oven to 500 degrees with foil covered pan inside for 20 minutes.
- Place fish in a bowl, brown skin side up. Rub the roast completely with olive oil then rub salt on top side only. Leave at room temp while the oven is heating.
- Remove HOT pan from oven and place the roast carefully on the pan. Place pan back in the oven and cook for 30 minutes.
- Remove roast from oven, peel off the top skin. Slice down the center of the fish longwise and slide the meat off the bone. After removing fish on the top side, lift off the bone and remove bottom pieces from pan. The skin on the bottom side will stick to the foil.
- Serves 6 people. Enjoy!
Dirk's
Fish and Gourmet Shop © 2004
