Firecracker Halibut Recipes

FIRECRACKERS

Steps:

• Place carrots in a spring-top glass jar. Bring the water, sugar, cider vinegar, onion powder, mustard seeds, salt, and chili flakes to a boil in a non-reactive saucepan. Boil for 4 minutes.
• Slowly pour the hot pickling liquid over the carrots, filling the jar to the top. Place the chilies in the jar. Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.

FIRECRACKER HALIBUT

Steps:

• Preheat broiler/oven or grill to medium-high heat.
• Mix together all dry seasoning ingredients until well combined.
• Rinse any ice glaze from frozen Alaska Halibut under cold water, pat dry with paper towel. Place halibut on a spray-coated or foil-lined baking sheet. Brush butter onto top surfaces of halibut and sprinkle with 1/2 teaspoon seasoning mixture (note: for best results with frozen fish, cook halibut 4 minutes before adding butter and spices.).
• Grill or broil halibut 5-7 inches from heat for 13 minutes for frozen halibut OR 8 minutes for fresh/thawed fish . Cook just until fish is opaque throughout.
• Store remaining seasoning mixture in an airtight container for future use.

FIRECRACKER GRILLED FISH

Steps:

• Put fillets in glass dish and set aside.
• Combine remaining ingredients and whisk together.
• Pour marinade over fish.
• Cover and marinate in refrigerator 4-6 hours.
• Remove from marinade.
• Place on well oiled grill about 5 inches from coals/burner.
• Cook about 10 minutes (flipping halfway through) per inch or until fish flakes with a fork.
• Remove and serve with parsley sprinkled on top.