#newyear # halibut charcoal This time the festive table was fishy. There was also meat. But it was somehow lonely standing aside at the edge of the table, and the central place was occupied by traditional salmon and no less traditional (at least in our family) halibut. I will dwell on halibut in detail, because it was intended to talk about it, or rather to share an idea - how to cook more interesting and how to serve it. The idea was not born by chance. The husband (who is also the breadwinner) usually always bought a whole halibut carcass. The carcasses were dense and elastic. That's what you need. The last time the prey was already cut into fillets and when defrosting it turned out to be too wet. Just a fire - the breadwinner suggested. But fry halibut, moreover fillet, and even so tenderly moist... noooooooooooooooooooooooooooooooooooooooooooooooooooous. They say: it is useful to think. So I thought, I thought... So much so that at night I dreamed in detail. Feel free to share, because it turned out incredible. Of course, there are nuances, without them it does not happen. For example, you need a brazier, grill or something like that. An oven grill or grill pan will do. But then there will be no divine scent of haze. In this way, you can cook not only halibut, but also any fillet of large white fish, at least cod.
Ingredients: halibut fillet about 900 gr, salty soy sauce, black pepper, allspice, dried garlic
Cooking method:
There are no difficulties in cooking. You need to prepare skewers or skewers. Just soak them in water so they don't get burnt.
Dry the fillet with a paper towel, cut lengthwise into narrow thin strips. Roll the strips into a snail and string on skewers.
Lay out in one layer. It is convenient to do this on a baking sheet. Pour salted soy sauce over each snail.
Season with black pepper. Add some allspice and dried garlic. Let stand for 20-30 minutes. Transfer to hot coals on a wire rack and fry for 3-4 minutes on each side. Turn over all the time, not letting you burn too much.
White sauce with horseradish is perfect for fish. Not because everything in the world can be eaten with horseradish, but because it is very tasty. Worth a try. Enjoy it!