We’ve just concluded the first month of spring and I’m happy, for the weather is on occasion spectacular, and because it’s the middle of halibut season. Halibut is one of my favorite fishes to prepare and serve — it is a beautifully white, delicately flavored lean protein. As such, it makes a perfect canvas to serve with a wide variety of delicious sauces – Blackberry Beurre Blanc or a light lemony Piccata. It has great caché and is certain to be the star in any menu.
Halibut’s lean and delicate nature makes it highly susceptible to being over-cooked so pay attention during it’s preparation to avoid over cooking. To sauté the halibut, Pat the fish dry first with paper towels. Be sure to have fat in your pan, and heat the pan only to about medium-high heat. I like to do about 2 minutes per side. the slide the fish into a preheated 400°F oven to finish. Depending upon the thickness of the fish, it should completely cook in 4 to 8 minutes.
As we approach Cinco de Mayo I’m thinking of Mexican flavor profiles – here’s a couple of recipes suitable for the special occasion that will definitely please: Halibut with 1800 Coconut Tequila Cream Sauce and Halibut with Tomatillo Cream Sauce.