Tuesday, August 28, 2012

SHH - Wild Salmon Part 2 - Alaskan Halibut

I'm not gonna lie, this halibut meal was delicious... but it was expeeeeeensive. We had a salmon meal recently that our dog got plenty of, so it's not more expensive than throwing food away. My husband, who is not a picky eater at all really doesn't like salmon, no matter what you do to it. And the best salmon I have had was not that great. I might like it if it were prepared by Gordon Ramsey, but it's not going to wow me when prepared by Applebee's. And, if I'm ever served by Gordon Ramsey, I've got my heart set on the Beef Wellington they always have on Hell's Kitchen.

I may or may not blog about our epic fail salmon meal. I'm still under the impression I can somehow make salmon delicious. But, this halibut meal was amazing. We really are trying to do the right thing and eat a few good meals a week at least. The book lists Alaskan Halibut as a "sidekick" to salmon, so off I went to my fish monger. We are in quite a landlocked state in middle America. But, we do have an exceptional fish market. I asked him how much a portion should be, like what you would get in a restaurant. He told me ten to twelve ounces per person. I think that's on the high side, but I didn't want one of those limp thin strips like you get of tilapia. Next time I think I'll get about six or seven ounces per person. That would be plenty. The filets he cut for me were ten ounces and at least an inch and a half thick, and I had him take the skin off. It came to $26 with tax. OUCH!

Once I was home, I checked the internet to see how to cook it. Oh, the pressure of cooking $26 worth of food. And I've always been nervous about cooking fish. Turns out this was one of the easiest things I've prepared. Back to the internet, though, I have to say, one person said "fifteen minutes in 375 degree oven" and another person said "an hour and a half in a 350 degree oven". Jeez, that's a giant window of potential error. I guess it depends on the thickness, but I realized I was going to have to wing it and pray to the fish gods. The following is a pictorial on just how simple this was...

You need halibut filets, parchment paper, seasoning (I used Louisiana Fish Fry Products' Cajun Seasoning. You can use Old Bay or Emeril's Essence, or any other seasoning you like), pats of butter, lemon slices, rosemary sprigs.

One at a time, place a halibut filet on a piece of parchment paper in a baking dish. (The baking dish is necessary for easy cleanup later. This won't leak much, but it does a little.)

Season it well with your favorite fish seasoning. 

Lay pats of butter on top, or you could be healthier and drizzle EVOO. I might try melting the butter next time and see if it makes a difference. 

Lay lemon slices over. Like little owl eyes. Yes, I'm silly. 

Add a sprig of rosemary. Or thyme. Or the whole Scarborough Fair song. 

Roll it to seal the sides, then fold the ends under. Repeat the process with more filets.  Place the baking dish in a 375 degree oven. This size took about 30 minutes to cook. 

Open your prezzies. They should be white and flaky. You can poke the side of them in the middle with a fork and tell if it's going to flake. These were perfect. 

I served this with an arugula and parmesan salad with my favorite lemon vinaigrette and rosemary roasted potatoes. Oh, and wine. Must have wine. If you want the dressing recipe, you can find it here

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