Had my first halibut of the year last night, cooked the same sure-fire way Jon Rowley schooled us on making salmon perfect each and every time.
It's so simple, but it works: Sear a well-seasoned piece of fish on the stove top -- I used my ScanPan grill pan, which is a bear to clean -- and then finish it in a 275-degree oven for 10-15 minutes. It's beautifully moist, never dry, not gummy and undercooked.
I walked to Pike Place Market under sunny skies yesterday and it was packed! I was mighty discouraged when I spotted whole halibut for $15 a pound, and fillets for $19. Drat! Guess I wouldn't be snagging any of that. When did halibut get to be so damn precious?
Walking back to Lower Queen Anne, I stopped at QFC and they it was on sale for $9.99. Score!
I rubbed my Alaska halibut with a seasoning mix I bought while on vakay in Hawaii. It's a lovely combo of dill, thyme, tarragon, sage, brown sugar, Hawaiian sea salt, kukui nut and lavendar from Ali'i Kula Farms. It has become my go-to not-so-secret-ingredient in all sorts of things.
Alongside a savory bread pudding and peas and carrots seasoned with dry mint, the halibut was easily the succulent star of the plate. How do you do your halibut?