spring halibut

Last night we ate our first fresh halibut of the season. So good. We bought if from our favorite fish shop in Juneau. It's very expensive this time of year, but here is a tip... Often times fish mongers will give a discount on the fillet tips and other cuts that just aren't as pretty. So, yesterday I got some not so pretty pieces of fresh halibut and cooked it up for dinner on the porch. It was a beautiful spring day in Juneau and having fresh fish for dinner is one of the things that makes me feel so fortunate in this life.

My favorite way to cook fresh halibut is with some combination of lemon, white wine, garlic and butter. In the summer I use fresh dill, but this time of year I use capers. Either way, it's delicious. Try it out. You can use this recipe with really any fresh fish.

The key to delicious halibut is not to overcook it. I learned how to do this from my dad, who is the best fish cook I know. People who say they don't like halibut have usually had it overcooked. Which is too bad, because it should be a fluffy, light and creamy fish. The key to not overcooking halibut is watching it carefully and taking it off the heat when it's opaque, even a tinge pink. It should not be a solid white.

Ok, I will stop babbling, here is the recipe, good for one lb. of halibut:

In a fry pan, saute 2-3 cloves garlic in 3tbs butter
While garlic is cooking, drizzle a bit of olive oil over the halibut and sprinkle with salt and pepper.
Ad a few splashes of white wine to the butter and garlic saute.
Place the fish in (heat should be a bit under medium)
Squeeze the juice of one lemon over the top of the fish and place some slices of lemon on the fish.
Sprinkle with capers.
Cover pan and occasionally spoon mixture over the fish. Cook until perfectly opaque. When in doubt, turn it off and leave covered for a few moments.
Enjoy with a glass of your favorite white wine and good company as fresh goodies like this should always be shared.
Happy Spring!

photos via tidbits