This is a simple and relatively fail-safe way to prepare a large amount of fish for a hungry crowd. Its warmth and rustic flavors are a great addition to any holiday table, and leftovers can easily be converted to soup
Turbot or Not Turbot – That is the Question…
Rule #1 when purchasing seafood: know your source. As with any exchange where quality matters, it pays to do a little research, and to establish trustworthy relationships with your fishmongers. Case in point – a man in Bellevue, Washington, was
Baked Halibut with Lemon-Basil Cream
This preparation produces one of the juiciest, most flavorful fillets of halibut we’ve yet found – both light and rich, with just enough tang to cut the creaminess of the coating. Serve with steamed rice and a spicy vegetable stir
October is National Seafood Month!
This is a great opportunity to take advantage of the tremendous health benefits that seafood has to offer. Nervous about cooking fish? Haven’t enjoyed seafood in the past? Now is a good time to try something different – if you
Brazilian Fish Stew
This is a rich, earthy dish that originates in the Bahia region of Brazil. Any mild white fish can be used: cod is traditional, and has a more distinctive taste due to the natural oils in the fish; halibut is
Halibut Ceviche
Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook”
Cubed Halibut Almandine
• 1 pound of Alaskan halibut fillets, cut into cubes • 1/4 teaspoon salt • 1/4 teaspoon pepper • 1/2 cup bread crumbs • 2 tablespoon butter • 1/2 cup slivered almonds • 2 tablespoon parsley, chopped Preparation Instructions 1.