Weather: 28 degrees, chance of snow
What I’m listening to: Ryan Calhoun
Halibut and I are new friends. We met here in Alaska and our connection was immediate. We live in a fishing community and when we’re not catching the most beautiful wild salmon on the planet (a post for another day), we are catching fresh halibut. We take out a boat or a few with several of our friends from church and spend a day in Cook Inlet chatting, building community, and fighting with these big, strong, feisty fish of the sea. The result is a freezer is full of meaty, tender halibut steaks and great memories.
As I’ve gotten to know my new friend, the most important thing I’ve learned is not to overcook it; it’s a very lean fish. What was once a delectable, juicy filet will quickly become a dry slab if you’re not careful. As I was brainstorming halibut recipes, it occurred to me that cooking it like chicken piccata sans the pounding-thin step – lemon, garlic, butter, capers – might be delightful. Yep. It’s simple, quick, and just about restaurant-quality. The fish really shines… lemon makes everything perky.