Once in a while, something changes for the better. Halibut is one of those happenings.
Not so long ago, Alaska’s halibut season was a one-day affair in the spring, followed by a “cleanup” day in the fall. On those two days, hundreds of fishing boats converged, dropped baited lines and hauled in halibut as fast as they could.
Because so much fish was caught in so short a time, most of it had to be frozen; fresh halibut could be found in stores and restaurants for only a few days after each single-day season. For most of the year, lovers of this prized fish had to make do with frozen halibut, noticeably inferior to fresh.
That has all changed. Now, the halibut season in Alaska runs from March 15 to Nov. 15, with a quota for each fisherman, and we can get fresh halibut for eight full months.
Changed, too, is the way halibut reaches us. Instead of arriving by boat, most of it now is flown in from Alaska’s fishing towns, cutting travel time so the fish arrives fresher than ever. (On Alaska Airlines, the biggest shipper, airliner seats are removed to stow ice-gel-cooled, crated halibut or other seafood, then replaced for passengers on later flights. The fish often fly in the forward cabin–first class, you might say.)
You can pay dearly to feed a halibut habit. Yet prices vary over the season as fishermen try to time their catches to periods when they think prices will be up–periods, that is, when they think the supply will dip because fewer others are fishing.
It’s a guessing game that just now has prices down a little from earlier in the season. Local supermarkets this week had fresh halibut at about $8 to $11 a pound.
Though most halibut weigh less than 100 pounds when caught, and some restaurants prefer them under 40 pounds, they can reach a size worthy of the wildest fish story–500 pounds or more.
SESAME-CRUSTED HALIBUT WITH GINGER VINAIGRETTE
Preparation time: 20 minutes
Cooking time: 6-8 minutes
Yield: 4 servings
Adapted from “Great Women Chefs,” by Julie Stillman.
Vinaigrette:
3 tablespoons rice vinegar
2 tablespoons grated ginger root
1 teaspoon Dijon mustard
2 tablespoons canola oil
1 tablespoon sesame oil
1/4 teaspoon each: hot chili oil, salt
Ground black pepper
Halibut:
Non-stick cooking spray
1/4 cup panko (Japanese-style) crumbs or other fine bread crumbs
3 tablespoons sesame seeds
1 1/3 pounds halibut fillets, cut into 1/2-inch wide slices
Paprika, salt, ground black pepper
1. Whisk together vinegar, ginger and mustard in medium bowl. Whisk in canola, sesame and chili oils until thickened. Season with salt and pepper; set aside.
2. Heat broiler. Spray top of broiling pan with cooking spray. Line bottom of pan with foil. Combine panko crumbs and sesame seeds; coat halibut in mixture. Place on broiler pan. Sprinkle with paprika, salt and pepper. Broil 6 to 8 minutes, or until cooked through. Transfer halibut to serving plates; drizzle with vinaigrette.
Nutrition information per serving:
Calories ………… 320 Fat ………… 18 g Saturated fat .. 2 g
% calories from fat .. 51 Cholesterol … 50 mg Sodium …… 260 mg
Carbohydrates ……. 5 g Protein …….. 33 g
HALIBUT FILLET WITH ROASTED TOMATO VINAIGRETTE
Preparation time: 15 minutes
Cooking time: About 30 minutes
Yield: 4 servings
Adapted from “Great Fish, Quick,” by Leslie Revsin.
Vinaigrette:
Non-stick cooking spray
2 ripe tomatoes, halved lengthwise
1 clove garlic, peeled, chopped
2 teaspoons each: balsamic vinegar, white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon each: dried crushed oregano, salt
Freshly ground black pepper to taste
2 tablespoons olive oil
Halibut:
1 1/3 pounds halibut fillets
1/8 teaspoon salt
3 tablespoons Italian-seasoned bread crumbs
1. Heat oven to 500 degrees. Spray small baking pan with non-stick vegetable oil cooking spray. Place tomatoes cut-side down in pan. Bake until skins blister and blackens slightly, about 15 minutes. Cool.
2. Puree tomatoes with skin in food processor fitted with metal blade or blender. Add garlic, vinegars, mustard, oregano, salt and pepper. Puree until smooth. Add in olive oil, with motor running, until incorporated. Transfer vinaigrette to bowl. (Can be made ahead to this point and refrigerated; remove 30 minutes before serving.)
3. Heat oven to 450 degrees. Put fish in single layer in foil-lined baking pan. Spread with a generous 1 tablespoon vinaigrette, sprinkle with salt, then bread crumbs. Bake until fish is cooked through, about 12 minutes per inch of thickness, measuring at thickest point. To serve, cut halibut into 4 serving pieces; spoon remaining vinaigrette on top.
Nutrition information per serving:
Calories ………… 265 Fat ………… 11 g Saturated fat .. 1.4 g
% calories from fat .. 36 Cholesterol … 50 mg Sodium …….. 470 mg
Carbohydrates ……. 8 g Protein …….. 33 g
INDIAN-STYLE BAKED HALIBUT WITH YOGURT SAUCE
Preparation time: 20 minutes
Cooking time: 12 minutes per inch of thickness
Draining time: Overnight
Standing time: 30 minutes
Yield: 4 servings
Adapted from “Fish & Shellfish: The Cook’s Indispensable Companion,” by James Peterson.
1 cup plain low-fat yogurt
1/2 to 1 whole serrano chili, seeded, minced
1 clove garlic, peeled, minced
1/4 cup chopped fresh mint or dill
2 tablespoons each: chopped fresh cilantro, lime juice
1 teaspoon ground cumin
1 teaspoon bottled ginger or freshly grated ginger
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1 1/3 pounds halibut fillets
1. Put yogurt in strainer lined with cheesecloth. Set over bowl; let drain in refrigerator overnight.
2. Stir together drained yogurt, chili, garlic, mint, cilantro, lime juice, cumin, ginger, turmeric and salt. Let stand 30 minutes at room temperature.
3. Heat oven to 450 degrees. Line baking dish large enough to hold fish in 1 layer with foil. Spread fish with 1/3 cup of yogurt sauce. Bake until fish tests done, about 12 minutes per inch of thickness, measuring at thickest point. Serve with remaining yogurt sauce.
Nutrition information per serving:
Calories ………… 215 Fat ………… 4.6 g Saturated fat .. 1 g
% calories from fat .. 19 Cholesterol …. 50 mg Sodium …… 255 mg
Carbohydrates ……. 7 g Protein ……… 35 g
