Halibut are fish that live and feed on or near the bottom of sea. They live in the North Pacific and the North Atlantic oceans. It is the largest of the flatfish and one of the largest of the saltwater fish with weights as much as 660 pounds. I first ate this kind of fish years ago, when my dad brought home a bunch from a 180 pound catch during an Alaskan fishing trip he and my brother Ron took. We had a freezer full, but were bummed when it eventually ran out. We can find it from time to time in our grocery stores, but we forget just how truly good this fish really is, until you eat it “fresh”. Bill and I recently brought home a couple of large fillets from our Seattle trip that we purchased at the Pure Food Fish Market. We cut it into small portions for the freezer and have been enjoying it in many different ways lately! This preparation is good on Walleye, Cod or any other white fish. Try it!
Halibut is a lean fish featuring finely textured, snow white flesh that contains few bones. It is a nutrient-dense food that is a very good source of protein. It’s rich in significant amounts of a variety of important nutrients including the minerals selenium, magnesium, phosphorus and potassium; the B vitamins B12, niacin, and B6; and perhaps the most important according to the American Heart Association, the beneficial omega-3 with essential fatty acids that are great for the heart both in healthy people and in those who have cardiovascular disease. Although halibut is not one of the oiliest fish, it is still a good source of omega-3 fatty acids and is a healthy addition to the diet.
I brought some fish to share and prepared this dish for Jen and Brontae during a recent stay. After telling Bill about it, he thought it looked and sounded so good, had me prepare it for him shortly after as well! Int his recipe, I use one of Jen’s favorite words that she uses while cooking: “Skosh”, which simply means a small amount; a little.
Fillets of Halibut, skin on
2 to 4 Tablespoons Butter
1/3 Cup Panko Crumbs
1/3 Cup Pistachio Nuts, crushed
2-3 Tablespoons Parmesan Cheese, grated
Skosh Onion Powder
Skosh Garlic Powder
1 Egg, slightly beaten
Salt & Pepper to taste
Preheat the oven to 400 degrees.
Grate the parmesan cheese into the panko crumbs. Crush the nuts in a baggie with a rolling pin or meat tenderizer. Add the “skosh’s” of items listed above.
Cut the fish into small fillets. I trim a lot of the red or darker parts of the meat off before eating because it helps to keep it as least fishy-tasting as possible; and most of that “fishy” type of flavor comes from that part. Rub room temperature butter on top of each fillet and dip all sides in the egg. Then immediately coat all sides, except the skin side with the crumb mixture.
Place fillets onto a baking sheet that has been lined with foil that has been sprayed with non-stick cooking spray.
Bake uncovered for about 15 minutes, or until the center of the fish is no longer translucent.
If the nuts begin to become too brown, lightly lay a sheet of foil on top of the fish until it is cooked through.
The fish should be white and flaky when it is cooked! I served the Halibut with pasta and fresh Italian red sauce with parmesan, a roasted beet salad and a really great 2005 Syrah from Plump Jack at Jen’s house.
Bill was served a similar meal with pasta and red sauce, but along side of some roasted red peppers and onions and enjoyed it with a great 2010 Merlot from Tamber Bay. Delicious both times! The image below is of Bill and I shopping at the Market for our fish!