Halibut season has finally arrived so I decided to see if I could find some. I ended up at my local fish market, University Seafood & Poultry, just off the Ave. They have been in business for 60+ years and when it comes to fish, they know what they are talking about. Sometimes they have halibut from Native Americans in Bellingham, but the majority of what we have in this area comes from Alaska. You can call to find out if they have the “local” fish in. Traditionally, halibut was a major food for Pacific Coast native groups. It is certified sustainable by Seafood Watch.
I pan-seared my halibut since that is my new favorite way to cook fish. Using the same method I used a few weeks back with salmon, simply cook it in a frying pan skin side up until it is brown and crispy. Then lift it out, turn it over and put in a hot oven (400 degrees) for about 10 minutes.
I used farro risotto as a side dish and added color and crunch with a raw carrot and beet salad. To make the quick salad, shred several carrots and a beet (remove the skin of the beet and don’t cook it) in a food processor or by hand. Dress with a simple vinaigrette of olive oil, vinegar and a minced garlic clove. It is also very good with just a splash of olive oil, some salt & pepper.
This is another example of a meal that can be completely local and easy to put together. Halibut has a light and fresh flavor that helps to prepare us for the delicate flavors of spring, just around the corner.