Lauri L. Sadorus
Biologist
P.O. Box 95009
Seattle , Washington 98145-2009
(206) 634-1838 Ext. 211
E-mail: lauri@iphc.washington.edu
Take
me HOME to IPHC!
Now that summer is upon us, how about
barbequing up some fresh halibut. It’s easy and yummy! Here’s my favorite
recipe – Enjoy!
1 pound halibut fillets
(Note: Keeping the
skin on during cooking tends to keep the fillet moist. Once cooked, you can
easily slide a spatula between the meat and skin.)
¼ cup butter or margarine
1/3 cup white wine
2 cloves garlic
Sea salt and black pepper
One fresh lemon
Charcoal and wood chips
Turn up the edges of a piece of foil that is
large enough to hold your halibut. Lay the halibut in a single layer on the foil
boat. Cut the butter into pieces and place on top of the halibut. Peel the garlic
cloves, finely mince, and sprinkle on top of the halibut. Carefully pour the
wine over the top being careful not to wash off the garlic pieces. Sprinkle
lightly with sea salt and black pepper.
If you are using a charcoal grill, arrange
the coals so the heat on the fish is indirect. It can also be cooked directly
over the coals or gas, but you have to watch more carefully so the fish won’t
burn. We like to use wood chips for a smoky flavor. Any of the standard smoking
woods will do – we like apple, hickory and alder. Place the damp wood
chips on the coals, place the foil boat on the barbeque, cover
and enjoy a nice beverage while you wait. Cooking time varies depending on the
thickness of the pieces and the heat of your grill. Generally think in terms of
around 15 minutes per inch of thickness, but it doesn’t hurt to check
after about 10 minutes or so, because you don’t want to overcook it. The
halibut is done when it is opaque and flakes with a fork. Cut the lemon into
quarters and squeeze one or two quarters over the cooked fish.
The fish can be eaten as is or garnished
with your favorite sauce. Sour cream and dill makes a tasty addition.
Variation: If you are an herb gardener like
me, you can experiment with different flavors on your fish. Simply add the
fresh herb at the same time you add the garlic and butter. A couple of my
favorites are basil and rosemary. Have fun!
Pacific Halibut Flat or
Fiction?
It’s finally here! The Halibut Commission has
published a children’s book about Pacific halibut. It’s humorously
illustrated and explores life history, management, the fishery, and much more.
The book is designed with schools and libraries in mind. It is available free
of charge from the Halibut Commission upon request. To request a copy, contact chris@iphc.washington.edu
Copyright © 2005
Author: Lauri Sadorus
|
Copyright © 2005 |
Illustrator: Birgit Soderlund
