Fresh halibut is one of my favorite fishes to cook. (And of course, eat!) It is flaky and tender, and when cooked properly, it is just heavenly. The secret to wonderful halibut is simply to not overcook it. (I know. Easier said than done.) But like with other items that require a precise internal temperature to be perfectly cooked, I rely on my instant read internal temperature thermometer. And I also believe that halibut is a fish that requires a bit of help to lift it from rather bland to exciting. So, cooked with ingredients like in the four other halibut recipes on this site, or served with a tasty tartar sauce or aioli, halibut can be lifted from ho hum to magnificent. And halibut is pretty darn good for us. (Not perfect because it does contain low to moderate levels of mercury. But then, halibut is expensive, so at least in our household, halibut is not served very often.)

Anyway, I served the halibut Mr. C. had procured at our local Haggen’s grocery store using this recipe. And I served it with my new recipe for aioli. And they were both pretty darn delicious. So, if you too are a halibut lover, I suggest you give these recipes a try.

Well, last week was pretty busy, but this week promises to be a bit more relaxed. And that’s just fine with me. I can handle hustle and bustle in spurts, but the older I get the more I appreciate days when there is nothing on the calendar. I can just kick back, spend a bit of time researching new recipes, cooking, reading, or generally being apathetic. And I must admit, for the sake of my sanity, a bit of apathy is required right now. And definitely a bit of time away from reading the paper. There is only so much gun violence and idiocy that I can read about and still remain able to think and reason clearly. So, I have chosen to walk away from newspapers for a while. I will continue to read Heather Cox Richardson – Letters from an American, because she is the voice of reason in a cacophony of misinformation, repugnant politics, and unbridled greed. So, I haven’t unplugged completely. I’m simply on hiatus. La La La!  

And on that happy note, as always, peace and love to all.   

4 6 oz. halibut fillets

1 tsp. granulated garlic

½ tsp. dried parsley

½ tsp. kosher salt 

freshly ground black pepper

1 T. extra virgin olive oil 

Pat the halibut fillets dry with a paper towel. Season the skinless side of each fillet with granulated garlic, parsley, salt, and pepper.

Heat the olive oil in a large non-stick skillet over medium-high heat. Place the halibut on the hot oil skin side up, and cook without touching until golden, about 4 minutes. Carefully flip the halibut and continue cooking until you reach your desired doneness, 2-3 more minutes. (135-degrees is perfect for flaky, tender halibut)

Serve flesh side up. Pass the aioli. (recipe below)

GARLIC, LEMON, AND CAPER AIOLI

¾ c. mayonnaise

2 garlic cloves, finely minced

1 tsp. Dijon mustard

2 tsp. fresh lemon juice, or more to taste

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

2 T. roughly chopped capers

Combine all ingredients and refrigerate. The aioli is best if made several hours before serving.