I always make a point of checking for what looks good in my local market’s fish counter. The other day I found some super-fresh halibut that had been brought in that morning and I made Sear-Roasted Halibut with Blood Orange Salsa. This is a company-worthy recipe that can be prepared ahead of time and then sear the fish at the last minute in a smoking hot skillet, and finish with about 3 minutes in a hot oven. The only caution is do not overcook the halibut. Fillets should be uniform in thickness so they all cook at the same rate, and make sure they remain a little rare on the inside. Halibut can go from succulent to shoe leather in a heartbeat.
Yesterday’s fettucine was postponed when I came upon some fresh Lingcod at New Seasons. Not the most attractive fish, mind you, the Lingcod is nevertheless one of the best eating fish around. Mild, sweet, and tender, it is perfect for Crunchy Oven-Fried Fish. This is an excellent, healthy way to prepare any mild, fish fillet (cod is a good substitute) because it is baked rather than fried. I skip the homemade breadcrumbs section and substitute two cups of panko breadcrumbs tossed with a tablespoon of olive oil. And what crunchy fish isn’t made all the better with some homemade Tartar Sauce?
The big, breaking news is, as of 4:00am tomorrow, I start salmon fishing. Last year I waited until the ending day of the Spring season to catch my first one – I’d rather catch one on the first day. Spring Chinook are in my estimation the best of the best. I can’t wait to roast some fillets on a cedar plank. Yum!