Our Alaskan cruise, just concluded, was one of the most amazing travel destinations we’ve ever experienced. The scenery and the wildlife were more than I could have imagined. The whales alone were worth the price of the trip. We had a blast! We flew to Anchorage and took the 7-day southbound cruise to Vancouver B.C. I highly recommend taking this trip.
The food on board the cruise ship was OK’ish, and usually arrived at the table a disappointing lukewarm. The same was true for the food onshore at the various stops. What they lacked in quality, however, they made up in quantity – if stuffing yourself is your thing, you will love it. But the most disappointing thing on the menu was fish. From one of the most productive fisheries in the world we had one over-cooked serving after another. The most egregious crime was the salmon. In one salmon en croute dish the pastry was more tender than the fish. Another time, a luncheon featuring a salmon-roast turned out to be more like salmon jerky – in a bad way. Such a waste.
I fear that many people came away wondering why anyone would get excited about Alaskan salmon. T’is pity. We returned home determined to prove that fish makes a delicious and nutritious meal, and should be a part of everyone’s diet. I found some beautiful halibut at my favorite fish market: Flying Fish Co. You know the halibut is good when it’s a little pearly/translucent and it wiggles a bit like jello when you shake it. After removing the skin, I seasoned the fish with salt and fresh pepper on all sides and then pan-seared it in a smoking hot skillet – 4 minutes on one side and 2 – 3 minutes on the other. I had previously prepared a simple chimichurri sauce made from cilantro, basil, and shallots to serve as a garnish. Perfection! My faith in this delicacy has been restored!
For the recipe for Pan Seared Halibut with Chimichurri Sauce see my April, 2014 post: Tastes Like Liquid Summer. The article also features a recipe for a remarkable rice and vegetable dish to serve alongside the fish. Try it soon.