Did you know it’s halibut season here in BC? I’m excited – it’s one of my favourite local fish (aside from the ever popular salmon). Me and halibut go way back – when I used to work in fisheries, I was heavily involved in the halibut fishery. In fact, I was even featured in an article on fisheries monitoring in BC Business Magazine (you can view the article here – unfortunately my picture isn’t online, and I can’t find my copy of the magazine to scan the photo for you).
Aside from being one of the biggest flatfish in the ocean, halibut are mighty tasty, and a healthy seafood choice. They have firm, white flesh, making them a great choice for people who aren’t so sure about fish, as they have a “meatier” texture. Their flavour is relatively mild too – also a bonus for those fish naysayers. Obviously, they are a great source of protein, but as they are a cold water fish, they are also a great source of Omega-3 fatty acids. That’s right, salmon isn’t your only option!
So back when I was eating up the random items from my kitchen in preparation for moving, I found some forgotten halibut in the freezer. For shame! How could I leave that lovely fish alone, cold, frozen, not fulfilling it’s fishy destiny? And how could I justify buying any more halibut until I had consumed what I already had? Fortunately, I was browsing the newest Thrifty Foods Fresh Magazine (yay spring edition!), and there was a simple halibut recipe which used items I already had in my kitchen.
The next night I set out to make Baked Halibut with Wasabi, Soy, Honey, and Lime. It’s amazingly easy – mix marinade, pour on fish, bake. If you can measure ingredients, follow a recipe, and transfer dishes from the counter to the oven then you too can make an impressive halibut dish.
I was a little concerned that my fish might not turn out great because it had been frozen for so long, but this was moist, flavourful, flaky and delicious. The sauce was perfectly balanced with the sweet from the honey, salty from the soy sauce, sour from the lime, and heat from the wasabi. I bet you could use it on any other fish you had on hand, but seeing as it is halibut season, why would you want to?
It made for a wonderful meal paired with a pseudo brown rice/kale/celery pilaf and roasted red & golden beets and carrots. I would even deem this company worthy.
So while I do love classic fish & chips made with halibut, I will definitely be keeping this recipe in mind for a healthier fish dish I can make at home. Now go out and get yourself some halibut and support your local BC fisheries!
What’s your favourite fish?