Recipe

Pacific Halibut

Accompanying article: Fish

Fortunately the healthy preparations of steaming and poaching better showcase halibut’s delicate flavor than any other style of cooking. Here halibut is steamed over, but not served with, a bed of onion and cilantro which enhance its sweet and savory essence. Pacific halibut is a lean fish and, when cooked, it breaks into large tender flakes. It is available fresh from May to December.

Serves 2

1 onion, thinly sliced
Cilantro sprigs
2 Pacific halibut steaks, skin removed
2 teaspoons freshly squeezed lemon juice
Sea salt to taste
Freshly ground black pepper to taste
Cilantro Pesto

Layer the onion, cilantro and fish in a medium-sized skillet. Season with salt and lemon juice. Add ¼ inch water to cover the bottom of the skillet and cover tightly. Quickly bring the water to a boil and steam for 5 minutes, or until the center of each steak is no longer translucent. (Thin steaks require less time.) Watch closely; do not overcook. If necessary, add additional water to maintain steam and prevent burning. Discard the onion and cilantro. Serve the halibut steaks garnished with a tablespoon of cilantro pesto.

May you be well nourished,

Rebecca Wood