Today was a great day, albeit super hot and humid outside!  Heading to my customer’s house and driving through DC, I bathed in the wonderfully cool and conditioned air that my car’s A/C dutifully blasted and thought about…fish!

Halibut, specifically.  Much like the rare steak night, I don’t eat fish often and when I do, the options I give myself are only tuna and salmon. Imagine my happiness to connect with a customer who loves halibut!

So I built this week’s menu with my customer’s love of fish in mind, and made Shrimp and Halibut Creole with Smoked Cheddar and Roasted Corn Grits Patties.  That’s why fish was on my mind.

I met the halibut years ago.  Oh, glorious white flaky fish!  You were as delicate and as delicious as I envisioned – each filet yielded beautiful and moist, partially caramelized flakes.

Like a newfound lover, I scoured the internet and did my research to learn about the fish and how it is best prepared. The internet is an excellent resource of information, both good and bad.  To figure out what information is good, I take several sources of information (several websites) and I look for a trend in the data.

It really is that easy when you’re focused.

Truth be told, one doesn’t learn much until the fish is in your hands and you feel its realness – weight and texture.

Halibut is indeed soft and delicate – and very easy to cook if you follow some simple concepts:

• Don’t add salt to the fish until you are about to add the filet to the pan.
• Nonstick pan and a layer of oil or butter covering the whole bottom.
• Seasonings?  Salt and pepper is enough.  I like to give my filet a lemon bath first.
• Dry off the fish before adding to a medium-hot pan with oil that’s already hot.
• Cook the halibut for 2 or 2.5 minutes per side – that’s it.  It cooks quickly!
• Let rest for a minute or two before serving.

As August approaches, I foresee a nice crisp and cold halibut-kale salad with cranberry-citrus vinaigrette in my near future.