My good friends know I’m a seafood lover. Maybe it’s because I grew up in Miami Beach where the “Catch of the Day” was always on the chalkboard menu. Maybe because my mother took me to the uber famous Joe’s Stone Crab restaurant for special occasions. Or maybe it’s just because mom had a true love for seafood and passed it down. For this I will always be grateful.
One thing’s for sure, ever since my seventh birthday, I’ve been crazy for shrimp, salmon, scallops and big buckets of steamed crabs with drawn butter.
So when my friend Paul Duclos called to tell me Paul caught 25 pounds of Halibut and I could cook it any way I wanted – the only thing I could say, was “I’m on my way.” After-all, when fresh halibut beckons, a seafoodie must never refuse.
Raised in Swansea, Massachusetts, my friend Paulie has a Boston accent, loves ice hockey and is an avid BIG BASS HUNTER. Best of all, he has a huge heart for Jesus. During the peak angler months of July, August and September Paulie often takes his 16 year old son Danny fishing off the coast of Bodega Bay, California, in his 22 foot, mint 70’s Boston Whaler.
“First we catch the live bait, about 8-12” Jack Smelt. Then we use that to catch the halibut. Lately they’ve been running about 15-30 pounds. The best part is just hanging out with my family, having good conversation and waiting for our rods to go off,” Paulie smiles.
The firm white flesh and light sweet flavor of halibut make it a top pick among seafood lovers. It is a clean lean fish with very few bones – that will bless even the pickiest of seafood eaters.
In addition, halibut is a truly nutrient-dense food. A nutritional study prepared by The George Mateljan Foundation for WholeFoods.com reports it is an excellent source of selenium, protein, niacin, as well as a good source of omega-3 fatty acids, vitamin B6, vitamin B12 and potassium.
The study also states that just two servings of Omega-3-rich fish a week can lower triglycerides,
promote detoxification, and help protect against Cancer. Eating even small amounts of fish may protect against ovarian and digestive tract cancers.
Best of all halibut is delicious and pairs well with a variety of oil marinades, sauces and salsas. I recommend poaching, baking or broiling with a basting sauce, as it must not be overcooked or the result will be dry. A perfect choice for light summer eating, halibut is a treat and easy to work with.
Erica Galindo is the Founder, and Editor in Chief, of Sonoma Christian Home.com
Married to the love of her life, Erica lives with her husband David and their sixteen- year-old son Jack, in beautiful Sonoma County, California. In addition to being an artistic and driven entrepreneur, Erica is a passionate home chef. She loves entertaining and reinventing classic recipes with her unique brand of Sonoma style home cooking. Her life was changed forever in 2001, when she became a Christian.
To learn more about Erica, read her real life Love Story – God of Second Chances
| Grilled Halibut with Cumin Sour Cream |
- 4 halibut filets, 6 oz each
- ½ cup chardonnay wine
- 2 tablespoons white wine vinegar or champagne vinegar
- ½ cup extra virgin olive oil
- 2 shallots, coarsely chopped
- 1 green scallion sliced in rings for garnish
- 3 tablespoons fresh tarragon, coarsely chopped
- 6 oz sour cream
- 1½ teasp cumin
- 2 scallions, thinly sliced
- salt & pepper
- For the Marinade: Combine the wine, vinegar, shallots and tarragon in a bowl. Whisk to emulsify. Lightly season halibut with salt and pepper. Place halibut into shallow baking dish and cover with marinade. Let soak for 30 minutes, turning occasionally.
- Cumin Sour Cream with Scallions: Blend together sour cream with cumin and scallions in a bowl. Cover with plastic wrap and refrigerate until serving.
- For the Grilled Halibut: Prepare barbecue to medium high heat. Brush grill racks with olive oil. Remove the halibut from the marinade and grill steaks until just cooked through, about 4 minutes per side. Fish should have nice brown grill marks. Carefully turn fish with a metal spatula. Transfer fish to plate and add Cucumber Salsa on one side of the fish. Spoon the Cumin Sour Cream on top of the halibut and garnish with a few thin slices of green scallions. Serve immediately and enjoy!
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