Halibut, very much like salmon, has tremendous nutritional value. It's a mild flavored dense fish that has the perfect texture to grill, pan fry or even simmer in stews and soups. Halibut is loaded with Omega-3s, B Vitamins and a whole host of other nutrients. Halibut is a flat fish that blends in on the ocean floor, one side is brownish-grey and the other white. It's a fish I generally suggest to people that are looking for something that is not "fishy" or strong flavored. It cooks up quickly and is a perfect foil to many different flavors and ingredients. I've been on an Asian kick lately with my food, and this week is no exception! I thought I would take this beautiful piece of halibut from Port Chester Seafood and give it a Thai twist.
What you see in the picture this a halibut "steak" with the bones removed. You can probably do it yourself, but I let Lou's guys do it for me. It just makes life a lot easier when I get home. In this form the filets are simple to cut into pieces for the dish.
Let's start at the beginning: for this particular mirepoix version I am using bell pepper, vidalia onion and shiitake mushroom. When I cut the pepper I did it two ways, half of it is 1/4" dice and the other half thin strips. Once the vegetables were soft I worked on the sauce. I should also mention that while I was making all of this the jasmine rice was cooking. Multi-tasking is always the way to go when you are making dinner. Put the things on the stove or in the oven that will cook somewhat unattended and then get busy with the things that you need to be paying attention to.
Click here for the rest of my post and to see my easy recipe for halibut - Thai-style!
