Halibut season is winding down, so let's have it one more time. This will be the last time we offer it in 2017. Halibut is a perennial favorite—its flesh is thick, meaty, and firm, and its flavor is sweet and rich. In addition to those excellent qualities, it is a versatile fish that can be cooked in many ways—grilled, roasted, broiled, you name it. We won't be offering it again until next summer.
Halibut is among the largest fish in the sea—it is certainly the largest flat fish. Its usual size ranges from 20 to 40 pounds, but standing on its tail, it can be higher than an elephant's eye—up to 8 feet tall—as a look at Pinterest will show you. These days halibut is strictly managed by the Pacific Halibut Commission. Seafood Watch rates it a “Good Alternative,” and it is MSC (Marine Stewardship Council) Certified. Moderate mercury level. Kosher.
1 lb. for $26.50
-- Pan-Roasted Halibut with Herbed Cannellini Beans (adapted from Bon Appétit)
-- Halibut Aji Yaki (Andrew Zimmern)