We will feature halibut several times while it is in season. It 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 (with any luck by Tuesday we'll be able to grill without our jackets on), roasted, broiled, you name it.
Halibut is among the largest fish in the sea—it is certainly the largest flatfish. 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 $22.00
-- Halibut Aji Yaki (Andrew Zimmern)
-- Pan-Seared Halibut with Tomato Vinaigrette (Shawn McClain of Green Zebra, Chicago/Food and Wine)