Check out my friend Robin’s blog
Robin is giving away Deborah Krasner’s Good Meat Cookbook. This Cookbook would be a wonderful addition to your cookbook collection.
Four more weeks until halibut season opens again.
Halibut season usually runs from March until at least November. In the short off-season I have to make due with frozen halibut. It really isn’t much of a hardship though. The halibut is flash frozen at sea so it is the next best thing to fresh.
I stopped on my way home from work tonight and picked up halibut for our dinner at my favourite Seafood shop in Cowichan Bay – Cowichan Bay Seafood. It is actually on my home if I take a slightly different route down through Cowichan Bay.
While the rice cooked and the oven heated I chopped up green pimento filled olives, added chopped seeded tomatoes, minced garlic and parsley, lemon zest, lemon juice, olive oil, and salt and pepper to make a relish/salsa to serve with the fish.
I pulled out my grill pan which I hadn’t used in quite a while. Seared the fish on one side first before turning and then finishing off in a hot oven.