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Hippo Flambe
Hippo Flambe
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.
thibeaultstable.com 
I have been thinking about halibut a grrest deal in the past week. I love it's meaty tecture and mild flavour..perfect for this amped up relish.
come sempre una super ricetta!!!!!!buonaaaaaaaaa!baci!
Bellini Valli, it is the meaty texture that I also like about halibut. Halibut is the only fish that I really love.Thanks Federica.Ann
Ann, Thanks for the link. I appreciate all the traffic I get for this giveaway. I am filing this recipe idea away in my head. I love the idea of the olive relish and my 5 year old would as well. I would just have to think of something to go on the fish for my husband and 8 year old.-Robin
Ann, I would've never thought to combine an olive relish with a delicate fish like Halibut, but I happen to love both, olives and Halibut. And this dish sounds perfectly delicious!