If you’re planning fish for your Good Friday dinner, halibut would be a good choice. Pacific halibut, a sustainable fish, is like a blank canvas – it works well in many different types of preparation, from simple fish sticks to French-style stew. The official Pacific season doesn’t start until May, but flash-frozen, wild-caught halibut should be available in the freezer section year ’round.
Food Ideas
- Love to Cook: French-style fish stew (bouillabaisse, Bourride) with an arugula salad
- Weeknight Reality: Halibut fish & chips
- Need a Miracle: Pan-fried halibut with raw or lightly steamed spring vegetables
Recipe Links
- Easy Bouillabaisse – The Splendid Table (about 45 minutes)
- Bourride (fish stew with aïoli) – Saveur (about 45 minutes)
- Halibut Fish and Chips – Barbara Bakes (about 30 minutes, particularly if you substitute frozen “chips” and bake in the oven)
- Parmesan-Crusted Halibut with Broccoli Rabe & Mashed Potatoes – Saveur (about 30 minutes)
- Halibut with Sugar Snap Pea Salad – Real Simple (about 20 minutes)
- Golden Pan-Fried Fish – bon appetit via Epicurious (about 20 minutes)
Parting Thought
All I did was say to my wife, “That piece of halibut was good enough for Jehovah!”
Matthias, Monty Python’s Life of Brian
