HG, a passionate fan of seafood, has never liked halibut, whether at home or in a restaurant. Dry, tasteless, coarse-textured. Well, due to BSK’s culinary artistry and bargain hunting, HG has had a radical change of mind about the fish. Last night, HG ate pan-seared marinated fillets of halibut. Raising a glass of pinot noir to BSK, HG praised BSK’s kitchen artistry and proclaimed the halibut the best fish dish ever (on a par with the pompano served at Stone Crab Joe’s in Miami Beach). BSK’s halibut was juicy with a silken, buttery texture enhanced by a lemony, herbaceous sauce. Fabulous. BSK had marinated the fillets for an hour in a mix of olive oil, garlic, basil, salt, pepper and lemon juice. Pan-seared the fish in olive oil while basting it a few times with the marinade. BSK was inspired by a New York Times recipe but BSK (as usual) added some tweaks. Pan broiled cherry tomatoes, seared baby spinach and boiled fingerling potatoes completed the meal. A happy note. Halibut is usually expensive. BSK bought it at Whole Foods at a bargain sale. Thanks, Jeff Bezos.
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