"Recipes are meant to be shared"...Ann Thibeault

Thursday, March 28, 2013

Fresh Halibut of the Season

I had been counting the days until the first halibut of the season showed up in the stores.
And yesterday was the day.

Moist and delicious.
Worth the wait.

Pan seared and then finished in a hot oven.

 Served with a fresh tomato and Kalamata olive salsa.

 Asparagus and Parisienne Potatoes.

 Moe said he would be happy to eat halibut at least once a week and requested homemade halibut fish and chips next.


  1. Seared and roasted is my favorite way to prepare fish. I have frozen halibut, waiting to be cooked. It's not as good as fresh, but it'll do! Love those potatoes!


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