Man, when winter hits, the grocery stores go a little dry. The fresh produce has been trucked in from who knows where!
Now’s the time to discover the culinary joys of other staples—like tasty halibut fillets. They’ve got a mild, slightly sweet flavor that pairs well with everything from subtle Japanese-inspired broths to big, bold, slow-cooker stews.
Here are three preparations: sautéed, with an easy coating of bright, fresh herbs and a sweet and salty sauce; a delicate miso-broth for roasted halibut; and a flavor-packed, Mexican-inspired mélange from the slow cooker that will prove comforting on the coldest days (or even be a welcome addition to a meal on the deck later in the year when the weather warms up).
When shopping for halibut, look for firm, tight pieces without any opalescent sheen. Ask the fishmonger if you can smell the fillets. They should smell like the ocean at high tide on a cool morning, never like the tidal flats in August. Also ask the fishmonger to skin the fillets. Or simply look for frozen halibut fillets. If they’re not on sale, they’re still more economical —and will always be skinned.
About the 20-Minute Halibut with Fresh Herbs and Sweet Soy Dressing
Bright, fresh, and colorful, these easy halibut filets will ward off any winter doldrums. The flavors are something of an international fusion—as if you paired Argentinean chimichurri sauce with a Polynesian dipping sauce. If desired, serve over cooked and drained brown rice noodles or cooked wild rice. Ready to start cooking? Click here for the recipe.
About the 40-Minute Roasted Halibut in a Shiitake-Miso Broth
This simple lunch or dinner has a subtle Japanese aesthetic with mild, savory flavors throughout. Use only shiitake mushrooms—they’ll have slightly herbal, almost woodsy notes to balance the ginger and miso. Don’t forget to stem the mushrooms; shiitake stems are too fibrous to get tender in this quick-cooking method. Ready to start cooking? Click here for the recipe.
About the All-Day (Slow Cooker) Halibut Veracruz
Here’s an enlightened version of a classic, Mexican sauce, this time for halibut. Since the slow cooker melds the flavors so well, we don’t need all that oil called for in the original sauce to make this version satisfying and balanced. If desired, serve the fillets and sauce over mashed potatoes or even spooned into an opened baked potato. Ready to start cooking? Click here for the recipe.