Summer Halibut

I made a recipe this last week, of halibut, roasted with sweet onions, citrus and fresh herbs. It was so delicious and simple, that it felt slightly sinful to eat. Remember that fresh (truly fresh) fish will not have that unpleasant "fishy" flavor, so if yours has that, you may want to seek a more reputable fish monger. Alternately, you could visit a lake or stream near you.   After doing a little research, check out what I found out about the health benefits of halibut:

Just Two Servings of Omega-3-rich Fish a Week Can Lower Triglycerides
Protection against Fatal Heart Arrhythmia
Help Prevent and Control High Blood Pressure
Stroke Prevention
Eating Fish Daily Provides Substantially More Protection against Heart Attack
Fish, Fruit and Vegetables Protective against Deep Vein Thrombosis, Pulmonary Embolism
Promote Detoxification
Cancer Protection
Lower Your Risk of Leukemia, Multiple Myeloma, and Non-Hodgkin Lymphoma
Halibut and Other Fatty Fish Highly Protective against Kidney Cancer
Fish -- Food for Better Thought as We Age
Omega-3 Fat, DHA, Destroys Alzheimer's Plaques
Omega-3-Rich Diet Improves Mood, Reduces Depression

Who knew eating something so delicious would be so good for you?

I recommend serving this fresh steamed or sauteed green beans, and roasted potatoes or quinoa.

4 (approximately) 6oz pieces of fresh Halibut

1 Tbs. Olive Oil

One sweet onion (white or yellow)

1tsp. garlic powder

2 Tbs. butter

2 tsp. fresh thyme

1 Tbs. fresh chives 

2 lemons

Salt and Pepper

Preheat your oven to 400*

Slice the onion into thin rings and arrange them in the bottom of a 9x13 casserole dish.  Drizzle them with the Olive Oil and sprinkle lightly with salt and pepper.  Place the pan in the oven to roast for 15 minutes.

In the mean time, season the fish with salt and pepper, garlic powder, half of the herbs, and the zest of one of the lemons and the juice of one lemon.  Lay each fillet in the pan on top of the onions and place in the oven to roast.  You should roast it for 10 minutes per inch of thickness on your halibut steaks.

While your fish is roasting, combine the remaining herbs and juice of the lemon along with the 2Tbs of butter.  Stir to combine.

Once your fish is done roasting, remove it from the oven.  Divide the herb butter in 4ths, and spread each portion over the fish fillets.

Plate, serve and EnJoy!

Saturday Salmon

I've made this salmon two Saturday's in a row now, and I'm still not tired of it!  This fabulous recipe came from my sister Amy and her grill loving husband Neil.  The first time I had it, I did not think I was going to like it because if the profuse amount of parsley and sun dried tomatoes, but it is so good, I promise.  It is fresh, light, easy and really quite healthy.  I usually serve this on steamed white rice or quinoa.

Saturday Salmon


4 6oz Salmon Filet's
1bunch of parsley
1 8oz Jar of sun dried tomatoes
Purchased jar of sun dried tomato and oregano vinaigrette
3/4 cup Olive oil
salt and pepper to taste
2 untreated cedar planks for grilling.


12-24 hours ahead of time, immerse your cedar planks in water and let soak overnight.


Preheat your grill and set it to medium/medium low depending on your grill and prepare your salmon.


Remove the stems from your parsley and chop it fairly small.  Place in a bowl and set aside.  Drain your sun dried tomatoes and chop them to the same size pieces as the parsley.  Combine with the parsley and 1 Tbs of the dressing and toss well.


Brush your cedar planks with olive oil.  Brush your salmon with olive oil and place your salmon fillets on the cedar plank, at least an inch apart.  Take your tomato parsley mixture, divide it into 4 portions and heap it on top of each salmon fillet.  Sprinkle with salt and pepper.


Place the planks with the salmon on your grill and close lid.  Cook for 15 -20 minutes.  When the fish is almost done. drizzle it one last time with some of the vinaigrette dressing.   Fish is done when it can be flaked with a fork.


Please note:  I have made this numerous times without the cedar planks, by placing each fillet on a piece of foil .  It is equally good, but does not have the slightly smoky flavor that the cedar planks impart.  Also, make sure you watch it carefully when cooking as the salmon will cook faster when it is on foil rather than the planks.
You can also substitute any vinaigrette dressing for the sun dried tomato oregano one if it cannot be found.  I have used Italian vinaigrette and added in the oil from the sun dried tomatoes, and that works really well.


enJoy!