Today's dinner was a new menu item off of our Supple Suppers menu- the Pan-Roasted Halibut. Halibut, to me, seems less common than many of the other types of seafood found in restaurants.
Halibut is the largest flat fish, averaging 24-30lbs in weight. They are gray/black on top with a white underbelly- this helps disguise them from both above and below. Eaten fresh, the meat is supposed to have a very 'clean' taste and requires little seasoning. Halibut is also noted for its very dense and firm texture, similar to chicken.
Reading this made me feel a little better about eating this entree. I have never been a big fan of seafood, but I continuously try different kinds since I have started blogging, and I'm usually surprised.
The halibut was no exception, I was of course surprised with how un-fishy this meat was. It didn't have the odd texture that I normally associate with seafood either. Our pan-roasted Halibut is served as an eight ounce portion of fillet, topped with tomato, red onion, and caper buerre blanc. It's served with an asparagus, apple-wood smoked bacon, and roasted fingerling stew.
The stew isn't really like a thick soup, like you would expect. The asparagus, fingerings, and sauce are almost layered below the fish. I thought this was a great way to serve this entree, because you can actually see everything you are eating separately, as well as together.
I liked the halibut because it was probably the least "fishy" tasting fish that I have had yet. The "stew" was different than I has expected, but in a good way. I'm going to go out on a limb and say that even if you think you hate seafood, you just might enjoy this dish. Give it a try! Let me know if you are as surprised as I was!