When we were on vacation a few weeks ago, we got a phone call from Stacie’s brother, Donnie. Donnie is currently in the military, stationed in Fairbanks, Alaska, and I’m sure you can imagine what kind of adventures one can get into when you’re in Alaska. This particular weekend, he went fishing and managed to catch some halibut. Thirty pounds of it.
Donnie wasn’t sure what to do with it, so he did the first thing that came to his mind–he shipped it home to his parents. Which was funny, because it’s really just his parents at home, with the occasional kid popping in for the weekend–hardly the crowd to feed thirty pounds of fish to! But, that’s okay, because Stacie and I benefited from two pounds of this easy to cook fish.
I made the first pound on Thursday, and it was definitely a treat. What’s great about halibut is its versatility and its mild flavor. I paired it with some crushed almonds, pan fried it, and served it along side some garlic and shallot snow peas.
Ingredients
- 1 pound of halibut, cut into two pieces
- 1/2 cup crushed almonds
- 1/2 cup of flour or plain breadcrumbs
- salt & pepper
- vegetable oil
Directions
- Generously season the fish with salt and pepper.
- Combine the flour and the almonds, then dredge the fish in the mixture.
- Heat a tablespoon of oil in a skillet, over medium heat and add the fish.
- Cook the fish for 5-7 minutes on each side, until the fish is cooked through. Serve immediately.
To make the garlic and shallot snow peas, simply heat some olive oil over medium heat in a skillet, and add a clove of chopped garlic and a chopped shallot. Cook until both are translucent, but not caramelized. Add the snow peas, and cook until heated through–but not too much, because you still want them crunchy.
That’s it–easy, simple, and great for tonight’s supper!
