Thursday, March 26, 2009
Date Cooked: February 14, 2009
Fish is not something that I cook often. I am intimidated by fish for some reason. I think part of it is that I am terrified that my house will reek of bad fish for days. The other part is that I am unfamiliar with the basic of fish preparation. So I figured if I was going to try cooking fish I should jump in with some expensive fish steaks. Let’s talk about the purchasing portion of this recipe.
The ingredients for this recipe are pretty straight-forward, halibut steaks, oil, salt and pepper. So, on a trip to the St. Lawrence Market in Toronto I decided to pick up some fresh halibut steaks. No wait… I was actually looking for fresh Tuna Steaks. After scouring the various fish market vendors and having them all tell me the exact same thing, that they were out of tuna for the day (which I have found to actually mean that they won’t pull anymore from the freezer), I started thinking of a plan B. I remembered the recipe for Halibut steaks and I figured that would be a good alternative to the tuna I was hoping to cook. So I once again made the rounds at the fish vendors, lots of filets but no steaks. Although one guy said they could cut me some to order.
I thought about it and said sure. I figured that the halibut filets were going for around 8-9 dollars a pound and I only needed two pounds for the recipe. So the fish monger pulled out this beautiful whole halibut from the ‘fresh’ stock (fresh equals defrosted recently) and slid it through the bandsaw. I always get queasy when I see industrial power tools used to handle food. Something just screams unsanitary. Anyway, as I always say, that is for the government to worry about, I’ll trust they are doing there job. In front of me he presented four lovely looking halibut steaks. And weighed them for just over two pounds, and then slapped a $60 price sticker on them. I was a tad shocked. I froze with panic and looked at my wife, she didn’t say anything and I knew this decision was on me. I was a little embarrassed to say the least. Here I am custom ordering this fish and gleefully doing so without even considering the price. Lesson has been learned. My biggest fear was less the money I had spent and more that I was going to try to cook fish for the first time with $15 dollar halibut steaks.
At home I began the dinner preparations. The fish was generously sprinkled with salt and pepper and left while the oil heated in the pan and the oven preheated for roasting. The steaks were seared in the pan for about 4 minutes and then carefully flipped and placed in the oven for about 9 minutes. The cooking times were straight from the book and I had no previous experience to base adjustments on. I didn’t know if I had thinner or thicker steaks.
Once out of the oven I plated the fish and pried the skin off carefully from around the edges and removed as many of the bones as I could. I dropped some of the Chipotle Butter with Lime and Cilantro on it and watched as it melted beautifully.
Rating: A. I was very surprised and proud on how the fish turned out. It was flaky and still moist and had great fish flavor. Halibut is a milder fish which I like and it was delicious. Will I make this again? Absolutely! Of course I will be careful to look for deals on the fish.