Catch of the Day: Halibut

Unless you live near a lake or an ocean, it's probably not often that you get to eat fresh fish. I'm lucky to live on the West Coast, where we can get just about anything we want, practically off the boat. Which is a good thing for me, as I am not a huge lover of frozen fish. Growing up, it was canned tuna, Gorton's frozen fish sticks or maybe a fish fillet from Jack in the Box. My grandmother cooked Finnan Haddie for my grandfather, which was enough to make any fish-phobic child run for the hills, the smell being a bit too strong for most. When fish was served, it was frozen fillets, and always had a strong smell and taste, which can happen with some freezing processes.

Over the years I have come to like a wide variety of fish and seafood, and slowly my children are following suit. It hasn’t always been easy finding new types of fish to introduce to them, not to mention cooking it in a healthy way. Grilling is my favorite way of preparing fish. Depending on the type, I may marinate it, serve it with a tomato- or fruit-based salsa, or serve it on a skewer like a kabob. Most fish varieties cook very quickly, making it a quick and easy meal. And if you are without a barbecue, you can use an indoor grill or even the broiler in the oven.

I recently had a chance to test a new recipe that called for halibut, a mild-tasting variety in the flounder family. It has a firm meat, delicate flavor and is a healthy option, packed with protein, Omega-3 essential fatty acids, B vitamins, magnesium, and many other important nutrients. Even better, a 4-ounce portion is only 160 calories, and it contains a significant amount of tryptophan, that magic ingredient in turkey that induces a sense of relaxation and makes you sleepy.

Currently, Atlantic halibut is not a sustainable seafood and should be avoided. Pacific halibut is your best choice, and can be found throughout the United States. I experimented using swordfish in this recipe and it worked exceptionally well, as would any firm white fish. Prep time was quick, maybe 10 minutes, and cooking is even quicker. Counter to table in 20 minutes.

Halibut Kabobs

¼ cup olive oil
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 ½ pounds boned and skinned Pacific halibut
1 loaf ciabatta or rustic crusty bread
4 ounces thinly sliced pancetta

Cut halibut into 1 ½ inch cubes and toss in oil, rosemary, salt and pepper. Cut about ½ loaf of the bread into 2-inch cubes, for a total of about 4 cups. (Save the rest to serve with the meal.) Unroll each piece of pancetta, making it look like a curly piece of bacon. Using metal skewers*, slide on one piece of fish, one end of pancetta, one bread cube. Bring the pancetta back through the skewer. Each piece of pancetta will weave araound 4-6 pieces of kabob, depending on the length. Repeat fish/bread/pancetta until skewer is full. Once you have filled all the skewers, brush with remaining rosemary oil. Grill until fish is cooked and bread is browned, about 6-7 minutes.

*You can use wooden skewers. Soak them in water for ½ hour before using to prevent them from burning to a crisp.