While these fish may not be as aesthetically pleasing to the eye as bright, silvery King Salmon, do not be fooled (not that you are) by their somewhat monstrous appearance. They are delicious!!!
This was certainly not our best day of halibut fishing in years past. It was cold. It was raining. It was cold. The bite was slow. Very slow. But not to worry, plenty of resources to eat until our next trip back to the Land of Plenty.
Freshy-fresh fresh. Halibut thawed and cut into chunks for grilling.
Removing the pin bones from a stunning cut of salmon to wet the appetite.
Hailbut and salmon dinner in 15 minutes flat, on the grill. Super easy.
Homemade Pico de gallo with all of the usual suspects and cucumber (yes, cucumber). Try it. It's good. I swear.
End result? Halibut fish tacos served with a creamy, lime guacamole and fresh cabbage dressed simply in olive oil, lime juice, salt and pepper. A little salmon, Pico de gallo and chips on the side. Absolutely delicious and reasonably guilt-free, as far as healthy eating goes (minus the flour tortillas, tortilla chips, and ¼ cup of low-fat sour cream used for the guacamole).
I recommend a crisp and perfectly cooled Sauvignon Blanc for this fish. We initially tried a Viognier-Roussand blend, but found it to tart for the mild halibut flavor. The repetition of lime across the plate more than compensated for any tartness we were craving.
Yum to the nth degree.