Unique NW Cuisine: Pacific Halibut

The Northwest's Favorite Flounder

Life for a halibut is a strange journey of transformation and change. A halibut begins life swimming sideways with both eyes perched atop its snout as one would expect. Then comes the halibut's awkward stage. During its adolescence, one eye gradually wiggles over to join the other. Whether they swim sideways or flatways in the interim is anyone’s guess. Perhaps it just kind of corkscrews through life for a year like an Amish kid on his rumspringa. Luckily, while they're not much to look at (and slimier than a greased banana slug), they are delicious to eat and, for some, a recreational sporting pleasure.

Halibut are found in the northern regions of the Pacific Ocean, stretching from northern California to the Bering Sea. They feed indiscriminately on anything from herring to octopus. Usually the fish reside on the ocean floor, but they aren't shy about coming up from the bottom to snack on anything they can fit their mouth around. Because of their size, halibut have few natural predators. Their coloring—gray on top to blend into the water, white on the underside to blend into the sandy bottom—helps them avoid the occasional sea lions and sharks that prey on them. Unfortunately for them, their savory consistency has created an intrepid unnatural predator—humans.

Halibut flesh is white and firm. It's buttery and moist when prepared correctly, and flakes off similar to that of a salmon. The cheeks of the fish are a coveted prize for those in the know—they are oft regarded as the tenderest morsel. While it's possible for the fish to grow just over 400 pounds, good luck finding someone that can filet an eight-foot tall fish. And that's if you can get the thing in the boat. Stick to fish in the 30-pound range for felicitous cooking and superior taste.

Halibut Fishing
There are several opportunities for halibut sport fishing just outside of Seattle. The fishery is open sporadically throughout the spring and summer depending on how soon the total catch limit is reached (check the Washing Department of Fish and Wildlife website for details: http://wdfw.wa.gov/fish/creel/halibut). Charter boats operate out of numerous cities along the Pacific Coast and Puget Sound. Westport has the largest number in close proximity to Seattle, but there are plenty of other willing and able captains up and down the coastline.

A Halibut Recipe
If you manage to haul a halibut up from the ocean floor, you'll have tired arms and a ton of fish to cook. Try this recipe from www.fishex.com for a start: Sautéed Halibut Cheeks on Lemon Fettuccine (Serves four)
Ingredients:
1 pound halibut cheeks
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. cracked pepper
2 tsp. olive oil
2 tsp. margarine
1/3 cup dry white wine
1 tsp. grated lemon rind
3 Tbsp. fresh lemon juice
1 clove garlic, minced
6 cups hot cooked fettuccine (12 ounces uncooked)
1/4 cup Parmesan cheese, finely grated
1/4 cup fresh parsley, chopped

Directions:
Cut large cheeks into quarters if necessary. Timely prepare fettuccine. Combine flour, salt, and cracked pepper in a large zip-top heavy-duty plastic bag. Add halibut cheeks to bag, seal, then shake to coat. Heat oil and margarine in a large nonstick skillet over high heat. Add coated halibut cheeks and cook 2 minutes on each side or until lightly browned and done. Remove halibut cheeks from pan and keep warm. Reduce heat to medium, then add white wine, lemon rind, lemon juice, and garlic. Cook 3 minutes, stirring occasionally. Remove from heat and combine with pasta in large bowl, tossing gently to coat. Add halibut cheeks and stir gently. Serve on large plates and sprinkle with Parmesan cheese. Garnish with parsley and serve with sliced garlic bread.