Thursday, March 25, 2010
Tis the Season
In our part of the world March is the beginning of halibut season. It is such a versatile fish that you can add so many flavours to, not to mention cook it in a variety of different ways. I bought a filet today and baked it for honestly, 14 minutes. Ready and inhaled. I put a piece of parchment paper on the bottom of the pan. I made a dressing of liquid honey, soy sauce, lemon juice, fresh ginger and wasabi.I then cut the filet in to pieces and poured it on top, flipped the pieces over and flipped them back again. Heat the oven to 425 and bake away. Enjoy it, will try some other combos in the next few weeks.