Evelyn > wrote:
: Made Halibut tonight for the first time in my life.
: I have decided it is the most delicious thing I have ever tasted.

: My next door neighbor is a retired chef and he told me to broil it. The
: piece of filet I had, had the skin still on, so I started it skin side up,
: then when that side looked like it was almost done, I lifted off the skin
: and turned the piece over and continued till it was finished.

: I made a sauce of sorts. Lemon juice, a tablespoon or two of Marsala wine,
: butter, and LOTS of minced garlic, sauteed first just till it was tender and
: had lost its "bite". Salt and Pepper of course.

: I put that sauce in the broiling pan, so that the fish sort of broiled and
: poached at the same time.

: Next time I will reduce the sauce down to a near syrup before I start
: broiling the fish.

: That is some incredibly sweet, tender, mild flavored, delicious fish!

: --
: Best Regards,
: Evelyn

halibut is a lovely fish that we don't eat too often. Oddly, it is a flat
fish, related to the flounder and sole and is the largest in that
catagory. My mother used to make a simply wonderful salad from poached
halibut. In addition to the usual celery, onions and green peppers, she
added soem sweet gherkin pickles adn a little of their juice in the salad
along with S&P, Mayo, etc and she served it with russian dressing, simply
made with mayo and either ketchup or chili sauce(NOT SALSA). Wonderful on
a bed of letuce on a hot summers day. You can make it with cod or
pollack, but it does not taste the same.

Note_There is a brand of sweet gherkins that is made without sugar. I
believe the brand is Mt. Olives.

Wendy