Food cravings are interesting phenomena. Are they an obsession or an actual biological need?
For me, my cravings were simple. With one pregnancy, it was Red Delicious apples; with the other, it was halibut. Lucky for me, fresh halibut was in season during that particular time.
A versatile fish
March to September is typically when fresh halibut is most abundant. Fresh halibut is plentiful in the northern Pacific and Atlantic waters.
The meat of this fish, which ranges in size from 20 to 100 pounds (although it can weigh up to an astonishing half-ton), is low-fat, firm, white and mild-flavored.
As an ingredient, halibut's versatility is a dream. It is wonderful when seasoned with fresh lemon, salt and pepper and grilled on the barbecue, poached in water with a splash of white or lightly coated with panko crumbs and fried.
The only downside is in recent years the price of halibut has escalated, making it more of a special-occasion seafood than the daily one that it used to be.
One way to get around the price issue is by cutting the fillet into chunks and simmering it into a sauce. This method "extends" the servings to accommodate more people for less cost and making it affordable for weekday dinner meals.
COMPLEMENTARY FLAVORS
You can plan to make this recipe for Fresh Halibut in Yellow Curry with Basil and Roasted Peanuts for a weekday meal as it goes together very quickly. The fragrant ginger and basil, the complex flavor of the curry paste and the roasted peanuts added just at the end perfectly complement the mild flavor of the halibut.
Fresh Halibut in Yellow Curry with Basil and Roasted Peanuts
(makes 4 servings)
Simple to put together, yet exotic in flavor, this recipe can easily be doubled to accommodate a larger group.
* 2 Tablespoons vegetable oil
* 2 Tablespoons finely chopped fresh ginger root
* 1 cup finely chopped onions
* 1 can (14 ounces) coconut milk (light coconut milk
* can be substituted)
* 1 cup vegetable or chicken broth
* 2 Tablespoons yellow curry paste (for mild to medium spice; red or green curry paste can be substituted)*
* Salt and fresh-ground black pepper
* 1 pound fresh halibut fillets, cut into 2-inch chunks
* 1/2 cup chopped fresh basil
* 2 Tablespoons chopped green onions
* 1/2 cup chopped, unsalted, roasted peanuts
* Cooked jasmine or basmati rice
In a medium-size skillet over medium-high heat, sauté ginger and onions in oil until softened, about 5 minutes. Add coconut milk, broth and curry paste; bring to simmer and cook until slightly thickened, about 7 to 10 minutes. Season to taste with salt and pepper.
Add halibut to sauce; simmer just until halibut is cooked (flesh is no longer transparent and flakes apart when tested with a fork), about 10 minutes. Gently stir in basil and green onions.
Sprinkle with peanuts, and serve over cooked rice.
To roast peanuts: Put peanuts on baking sheet; roast at 375 degrees F. until lightly browned, about 15 minutes. Allow cooling to room temperature.
*Curry paste is available in the Asian section of some grocery stores. If substituting red or green paste, start out with less than the recipes calls for as it tends to be spicier than the yellow.
Linda Burner Augustine can be reached at
mptimes@nwlink.com.[[In-content Ad]]
