Halibut, while a
tasty fish, has got to be one of the ugliest
critters under the
sea. Born like a 'normal'
fish, as it ages, the halibut slowly falls onto its side, becoming a
flatfish. One of the eyes migrates to the other side of its head, putting both eyes on the same side of the body.
Once the halibut matures, it hangs out on the bottom of the
ocean, eating other fish until it is
caught by a hardy
fisherman. Once caught, the preferred method of
cleaning this fish is to
fillet it. If the filleter has enough skill, the preferred method is to get two large fillets, one from each side. One must not forget the
cheeks. While difficult to locate for the
unskilled, halibut cheeks are quite tasty
beer battered and
fried, as mentioned by
LordOmar.
That said, a wonderful way to
cook halibut fillets follows:
Place fillet (with
skin side down, and skin still attatched) on a piece of
aluminum foilIn a small bowl, mix a half stick of melted
butter and a quarter cup of
lemon juicePut this mixture on top of the fish.
Liberally sprinkle the fish with
dillweed.
Place the fish in an oven on
broil for 13-20 minutes, depending on the thickness of the fillet. The fish is done when it goes from a
translucent pinkish-white to a whitish
color.
Serve over
rice with a nice
white wine and a side of
asparagus.