Tuesday, April 2, 2013

2013 Halibut

I don't usually vintage date my fish, but this time I will make an exception.  The first of the wild caught, Alaskan halibut showed up in the market this past weekend.  It's one of the sure signs of spring to me. 

It was pan seared and then shoved in a very hot oven for four minutes to get to a perfect medium rare state and finished with just a squeeze of lemon.  The spinach was wilted in a bit of butter and the water remaining after washing it in cold water and lightly drying it.  It too got a squeeze of lemon.  The tomato was a locally produce hydroponic Roma style and there was a bit of local goat cheese that found a home on top of the tomatoes. 

The entire meal was fresh and clean and simple and a perfect antidote to the winter that doesn't want to end in this area.  Wine notes later.

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