Posted by: Zorymar | September 9, 2013

Halibut with a citric and spicy touch

One of the wonderful perks of living in Alaska is the fishing. Nothing compares to fresh salmon and fresh halibut… nothing! My better half was excited to go fishing for both types of fish during this first summer in Anchorage since we moved here last July. Needless to say we have a fair bit of fish in the freezer:

halibut     halibut2

and I am now looking for new ways of preparing it, so don’t be surprised if you find a few salmon and halibut recipes here in the near future. I am no expert when it comes to cooking fish, so it’s a great learning experience for me as well. Let’s start with this delicious, juicy halibut with a bit of a kick!

A good-sized, fresh Halibut filet
The juice of one orange
1 tablespoon olive oil
1 teaspoon fresh thyme leaves
A dash or two of red pepper flakes (depending on how spicy you like your food)
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
More salt and pepper to taste

Preheat the oven to 425. Line a rimmed baking pan or Pyrex baking dish with aluminum foil (it just makes the cleaning up so much easier afterwards). Place the halibut filet, skin down, on the aluminum foil and season with salt and pepper to taste. In a separate small bowl combine the juice of the orange, olive oil, thyme leaves, pepper flakes, pepper and salt, then spoon over the fish and place in the oven for approximately 30 to 45 minutes depending on how thick the fillet is (I was working with a fairly thick one and it took 45 minutes). You’ll know it’s ready when it flakes easily in the thickest part when you put a fork to it. The skin comes off quite easily, so just plate and enjoy!



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