184 pages, 9.24 × 8.24 × 0.56 in
March 10, 2011
The following ISBNs are associated with this title:
ISBN - 10: 155285860X
ISBN - 13: 9781552858608
Read from the Book
Halibut is all about elegant texture, appearance, and sweet, subtle flavor. I love to tease a fillet apart into large, silky flakes. And simple is best. My favorite way to eat it is with lemon butter and a sprinkling of chives. I keep it away from the grill because it takes away some of its purity. But my feelings for halibut weren't always like this.
I grew up on rectangular, frozen fish. Every Friday morning the blue High Liner box was left on the counter to thaw. Before dinner, the fillets were placed in a glass baking dish and baked. Haddock, cod, or sole looked the same, was cooked the same, and tasted the same -- "same" meaning white, overcooked, and bland. I reached for the ketchup bottle every time the plate of dry white fish appeared before me. We did have the occasional fish stick dinner, which was much better. We had no salmon, except for canned -- and certainly no halibut.
I discovered halibut when I moved to Toronto, barely giving it a nod. My focus was on monkfish, tuna, squid, and whole small bony fish like red snapper, mackerel, and mullet. All things Italian had burst onto the food scene, and whole fish were the "it" fish, sizzling off the grill with fresh herbs and extra virgin olive oil. Grilled squid and firm medallions of monkfish appeared in almost every menu. Everything safe to eat raw -- there were some dubious things -- was made into carpaccio.
Halibut gently nudged me when I moved to Vancouver, but it still didn't stir my h
Table of Contents
Gently Simmered, Poached and Steamed
Pan Roasting, Sautéing and Frying
In the Oven
Simple Marinades and Sauces
From the Publisher
Favorite recipes for a popular fish. Halibut has become increasingly popular in fish stores and supermarkets nationwide. The firm, succulent flesh of halibut is low in fat and well suited for all cooking methods. This collection includes 120 recipes traditional favorites along with 40 new ones from award-winning author and chef Karen Barnaby, one of North America`s leading seafood chefs. Halibut: The Cookbook surveys the culinary and natural history of the fish, and provides tips on how to choose the freshest catch at the store. Conveniently organized by meal course, Halibut includes marinades, curing instructions and different cooking methods. The recipes are easy to follow, ranging from simple dishes to elaborate meals. Here are samples of the 120 recipes: Grilled halibut steaks with pink peppercorn chive butter Baked halibut tapenade crust and caponata Riesling braised halibut with tarragon and chives Alaskan halibut chowder. Comprehensive and clearly written, Halibut: The Cookbook will be welcomed by home chefs who have long enjoyed this popular fish, as well as those just adding it to their list of favorites.
About the Author
Karen Barnaby is the executive chef at The Fish House in Vancouver, British Columbia. A columnist for the Vancouver Sun, she is also the author of several cookbooks. She has won a Cuisine Canada award, two Gourmand Cookbook awards and the British Columbia Restaurant Hall of Fame "Back of the House" Award.
If you love halibut, this book offering 100-plus way to prepare this tasty fish is something you'll get hooked on.