In the early days of my commercial fishing career, I was invited on a few clean-up halibut trips after the salmon season was over. I quickly realized that it takes years of training to endure working for 30 hours straight with knives and hooks while maintaining a smile. My hat is off to the men and women who tirelessly grind away until the last fish is on board, only to start re-baiting thousands of hooks for the next set. Granola bars and hot pockets become the most amazing experience shared with a tight crew under a dim light while being tossed around on a wet deck.
It is rare to get a glimpse of how small and insignificant we are in a world made accessible with technology and transportation at our fingertips. It takes a perceived emergency with time constraints and limited access to resources for me to truly appreciate the present moment as precious. My worst boat emergencies are cemented in my brain as hours in slow motion with vibrant details, lasting only minutes in real time, while the glorious moves I made are foggy and vague.
Some people see expensive food sitting in the meat/fish counter, but I see a chance for feast or famine for the producer, tilting in the balance.
“It’s no fish ye’re buying, it’s men’s lives” -Sir Walter Scott
I have maintained healthy relationships with respected fishing boat captains in Alaska. After catching millions of pounds of fish, I am an expert on grading fish quality. I am proud to share the highest grade of halibut I have seen in years. Pearly white, boneless, skinless 8 to 10 ounce portions with a pedigree. Come see us on Saturday at the Los Ranchos Growers Market for halibut filet! Here’s a new recipe to try:
Lemongrass Poached Alaska Halibut
- 1 stem lemongrass
- 2 garlic cloves
- 2 Tablespoons sliced or chopped ginger
- 1 chopped shallot
- 3 cups chicken or vegetable stock
- 4 Alaska Halibut filets (approx 8 ounces each)
- 1/2 teaspoon kosher salt
1. Prepare poaching liquid
Break up the lemongrass, smash the garlic, slice the ginger and chop the shallot. Place stock, lemongrass, garlic, shallot and ginger into a large pan; bring to a simmer.
2. Prepare halibut
Turn off heat and add halibut to stock. Return heat to a simmer (stock should simmer, not boil).
Once simmering, cover the pan tightly and cook 4 to 5 minutes for frozen halibut or 2 minutes for thawed fish. Turn off the heat and let the fish rest in liquid for 5 minutes, or until opaque throughout.
To serve, season with salt and baste with a bit of broth.
Prep and cook in 15 minutes total, yields 4 servings.
Want another halibut recipe? Try Alaska Halibut with Lemon Dressing
Catch you later,