Okay, had a craving for Halibut and this month's CL has a bunch of halibut recipes....

[barbara-in-va]

So I found one that sounded particularly good to me and thought I was going to try it. However, it became just a reference. Fortunately it turned out wonderful, this is what I did:

I made the wonderful coconut cilantro rice that has gotten so many raves here at Finer Kitchens. I sauteed the halibut in my cast iron pan (I was looking for an excuse to use it) and, as it was quite thick, finished it in a 400° oven. I did make the sesame sauce to drizzle over the fish from the riginal recipe. WOW was this ever good.

So, thanks to the many people who raved about the rice, we loved it. Mine turned out just a tad mushy so I think next time I may skip the soaking step.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723383

 

[curious1]

I agree on the method. I did salmon in a cast-iron skillet. We usually grill it, but dh is

recovering from knee replacement surgery (he's the grillmaster) and it was raining. I cut the piece into 7-8 oz pieces, seasoned it with one of the Kirkland rubs, and sauteed it over fairly high heat, skin side up, until it was nice and brown, then turned and put in a 425 degree oven til it was done, about 5 minutes. It will continue cooking when it's removed, so undercook a little. It was the best salmon we've had in a long time.


Your dinner sounds wonderful, I must try the rice. I think a little less liquid might cure the mushiness.