HALIBUT IS NOT MY FAVORITE FISH. IT HAS A MILD TASTE AND IF NOT COOKED PERFECTLY, ITS RATHER DENSE FLESH TURNS TOUGH AND DRY. I’VE TRIED COOKING HALIBUT SLOWLY IN OLIVE OIL OR MELTED BUTTER. SOMETIMES I GET IT RIGHT, BUT OFTEN I DON’T.
STEAMING IS AN UNDERRATED METHOD OF COOKING FISH, SINCE WE TEND TO LIKE A CRISP, BROWN CRUST, BUT STEAMING ACTUALLY ENHANCES THE FLAVOR OF THE FISH SINCE THE JUICES STAY INSIDE. WRAPPING THE FILLETS IN CABBAGE LEAVES FURTHER PROTECTS THEM FROM DRYING OUT AND ADDS A SUBTLE FLAVOR TO THE FISH. MILD FISH PAIRS PERFECTLY WITH SAUCES SUCH AS HOLLANDAISE, BEARNAISE OR BUERRE BLANC. HAVING JUST BOUGHT AN OUNCE (WHICH IS A LOT!) OF SPANISH SAFFRON, I CHOSE TO MAKE A SAFFRON BUERRE BLANC. THERE IS NOTHING QUITE LIKE SAFFRON.
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