Wow! I don’t think I’ve ever been more ready for the seasons to change than I was this year. That was the longest, snowiest winter I ever remember. But, finally Spring seems to be here to stay. It’s amazing how even just 1 day of (relative) warmth and sunshine is enough to lift your spirits.
For me, Spring brings new recipe inspiration brought about by a whole new collection of fresh, vibrant produce at the market. It also brings about an overwhelming desire to get outside and get my hands in the dirt, prepping my garden beds. I’m especially excited about my garden this year because last year I had to go without. When we moved at the beginning of last summer, the only thing I really missed was my garden. I loved being able to step out my back door on a summer evening and spruce up dinner based on what I had growing. Now that we’re all settled in and the winter has passed I’m eager to get a garden up and growing again.
But, let’s not forget, with Spring also comes the return of halibut season. Whoop whoop! (I actually did a little whoop whoop with my son at the grocery store the other day over the halibut. I’m pretty sure it was the first, yet definitely not the last time, he was visibly embarrassed by his mother).
When I talk about Halibut, I’m talking about Pacific Halibut. Living on the West Coast, I’m fortunate to have an abundance of sustainable seafood to choose from, and halibut is one of my favourites. It’s firm white texture and slightly sweet flavour is perfect for just about anything you want to make. Even just adding a little dill and some lemon slices will make it a delicious meal.Whenever I get my hands on halibut, though, I feel like it’s deserving of a little more attention and a little more love. This Simple Pan Roasted Halibut is perfect for a quick weeknight meal, but still feels jazzed up enough for a special dinner.
2 tbsp extra virgin olive oil
1 medium fennel bulb
1 medium leek
1 lbs halibut fillets
salt and pepper to season
1/4 Cup fresh dill
1 lemon, juice and zest
Preheat the oven to 375 degrees Fahrenheit
Slice and rinse the fennel and leeks.
In a oven safe skillet, heat the olive oil over medium heat. Add the leeks and fennel and cook for about 3 minutes until just beginning to soften. While the vegetables are cooking, season the halibut with salt and pepper.
Push the vegetables to the side of the pan, then add the halibut, placing it flesh side down. Cook for about 5 minutes, until the halibut is well seared. Gently turn the halibut over. Rearrange the vegetables evenly around the halibut and place the pan in the oven to finish cooking, about 5 – 10 minutes depending on the thickness of the halibut fillets.
Transfer the halibut to a plate, then stir the lemon and dill into the vegetables. Serve a good scoop of the veggies alongside the halibut (and topped with some lemon zest to make it look a little fancy). Serves 4.
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