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April 01, 2010

Fish of the Month - wild Pacific halibut

Not long ago, the Right Bite team visited Whole Foods Market to purchase ingredients for one of our sustainable seafood cooking demos. (The next one is on April 6 in the Oceans gallery. Join us to learn how to prepare the recipe at the end of this post!) At the register, we noticed some fun gift cards on display. They had the phrase "Just for the Halibut" printed on them – ha! Coincidentally, those gift cards highlight Shedd’s April Fish of the Month: wild Pacific halibut.  

Wild Pacific halibut is a tasty and sustainable choice for all seafood lovers. Its firm flesh and mild, sweet flavor make it a great choice for warmer months, as it holds up to the grill and pairs well with fresh fruits and salsas. Most Pacific halibut is caught in Alaska or Canada with a type of fishing gear called bottom longlines, which result in minimal habitat damage or bycatch. Coupled with a healthy wild population thanks to science-based management, Pacific halibut earns a best-choice listing on our seafood wallet card. It is also certified as sustainable by the Marine Stewardship Council, the world's leading certification and ecolabeling program for sustainable seafood.

Take advantage of the warming spring days with this uplifting, refreshing recipe. Go ahead and try it, just for the halibut!

Pan-Seared Halibut with Fresh Pineapple Salsa
Serves 4

Ingredients:
4 (6-ounce) wild Pacific halibut fillets
¼ teaspoon sea salt
¼ teaspoon fresh black pepper
½ cup flour
2 tablespoons olive oil

Salsa:
½ pineapple, cored, peeled and cubed (about 2 cups total)
1 mango, peeled, pitted and chopped
1 red bell pepper, finely chopped
½ red onion, finely chopped
¼ cup cilantro, finely chopped
1 tablespoon olive oil
2 limes, juiced (about 3 tablespoons)
Sea salt and pepper, to taste
Hot sauce, optional

Procedure:
1) Season halibut fillets with salt and pepper. Lightly dust fillets with flour, shaking off excess.
2) Heat oil in sauté pan over medium-high heat. When hot, add fillets and cook 3 to 5 minutes per side, until fish turns opaque and easily flakes.
3) Meanwhile, prepare salsa. Place all ingredients in small bowl and mix to combine.
4) When done, remove fish from pan and spoon salsa on top of fillets.


For additional recipies and information on sustainable seafood check out our Fish of the Month page.

Posted by Kim Stakal and Kassia Perpich, conservation

Fish of the Month is sponsored by:
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