RecipeMuncher

The last of the season!  Fresh Wild Alaskan Halibut season generally runs for 8 months, from March through November.
One of our favorite types of fish, halibut has a mild flavor, it is firm in texture, and difficult to overcook. Many people who don’t like other fish simply adore halibut for those reasons.

When our fish purveyor featured these beautiful portions of fresh Halibut, I could

You’ve probably noticed we’ve been including more fish into our weekly meals.In the interest of health I choose to grill, broil or poach the fish and serve it with a flavorful fresh sauces, salsas, or in this case a relish.I try to make the sauces or accompaniments vibrant and interesting so the heavier sauces are not missed at all.Weather permitting, I love to dine al fresco to enjoy the gardens

A long-time favorite dish which happily still fits in with the lifestyle change. :)The assembly is simple and the flavors straightforward.I cut the halibut and salmon filets into large chunks to assure they remain succulent and juicy while grilling over mesquite.This time I skewered chunks of sweet red bell pepper, with thick slices of zucchini, both green and yellow at each end to secure the

We’re advised to follow more of a Mediterranean-style diet for good health, which is fine by me because we find the flavors so agreeable. :)The clean flavor of halibut is mild and the meat is firm; people who may not particularly like fishusually find they don’t mind halibut. I love almost all fish, and halibut is one of my favorites!You don’t really need a recipe, I just improvise this kind of