A few nights ago I had halibut for supper and it was fantastic. But first I had to find a recipe for one of my favorite sauces, one I often use for non-oily fish.
Finding the recipe turned out to be quite a task: I had stuck it in a file and forgot about it. Actually, it is very simple and I could have mixed it without a recipe I guess, but I didn’t want to take a chance on forgetting something.
This is the best sauce for halibut I have ever tasted, and that includes all the commercial sauces on the market.
To make a long story short, I found the recipe, cooked the halibut, and it was great. Here’s the recipe.
1 tbsp. lemon juice
1 tbsp mayonnaise
1 tbsp butter or margarine
1/2 tsp. minced onion
1/2 tsp. garlic powder
1 pinch of cayenne pepper
Mix all the ingredients well. Put the halibut in a heavy frying pan, add a bit of oil and sauté the fish until it is nicely browned. Brush with the sauce and turn. Cook until brown, add more sauce (just spread it on) and cook the fish until it flakes or until the bones come out easily. The fish will be done.
The one fish I experimented on a lot in the hotel was Skate. For those of you who have never eaten Skate, they look very much like a sting ray—but they are harmless and usually come in with the full tide and act as a clean-up crew along the coast.
The flesh of a Skate is non-oily, rather course and it’s not one of the best tasting fish in the world. For a good comparison, they taste a fair bit like shark or swordfish. During my time at the Sword and Anchor Inn, I found a way to make a tasty Skate. Here’s the recipe.
2 tbsp. butter or margarine
1 tbsp. mayonnaise
2 tbsp. lemon juice (sound familiar so far?)
1/2 cup cooked tomatoes
1/2 cup cooked eggplant
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. thyme
1/4 tsp. marjoram
salt & pepper to taste
1 cup Skate meat cut into cubes
1/2 cup. buttered bread crumbs
Mix everything together except the crumbs, pour into one quart sauce pan, add the crumbs, brown and serve. Enjoy.
See Ya Next Week!