I love it when halibut is in season. It is robust enough to take to many cooking methods but is delicate enough in flavor to work in so many different dishes. Today I am rubbing it with olive oil, salt, and white pepper and roasting it at 500 degrees for about 15 minutes, then serving it with a mango salsa I made. The salsa includes mangoes, tomato, sweet onion, jalapeno, and some cider vinegar. I shall add some cilantro just before serving.
With the fish I am making a simple fried rice, with scallions and carrots. Already have cold cooked medium-grain rice on hand. Add a salad with a vinaigrette that has a drop of sesame oil in it, and we have a nice pan-Asian themed meal.
Dessert will be brie with pears and a bit of port.
The weather is supposed to be wonderful this weekend, with temps in the mid-70's, so I suspect we will be grilling beef all weekend. We got a whole beef tenderloin for $7.19/lb, an amazing price. I will break it down into a roast, steaks, and some kebab cubes and go from there wherever inspiration takes me.