Halibut is a bottom fish that is normally caught in cold water off the shores of Alaska, the Pacific Halibut. It’s more of a sweet flesh fish, not oily like salmon or trout. The name is derived from haly (holy) and butt (flatfish) for its popularity on Catholic Holy Days. Halibut is noted for its dense and firm texture, not good for smoking because of its low fat content. It can be broiled, boiled, fried, or grilled. It is one of the most expensive fish on the market, next to lobster.

The Biker Chef wanted to spoil the kids when we were visiting his daughter and family in Pittsburgh this winter. He bought fresh halibut and beef tenderloin. He pan fried the halibut and made a light & creamy lemon sauce for it. Another favorite way to prepare it is pistachio encrusted, sauted in olive oil.

The feast: beef tenderloin with red wine saude, halibut with light & creamy lemon sauce,  and creamy gnocchi & asiago

The feast: beef tenderloin with red wine sauce, halibut with light & creamy lemon sauce, and creamy gnocchi & asiago