If It’s Friday This Must Be . . .

A fabulous day for fish! In our house, Fridays are fabulous as well as meatless. Every Friday is like a Friday of Lent. Partially due to faith and old school teachings, but also because eating fish is good for you.

As a diabetic, I’ve been told to eat fish two or three times a week, that certain fish help with controlling blood sugar levels. Salmon and other fatty fish like anchovies and sardines are smart choices for those with diabetes. These fish are full of omega-3 saturated fatty acids, which have been found to have a protective effect against type 2 diabetic. That said, there’s a problem. While I like salmon just fine, it’s not Hubby’s favorite fish. As for Kiddo, that boy is headed for the hills. He’s not really a fish eater in the first place, let alone a fish that has a unique flavor. Salmon is unmistakable. That’s not to say it’s a fishy fish, because it’s not. Salmon tastes like – salmon. The higher the oil content, the more buttery the flavor. Even when smoked, salmon retains its unique flavor.

Halibut is one of my personal favorites, and it’s one that Hubby enjoys as well. However; Halibut is the Filet Mignon of the fish world, one of the most expensive on the American Markets. (I say that because I don’t really know about markets outside the U.S., but I can tell you whenever we break down and “invest” in halibut, it always generates sticker shock at the check out stand). There are several reasons for the high cost. First and foremost are the management practices.  These management practices include restricting the types of fishing operations performed as well as mandating fishing quotas. This helps keep the population of halibut stable, but it also adds to the high cost of the fish. The second contributing factor is supply and demand. Halibut’s price is also influenced by its popularity. Because so many different kinds of cuisine use halibut as a seafood option, halibut fishers are able to charge a premium price for it. 

If it’s in your budget, I highly recommend turning a Friday evening into something special with an incredible Halibut Supper.

Grilled Halibut with Mango Salsa
Mango Mango
1 cup chopped Mango
1 small Jalapeno Pepper
1 large Garlic Clove, finely chopped
3 tablespoons Lime Juice
1/4 teaspoon Salt
1 tablespoon fresh Cilantro

Pit, peel and coarsely chop mango. Place in a non-reactive glass bowl. Stem and dice Jalapeno Pepper, add to the bowl. Peel and finely mince garlic, add to the bowl. Sprinkle with lime juice and salt. Finely chop cilantro, scatter over the salsa.

Cover and set aside for flavors to fully mingle.

Grilled Halibut
1 tablespoon Lime Juice
1 tablespoon Olive Oil
1/2 teaspoon New Mexican Chili Powder
1/4 teaspoon Salt
1/4 teaspoon White Pepper
4 (6-oz.) Halibut Fillets
Fresh Cilantro Leaves for garnish
Lime Wedges for garnish

In small bowl, combine Lime Juice, Olive Oil, Chili Powder, salt and pepper; mix well. Brush about half of the mixture over fish; reserve remaining mixture.

Heat an outdoor grill to medium heat. When grill is heated, place fish on grill. Cook 6 minutes. turn and brush with remaining lime mixture. Continue to cook another 4 minutes or until fish flakes easily with a fork.

Plate halibut, spoon mango salsa over the fish. Garnish with cilantro and lime if desired and serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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