- Joined Feb 17, 2010
Pefect.Nothing fancy. Pan roasted, lemon, garlic, capers, butter or on the grill over wood with a rub of olive oil, garlic, Dijon, s&p and fresh basil. Good stuff.
Chef snack. Wish there were more than two cheeks on a fish.A few years back I was in Port Angeles in the Olympic Peninsula on the first day of halibut season. Man it was a busy place. I love halibut. I use everything, the cheeks, the trim, the bones...nothing goes to waste.