Voice of the Coast

Growing up on the East Coast and as the previously described Irish Catholic “food preparer”, the no-meat-on-Friday era required a deviation from the meat, starch and canned vegetable standard. Although some tried to be creative, most of us noncooks took the easy way out with canned tuna, canned salmon or good old Mrs. Paul’s Frozen Fish Sticks. After all, this is what we were brought up on. In my neighborhood, we kids thought eating fresh fish was a penance of sorts and most of us gagged at the mere thought of it. About the age of ten I found fish sticks to be something of a treat, and my own kids loved dipping them in ketchup and gobbling them down. Cooking fresh fish didn’t have this appeal.

Now I know better. Fish is primarily a healthy gift, full of nutrition for body and mind. The American Heart Association recommends that we eat fish (particularly fatty fish such as mackerel, lake trout, herring, sardines, albacore tuna and salmon) often to benefit from omega-3 fatty acids for the good health of our hearts and cardiovascular systems.

Although it’s true that we humans have polluted our food sources in many ways and there has been much in the news about fish contamination, we can safely consume wild salmon and moderate amounts of other local fish. (For dietary caveats see more online at www.oehha.ca.gov/fish/hg/.)

Aren’t we the luckiest people! We can get wonderful local fish at our hometown markets. I’ve enjoyed the best fish dishes of my life since I moved to California almost nine years ago, and many of them have come right out of my own kitchen. Who would have guessed it could happen to me – from fish sticks to trendy fish dishes!

Here’s an unusual recipe from one of the Suzanne Somers’ healthy eating books. Ms. Somers suggests serving it over sautéed spinach, which I like. My family and friends enjoy this dish, and I am sure you will too.

Herb-Crusted Halibut Steaks with Tomato Basil Sauce

Halibut

2 halibut steaks
Salt & freshly-ground pepper
2 tablespoons finely chopped parsley
2 tablespoons finely chopped fresh basil

Tomato Basil Sauce

1 cup dry white wine
1 cup of chopped tomatoes
2 tablespoons fresh basil, cut julienne
1 tablespoon butter

Rinse the halibut steaks and pat dry.

Season both sides of the fish with salt and pepper. Combine the parsley and chopped basil in a small bowl. Make an herb crust on the halibut steaks by pressing the herbs onto both sides of the fish.

Heat a large skillet over medium-high heat. Add the olive oil, then the fish, and cook for about three minutes on each side. Remove the fish and set aside to keep warm.

Add the white wine to the hot pan, scraping the bits of the bottom of the pan to release the flavor. When the wine has reduced by about one-third, add the tomatoes and julienne basil and stir until just heated through. Turn off the heat and add the butter, swirling until combined. Serve the halibut steaks with the tomato basil sauce poured over the top.

Notes from the cook:
• I found that to make a great herb crust you need much more than two tablespoons each of the parsley and fresh basil. I use a lot more than called for and I really pack it onto the fish steaks.
• For those of us who don’t want to cook with alcohol there are non-alcoholic wines available. Cunha’s Country Store carries Ariel brand white and red dealcoholized wine at $4.99 a bottle.
• Every once in a while, I’ve forgotten to add the tablespoon of butter to the sauce before pouring it over the fish. It makes a big difference in taste. Don’t forget the butter.