Just for the halibut
The Four Foodies are landlocked- over 1,200+ miles to the nearest coast going east or west. So, it was an amazing gift that was given to us by our neighbors, Sarah, Bill & Townes, just passed through our fence- filets of halibut. Not just any halibut- this halibut was the product of a fishing trip that Sarah’s father, Dan Darling, had made on a two week trip to Alaska late in late June- early July with his brother-in-law and two other gents. Mrs. Pam Darling provided me with some of the details of the trip that make this dish so special. Dan and his 3 comrades planned this dream trip (I say dream, b/c I dream of doing this with the Foodies) to go fishing in Alaska. From my understanding, this was a serious fishing trip with true professionals that knew the sweet spots to get the goods. Each day the men would venture out on the Pacific Ocean on a fully equipped boat for a two-hour trip (one way) before dropping their lines. Over the course of three days, these four men caught a total of four hundred pounds of fish including lingcod (a gnarly looking fish by the way), rockfish (equally fugly but I’m sure tasty), and the coveted halibut. When they made their way back to land, a crew would be waiting to immediately process the fish which involves cleaning, filleting, flash freezing, weighing and packaging the catch to be shipped back to the lower 48. And so, a generous small portion of halibut was passed to the Foodies. We did our best to prepare it in a way that would maintain its integrity skipping the battering, deep fat frying, hush puppy, crunchity extravaganza, and it went like this.