I'm back, and I didn't see any bears from the inside; saw plenty from the outside! How thrilling!
Wrestling halibut was FUN! Trying to snag dilapidated salmon was fun, too, but not as much fun as wrestling halibut. All in all, a great time was had by everyone, but at a substantial cost. Can't go every year, but Kodiak Island hasn't seen the last of me, not by a long shot! The salmon counts as the Buskin weir the day we left was about all I needed to know I'll be back. Too bad we weren't there for the fresh, biting silvers.
The job search is going somewhat decent. I actually managed to wrangle an interview for a job that's probably beyond my qualifications. However, it would be a great challenge and change of pace. Time to dust off my interview skills and get my suit dry cleaned! In other news, I submitted an application to General Mills. Too bad I can't seem to find another 3M position I'm interested in, but such is life. And, living in a big town like this that is still mostly economically sound has it's benefits; there are lots of opportunities out there.
Since I've been stuffing halibut down my face with considerable frequency, here's a couple quick recipes that taste fantastic, courtesy of my mind:
Coconut battered halibut tidbits:
Cut small cubes, about 1", and dry on paper towels.
Pour oil (canola, vegetable, peanut, etc.) in to a cast iron skillet, up to about a half inch from the bottom. Heat on stove, using a popcorn kernel to determine when it's ready. When the kernel pops, the oil is hot enough. Test with flour sprinkle; it should turn brown, not black. If it turns black, turn the heat down; medium heat should work well. If the oil smokes, it's too hot!
Set up three shallow bowls; one with cornstarch, one with an egg and a splash of milk (or multiple, one egg should coat about a half pound of fish). Let the egg rest to room temperature, it will coat the fish much better than if it's cold. And finally, one with a mixture of sweetened baker's coconut shavings and flour, seasoned if desired (try Cheyenne pepper, garlic powder, and sea salt).
Roll pieces in cornstarch, coating thoroughly.
Coat those pieces in egg and roll in flour/coconut mixture until fully coated.
Place coated pieces in skillet, cook about a minute on each side or until brown and crispy.
Remove from skillet and drain on paper towels.
Serve with marmalade or dip of your choice. They also taste good without dip, just salt.
Halibut lacks the "fishy" taste and no lemon juice or vinegar is needed!
Pan seared halibut with shallot cream sauce:
Halibut:
Preheat oven to 450F.
Heat canola oil to a "shimmer" or until it begins to smoke, in a cast iron skillet.
Prepare fillets, about 1/2 to 3/4 of a pound each, of roughly equal thickness throughout, about 1" if possible.
Dry thoroughly and coat with a light coating of seasoned flour.
Place fillets in the hot oil, sear for about one minute on each side.
Drain excess oil from skillet and place in the oven for 7-8 minutes or until done. Halibut will remain juicy and should easily flake with a fork when it's cooked properly. Searing well helps hold in moisture, so be sure the fish is well seared on both sides before putting in the oven.
Remove skillet from oven and remove fish from skillet right away and serve hot!
Cream sauce:
Melt about 2-3 tbs. of butter over medium/medium-low heat in a small saucepan and add one small shallot, finely chopped. Add fresh or dry dill weed to taste, about a 1/2 tsp to start; more can be added later and since dill is strong, don't overdo it!
Cook in butter until shallot pieces become translucent, about 3 minutes.
Add some flour and whisk well until most butter is absorbed and cook flour until brown to make a roux. This should take only a couple minutes.
De-glaze the roux with white wine, about 1/4 cup or so.
Add a little heavy whipping cream (about 1/4 cup) at this time and mind the heat; don't let the mixture boil! Continue whisking!
Add about 1/4 cup of milk until the mixture is thin, or to desired volume.
Continue to whisk, keeping the mixture from boiling, until it reduces to half the original volume, or to desired thickness.
During the reduction process, you can add more dill, or any seasoning you want. A pinch of parmesan and/or fresh ground black pepper adds nice flavor.
Pour cream sauce over fish and serve the dish hot hot hot!
This should be enough cream sauce to serve with two fillets. Increase amounts of butter/cream/wine as needed.
Side dish ideas:
A fresh garden salad with vinaigrette works well with the fish and cream sauce.
Steamed vegetables.
Mashed potatoes, however desired (traditional, cheesy, with herbs, etc.).
Steamed fresh green beans or asparagus spears with a little butter.
Crusty bread to mop up excess cream sauce.
A dry white wine works best, served chilled of course.
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