First of the Season

The local grocery had halibut on sale. “First of the season!” they touted; I could not let that go by. I brought home a pound and a half.

I prepared a lemon pepper for them. The steaks were baked, though there are many ways to prepare a versatile fish like halibut. The halibut flesh is dense and firm. That helps a kitchen barbarian, like me, because rough handling does not jeopardize the food.

Here is a super-versatile lemon pepper. I have used it for many types of fish (from orange roughy to cod to pollock). It is great to dress-up the lower quality fish and is quite a quick meal.

2 Tbsp grated lemon rind (about 3 medium lemons)
1 Tbsp Olive Oil
1 ¼ tsp Black peppercorns, crushed
½ tsp salt
2 garlic cloves. Minced

Combine ingredients and rub on fish. Bake fish at 425 degrees until the fish flakes with the stick of a fork (rarely more than 10 minutes).