Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs
Halibut is an extremely delicious fish and rated a best choice by Seafood Watch when it is North American caught and in season.
This rarely happens.
Okay, it’s the beginning of halibut season on the west coast.
Okay. That happens every year this time of year. That’s not what I meant when I said, “this rarely happens”. I had something else in mind entirely, if you’ll just stay focused.
Because whenever it’s the beginning of halibut season you can bet your pretty butt I buy halibut. But I bet you do that too, so it seems I am digressing– fast.
What I am trying to say is– it’s the beginning of halibut season on the west coast (oh wait, did I already say that??)
Okay, may I start over? Thank you. It is the beginning of halibut season on the west coast. Oh, that is a strong jolt of deja vu I am having right now. Oh no. No, it’s not deja vu; it’s me digressing again.
My real point is: halibut, when I see it; in season, wild caught, a Seafood Watch Best Choice. Well, I buy! That’s why there was a big hunk in my refrigerator.
Which brings me to the thing that rarely happens. See, I had a point to these ramblings all along!
WINE: Maison William Fevre Chablis “Champs Royaux” 2007