The Other Other White Meat
After a long day of chasing fishing boats in the fog and unloading them in the driving rain, we want comfort food! I know when it is time by that special look in the captain’s eye that says, ‘bring on the saturated fats!’
It’s time for the other other white meat . . . halibut!
Fresh halibut is firm and light, low in fat and can easily dry out. So, we coat it in mayonnaise laced with generous amounts of fresh garlic, pepper and lemon zest. Once thoroughly coated in its protective fat, we dredge it in coarsely grated Parmigiano-Reggiano mixed about equally with crushed potato chips (my friend Jenni says, ‘Use the salt and vinegar ones!’). Bake at 400° until the halibut flakes and the chips are a lovely golden brown.
Serve this with a big salad loaded with fresh vegetables and a zesty dill dressing and you are sure to be comforted. The tension will ease from your neck to the satisfying crunch of Parmigiano-infused potato chips.
What’s your idea of comfort food?
Photo Credit: Elizabeth Thompson
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