{photo by John Kernick for Whole Living}
Every once in a while I come across a recipe or photo that stops me in my tracks --an I wish I had thought of that recipe like Barton Seaver's Broiled Halibut with Shaved Spring Vegetable Salad that ran in Whole Living magazine last month. This is my kind of food -- fresh, colorful, and full of life.
Everything on this gorgeous plate is in season now, including my favorite radish of all time, watermelon radishes. And it stars my go-to fish, halibut. Hooray for halibut! Why?
First, you'll be hard pressed to find anyone who won't eat halibut, even kids (Greta eats it with gusto at least once a week) since it's mild, moist and meaty and takes on any flavors, from salsa to marinara sauce with aplomb. And that's great news, because Pacific Halibut is one of the fish on the best choice list for sustainability from the Monterey Bay Aquarium's Seafood Watch.
We can get a lot of amazing, fresh and sustainable fish here in New York, but I love halibut best of all because wherever I travel, even home to the land-locked state of Illinois, I can usually find it frozen, in great shape and ready to become the star of another meal. Look for wild-caught Alaskan or Pacific Halibut.
If you're interested in eating more sustainably raised fish, Seaver is the author of the book For Cod and Country: Simple, Delicious, Sustainable Cooking, and the creator of these 3 Simple Steps to eating seafood more sustainably that can be helpful in navigating the ever-changing waters of our planet. And in the meantime, here's the one thing you can do today. Pick up some halibut, pluck your radishes from the soil and cook this tonight.
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