Fish for dinner — Just for the halibut

I’m lucky to have a son who lives in Kodiak, Alaska, and keeps me well-stocked with salmon, halibut and other delights such as scallops and king crab, so my passion for seafood is well sated. Today, I’m offering some recipes that do justice to these great denizens of the deep. There’s just one caveat for preparing halibut — and most any fish: Don’t overcook! Enjoy!

Baked Halibut Provencal

1 Tb. olive oil

2 cups diced sweet onions

1 cup finely diced celery

2 cloves garlic, grated or finely minced

2 cans (14 1/2 oz.) plum tomatoes, drained, cut up

2 Tb. lime juice

1 cup dry white wine (Pinot Grigio, etc.)

2 Tb. Herbs de Provence or mix of dried basil, marjoram, rosemary, savory, thyme, crushed fennel seeds (or snipped fresh fronds)

3 pounds halibut steaks, each about 1-inch thick, cut into 8 equal pieces

Tarragon sprigs

Salt, pepper to taste

Preheat oven to 425F. Preheat 11X14-inch roasting pan over medium-high heated burner(s) until entire pan is hot to the touch. Add oil to evenly cover pan bottom and let set for a minute. Add onions, celery and garlic and cook, stirring until onions begin to brown at edges — about 7 minutes. Stir in tomatoes, lime juice and herbs; remove from heat.

Rinse fish, pat dry and arrange atop tomato mixture. Bake in preheated oven until fish is just opaque but still moist in thickest part (cut to test after 10 minutes). When ready, remove fish to warm platter or shallow bowl and spoon baking sauce over pieces. Garnish with tarragon sprigs and season with salt and pepper; serve.

Sauté of Halibut, Peppers and Chard

1 Tbsp. EACH olive oil and butter (real/organic)

1 or 2 1 1/2-inch thick halibut steaks (depending on number of people)

1/4 teaspoon EACH ground nutmeg, dried crushed red pepper

2 red bell peppers, cut into 1/4-inch thick strips

1 large onion, thinly sliced

3 garlic cloves, minced

1 bunch Swiss chard, stems and thick “backbones” cut away; leaves sliced into strips

1/3 cup water

Salt and pepper to taste

Cut halibut steaks into 1/2-inch chunks or 1/4-inch strips, discarding any skin/bones. Heat oil/butter in heavy large skillet over high heat. Sprinkle fish with salt and pepper and place in hot oil. Turn heat down to med-high, and sauté fish pieces, turning carefully with spatula to brown evenly, until opaque; remove from pan with spatula and set aside to keep warm.

Add bell peppers, onion and garlic to skillet, sauté about 3 minutes; add crushed red pepper; stir, then add the water, the Swiss chard and nutmeg. Stir and mix with other veggies, then cover for 2-3 minutes till greens are wilted and heated through. Remove lid, scrape and gently fold ingredients into each other and place on warm platter. Return fish to pan, turn off heat and with spatula, lift and scrape any bits and juices in pan while turning and heating fish. Pour over the veggies and serve with rice, couscous or even white beans as a base. Delicious!

Dungeness crab both shine in this Hawaiian-style offering that serves as a main-dish.

Crab-Papaya Salad

1/4 cup rice vinegar (not wine or seasoned)

3 tablespoons sugar

2 tablespoons water

4 teaspoons Asian fish sauce

1/2 teaspoon salt

1/2 cup EACH thin-sliced red, yellow and green bell peppers

1 1/2 teaspoons minced fresh Serrano chili pepper including seeds (optional)

2 tablespoons chopped fresh cilantro

1/2 pound meat of large crab (jumbo lump, king, Dungeness)

2 ripe small papayas, halved lengthwise and seeded

Lime wedges

Whisk together vinegar, sugar, water, fish sauce and salt in a bowl until sugar is dissolved. Add bell peppers, chili, cilantro and crab and toss gently to combine. For a bit of drama, mound salad in papaya halves to serve.

Tip: I grated some sugared ginger “coins” and sprinkled atop this salad. You could also stir a little into the dressing when you make it.

Note: Have fun with this salad — use your own favorite dressing, perhaps opting for fruity or creamy. It’s delightful whatever you do!

Seared Scallops w/Polenta and Mixed Veggie Topping

1 Tb. olive oil

16 large sea scallops (about 1 3/4 pounds)

3/4 tsp. kosher salt, divided

1/2 tsp. coarse ground black pepper

1 1/2 Tb unsalted butter

2 cups prepared hot polenta OR purchased tube, cut into half-inch thick slices, heated through in buttered skillet

Fresh veggies of choice: Spring peas, shredded baby spinach, grated carrots, red and green bell peppers, chives

Heat a large skillet over high heat, add oil, swirl to coat. Pat scallops dry with paper towels, sprinkle w/salt and pepper, add to pan. Cook 3 minutes on each side or till desired degree of doneness; remove from pan to covered bowl, scraping out any liquids and/or solids atop the scallops .

Wipe out pan, turn heat to med-high and melt butter in pan, Add veggies of choice, cover tightly and sauté/steam briefly — about 3 minutes, shaking pan continually.

Place a half-cup of polenta or 2 slices cooked polenta on each plate; top with scallops and juices, then a helping of the mixed veggies. Have a cruet of Teriyaki sauce at hand and/or some lemon and lime wedges.

Take a break from the red meat and welcome healthy, delectable seafood into your menus!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.