The management and fishing techniques of Pacific halibut species leads to an overall recommendation of ‘Best Choice’ for this species caught in U.S. and Canadian fisheries.
This contrasts the Atlantic halibut fishery which is on the ‘Avoid’ list. Long-lived and slow to mature, this fish is vulnerable to fishing pressure.
Like Atlantic Cod, Atlantic Halibut in U.S. and Canadian waters crashed in the 20th century due to overfishing and remain depleted today.
Halibut is a great fish to grill because it is so versatile and can take on so many different flavors. Try this great recipe:
Grilled Pacific Halibut with Mango-Chili Salsa
Serves 4
4 (6 oz each) Pacific halibut fillets
12 oz strong ginger ale (e.g., Reed’s)
2 Tbsp fresh ginger, minced
2 Tbsp cilantro, minced
1/4 cup organic extra virgin olive or macadamia nut
Mango-Chili Salsa
11/2 cups mango, small dice
11/2 cups red bell pepper, small dice
1/2 cup green onion tops, thinly sliced
4 tsp serrano or jalapeño chili peppers, seeded, minced
3 Tbsp fresh lime juice
1/8 tsp kosher sea salt
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Allow ginger ale to go flat by pouring into a bowl and letting it stand for about an hour. Marinate fish fillets with ginger ale, ginger, and cilantro. Refrigerate 2 hours. Combine Mango-Chili Salsa ingredients, mix well and refrigerate until ready to serve.
Prepare and heat grill. Lightly brush fillets with oil before placing on hot grill. To prevent sticking, lightly oil the bars of the grate with vegetable oil by dipping a tightly folded paper towel in oil and, holding it with long-handled tongs, rub it over the grate (be careful!).
Cook fish on hot grill, 7 inches over gray flaming coals until cooked through, 3 to 5 minutes per side. Top fillets with Salsa and serve.
Thank you to Vital Choice Seafood.
Cayman Sea Sense is dedicated to helping consumers make informed and environmentally positive seafood choices. For more information on this and other seafood options please visit www.nationaltrust.org.ky/seasense.html or contact [email protected].
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