Fresh Facts - Week of May 7, 2006
Looking for a seafood option that you can bake, poach, broil, sauté, grill or pan fry? Then Halibut, often called "The steak of seafood" is your fish of choice, says Ray Hayes, senior corporate chef for McCormick & Schmick’s Seafood Restaurants in the Los Angeles area (www.mccormickandschmicks.com).
Found in the frigid waters off Alaska and the Pacific Northwest coast, Halibut can grow to 8 feet in length and 700 pounds in weight. The largest Halibut ever caught while sport fishing was a hefty 459 pounds.
"It’s one of the most user-friendly fishes because it’s so versatile and it’s in season now through early June. I love it," admits Chef Hayes "because of its tender flakiness and a mild flavor that accepts other flavors that complement it in dishes like APPLES or ONIONS."
Seviche is one of Chef Hayes favorite ways to use halibut as an appetizer: "It’s a big fish coming from Alaskan and Pacific Northwestern waters. We buy a 60 to 80 pound fish, fillet and remove the bones, then mix it with LIME juice, CILANTRO and JALAPENO PEPPERS and it’s just great. Halibut is also terrific added to gazpacho soup. It’s also a delicious addition to hush puppy batter as an appetizer or side dish."
At McCormick & Schmick’s downtown Los Angeles location, Chef Hayes often adds Halibut to seafood chowder, as well as a Latino soup called "caldo", a simple preparation of fish bones boiled then strained, which is then mixed with halibut, ONIONS, CARROTS and CELERY and served piping hot by the bowl.
"Halibut works equally well served chilled because you still enjoy the tender flakiness when it’s served cold atop a bed of field GREENS with a Chardonnay Mustard Sauce" says Chef Hayes.
As a center of the plate item, Halibut steak, dusted with flour, salt and pepper, then seared in oil and served with YAMS, RED ONIONS and APPLES with a buerre blanc sauce continues to rank as the number one requested entrée each spring at McCormick & Schmick’s restaurants.
FRUITS THIS WEEK:
Seedless WATERMELON is among this week’s most economical FRUIT values, a succulent low-fat choice for dessert or snack. A splash of balsamic vinegar or sea salt brings out the flavor.
Hawaiian PINEAPPLE has decreased in price as volume has improved. Put chunks on skewers with ham, brush with melted butter and grill.
STRAWBERRIES from California are in lighter than normal supply due to heavy spring rains, with prices holding in the moderate level. BERRIES have proven to help reduce the risk of stroke when eaten on a regular basis.
LEMONS are an excellent value this week. Add a fresh slice to hot or iced tea. For a delicious sauce for CARROTS, heat butter, sugar, LEMON juice, LEMON zest and grated GINGER ROOT until hot, then toss with hot, cooked CARROTS.
Good values abound on APPLES this week, with RED DELICIOUS, YELLOW DELICIOUS, BRAEBURN and FUJI among the many varieties in steady supply.
Hot House grown TOMATOES are in good supply at moderate prices. Slice thinly and serve with feta or mozzarella cheese, a sprinkling of fresh BASIL or DILL and a dash of olive oil for an easy salad course.
CANTALOUPE MELONS are gradually decreasing in price as spring production improves.
Quality is excellent on HASS AVOCADOS. Blend ripe AVOCADOS with GARLIC, CILANTRO, LIME juice, chopped JALAPENO PEPPERS, WHITE ONIONS and TOMATOES for a zesty guacamole.
PAPAYA from Mexico is in steady supply at reasonable prices. This tropical FRUIT pairs nicely with STRAWBERRIES or PINEAPPLE.
D’ANJOU PEARS and BARTLETT PEARS are both in steady supply.
BANANAS are in steady supply at reasonable prices. Peel, slice thinly and add to pancake or waffle batter. Or dip chunks in tempura batter, fry and serve with ice cream for dessert.
RED GLOBE GRAPES are steady at moderate prices.
Crisp ASIAN PEARS have decreased in price. Their crunchy texture makes them a delicious addition to salads.
VEGETABLES THIS WEEK:
ARTICHOKES are among the most plentiful spring VEGETABLES available this week, a rich source of foliates, a nutrient that helps prevent pancreatic cancer. ARTICHOKES can be steamed ahead of time and refrigerated for a day or two prior to serving.
JICAMA continues to be a very good value, perfect for spring salads. Cut julienne style, toss in a LIME-CILANTRO dressing and serve on a bed of WATERCRESS.
ROMAINE LETTUCE is the best salad value this week.
Salad toppings in steady supply include CARROTS, RADISHES, GREEN ONIONS, CELERY, MUSHROOMS and SPROUTS.
ASPARAGUS is in steady supply. Try it grilled, brushed with HAZELNUT oil.
Production is peak on fresh CHILIES, including ANAHEIM, PASILLA, YELLOW, JALAPENOS and SERRANO.
GREEN BELL PEPPERS, a good source of Vitamin C, are in plentiful supply with prices decreasing.
RUSSET POTATOES continue to be an excellent value. Try them baked and stuffed with chile con carne for a fast one-dish lunch.
CAULIFLOWER has decreased in price. Steam and serve with cheddar cheese or Monterey Jack cheese sauce.
GREEN BEANS are a good value and a key ingredient in Salad Nicoise, layered with cooked BEANS, minced GARLIC, sliced TOMATOES, hard boiled eggs, tuna and LEAF LETTUCE, dressed with olive oil and balsamic vinegar.
CUCUMBERS are an economical side dish option. Slice thinly and chill in ice water, then blend with sour cream, GARLIC, ONIONS and HERBS as a side dish.
WHITE BOILER ONIONS are the most economical value in the ONION bin.
FLORAL THIS WEEK:
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