Halibut is here!

The only meat I eat is fish. Namely, canned tuna, salmon, and halibut. I only eat fish occasionally and could easily do without it, but see no reason to amend my natural eating habits to fit a specific title in order to categorize myself more efficiently, especially when fish is so healthy. The reason I don’t eat the other meats is simple; I don’t like them and I mostly never have. Honestly, the idea of eating a hamburger brings about an instant gag response, but for some reason fish doesn’t phase me, which is weird b/c I’m a Pisces. Go figure. Anyway, the only thing I cook that receives rave reviews every time from meat eating/gluten eating people is fish. Everything else gets comments like, “this would be good with some ham.” Or, “this tastes so healthy!” Not, oh my I want seconds! Except for fish, and especially halibut which is in season here and I made it for the first time in a long while tonight. It was delicious. The thing is, I think it is so good mainly because of the salt I use. It is a mixture called Sarah’s Mediterranean Sea Salt and I get it in bulk packaging at Whole Foods. For a brief time they stopped carrying it and I scoured the Internet for it and managed to buy some, but luckily they have it again at WF. Not only is it divine on fish, it is great in egg salad and on rice with a bit of butter, which is how my kids eat their rice. Anyway, without it I can’t guarantee anything. Here’s the rest of what I do though: Preheat oven to 425. (My husband and I like our fish VERY well cooked. Adjust cooking times and such to your own liking.) For every half pound of fish add 1 tablespoon each of olive oil, red wine vinegar, soy sauce, and lemon juice into a bowl and stir it around. For the fish, lay it on a pan that has been oiled with olive oil. Add fresh cracked pepper and the seasoned salt on top of the fish. Pour the sauce on top and bake until done how you like it. For us, we bake a pound of fish for a good 40 minutes…but that’s just us. Simple yet very good.