Sunday, February 28, 2010

Just for the Halibut.....

Wild caught halibut -- we LOVE it! Halibut is rich in selenium, magnesium, phosphorus potassium, vitamin B12, niacin, vitamin B6 and omega-3 essential fatty acids.

Health Benefits Of Eating Halibut
  • Omega-3 fatty acids present in halibut provides a wide range of cardiovascular benefits, such as helping in preventing erratic heart rhythms, making blood less likely to clot inside arteries that can cause heart attacks, and improving the ratio of 'good' HDL (High Density lipoprotein).
  • Halibut is also a good source of vitamin B12, vitamin B6 and folic acid that lower levels of homocysteine, a compound that can damage artery walls.
  • Halibut is a very good source of magnesium, a natural calcium channel blocker, which lessens resistance and improves the flow of blood, oxygen and nutrients throughout the body.
  • Triglycerides, a kind of fat carried in bloodstream, can be lowered by two servings of omega-3-rich fish a week.
  • Intake of halibut improves the electrical properties of heart cells thereby protecting against fatal abnormal heart rhythms and making less blood clot inside arteries.
  • Omega-3's reduces inflammation, which is a key component in the processes that turns cholesterol into artery-clogging plaques.
  • It reduces blood pressure, prevents arthritis and promotes healthy brain function.
  • Consumption of fatty fish provides major protection against renal cell carcinoma, the most common form of kidney cancer. It also reduces risk of colorectal cancer.
  • It offers significant protection against both early and late age-related macular degeneration and fends off dry eye syndrome.
  • Eating halibut fish lowers the risk of certain types of strokes. In addition the selenium present in it is a crucial antioxidant which is very important for a healthy liver. Liver detoxifies and clears potentially harmful compounds such as pesticides, drugs, and heavy metals from the body.
  • Halibut provides protection against ovarian and digestive tract cancers.
Caution: It is sometimes suggested that those with kidney issues, gout, pregnant women and women of childbearing age should limit or avoid seafood. Those who are allergic to halibut should limit or avoid its intake.

OK, now for the fun.
I usually make a halibut with capers and shallots, but I ran out of shallots so I substituted sun dried tomatoes for a little taste of the mediterranean. Here's the deal:

• As many wild caught halibut steaks as you have guests
• capers
• sun dried tomatoes already soft -- or Trader Joe's julienne sliced sun dried tomatoes in olive oil works here, too.
• organic extra virgin olive oil
• parchment paper
• optional cracked pepper and sea or himalayan salt

• Rinse halibut steaks and place on parchment paper.
• Drizzle evoo on steaks
• Place sun dried tomatoes and capers on steaks (I even snuck a dab of artichoke tapas on there for fun).
• crack pepper, if desired. There will be plenty of flavor on there without it.
• Add a little water around the steak.

Fold and wrap parchment paper to form a seal around the fish steaks and place in a pyrex pan in 350 degree oven for about 20 minutes. They poach while they're in there.

Allow to rest for about 3-5 minutes after you take them out of the oven, but remain in paper. Then plate, add your sides and serve.



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