It's halibut season and Chef Tom Douglas says it's not difficult to make this white fish shine.
He pan fries it in a little bacon fat mixed with olive oil.
"I like that smokey sweet bacon fat that the bacon gives," says Douglas. "You're just getting a little bit of that smokiness."
Before you even get that far, Douglas says you want to get the freshest fish possible.
Look for a clean sheen on the fish, not to be confused with slimy. You don't want slimy.
The flesh should have a translucent quality. Fishmongers will often slice off the tail to check the texture.
It should also smell like fresh ocean water.
Try out halibut cheeks if you're lucky enough to find them. Douglas says stock up now and freeze them for later.
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