Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
Halibut
It's a perfect time to perfect your white fish cooking skills this halibut season. (AP Photo)

Ingredient of the week: Halibut

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.

Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.

Stephanie Klein, MyNorthwest.com Editor
Stephanie joined the MyNorthwest.com team in February 2008. She has built the site into a two-time National Edward R. Murrow Award winner (Best Radio Website 2010, 2012).
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