If you were to rank fish in terms of flavor, walleye and halibut would definitely break the top five, if not right into the top two spots. The thing about each mild, white-fleshed fish is they’re great vehicles for all sorts of flavor profiles and preparation techniques. Both get some special treatment this week, one from south of the border and the other from the epicenter of haute cuisine: France.
Zach Pederson’s Walleye Ceviche
Reader Zach Pederson sent in this image with just a simple description: “Fresh walleye ceviche! So good.” And I’m sure it was. It’s easy to make by “cooking” the fish in lime juice, along with some onion, cilantro and peppers. Cilantro is often served as a snack or appetizer, but I could easily make a meal out of a big bowl of the stuff.
Colin Kearns’ Halibut en Papillote
First, a French lesson. “En Papillote” translates to “in parchment.” It sounds fancy, but really all you’re doing is steaming something (fish, vegetables, etc.) inside a folded parchment paper packet. I found this recipe in the June 2012 issue of Bon Appetit, and thought I’d try it with some of the halibut filets I had in my freezer from a trip to Alaska last summer. The recipe is very simple, the Papillote folding is fun, and the finished dish is wonderful – fresh, bright and perfectly cooked. You gotta give it to the French – they know their food.
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- Zach Pederson’s Walleye Ceviche
- Colin Kearns’ Halibut en Papillote
Created on Jun 22, 2012