Recently Real Good Fish reached out to me to see if I would try their services and share my experiences. I was already considering subscribing and am very happy to tell you about them. Real Good Fish is like a subscription based community-supported agriculture program (CSA) where you get a box of fresh produce only in this case, it's a share of fish or seafood each week. It's dropped off at a convenient location in the San Francisco Bay Area for you to pick up. You get a heads up the day before so you know what you are receiving. Sometimes you will receive things you may not ever be able to find at retail like Ridgeback shrimp or California red abalone but the newsletter and website provide storage tips and recipes.
So far I've received crab, abalone and halibut. It's always enough for 2-4 servings and costs $22. It's pretty much the freshest way to get your fish or seafood. It's all local, sustainable and the newsletter gives you details about who caught your seafood, the catch, and the like.
This week it's California halibut. It's mild and a bit firm and very healthy. A portion of 3 1/2 ounces is less than 100 calories, low in fat and a good source of protein. Cooking it in broth or steaming it is a good bet. Cooking it quickly in parchment works because it's basically steaming in its own juices. I add a little bit of olive oil to keep things moist and some preserved lemon for flavor. It adds both acidity and salt, which is pretty much all the fish needs. Note that the time will vary depending upon how thick your fish fillet is. Be careful not to overcook it. You can always pop it back in the oven if needs another minute or two.
Parchment Roasted Halibut
Serves 4
Ingredients
4 halibut fillets, about 4 ounces each
Preserved lemon, sliced with any pits removed
4 teaspoons extra virgin olive oil
Instructions
Heat oven to 400° F. Place the fish on one half of four 12- to 15-inch lengths of parchment cut into squares or a heart shape. Top each fillet with slices of preserved lemon. Drizzle each with a teaspoon of olive oil. Fold the parchment over the fish; make small overlapping folds along the edges to seal. Transfer to a baking sheet and bake for 8 minutes if a thin fillet of 1/2 inch or less, 10-12 if a one inch fillet, If it's over one inch, 15 minutes.
Carefully cut the packets open, remove the lemon slices and serve.
Enjoy!
Disclaimer: I am receiving seafood from Real Good Fish in exchange for sharing my experiences, I am not compensated monetarily for this or any other post.
