On this episode of Feel Good Food, it’s a buttery white wine-poached fish layered over bright, lemony beans packed with dill, parsley, and basil. It’s simple, stunning, full of flavor, and some might say elegant. 

 for making it all happen in the kitchen with us. 

Beautiful plated shot of halibut and herby butter beans

Halibut with Herby Butter Beans 

In this recipe, briny Castelvetrano olives and vibrant citrus are an ideal foil to flaky, tender wild Alaska halibut that’s roasted low and slow in the oven. The only stovetop cooking required is a simple sizzle of smashed olives, and the entire dish comes together in 30 minutes. For the olive-citrus mixture, you can use whatever citrus is available near you, from blood oranges to ruby-red grapefruit (bonus points if it’s in-season).

When it comes to the fish itself, sustainability is key. The Alaska halibut fishery prioritizes the protection of halibut stocks with catch limits to ensure that wild Alaska halibut are around for future generations. Available fresh from March through mid-November and frozen year-round, this versatile, meaty whitefish is ideal for easy dinners any night of the week.

Slow-Roasted Alaska Halibut With Citrus & Smashed Olives

Fish has always intimidated me. I'm not sure why. It probably stems from growing up in a house where fish wasn't cooked—well, except for a few meals of fried catfish. Not long ago, I decided to take the plunge and jump in feet first. I wish I hadn't waited so long—baked fish is so easy! When you buy your fish, be sure that it doesn't smell too fishy. Fresh fish will be best, but frozen will work fine. Also, ask the cute fish guy or gal for a cut that is pretty consistent in thickness from one end to the other. If they are customer-oriented, they will do so with a smile on their face. If not, find another cute fish guy or gal.

Baked Halibut

Any person who feeds children knows that they are almost universally deranged. So when you find something they love to eat, it’s worth its weight in gold, especially if it’s something that you love to eat, too. Years ago, when my son was in preschool, he came home raving about school lunch. He didn’t know what it was called, so he described it—a kind of meal charades—and when I finally guessed it (fish sticks!), he asked if we could have them at home.

I have a long history of making things harder than they have to be, especially when it comes to cooking. I could have gone to the store and bought a box of fish sticks. He would have been thrilled. Instead, I challenged myself to develop a fish cake recipe that was just as crunchy and irresistible as the store-bought version but, you know, better.

I started with halibut because it’s firm and mild (though I’ve also used cod and haddock with great results). An old trick of blending some of the fish with cream, egg, and bread crumbs into a sticky paste helps the cakes hold together. For supreme crunch, they’re dipped in beaten egg, coated in panko, then panfried. Try though I might, I’ve never gotten my kids to like the tartar-ish sauce I make, with mayonnaise, cornichons, herbs, hard-cooked eggs, and capers. (You could make something similar, or try a simpler sauce—maybe thick yogurt with chopped herbs and a squeeze of lemon.) Instead they dip their beautiful, golden, homemade fish cakes in—you guessed it—ketchup. 

Better-Than-Fish-Sticks Fish Cakes

My husband and I love fish and are constantly trying to find new ways to prepare it. This was inspired by our favorite restaurant in Lancaster, CA that shut down. They used chilean sea bass and caper berries but we just use what we have on hand. I like to serve this over orzo and garlicky sauteed spinach.

Halibut w/ Basil, Garlic, and Tomato

This dish has a lovely combination of flavors -- saffron couscous is combined with cauliflower and fennel; bright herbs and olives; warmly-spiced fish; and a splash of tart lemon juice.  The fish marinade riffs on couscous' North African origins, using some of the ingredients often found in the Ras Al Hanout spice blend, along with garlic and lemon in an oil-based paste.  The savory-sweet combination compliments the slightly fusty edge in the couscous from the saffron and fennel.  Don't be put off by the long list of ingredients -- it'll just take a few minutes to rifle through your spice cabinet.  There are admittedly a few steps, but the result transforms some common ingredients into an exciting dish.  

Saffron-scented Vegetable Couscous with North African-spiced Halibut

I always love halibut, but this salsa is magic. I would serve it over any firm white fish, over rice and beans, as a dip with chips, or in a bowl with a spoon! 

Pan Seared Halibut with Mango-Avocado Salsa

Yotam Ottolenghi and Ramael Scully's Pistachio and Pine Nut-Crusted Halibut

Ceviche is a delicous warm weather, no-cook dish.  I love the heat of chili peppers combined with the sweet mango and sour lime. I prepared this today as a quick snack to enjoy in the backyard before our family had to say farewell to our exchange student from Saudi Arabia who has been with us for the past year. He had never eaten ceviche before, so it was time to get that checked off his list! - BlueKaleRoad

Mango Halibut Ceviche

Escarole has broad, flat leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it resembles radicchio in taste.  *VARIATION*  Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8 minutes per inch of thickness cooking time would be applied

Halibut Over Wilted Escarole 

This is the simplest way I know how to cook fish without stinking up the place.  At home in Brooklyn, I throw it in the oven.  When I'm enjoying the good life in Maine, I toss it on the grill.  On those really good days when I get to go cruising with my folks on their boat 'Summer Love',  out in the Atlantic, on I cut the veggies a little smaller and chunk up the halibut for faster cooking on the little propane 'grill' that hangs over the edge of the boat.  Wherever I enjoy this dish, it's simply fresh fish and farmer's market vegetables.  Summer perfection, without the stink!

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