Gone Fishing…Just for the “Halibut”!

What does halibut fishing have to do with the Buckhorn Inn?  Well, guests often ask us where innkeepers go and what they do on vacation.  This summer, Jack and I headed to Homer, Alaska for our first halibut fishing adventure.  Alaska is renowned for halibut fishing, with a rich population of the fish in the Cook Inlet.

Our Fishing Adventure

We booked a charter http://North country charters.com, obtained our fishing licenses and off we went!  It was a calm, sunny day when we left the dock shortly after 6:30 am.  We went out about two hours and saw otters, puffins, and other wild life.  When we reached the fishing area, our captain baited our hooks with herring which were larger than any fish I had ever previously caught!

When I got a solid bite, the captain urged me to “Reel, reel, reel!”  I reeled for all I was worth!  The fish was about 200 feet down and I was reeling in a flat fish with a lot of drag plus the three-pound weight.  After awhile the captain steadied my pole so that I could reel with two hands.  I felt a bit like The Old (Wo)Man and the Sea!  When I finally landed my fish, the captain estimated its weight at 40 lbs.  That was a keeper!  Jack brought in a 58 lb halibut and we both caught our limit plus some cod.

Our captain recommended a place on the spit to process our fish.  They picked it up right from the boat, cut and packaged it, froze it, and shipped it home to us.  We now have a freezer full of delicious fish!  I have been preparing it in several ways.  So far the simplest preparation has turned out to be Jack’s favorite.  I hope you enjoy it!

Herb-Baked Halibut

3/4 cup panko crumbs

1/3 cup chopped fresh parsley

1/4 cup chopped fresh dill

1/4 cup chopped fresh chives

1 tablespoon olive oil

1 teaspoon lemon zest

1 teaspoon coarse salt

1/4 teaspoon black pepper

4 6-oz halibut fillets

Preheat the oven to 400 F.  Line a baking sheet with parchment paper.  Combine the bread crumbs, herbs, oil, and seasonings in a bowl.  Rinse fish fillets and pat dry.  Place fish on the baking sheet.  Spoon the crumb mixture over the fish and lightly press down.  Then bake until the topping is lightly browned, about 10 to 15 minutes.  Serve with lemon wedges.  Make 4 servings.