Seems like it’s been a while since we’ve had Fish Wednesday at home. Bogged down in both a stressful day job and the desire to be a better educated eater, Fish Wednesday has been shelved, migrated, folded, spindled, and mutilated.
But not this week! This week, I reclaimed Fish Wednesday in my Seattle kitchen. Shopping was easy – the halibut looked great and I know it’s a sustainable fish. I bought half a pound at Madison Market where the fish guy was in a talky mood. “Next time, if you feel like splurging, you gotta try my crab cakes. They’re not cheap, but I guarantee you they have way more crab in them than any crab cake you’ll get in a restaurant around here.” “Hey, you shoulda told me that before you wrapped my fish,” I said. “It’s okay, next time. Next time.”
I put the brown rice on while the halibut sat in ginger, lime juice and sesame oil. I steamed the snap peas, also tossed in sesame oil – I love that stuff. Then shortly before the rice was done, I broiled the halibut, about 10 minutes on each side, until the ginger started to blacken. Once it was on the plate, I sprinkled the rice and the peas with wasabi furikake. (A must have in any kitchen, get it at the Asian market in your town.)
Easy, fast, and yum.