Recipes

Quick & Yummy! Serves 6 Per serving: 207 cal. 27% (55 cal.) from fat; 35g protein; 6.1 g fat (0.9 g sat.); 0 g carbo; sodium varies, 54 mg chol.

About 5 cups coarse Sea Salt, enough to cover the bottom of the pan by half an inch or so.

6 pieces Alaska Halibut (6-8 oz. each; 1 1/2 in. thick), rinsed and patted dry

Salt and Pepper (I like Kosher Sea Salt and White or Green Pepper)

1 tbsp. Olive Oil

About 1 cup lightly packed fresh thyme sprigs, rinsed

About 1 cup lightly packed fresh oregano sprigs, rinsed

(Experiment with the herbs in your garden. Cilantro is surprisingly good)

20 fresh or dried Bay Leaves

1 Meyer or regular lemon, rinsed and thinly sliced crosswise

1. Spread salt level (about 1 in. deep) in a 5-6 quart oval or 9-13 in. rectangular baking dish. Heat in 450 degree regular or convection oven until very hot, about 20 minutes. 2. Meanwhile, sprinkle one side of Halibut lightly with salt and pepper (I like kosher sea salt and white or green pepper). Pour olive oil into a 10-12 in. nonstick frying pan over high heat. When hot, place fish pieces in pan, seasoned side down, without crowding; work in batches if necessary. Cook until lightly browned on the bottom, about 2 minutes. 3. Remove baking dish from oven and distribute thyme and oregano sprigs, bay leaves, and all but three of the lemon slices evenly over hot salt (some salt will still be visible). Set Halibut pieces browned side up over herbs and salt, spaced evenly. Cut reserved lemon slices in half and place half a slice on each piece of fish. 4. Bake until fish is opaque but still moist-looking in center of thickest part (cut to test), 15-20 minutes.

D. Ripley, Albuquerque NM