Let me tell you something. I absolutely love fish. I love fish for the wonderful Omega-3 oils, but most importantly–I love fish for its taste. There are few smells better than the one of fried fish, which is then served with plenty of lemon zest. When I went to Amsterdam, I was dying to try fish “streetfood style” by eating it raw, in their market. And sure, you can find all sorts of herrings and small fish like hamsi–and yet, it wasn’t enough. I needed a challenge, something different.
And that’s when I discovered a monster called halibut. Now it’s not a literal monster, but it’s a humongous fish! It’s a bottom-dwelling flatfish—literally a bottom feeder. It’s one of the largest, weighing up to 300 kg (about 661 pounds) and it can be as long as 2.5 meters (8 feet and 2.4 inches). Saying that the halibut is huge would be an understatement. And since we are talking facts, another interesting one is that they have both eyes on the upper side.
However, what makes the halibut stand out for me, turning it into the perfect choice for this tomato risotto with halibut fillet recipe is that it has a firm texture, blending perfectly with the risotto.
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