Feeling Saucey!

This year the Halibut season in BC begins March 1. In anticipation of this blessed event, tonight we decided to cook one of our few remaining pieces of halibut from last years catch. Here is a before picture of the Hali the day the Prince reeled him in somewhere in the open waters off the Northwest coast of Vancouver Island.

This beauty has given us many delicious dinners this winter, including the one tonight. To make this easy crusted halibut just whisk one egg with 2 tsp cold water. Dip the pieces of fish in the egg and then coat with panko breadcrumbs (lightly salted). Pan fry in vegetable oil two minutes per side (for 1 1/2 inch thick pieces). Of course you can not have breaded halibut without tartar sauce. Homemade tartar sauce is so easy and delicious. After trying many different recipes this is what we like the best:



1 cup mayonnaise

1/3 cup chopped dill pickles
1 tbsp chopped capers
2 tsp pickle juice
1 tsp lemon juice
dash of Tabasco sauce

Mix everything together and refrigerate for at least three hours (preferably over night). Tartar sauce is one of the times I am willing to open up one of my few remaining jars of home made pickles from last summer. It seems that this year we need to work on increasing our halibut and pickle yields so we don't run into the same shortage this time next year.

We also had some lovely spot prawns with dinner and I thought I would pass on the easiest sauce I know. Seafood cocktail sauce is one of my favourite things. The spicy kick of the sauce combined with the delicate flavour of the prawn is perfection. To make the sauce yourself just combine 1/2 cup of ketchup, 1 heaping tbsp of horseradish (I prefer the creamed kind) and a tbsp of lemon juice. This can be served immediately.