ISBN: 978-1-55285-860-8.  Copyright 2007.  Softcover. 184 pages.  Dimensions: 8” x 9.25” x .50” 19 Color Photos.

From the back cover: Compiled by Karen Barnaby, the executive chef at Vancouver’s Fish House Restaurant, this unique collection of Whitecap Books’ best halibut recipes celebrates the delicate sweetness and delicious simplicity of halibut.  With instructions on how to choose and prepare halibut, information on various species, and a brief survey on its culinary history, Halibut: The Cookbook provides everything you need to become an expert.

Halibut offers more than 110 recipes from some of Whitecap’s most notable authors and chefs, including:

Karen Barnaby, Bill Jones, Anna and Michael Olson, Michael Smith, Cinda Chavich, dee Hobsbawn-Smith, Gail Norton, Eric Akis, and many more.

Halibut is one of the world’s healthiest foods with its high-quality protein, omega 3 fatty acids, and minerals.  Conveniently organized by cooking method, this comprehensive cookbook also includes special sections on appetizers and marinades.  They easy-to-follow recipes range from surprisingly simple to elegantly elaborate.

Table of Contents

Introduction

Appetizers

Gently Simmered, Poached & Steamed

Pan Roasting, Sauteing & Frying

In the Oven

Grilled

Simple Marinades & Sauces

Index