Hello and welcome back to The Stone Soup Cook–so glad you’re here!
Today, I’m continuing my series on Wild Alaskan Company fish and I’m very excited to share my recipe for halibut in parchment paper!
But first, let’s talk about Lent, which is just around the corner. Last year, I wrote about the season of Lent being analogous to the time after the holidays and inventory for a retailer. Back in my retail days, I always loved the feeling of having things all cleaned up and organized after inventory. Inventory was always a ton of work, but I loved that feeling of accomplishment at the end of it.
Lent feels a lot like that to me–it’s also a time when we can kind of clear the decks and do some quiet contemplation about our lives and ourselves–what needs work, what we’ve accomplished, our goals for the future.
This year (in between trips) I have spent a lot of time–and I mean a LOT of time–going through drawers, closets, cabinets and the like, clearing stuff out of my house. I made daily trips to the Goodwill and challenged myself to fill three kitchen-sized trash bags of stuff out of my house every day. I would say that I was able to do this for a good six weeks before it finally got hard to find enough to fill those three bags. This week, I have only been able to come up with two bags. My purging is not done, but I feel SO MUCH lighter and–and I can’t emphasize this enough–so much better able to clean my house up.
I’m glad that I’ve accomplished a good deal of that clearing out in time for Lent. That cleaning out has allowed me to be able to think–and not just about the piddly little day-to-day stuff, but the bigger picture stuff–like what I want to write about, what kind of cuisine I want to learn more about, what new techniques I want to tackle and how I can get healthier in 2025. In general, I shun New Year’s resolutions because they feel so ephemeral. I’ve always felt the same way about Lenten resolutions–a promise to give up eating chocolate that you break within the first couple of days. Instead, I like to think of Lent as a season of contemplation: a time when we can find ways to improve ourselves and the lives of those around us.
Naturally, I like to think I can do that with food.
For the next couple of months, one of the things I’m going to do is to feature healthier recipes that also make our palettes sing–like the recipe I’m sharing here for halibut in parchment paper:
For this recipe, I used more of the Wild Alaskan Company’s individually wrapped and frozen fish filets–this time, the halibut. I regret that I forgot to take a picture of the fish when I unwrapped it, but it let me just tell you that it was lovely–no smell and the texture was very nice. And the best part–it cooked up beautifully! This recipe is simple enough for a weeknight meal, but elegant and delicious enough for a celebratory dinner. The fish came out delicate and moist and very flavorful.
At this point, I should say that my reviews/opinions of the fish from Wild Alaskan Company are my own and I’m not getting any payment from them.
In addition to exploring healthier foods for Lent, I’m also going to focus on learning new techniques and trying out new kitchen equipment to broaden my knowledge and horizons. I’ll be sharing all of my explorations with you over the next couple of months!
Tomorrow, I’ll continue my series on fish from Wild Alaskan.
Until then,
Peace, love and good food,
Keri
