Alaska is giving me the taste of spring that the Seattle weather is not. Although open season on this firm and fantastic fishy does not open in the state of Washington til April, our non-contiguous neighbors to the north are lending a helping Halibut. This dense fillet has undergone a simple salt, cracked pepper, lemon prelim. I decide to amp it up with acoutrement post broiler. Nestled on top of a pillow of parmesan-garlic couscous, the whitefish is pelted with some lime-roasted zucchini and corn confetti. The whole menagerie is topped with a dollop of toasted pumpkinseed pesto and enjoyed with an easy drinking, French Sauv Blanc.
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