Halibut Dore...

So my wife and I went to Vancouver Island, Ucluelet specifically, for our honeymoon.  The place is absolutely awesome!  We chartered a boat while we were there and went out for halibut and salmon.  We limited out on both (1 hali and 2 chinook a piece).  Nothing of immense size, but we've now got a chest freezer full of halibut and salmon!  We had most of the fish packaged and frozen so we could get it back into the states, but we decided to keep a chunk of halibut to cook that night.  We were staying in a cabin with a small kitchen, and we had a few basic ingredients, so I decided to cook up a batch of haibut dore...pronounced door (the kind you walk through) - ay... basically a fancy name for lightly-breaded, pan-fried halibut with a white wine/butter/garlic sauce.  I was introduced to this recipe back in the day at Sacramento Joe's with calimari.  This recipe is great because it doesn't over power the delicate flavor of the fish.  I cut the fillet (skin removed) in normal portion sizes, and since the halibut was a B.C. "chicken" (10lbs), it worked well.  If the fillet was from a thicker fish, I probably would have cut it differently to keep the pieces thinner.  In a heavy skillet, melt butter (enough to cover the bottom of the pan about 1/8") over medium heat.  As the butter is just coming to temp, dredge a piece of fish in flour, dip it in egg, and then re-dredge it in flour.  This produces a light batter-like crust that is delicate and browns nicely.  Add each piece to the pan as you coat it.  Cook for about 3-4 minutes on each side.  Both sides should be nicely browned.  While you're cooking the fish, start the sauce.  Mince a medium shallot and a clove of garlic, melt a couple tablespoons butter in a non-stick sauce pan over med-high heat.  When the butter is hot, add the shallot and garlic, and sautee for a minute or two.  Add a little white wine (~1/3 cup) to deglaze the pan.  When it has reduced slightly, add another 2/3 cup of white wine, season with a little salt and pepper, and stir in a splash of cream (or half and half).  Bring it to a boil, reduce to a simmer and cook for a few minutes.  The fish should be about done at this time.  Plate up the fish and spoon some of the sauce over each piece.  Top with chopped fresh parsley, serve with a salad or some steamed veggies and enjoy.  My wife liked it with a glass of nice white wine, but I thought it was epic paired with a pint of crisp copper ale.  Like I said, extremely simple.  In the future, I might try it with some fresh wild mushrooms (probably a chanterelle, maybe a black trumpet) added in the sauce.  Also, because this recipe is so delicate, I'm thinking it would be a decent one for abalone...

Dude, i think I'd like to fish with you, but I know I'd like to have dinner at your house!

Thanks and keep em coming.

Allen