Favorite recipes for a popular fish.

Halibut has become increasingly popular in fish stores and supermarkets nationwide. The firm, succulent flesh of halibut is low in fat and well suited for all cooking methods. This collection includes 120 recipes traditional favorites along with 40 new ones from award-winning author and chef Karen Barnaby, one of North America's leading seafood chefs.

Halibut: The Cookbook surveys the culinary and natural history of the fish, and provides tips on how to choose the freshest catch at the store. Conveniently organized by meal course, Halibut includes marinades, curing instructions and different cooking methods. The recipes are easy to follow, ranging from simple dishes to elaborate meals.

Here are samples of the 120 recipes:

• Grilled halibut steaks with pink peppercorn chive butter
• Baked halibut tapenade crust and caponata
• Riesling braised halibut with tarragon and chives
• Alaskan halibut chowder.

Comprehensive and clearly written, Halibut: The Cookbook will be welcomed by home chefs who have long enjoyed this popular fish, as well as those just adding it to their list of favorites.

Karen Barnaby is an author, chef, and teacher from Ottawa, Ontario. She started her cooking career in 1979 on a pink, four burner electric stove in the basement of the Bohemian Restaurant. Moving to Toronto in 1981, Karen was a Chef at the Rivioli where she learned about Thai and Laotian cooking from Chef Vanipha Southalack. After 3 years at Rivioli, Karen worked at David Wood Food Shop, opened two more shops in 5 years, and co-wrote the David Wood Food Book and the David Wood Dessert Book. During that time, she discovered she had an aptitude for teaching and put it into practice at Duffletâ??s Great Cooks Cooking School.

In 1995, she was offered the position of Executive Chef at The Fish House in Stanley Park, and has been happy there ever since.

Karen Barnaby's profile page