My husband, Mark, and I decided that fresh halibut was definitely on the menu that evening, as well as something with some fresh picked rhubarb.

Halibut is a great fish, as there are numerous ways to prepare this sweet, white, firm but flakey fish. This versatile beauty from Alaska lends itself well to many cooking techniques including baking, broiling, pan-frying, poaching, deep-frying and grilling.

When the sea offers up gems like halibut, simple preparation is best. Cooking something as wonderful as this perfect white fish, I feel I can only enhance what the Pacific provided me. Do it justice by cooking it properly and serving it with freshly made seasonal accompaniments.

All you experienced Kenai Peninsula seafood cooks will laugh at me for printing this next recipe, but remember; there are lots of readers out there just learning how to cook with Alaskan seafood. I enjoy sharing recipes for them totry just as much as the more complicated ones I share with my experienced Alaskan epicures!

Fresh halibut can cost as much as lobster if you aren’t fortunate enough to catch it from your own boat or know a friend to share their bounty with you. I think this next recipe should be re-named Alaskan Lobster or Rich Man’s Halibut.

As simple and easy as this is to prepare, I am not sure why I don’t make halibut this way more often. Every one loves it and it is one of those tried and true recipes

Experienced Kenai Peninsula seafood cooks will laugh at me for this recipe, but, remember, there are lots of readers out there just learning how to cook with Alaska seafood. Fresh halibut can cost as much as lobster if you aren't fortunate enough to catch it from your own boat or know a friend to share their bounty with you. I think this recipe should be renamed Alaska Lobster or Rich Man's Halibut. As simple and easy as this is to prepare, I am not sure why I don't make halibut this way more often. Everyone loves it; it is one of those tried-and-true recipes.

Bring water to a rolling boil and add halibut. Cook until halibut turns a clean white and floats to the top. Scoop halibut chunks from water with a slotted spoon. Sprinkle with a little seasoned salt and serve with melted butter, tartar sauce, cocktail sauce and/or lemon wedges -- whatever your preference.

Yield 4 servings

This is a great breading recipe to coat and pan fry fresh halibut.

Ingredients:

1 egg

1 cup milk

1 cup crisp rice cereal crushed, or 1 cup Japanese panko

1/4 cup all purpose flour

1/4 cup cornmeal

1H teaspoons lemon-pepper seasoning

1/4 teaspoon seasoned salt

1/8 teaspoon onion salt

1/8 teaspoon garlic salt

4 halibut fillets

Directions:

In a shallow bowl, whisk together the egg and milk. In a large Ziploc bag, combine the cereal or panko, flour, cornmeal and seasonings. Dip the fish fillets into the egg mixture, then coat with dry mixture.

In a large skillet, heat 1/4-inch of vegetable oil over medium high heat. Fry the fillets for 5-7 minutes on each side or until fish flakes easily with a fork.

Yield - 9X13 pan

I promised my good friend Lynn I would include a rhubarb recipe in this week's column. She just moved into a beautiful, spacious home that has a huge rhubarb plant growing in the front yard. Lucky for her, as I have to plant one and wait for it to grow until next year. Here is a recipe from family in Wisconsin that is almost as wonderful and sweet as my zany friend is, and best of all, she loves to have fun in the kitchen with me making yummy recipes.

For Crust:

Cream 1 cup butter and 4 T. sugar

Add 2 beaten eggs.

Sift and add 2 cups flour, ? tsp. salt and ? tsp. baking powder

Mix well and form into a ball. Press into greased 9X13 baking pan bringing up crust mixture around sides of pan.

Spoon 6 cups sliced rhubarb over crust.

Sprinkle 1 large package wild strawberry or raspberry jello over rhubarb.

Mix 2 cups sugar, 1 cup flour and 1 tsp. cinnamon and ? cup melted butter.

Sprinkle mixture over all and baked 350 degrees about 50 minutes.

Serve warm with vanilla ice cream or whipped cream and a good cup of coffee.

Yield 4 servings

I love to use my outdoor grill all year and this recipe for grilled halibut is a favorite.

Directions:

In a pot of boiling, salted water, cook the asparagus, just until tender, about 2 minutes. Drain and keep warm. Brush the halibut filets with oil and season with salt and pepper. Grill until the fish is just opaque in the center. Keep warm.

In a sauté pan, bring the wine and lemon juice to a simmer. Reduce volume by half. Reduce the heat and whisk in the chilled butter cubes. Add the scallions, capers, tomato, and continue stirring until just warmed. Season with salt and pepper and remove from heat.

To serve, place a few asparagus spears in center of a warm dinner plate. Place halibut over asparagus and spoon a little sauce over halibut.

Ingredients:

1 pound asparagus cleaned

4 6-ounce halibut fillets, about 1-inch thick

2 tablespoons olive oil

1/4 cup dry white wine

2 tablespoons lemon juice

H cup butter, chilled and cubed

5 green onions

1 tablespoon capers

1 large tomato, diced

Salt and pepper to taste

In a pot of boiling, salted water, cook the asparagus, just until tender, about 2 minutes. Drain and keep warm. Brush the halibut filets with oil and season with salt and pepper. Grill until the fish is just opaque in the center. Keep warm.

In a sauté pan, bring the wine and lemon juice to a simmer. Reduce volume by half. Reduce the heat and whisk in the chilled butter cubes. Add the scallions, capers, tomato, and continue stirring until just warmed. Season with salt and pepper and remove from heat.