Seems like it’s been a while since we’ve had Fish Wednesday at home. Bogged down in both a stressful day job and the desire to be a better educated eater, Fish Wednesday has been shelved, migrated, folded, spindled, and mutilated.
But not this week! This week, I reclaimed Fish Wednesday in my Seattle kitchen. Shopping was easy – the halibut looked great and I know it’s a sustainable fish. I bought half a pound at Madison Market where the fish guy was in a talky mood. 
“Next time, if you feel like splurging, you gotta try my crab cakes. They’re not cheap, but I guarantee you they have way more crab in them than any crab cake you’ll get in a restaurant around here.” “Hey, you shoulda told me that before you wrapped my fish,” I said. “It’s okay, next time. Next time.”
I put the brown rice on while the halibut sat in ginger, lime juice and sesame oil. I steamed the snap peas, also tossed in sesame oil – I love that stuff. Then shortly before the rice was done, I broiled the halibut, about 10 minutes on each side, until the ginger started to blacken. Once it was on the plate, I sprinkled the rice and the peas with wasabi furikake. (A must have in any kitchen, get it at the Asian market in your town.)
Easy, fast, and yum.
now that’s the way to write a recipe. lookin’ good! i’m very interested in this furikake stuff.