Pan fried Halibut, freshly dug small Potatoes and grated honey Carrots.

            This is so simple and easy to prepare. There is only one proviso; everything has to be super fresh. Whilst potatoes and carrots bought from a shop might appear to be fresh, nothing competes with vegetables fresh from the garden. So if you do not have a garden but your friend or a family member has one, offer to do some weeding in return for a modest share of the crop.

Buy 12 to 16 ounces of fresh halibut. Fresh Halibut does not smell like fish. Fishy smelling fish is not fresh. Cut the Halibut into strips about one to one and half inches thick. It is better to cut with the grain (head to tail). Sprinkle with salt and pepper and give it a light coating of white flour.

Choose smaller potatoes. Scrub your Potatoes clean and put to boil in salted water.

Grate your carrots on the smaller side shredder. For two people I would use two to three medium sized Garden carrots. For the dressing you will need the following:

1/2 juice of a lemon

2 Tbs of fine honey. Use more if your carrots are not sweet.

1 Tbs of Mayonaie

¼ cup of extra virgin fruity olive oil

1 tsp of cumin seeds

Salt and pepper to taste.

Mix the above ingredients and taste. Adjust to your flavour and mix in with the grated carrots.

Heat a pan to medium with 2Tbs of ghee. If you do not have ghee than use some of your good olive oil. Place your fish in the pan and stay by the stove. After about 90 seconds turn the fish over and watch that you do not overcook the fish. It should be white and moist when the flakes are parted and the cooked side should be a light gold color. Share the fish out on the plates, squeeze some lemon juice on the fish and sprinkle with a little Olive oil or a dollop of Butter. More butter for the boiled potatoes with a sprinkle of salt and pepper. This is such a lovely Summer dish that we have twice a week when the garden is producing. It also works well with salmon. Enjoy