Maybe it's a northern hemishere fish as I can't recall seeing it on sale.
The other recipe ingredient is Italian sausage, which I have googled and NZ websites refer to it, but I'm not sure what I am looking for - regular sausage section, or in the small goods area with the salami!
I'd be pleased to get your help and suggestions.
kuaka,
Sep 4, 10:38am
I've just looked in the old recipe book that my gran gave me when I was a kid (in the UK) and halibut looks to be a flat fish with both eyes on the top of it's head, a bit like plaice or flounder.Sorry, can't be more help, and can't help you with the sausage query.
nfh1,
Sep 4, 10:55am
Halibut is usually the fish used in Fish and Chip Shops in the UK, it is like cod, fatter than plaice and has more flavour.Italian sausage to me is a spicy pork sausage, usually very lean with little fat.
sumstyle,
Sep 4, 7:26pm
Ok, thanks you two that gives me a bit more to go on.
cookessentials,
Sep 4, 9:45pm
Haddock and chips! was what we used to have in England, you cant beat it. You can substitute Halibut with cod.
shop-a-holic,
Sep 4, 11:37pm
Halibut is very large, thus the filets can be quick thick like cod. However, the closest in New Zealand would be Turbot, which is larger than Flounder/Sole and exceptionally delicious. Turbot is sourced from the West Coast of the South Island.
sumstyle,
Sep 7, 10:43am
I stared fixedly at the fish on offer at the fish monger today and came away with monk fish as it had the thickest fillets, but it's a pretty strong flavour (had some in a stir fry tonight).Hopefully that means the fish can still be tasted through the cajun spices I'm going to throw at it tomorrow.
Thanks for all your input.
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