Pan seared jet fresh halibut
Halibut is one of my favorite fishes when its fresh and it's cooked right. "Jet fresh" is about as good as it gets in Kansas unless you're talking about lake fish, river fish or farm raised fish. It means that a fish was packed on ice instead of frozen, and shipped to Kansas usually within 48 hours of the boat docking that it was caught on. You can recognize a "fresh" piece of fish by the firmness of it's flesh and the "translucense", meaning that the flesh should have just a touch of "clearness" to it and should not look cloudy or grainy. Most fish in the middle of the country has been previously frozen.
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