Yeah I agree, halibut is a pretty specialized texture so hard to "duplicate" from the "fish" angle. But if what you are looking for is a "delivery system" for a sauce then many firm fleshed white fish work as shroom said and many other suggested. I too would use a snapper for that particular sauce. I also think a nice cod or scrod would work as well. Swordfish would also be very good with the sauce as would a tuna but the texture would be completely different!!! Especially if you poached the swordfish or tuna in olive oil as a cooking method prior to saucing! MMmmmmm! |