Hey Guys,

I was given a whole filet of halibut from some friends who had just presented at the Asian Culinary Symposium at the CIA - Greystone this past weekend.  It sat in my fridge for a day while I figured out what to do with it... and I figured that I'd just cure it and create a Halibut Gravlax.

My Curing Rub
1/2 C Casting Sugar
1 C Kosher Salt
1 C Light Brown Sugar
2 T Fennel Seed
2 T Cardamon

It's currently wrapped and under weight sitting in my fridge for the next few days.  I haven't cured halibut before, so I'm definitely a little curious to see how it comes out.

Interesting, please let us know how it turns out!

I've never cured a fish....

But I make a wicked sauteed halibut!