Editor's Note: This is part of a series of food posts by West Seattle's own Holly Brown whose food blog and WebTV show, The Brown Lounge has gained a national following.

By Holly Brown

Wild-caught Pacific Halibut is a versatile, mild whitefish. Alaska is home to 75% of the halibut caught in the United States. Alaskan Halibut season starts in Mid-March, then kicks into full gear in Washington, Oregon, and British Columbia in May. So, it’s the perfect time to get your halibut game on. Try a variety of preparations during Halibut Season and enjoy this delicious and lovely fish.

When you’re choosing Halibut, make sure you’re aware of your eco-choices and select sustainable seafood for your health and the health of our oceans! The Organic Authority reminds us that Pacific Halibut, caught along the West Coast, is an eco-best choice. Atlantic Halibut contains unsafe levels of mercury, (PCBs), and toxic industrial chemicals.

According to the National Aquarium, “Seafood is sustainable when it’s caught or farmed in a way that meets the needs of the current generation without compromising the needs of future generations.” Fishing practices and overfishing damage the oceans, negatively affect fish habitat and breeding grounds, and contribute to reduced species populations. When you purchase “sustainable seafood” you’re making a conscientious choice to make a difference in fish populations, and you’re supporting the healthy future of our oceans.

Fresh Halibut has a firm and flaky texture and very low fat content. As a result, it’s easy to overcook and dry out. To retain this fish’s moisture, season it generously with olive oil whether you’re baking, broiling, pan searing, or barbecuing. Sauces and seasonings love fresh Halibut’s lovely white flesh and you will too. At TheBrownLounge we love Halibut & Chips. We fry the Halibut with a crunchy panko batter, and serve it with Fried Potato Wedges and Caper Tartar Sauce for a wonderful taste treat!

Macadamia Coconut Encrusted Halibut is another popular preparation that seals in Halibut’s moisture, adding a crunchy sweet coating. Serve it with Coconut Rice for a yummy dinner with friends. Of course we also love the salty savory flavor of Prosciutto and Basil wrapped Halibut. They’re all delicious! Eat this lovely tender fish just for the Hal-i-but!

Visit TheBrownLounge.com for these and other succulent seafood menus and recipes!

Halibut & Chips

Fried Potato Wedges

Caper Tartar Sauce

Macadamia Coconut Encrusted Halibut

Prosciutto and Basil wrapped Halibut

Cheers! Holly Brown

Publisher, Foodie, WebTV Host of TheBrownLounge.com

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In other news, Holly Brown's Brown Lounge is expanding. Here are the details from a press release:

THE BROWN LOUNGE EXTENDS REACH TO RADIO, ADDITIONAL ONLINE PLATFORMS
Online entertaining platform announces new segment on KIXI’s Chat with Women and premium partner syndication deal with iFoodTV

(April 2, 2013) SEATTLE – The Brown Lounge, a Seattle-based online lifestyle channel, where food, wine and friends meet is growing, accommodating new visitors and new content. Beginning April 17, host and publisher Holly Brown will contribute a bi-weekly “Entertaining with Ease” segment to the KIXI AM 880 and KKNW AM 1150 radio show “Chat with Women.” In addition, she has signed a partnership deal with iFoodTV to be featured on its web, mobile, ROKU and Apple TV apps.

“I am very excited to reach new audiences and share my love of entertaining,” explains Brown. “We’re at an interesting time in the media world where new and traditional ways of finding content or information are emerging. TheBrownLounge.com is bridging the gap between informative but sometimes dry cookbooks and magazines and the interactive, image and video-based world of online content.”

In addition to the Chat with Women radio segment, TheBrownLounge.com’s Entertaining with Ease recipes and videos will be featured on the ChatwithWomen.com site post-segment at http://chatwithwomen.com/the-brown-lounge/.

“We’ve loved having Holly and her wonderful entertaining ideas on the show, and look forward to making it a regular occurrence,” said Rochelle Alhadeff and Pam Gray co-hosts of Chat with Women. “Our listeners love to entertain and learn about new food trends so this will be a great venue for Chat with Women foodies.”

“We're excited to begin featuring TheBrownLounge.com's WebTV show oniFoodTv.com and on our Roku Italian Food channel,” said iFoodTV CEO Vikrant Mathur. “We look forward to continuing our close collaboration with Holly to deliver engaging lifestyle programming.”

TheBrownLounge.com videos, recipes, blog, events and social channels are devoted to helping people discover great food, wine and entertaining ideas. TheBrownLounge.com is for foodies and home cooks who are looking for dinner party and entertaining inspiration. Hosted by Holly Brown, her content includes dinner party menus, guest chefs, and themes that bring friends together around food, wine, and fun, while entertaining at home. Her recipes and menus are fresh, beautiful, and uncomplicated. The kind of thing you'd enjoy making, eating, and serving with guests.

Holly Brown is the charismatic host, publisher, and blogger for TheBrownLounge.com. Her goal: to inspire your next dinner party. She oversees all facets of TheBrownLounge, testing recipes, developing menus, and sharing party theme ideas. She believes that cooking should be fun, and that dining at home with friends can be the best form of entertainment. In addition to iFoodTV, TheBrownLounge.com is syndicated by Glam Media, FoodieTV, Mingle Media. Brown also writes a bi-weekly lifestyle column for The West Seattle Herald.

THE BROWN LOUNGE
TheBrownLounge.com is an online lifestyle platform with useful and entertaining content. Editorial is centered on themes that connect food, wine, and friends together online, at home, and in the kitchen. We help food related businesses build awareness and online presence through video and social media. To learn more about The Brown Lounge visit: http://thebrownlounge.com/ or on Facebook at http://www.facebook.com/TheBrownLounge