Rinse and re-wrap the cured halibut at home. Keep it in a cooler until picnic time.
zest of 2 oranges
zest of 2 lemons
zest of 2 limes
½ C. salt
¼ C. sugar
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10 oz. of very fresh Alaska halibut
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Mix all of the curing ingredients together. Rub the halibut with them and wrap the fish and curing mixture in plastic. Place the wrapped fish in a shallow bowl or baking dish. Put a plate on top of the fish and add a weight, such as a 28-oz. can of tomatoes, on top. Refrigerate for 2-6 hours. Unwrap and rinse the halibut. Slice thinly to serve. Yield: 4 small servings.
Wines: dry whites
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