I have been waiting to use that headline for 8 years. My fish guy at Todaro brothers used to say it to me every time asked him for a halibut filet. Tuesday night I whipped up this little halibut dish. Spiced with some salt pepper and old bay I sauteed the fish with some shallots, portobello mushrooms and fennel. As a quick side I tried to replicate a dish I had at Anella the other night. I sauteed up these brussel sprout leaves in a little bacon. I know slightly off the regimen but I didn’t eat the bacon, just used the flavor. They came out nice but not as crispy as the other night. Although, the halibut was perfect and worked really well with the fennel and portobellos.