Halibut

halibut-baja-sandwich

Ingredients:

  • 4 Alaska Halibut fillets (4 to 6 oz. each), fresh or thawed
  • Kosher salt and black pepper, to taste
  • 1 tablespoon ground cumin, divided
  • 1/3 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1-1/2 tablespoons minced garlic
  • 1 cup regular or low-fat mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon cracked black pepper
  • 4 sandwich rolls, split
  • 1/2 cup roasted poblano chiles, peeled, seeded and chopped
  • 8 tomato slices
  • 1 cup cilantro leaves

Baja-Alaska Halibut Sandwich

Prep Time: 30 minutes
Cook Time: 10 minutes
Serves: 4

Directions

Marinade: Season Alaska Halibut fillets with kosher salt, black pepper and 2 teaspoons cumin; place in 9×13-inch pan. Whisk together oil, lime juice and garlic; pour mixture over halibut; turn halibut to coat all sides. Cover and refrigerate for 30 minutes before using.

Cumin Tartar Sauce: In small mixing bowl, blend mayonnaise, relish, mustard, one teaspoon cumin and black pepper. Cover and refrigerate until serving.

Heat a ridged stovetop grill pan over medium-high heat. Remove halibut fillets from marinade; place in heated pan and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Turn fillets over and cook just until fish is opaque throughout, about 4 minutes.

Griddle (or toast in oven) cut side of rolls until golden. Spread cut side of each roll bottom with two tablespoons of tartar sauce. Layer with 2 tablespoons roasted chiles, a halibut portion, 2 tomato slices, and 1/4 cup cilantro leaves; cover with roll tops.

Cook’s tip: Alaska Halibut fillets can also be broiled, grilled or baked.

Nutrients per serving: 678 calories, 31g total fat, 5g saturated fat, 41% calories from fat, 45mg cholesterol, 39g protein, 62g carbohydrate, 3g fiber, 1188mg sodium, 167mg calcium and 720mg omega-3 fatty acids.

halibut-cucumber-tacos

Ingredients:

  • 1 cup diced English/seedless cucumber
  • 1 green onion, sliced
  • 1/2 cup grape or pear tomatoes, halved, if desired
  • 2 tablespoons finely chopped fresh fennel, if desired
  • 1 tablespoon white balsamic (or rice) vinegar
  • 2 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 4 Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary leaves
  • 4 medium (8 to 9-inch) tortillas OR flatbreads
  • 1 cup (3 oz.) crumbled goat cheese

Alaska Halibut Tacos with Cucumber Salsa

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4

Directions

In a small bowl, combine cucumbers, green onion, tomatoes and fennel. In separate small bowl, blend vinegar, 1 Tablespoon oil, salt and pepper, to taste. Pour over cucumbers; set aside.

Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a heavy nonskick skillet over medium-high heat. Brush both sides of halibut with remaining oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn fillets over and season with thyme, rosemary, salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from heat and break into large chunks.

To serve, divide halibut among tortillas. Sprinkle on goat cheese and top with cucumber salsa.

Nutrients per serving: 498 calories, 23g total fat, 8g saturated fat, 41% calories from fat, 145mg cholesterol, 46g protein, 27g carbohydrate, 2g fiber, 507mg sodium, 303mg calcium, and 1140mg omega-3 fatty acids.

halibut-dill-sauce

Ingredients:

  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • Olive oil
  • Salt and pepper to taste
  • 1/4 cup Chardonnay
  • Cucumber-Dill Sour Cream Sauce (recipe follows)
  • Garnish: lemon wedges and fresh dill sprigs
  • Cucumber-Dill Sour Cream Sauce
  • 1/2 cup regular, light or fat-free sour cream
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon minced garlic
  • 1 Tablespoon chopped fresh dill or 1 teaspoon dried dill weed
  • 1/4 cup grated cucumber (squeeze dry)
  • Salt and pepper

Alaska Halibut with Dill Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4

Directions

Make the sauce first and keep refrigerated. Bring it to room temperature and stir it well before serving.

Mix sour cream, lemon juice and zest, and garlic. Stir in dill and cucumber; season with salt and pepper to taste. Refrigerate, covered, until ready to serve.

Preheat oven to 450°F. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat a large heavy ovenproof skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn halibut over, season with salt and pepper, and cook 2 minutes more. Remove pan from burner and add wine to pan. Place pan in preheated oven and cook for an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Transfer halibut to warm plates and dollop with 2 tablespoons sauce per portion; garnish with lemon wedges and fresh dill. Pass the remaining sauce on the side.

Nutrients per serving: 292 calories, 13g total fat, 4.5g saturated fat, 41% calories from fat, 74mg cholesterol, 37g protein, 3g carbohydrate, 0.2g fiber, 177mg sodium, 110mg calcium, and 750mg omega-3 fatty acids.

halibut-miso-glazed

Ingredients:

  • 2 tablespoons yellow or white miso (fermented soybean paste)
  • 2 tablespoons mirin
  • 1 tablespoon lite soy sauce
  • 1 tablespoon firmly-packed golden brown sugar
  • 1/2 teaspoon peeled, finely-grated fresh ginger
  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1 tablespoon olive oil
  • 2 teaspoons lightly toasted sesame seeds

Slaw:

  • 2 teaspoons peeled, finely grated fresh ginger
  • 1/3 cup fresh lime juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons mirin
  • 1 tablespoon lite soy sauce
  • 1 package (12 oz.) broccoli coleslaw (with broccoli, carrots and red cabbage)
  • 1 cup red seedless grapes, halved
  • 1 cup English cucumber, peeled, seeded, halved and thinly sliced (or sliced celery)
  • 1 medium navel orange, peeled, sectioned and coarsely chopped
  • 1/3 cup fresh mint leaves, torn
  • 1/4 cup toasted chopped peanuts, if desired

Miso-Glazed Alaska Halibut with Broccoli-Ginger Stew

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Directions

Slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently.

Halibut: Heat oven to 400°F. In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside.

Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes. Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds.

Nutrients per serving: 420 calories, 13g total fat, 2g saturated fat, 26% calories from fat, 45mg cholesterol, 36g protein, 42g carbohydrate, 6g fiber, 645mg sodium, 172mg calcium and 1200mg omega-3 fatty acids.

Content Provided by Alaska Seafood Marketing Institute