TCL’s Fish Guy, Josh Nelson of Almanac Fish stopped by with some tasty Halibut recipes.
Seared Alaska Halibut with Lemon Caper Sauce
-6 to 8 ounce portion of halibut per person (less for lunch
-1 tbsp. Salted Capers
-¼ White Wine
-Zest from ½ a Lemon
-2 tbsp. Butter
-Salt and Pepper
-Optional: Chopped Spinach, Chard, or Kale
-Preheat oven to 425°.
-Heat oven-safe sauté pan with canola oil, over medium high heat.
-Season halibut portions with salt and pepper. Place portions in hot pan. Look for the bottom to turn a nice golden brown and then flip and put in pre-heated oven.
-Tip: The fish should release from the pan with a slight shake when it’s ready to be flipped.
-After 10-12 minutes, remove the pan. (Internal temperature should be around 135°F.)
-Return pan to stove and over low heat, add white wine, capers, and zest from half a lemon. (Add chopped greens, if using them). When wine is reduced by half, turn heat off. Add butter and slowly swirl pan until butter is fully incorporated into sauce. Salt and pepper to taste. Plate, and enjoy!
Halibut Fish Sticks
-6 to 8 ounces of halibut per person, cut into strips, or chunks (whichever you prefer
-¼ cup Panko crumbs, bread crumps, corn meal, or crushed crackers.
-1-2 eggs beaten with 1-2 tbsp. of water (egg wash)
-¼ cup of seasoned flour (season salt, Cajun seasoning, or simply salt and pepper)
-Preheat pan on medium high heat some canola oil, or if you use a deep fryer, fire that bad boy up!
-Toss your halibut sticks in the seasoned flour, shaking off any excess.
-Dip floured halibut in egg wash, and set in your bread crumbs. Gently pat firm so as bread crumbs stick, but not so firm as to squish the fish.
-Set in the hot oil and fry until golden brown on all sides.
-Set on wire rack for a minute to shed excess oil, then enjoy!