Alaskan halibut

53.5K likes, 747 comments. “Wild Alaskan Halibut Picatta!”

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

Panko Crusted Halibut over Baby Bok Choy in a Miso Broth Togarashi and Mitsuba Garnish Summer is the time to enjoy fresh halibut from Alaska. This pristine lean fish with mild, sweet white flesh, large flakes and a firm but tender texture naturally pairs well with Japanese ingredients; miso, tamari, mirin, and toasted sesame. Harmoniously … Continue reading "Alaskan Halibut, Japanese Flavors"

Halibut Season is already here! It starts in March and usually runs through mid September. We invite you to try out this beautiful flatfish with decadently rich, white flesh.

Three classic flavors are often overlooked these days, so much so that when I prepared a dish combining them not long ago, I seemed to be tasting it for the first time. This combo is garlic, anchovies and capers, a natural southern Mediterranean team that is strong and distinctive. Its brininess makes it incompatible with many foods, but it is ideal with fish, especially sturdy fish like halibut and swordfish. Creating a dish out of these ingredients is almost as easy as simply searing the…

This macadamia nut crusted halibut is a flavor-packed recipe with satisfying crunch thanks to macadamia nuts and panko breadcrumbs. This recipe is oven baked until golden brown for a healthy meal that’s ready in 30 minutes flat!Why Use Nuts In This Recipe?Nut crusted fish is a match made in heaven. From pecans to walnuts and everything in between, we love the combination of delicate fish with a coating of crunchy nuts. Macadamia nuts are a mild nut with ample good for you fat and fiber. Look…

Joe Muer's Alaskan halibut is served with fingerling potatoes, bacon lardons, roasted asparagus, wild mushrooms, and beurre blanc.

This Air Fryer Halibut is the perfect weeknight dinner. It comes together in 15 minutes and has the most delicious sauce you are going to want on everything.

Dave Beran on Instagram: "Since posting a short video of our cabbage wrapped halibut I’ve received a bunch of messages asking how we do it and what it is… well, here you go. . For the moment it’s halibut but likely going to be changing to local black cod. . The fish is served with roasted kale and sprouted cauliflower, finished with a brown butter lemon sauce made from the halibut bones. It tastes like a cross between tartar sauce and meunière. . On the menu now at @pasjoli.sm"