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Fresh Alaskan halibut is widely considered the world’s premium whitefish, and for good reason. It’s mild, slightly sweet flavor makes halibut a popular item on the menus of renowned chefs around the world. From fresh halibut, you can expect a firm, flaky almost steak-like texture and delicate succulent flavor. Halibut is extremely versatile and holds up well with most cooking methods making it perfect for a variety of dishes. Enjoy!
Alaska Halibut with Tangy Fruit Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
2 Tablespoons fresh lemon juice
1 Tablespoon honey
1 can (11 oz.) mandarin oranges, drained and coarsely chopped
1 can (8 oz.) pineapple chunks, drained
1/4 cup red bell pepper, finely diced
1 Tablespoon fresh chives, chopped or 1/2 Tablespoon dried chives
2 teaspoons each lemon peel and chopped cilantro
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon salt
4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
2 Tablespoons olive, canola, peanut or grapeseed oil
1/2 teaspoon seasoning salt
Combine lemon juice and honey in medium mixing bowl. Add remaining ingredients and toss together gently. Mixture can be made several hours ahead and refrigerated until ready to serve.
Preheat broiler/oven or grill to medium-high heat (450ºF). Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with a paper towel. Brush both sides of the halibut with oil. Place on a spray-coated broiling pan or well-oiled grill, 5 to 6 inches from heat, and cook for about 5 minutes. Turn halibut over and sprinkle with seasoning salt. Cook an additional 7 to 10 minutes for frozen fillets or 4 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove halibut to individual serving plates and top with spoonfuls of salsa.
Recipe courtesy of Alaska Seafood – www.alaskaseafood.org