FROZEN Halibut? You bet.

Panko Crusted Wild Alaskan Halibut Steak (Previously Frozen)
Shiso Red Jalapeño Ponzu Sauce
Baby Bok Choy/ Sweet Savory Red Miso Broth

how to ROCK the halibut in your freezer
ROCK: (urban dictionary) to use. to make do with. usually to great effect. 

Frozen fish has a new fan, me! We live in Southern California, we can walk to the docks where fresh fish arrives by the hour. Our local markets have fish that is flown in daily. Why in the world would I buy frozen fish? I don’t. I haven’t. Until now. The Alaska Fish Taco Recipe Contest inspired me to create a fish taco recipe using halibut & king crab. The problem: no fresh halibut available. The solution: wild Alaskan halibut steaks – wild, pure, all natural, and FROZEN.

The best method to thaw the frozen filets is to remove all packaging, place in a shallow dish, cover with plastic wrap, and refrigerate overnight. With a sharp knife, remove the skin. Rinse and dry with paper towel. Season the filet with salt and pepper, dust with flour, dip in beaten egg (or egg white), and coat with panko breadcrumbs.

Sauté in canola oil until golden brown on both sides.
Remove to paper towel. Season with a bit of sea salt while hot.

Shiso Ponzu

  • 1 T. tabasco sauce
  • 1 T. soy sauce (low-sodium)
  • 1 T. seasoned rice wine vinegar
  • 1 T. olive oil
  • 1 T. fresh lime juice
  • 1 T. finely chopped red jalapeño
  • 2 t. minced shallot
  • 2 T. chiffonade shiso leaves

Combine all ingredients, add shiso just before serving to keep its bright color.

Miso Glaze

  • 3 T. sake
  • 3 T. mirin
  • 5 oz. red miso paste
  • 1/3 c. sugar

Boil mirin and sake for 2 minutes to remove alcohol. Over medium heat, slowly add miso paste, stirring to make a smooth sauce. Turn up the heat, add sugar, stir until the sugar dissolves completely. Remove from heat.  Extra miso glaze can be refrigerated up to 3 months, use it to glaze cod, salmon, halibut, or swordfish.

Baby Bok Choy

Cut the bok choy leaves to separate from the tougher stems. Slice leaves into thick ribbons. Roughly chop the stems. Sauté the stems in sesame oil until almost tender, then add the leaf ribbons.

To make the Sweet Savory Red Miso Broth: add 1 T. miso glaze to 1/3 c. hot vegetable stock. Stir until the miso is completely dissolved. Add broth to bok choy.

To assemble: ladle baby boy choy and sweet savory red miso broth onto a warm plate. Top with panko crusted halibut. Ladle shiso ponzu over halibut. The crispy panko crust and bold flavors in the shiso ponzu complement the snowy white filet. The fish has a pleasantly firm texture and clean mild flavor so the silky baby bok choy and sweet savory broth make a terrific accompaniment.

The FROZEN halibut steaks come from Whole Foods Market. Their seafood department is currently selling frozen/defrosted halibut steaks for $24.99/lb. The frozen package, containing two vacuum-packed steaks, sells for $19.99/lb. Not only is it $5/lb. less expensive, it can be defrosted when needed, eliminating extra handling and time spent sitting in the seafood display case. The flavor and texture were excellent, sautéed with a panko crust, the quality was close to fresh.  And its convenient, so we’re stocking some halibut filets in the freezer this winter…

FROZEN halibut? You bet.

Shiso Ponzu and Miso Glaze recipes adapted from Nobu Matsuhisa.

21 thoughts on “FROZEN Halibut? You bet.”

  1. That just looks terrific! I think frozen fish can often actually be better than fresh. And like you, I can get plenty of fresh fish, since I live in Seattle.

  2. I have been looking for a tasty breaded halibut recipe Lori Lynn. I’d have to say halibut is my favourite. I love it’s meaty texture. This is perfection on a plate.

  3. Beautiful as always. The shiso leaves? No sure if I can find those. But the shiso ponzu looks so inviting I must do some research. Halibut is one of my favorite fish and the miso glaze adds such a depth of flavor.

    1. Hi Greg – yep, it is. “From a fishery which has been certified to the Marine Stewardship Council’s environmental standard for a well-managed and sustainable fishery.”
      Tasty too.

  4. Hey, if you can cook, you can cook and frozen fish will not stop you from shining and making a stupendous meal! This looks great! No one would have known.

  5. I am totally with you here; i have been told that the fish gets frozen as soon as it is picked up so it is really freshly frozen. No problem and that coating and sauce sound just terrific to liven it up.

  6. Unfortunately we don’t get halibut either fresh or frozen but I do believe that there’s nothing wrong with frozen fish, as unless you get fresh fish out of a fisherman’s boat as soon as he arrives ashore, the frozen one is still fresher since they freeze it right away on the boats.

  7. Have you seen the Cook It Frozen iPhone app? Pretty handy, especially if you’re at the store, see something in the frozen fish section, and want to try something new with it.

  8. This looks like an excellent meal for sure! The panko coated halibut sounds delicious with the shiso ponzu sauce and baby bok choy with the miso broth. Great combination of flavors.

  9. Lori Lynn: I luv how you’ve prepared this halibut. Just purchased some frozen wild halibut from Costco this weekend (trying to eat a lot more fish these days). My husband will absolutely flip when I make this for him… My challenge will be finding shiso leaves. Is there something else I might substitute for it that has similar flavor? I’ll have to look into it.

  10. A perfect dish, I love the flavor combo and the baby bok choy with miso broth is the perfect addition..thanks for the tip on using cilantro..yummy post, thanjks Lori!!
    a perfect weeknight meal!


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