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.
- 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.
- 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.