Braised (sustainable) Halibut Tagine
Wild Alaskan Halibut Steak
Served over Couscous
Chestnut, Asian Pear, Dried Jujube, Sweet Potato, Daikon & Carrot Stew
Sesame, Pine Nut & Green Onion Garnish
Natasha, the 5 Star Foodie & Lazaro of Lazaro Cooks! host the 5 Star Makeover Cooking Group, a fabulous monthly event for “sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.”
March’s assignment is Sustainable Fish: “Sustainability is an important issue for us and what better way to get the word out than by cooking some amazing sustainable fish on all our blogs. You can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine.”
A Best Choice: Halibut, Pacific
Seafood Watch App for Android and iPhone here.
Halibut, Pacific
Rating: Best Choice
Most Pacific halibut is caught with bottom longlines that cause little habitat damage and have low levels of accidental catch.
The Pacific halibut fisheries of Alaska, Washington, and Oregon are certified as sustainable to the standard of the Marine Stewardship Council.
Market Name: Alaskan Halibut
I have fallen in love with hansik – Korean Food. Here we employ the ingredients of the classic Korean Braised Short Rib Stew, Galbi Jim, and create a unique dish featuring sustainable Alaskan halibut.
Daikon, Sweet Potato, Asian Pear, Shiitake, Carrot, Shallot, Garlic, Ginger
Sauté the vegetable mélange in a tagine with toasted sesame oil until softened.
Add 1/4 c. mirin, dried jujube (red date), and whole peeled & cooked chestnut.
Cook until mirin has reduced by half.
Add 1 c. dashi (or fish stock) and 1 1/2 T. low-sodium soy sauce. Bring to a boil.
Add frozen halibut steaks. Cover tagine and simmer for 5 minutes.
Then turn off the heat and let the tagine sit, covered, for another 5 minutes
or so until the halibut is just cooked through.
Place couscous and vegetable stew (with plenty of sauce) in a shallow dish. Top with halibut steak.
Garnish with sesame seed, sliced scallion, and pine nut.
Kudos to Lazaro & Natasha for choosing an excellent theme for this month’s cooking club!
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I’ve never heard of this Korean dish… what an amazing combination of flavors! I love chestnuts in anything so this is really something that appeals to me. You make me want to expand my horizons and try something new.. exactly what this challenge was about!
Hi Deana – please click on my link to galbi jim, I’m sure you’ll love it.
This was a terrific challenge, no?
LL
Lori Lynn,
Magnificent. All the way around. Information. Cool App. Photos. Fish selection, one of my all time favorites. Flavor combination. Creative critical thinking.
Two thumbs way, way up!
Bravo.
Hi Lazaro – you made my day 🙂 I’m so glad you like it!
And thank you for choosing such a great theme for the Cooking Club!
LL
I love the combination of flavors in this. I was also going to work with halibut, but happy to se yours. I’ve never cooked in tagine but you make it look so appetizing and easy. Loved the dish, Lorrie Lynn. Very beautiful..
Hi Bren – I see you made shark! You are the adventuress in the group!
LL
Lori Lynn, what a terrific idea to take a classic Korean short rib stew and re-make it in a gourmet dish with halibut! Excellent flavors here, love the addition of the red dates!
Thanks for including me in the Cooking Club Natasha! I am really enjoying it!
LL
Wonderful recipe Lori..red dates, chestnuts, dashi and halibut…served with couscous to drink up the remarkable sauce, oh perfection!!
sweetlife
have a great weekend!
Hi Bonnie – It makes me so happy that you could envision exactly how this dish worked from reading my post. Thank you!
LL