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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Hi Lori Lynn! I love your dish, and I love the idea of using ingredients of galbi jim to put a spin on the traditional fish. Korean cuisine is so rich with flavors that I can only imagine how wonderful your dish must have tasted.
P.S. I love the photos with your phone research 😉
Jessica
Hi Jessica – I am really enjoying learning about the flavors of Korean food. This dish was non-traditional, but it was a winner!
LL
Lori, If we were voting for best dish in the sustainable seafood challenge, I would have vote for you. Glorious, delicious, great photos and of course, I love the Iphone app. It goes on my phone today.
Angela! You made my day! 🙂
I’m not at all familiar with the original dish, galbi jim, and I’ve never tried nor even seen jujube, but I would absolutely love to try this dish out. The flavours and, in fact, just the mere idea of it sound absolutely wonderful to me.
Thanks Aoife! And your potato mackerel’s flavors sounded wonderful to me too!
LL
Korean food is one of my favorite cuisines and short rib stew is up right to my alley! How creative that you tweak it to halibut!
Hi Tanantha – thank you 🙂 I am just delving into Korean cooking. This halibut experiment worked very well. Looking forward to learning more about the flavor combinations of this lesser-known Asian cuisine!
LL
Love this 🙂 looks so yummy!
Hi Firefly – ‘TWAS!
I like the name of your blog, we used to catch tons of fireflies growing up in Chicago…
LL