Pan-Seared Kodiak Alaska Halibut
Farro, Watermelon Radish, Carrot, Cucumber
Mexican Crema Dressing
When Captain John Skeele gets his way, he likes to fry his halibut. John thinks that frying naturally complements halibut’s texture and locks in its flavor.
So if the captain of Alaska Fishing Vessel “Sunfish” says this is the way he likes to cook halibut, I am definitely going to give it a try.
Captain John Skeele’s Halibut Technique
Continue reading “Halibut, Farro, Creamy Colorful Vegetable Salad”
Steamed Halibut Cantonese-Style
Firm, lean, meaty, mild, and slightly sweet. Bright white flesh Halibut is often best cooked with moist methods like poaching, steaming, or braising. Inspired by Cantonese technique, here a beautiful piece of Alaskan halibut is cooked in a bamboo steamer then served in a big shallow pool of soy-ginger-garlic-sesame sauce. Each flake is drenched in the flavorful sauce before each bite. It’s quite heavenly.
Halibut Cantonese-Style Recipe
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Panko Crusted Halibut over Baby Bok Choy in a Miso Broth
Togarashi and Mitsuba Garnish
Summer is the time to enjoy fresh halibut from Alaska. This pristine lean fish with mild, sweet white flesh, large flakes and a firm but tender texture naturally pairs well with Japanese ingredients; miso, tamari, mirin, and toasted sesame. Harmoniously balanced, this dish is a stellar warm weather meal.
Mitsuba, a Japanese herb with a fresh, wild, sweet flavor adds the herbaceous notes. Taberu Togarashi Furikake can be found in Japanese markets. A tasty mixture of black sesame, red pepper, salt, white sesame, dried bonito, kelp, powdered plum, powdered red perilla – it enlivens the whole dish. Serve with fluffy white rice on the side if desired.
Alaskan Halibut, Japanese Flavors Recipe
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Halibut Sinigang (Filipino Tamarind Soup)
Sinigang, a sour and savory Filipino Tamarind Soup can be made with a variety of ingredients from fish to meat, seafood, or poultry. It always includes tamarind for that signature sour flavor, various local vegetables, and often contains chili peppers.
We’re thrilled that Los Angeles Harbor College’s Culinary Arts program is participating in the upcoming Sustainable Seafood Expo again. This year they are serving samples of this lovely Sustainable Halibut Sinigang.
The Sustainable Seafood Expo will be held on Sunday, October 1st. It is the culmination of a year-round promotion of the sustainability movement by the Cabrillo Marine Aquarium.
The Expo provides great opportunities to sample new seafood options and see professional chefs turn sustainable seafood into fabulous dishes. Marine experts will be on hand to explain fisheries, habitats, and species management. Cooking demonstrations and panel discussions run throughout the event.
Halibut caught by hook-and-line off the California coast is a sustainable choice, however halibut caught off the U.S. Atlantic coast is to be avoided because the stock is depleted. When it comes to sustainability, the species matters, but it is equally important to know how and where the fish was caught.
Since 2006, Los Angeles Harbor College’s Culinary Arts program has offered highly comprehensive classroom and practical instruction delivered by experienced industry professionals. Their full-production model is unique among other culinary programs because it provides students with the opportunity to develop their skills in a real-time environment. Once completing the program, students are prepared to meet the challenges of their new culinary careers.
Los Angeles Harbor College Halibut Sinigang Recipe
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An Ode To The Fish Taco
Panko Crusted Fresh Halibut
Key Lime Serrano Cumin Vinaigrette
Pickled Red Onion, Fresh Herbs, Baja White Sauce
Mexican Lime, Tortilla Strips
Dear Fish Taco – you are irresistible. Your flavors conjure up spicy memories of our saucy adventures in Ensenada. Fresh-caught fried fish, crisp shredded cabbage, salsa, white sauce and a squeeze of lime on a corn tortilla. A fish taco and a margarita are una pareja celestial. Baja California is the birthplace of the fish taco and home to Hussong’s Cantina, where they claim to have invented the margarita in 1941.
Fast forward a several decades since your “invention” where I reimagine your essence. This is perfectly crusted local halibut topped with a cabbage slaw studded with organic rainbow carrots, peppery radish matchsticks, fennel slivers, and pumpkin seeds. A zippy Mexican lime vinaigrette with sliced serranos, cumin, and fresh thyme dresses the slaw. Corn tortillas are sliced thin and fried for the topping. And it wouldn’t be a Baja taco without your salsa blanca – so here, tangy Mexican crema combined with mayonnaise and minced garlic provides a creamy balance to the crispy golden-brown fillets.
Fish Taco – you have aged gracefully. You are fabuloso! But we will still always crave your youthful side. See you in Baja!
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