halibut Archives - Page 2 of 2 - Taste With The Eyes

Braised (sustainable) Halibut Tagine, Global Flavors

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.

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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.

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seafood taco contest

midnight sun halibut & crab tacos

crispy rice paper wrapped alaskan halibut with leek and dijon mustard
king crab/ meyer lemon garlic mayonnaise
grilled meyer lemon wheel/ shaved fennel/ fresh dill

Lori Lynn & Pooch “Mrs. Cooper”
Homer, Alaska 1993

Alaska Seafood is holding The 1st Ever Wild Alaska Fish Taco Recipe Contest. And since I am a fan of (1) Alaska, (2) the hosts, Mary Sue Milliken and Susan Feniger, (3) fish tacos, (4) recipe contests, (5) sustainable fishing practices, and last but not least (6) food trucks – this challenge had my name all over it!

Living in Southern California we periodically venture south of the border, so we’ve been enjoying Baja fish tacos for decades. My original Wild Alaska Fish Taco, however, was to be quite different from its southern cousin. When creating the recipe, my first decision was to determine what ingredients NOT to use:

no cabbage
no cilantro
no white onion
no lime
no salsa
no avocado

The second decision was to choose which Alaska seafood to include – salmon, crab, cod, pollack, halibut, sole, black cod, spot prawns, weathervane scallops, or rockfish? I chose the mighty halibut from the halibut fishing capital of the world and the king of all shellfish – king crab.

The next step was to create a flavor profile with ingredients that complement the halibut and crabmeat:

halibut + dill + leek + dijon + fennel + meyer lemon + king crab + mayonnaise + garlic

The last step was to decide how to incorporate all these fabulous flavors and textures in one glorious tortilla while still being recognizable as distant relative of the famous Baja fish taco. To get a light crispy crust the halibut is wrapped in rice paper then fried. The rice paper wrapper also marries the leek and dijon to the piece of fish. This hot crispy “fish stick” contrasts with the cool sweet crabmeat, the fresh crunchy fennel, and the smokey citrus notes from the grilled meyer lemon. The rich garlicky lemon mayonnaise and bright fresh dill are the finishing touches. Just slice, mix, grill, sauté, and assemble – no special technique required to create the one-of-a-kind halibut & crab taco, a tribute to the land of the midnight sun!

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