Wild Alaskan Halibut - Limited
WILD ALASKAN HALIBUT - Flown in weekly - Limited
The largest of all flatfish and one of the finest! The Wild Alaskan Halibut fishery in the Bering Sea has been sustainable since 2006. Halibut are enormous fish: some growing to 9 ft in length and weighing up to 500 lbs. (Fish smaller than 2.8 ft. are returned to the sea.) Wild Alaskan Halibut is a model for sustainability model, and looks promising going forward. Our Halibut fillets are beautiful, thick cuts with sparkling, opaque white flesh. Halibut is a mild, slightly briny, herbal tasting fish. When prepared right, Halibut absorbs the herbs, seasonings, and accompaniments well. When cooked with both sweet and tart components, halibut’s best characteristics come through. When poached, steamed, or oven roasted, halibut maintains the flaky, delicate flesh. If you prefer a crispy exterior, a quick sear for about 3 minutes per side works remarkably well.
For the perfect complement to a spectacular fish, pair your halibut with an herbal Sauvignon Blanc from New Zealand, like the 2011 Cloudy Bay!
The Halibut fillets are sold by the pound. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Douglass Loop Farmer's Market onSaturday from 10 - 2.
Our Suggested Recipe: Parchment Poached Halibut with oven-roasted fingerling potatoes and fennel
4 fillets of Halibut, skin removed
1 lb. fingerling potatoes
2 bulbs of fennel, sliced thinly
½ lemon, very thinly sliced
2 cloves of garlic, diced
2 tbs. olive oil
Combine potatoes, fennel, garlic, and olive oil, and salt and pepper on a sheet of parchment covering a baking sheet.
Roast at 400 for 25 minutes. Remove pan and place 4 halibut fillets atop the vegetables. Divide lemon slices amongst and atop the halibut fillets.
Fold up the edges of the parchment, like a gift, and roll the edges where it comes together to seal it. Tuck any loose edges underneath to ensure a tight seal.
Roast parcel for 15 minutes. Refrain from opening the parcels during baking.