Wild Alaskan Halibut - Skin-on fillets.
Wild Alaskan Halibut
The largest of all flatfish and one of the finest. An enormous fish, some halibut grow to 9 ft in length and weigh close to 500 lbs.
Wild halibut fishing in the Bering Sea of Alaska has been sustainable for many years.
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 herbs, seasonings, and accompaniments well; its most savory characteristics come through when cooked with both sweet and tart components. When halibut is poached, steamed, or oven roasted, it maintains its flaky, delicate flesh. A quick sear for about 3 minutes per side also works well.
For the perfect complement to a spectacular fish, pair your halibut with an herbal Sauvignon Blanc from New Zealand-- for example, the 2011 Cloudy Bay.
The Halibut fillets are sold in 1 lb. sizes. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Logan Street Market, 1001 Logan St., Tuesday - Sunday, from 10 am - 8 pm.
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 among 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.