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Alaskan Halibut with Herb Sauce
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Today’s recipe brings a breath of spring to a winter’s eve. We suggest serving it with orzo or rice and a green vegetable such as zucchini, haricots verde (French green beans), spinach, chard, or asparagus.


Baked Halibut with Herb Sauce
Adapted from a recipe by Blue Seas Fish Market in Vancouver, B.C.

4 boneless Alaskan Halibut portions (6 oz each)
Sea salt and organic black pepper
2 cloves garlic or 2 teaspoons organic garlic granules
1 cup flat-leaf parsley leaves, loosely packed
1 tablespoon fresh tarragon leaves (stripped from stems)
4 tablespoons organic extra virgin olive oil or organic macadamia nut oil
1 teaspoon anchovy paste (optional)
1 tablespoon white wine or organic balsamic vinegar, or to taste


Preheat oven to 300° F (150° C).

Halibut instructions
  • Oil a shallow baking dish just large enough to hold the fish in a single layer. Season the fillets lightly on both sides with salt and pepper and place in the prepared dish. 
  • Bake until opaque throughout, about 8 minutes; start checking the fish after about 5 minutes to avoid overcooking.

Sauce instructions

  • In a food processor, combine the garlic, parsley, tarragon, oil, anchovy paste, and 1 Tbsp vinegar. 
  • Process until smooth. Season to taste with salt, pepper, and more vinegar if desired.
  • Transfer the fish to the diners’ plates, top with sauce, and serve.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



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