When we lived in Alaska we were fortunate to eat a lot of halibut. By a lot, I mean up to 100 pounds a year. Having it so often, we found ways to dress it up, but still relied on simple presentations. Being such a versatile fish, halibut pairs well with many flavor profiles. Beware, halibut overcooks easily and it’s a shame to ruin this delicate meat. If you can’t simply eyeball the meat to desired doneness, invest in a meat thermometer. A few dollars spent will ensure your halibut comes off the heat delectably juicy at 135º every time.
It was so exciting to see this monster halibut caught by my 10 year old cousin, Lily Hornish. At a whopping 333 pounds, Lily and her catch actually made international news! Watch it now.
A favorite recipe from our book, Cooking Seafood, Tahini Baked Sturgeon, is actually one of our favorite ways to enjoy halibut as well. Try with any bottom fish or white meat fish.
Tahini Baked Halibut
- 1 pound halibut fillet
- 2 tablespoons Green Sauce* or Basil Pesto
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 teaspoon minced garlic
- 1 teaspoon chili sauce
- 1/2 teaspoon lemon zest
- 1/2 teaspoon cumin
- 1/2 cup toasted almonds
- Cut fish to desired serving sizes. Coat the top of each serving with Green Sauce* or pesto. Let sit 20 minutes at room temperature.
In a small bowl, whisk tahini, lemon juice, oil, honey, garlic, chili sauce, lemon zest and cumin until thoroughly combined.
Place fish in a greased baking pan for the oven or a foil packet for the grill. Divide tahini mixture, coating the top of each serving. Sprinkle with slivered almonds.
Bake in a preheated 375º oven or on a medium-hot grill 13-15 minutes or until fish is no longer opaque and reaches an internal temperature of at least 135º.
- 1 cup fresh cilantro leaves
- Juice from 2 lemons
- 2 tablespoons sugar
- 2 cloves garlic
- 2 large jalapeno peppers, seeded and chopped
- 1/4 cup walnut pieces
- 1/2 teaspoon salt
In a food processor or mini-chopper, blend all ingredients until thoroughly combined. Serve immediately or keep refrigerated in a sealed container. This sauce is wonderful with any grilled food or used as a tortilla chip dip.