Hallibut for the Hall-i-but!

by Interbay, April 2, 2009 | Permalink

This past Saturday night, Seafood Team Leader Charley and Marketing Specialist Mary brought the house down with a killer seafood class!

The opening of halibut season is a highly anticipated yearly millestone for us in the Northwest as it marks the beginning of spring, when Washington state produce begins to slowly show up, along with warmer weather.

Charley kicked off the festivities by demonstrating how to break down a whole halibut! Guest were super excited, following every knife stroke and asking tons of questions.

Moving into the kitchen, Charley showed off his culinary talents with three killer halibut recipes, including a tagine of Halibut and Artichokes, Miso Glazed Halibut, and Rosemary and Garlic Roasted Halibut while Mary offered up simple and delicious sides; Pine nut and Saffron Scented Couscous, Soba Noodles with Cabbage and Edamame, and Asparagus and Shiitake Mushroom Bruschetta.

Charley and Mary team up again on April 30 for an Exotic Fish class. Register early, as our last class oversold! Until then, enjoy this Whole Foods recipe for Halibut with Roasted Tomato and Olive Topping.

Halibut with Roasted Tomato and Olive Topping

Serves 4

Secret Ingredient: Halibut

Achieve great flavor with just a handful of ingredients in this easy-to-assemble tomato and olive topping for halibut. Look for roasted tomatoes on the olive bar at Whole Foods Market. If your roasted tomatoes come packed in olive oil, use that oil as a flavorful substitute for regular olive oil in this recipe. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

2/3 cup green olives, chopped
1/3 cup chopped roasted tomatoes
2 tablespoons olive oil
2 to 4 cloves roasted garlic, chopped
1 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 (5- to 6-ounce) halibut fillets
2 tablespoons olive oil
2 tablespoons butter

Method

Put olives, tomatoes, oil, and garlic into a small bowl and stir well. Set aside.

Combine flour, salt and pepper on a large plate. Dredge each piece of halibut in flour, shaking off any excess. Heat oil and butter in a large skillet over medium heat until hot but not smoking. Add fillets and cook until golden, about 3 minutes per side. (A general rule is that fish should be cooked 10 minutes for every inch of thickness measured at the thickest part. Check that the fish is cooked through by cutting into the center with a thin-bladed knife and peeking inside. The flesh should be opaque, not translucent.) Transfer halibut to plates and top with tomato and olive mixture. Serve immediately.

One Response to “Hallibut for the Hall-i-but!”

1. Jim & Marsha Says:
   April 2nd, 2009 at 9:20 pm

   Fantastic! The class was well organized and presented by two knowledgeable instructors. The food was delicious. Our compliments to the chefs-instructors: Charley and Mary.
   ~J&M

Leave a Reply

Comments are moderated and generally will be posted if they are on topic and not abusive. For more information, please see our Comment Posting Guidelines. If you have a store-specific inquiry, please contact your local store.