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  • 4 Orca Bay Brand, Alaska Halibut fillets (5 to 6 oz. each), frozen
  • 2 cups whiskey
  • Lettuce leaves, herbs, onion or citrus slices
  • 1/2 teaspoon kosher salt


A few words from Chef Erik Slater on this Whiskey-Steamed Alaska Halibut recipe…

Some might think this is a waste of whiskey, but I disagree. When you pair a deep oaky bottle of hooch with the legendary leviathan of Alaska, you get a subtle hint of the Angel’s share and a taste of the devil’s share – all with a supreme piece of fish. Usually my rule is cook with what you drink, but in this case, it’s okay to use the cheap stuff.


Bring about 1-inch of whiskey to a boil in a deep frying pan; turn off heat. Place metal steamer basket in pan and open up sides. Line the steamer with lettuce, herbs, onion or citrus slices (without covering all the holes) to keep seafood from sticking. Rinse any ice glaze from frozen Alaska Halibut under cold water; place fillets in steamer.

Return whiskey to a boil. Cover pan loosely and steam 5 to 7 minutes for frozen halibut or 4 to 5 minutes for fresh/thawed fish. Cook just until seafood is opaque throughout. Season with salt.

Serve with roasted vegetables.

Nutrients per serving (without sides): 164 calories, 4g total fat, 1g saturated fat, 23% calories from fat, 102mg cholesterol, 29g protein, 2.5g carbohydrate, 0g fiber, 352mg sodium, 28mg calcium and 960mg omega-3 fatty acids.

Photo & Recipe courtesy of the Alaska Seafood Marketing Institute & Chef Erik Slater of Seward, AK.