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.
Halibut owns the distinction of being perhaps the best tasting and best handling fish in the world. Best tasting because these impeccable, ivory-white steaks deliver a clean, signature flavor that could only come from the pure waters of the North Pacific. Best handling because the dense, meaty texture of halibut tolerates rough handling on the grill or in the pan. Best of all, this diligently manager fishery has helped ensure healthy, sustainable stocks.
In a bowl, combine Kalamata and green olives, roasted peppers, parsley, garlic, and capers. Stir in the olive oil and wine vinegar, mixing and coating the chopped ingredients. (Relish can be prepared an hour prior to serving, allowing flavors to combine.) Preheat oven to 400°F. Brush halibut with olive oil and season with salt and black pepper, if desired. Broil or bake for 10 minutes per inch of thickness, about 5 to 6 inches from the heat. To serve, top each halibut steak with relish.
Add oil to saute pan on medium high heat. Add halibut and cook for 1-2 minutes then turnover to sear other side. Add butter and put pan in oven on 400 degrees. Cook for 3 minutes, remove and rest. Plate with a dollop of pea and parsnip puree in the center of the plate. Drizzle plate with arugula puree and basil oil, top halibut with chilis and Pea shoots to garnish.
**Pea and Parsnip Puree
12 oz. baby peas, blanched
8 oz. parsnips, peeled, diced, and boiled
6 oz. stock, vegetable or chicken
1/4 cup cream
salt and pepper, to taste
Put ingredients into blender and blitz as smooth as can be. Pass through a strainer if needed.
**Basil Oil 8 oz basil leaves
1/2 cup oil Pick stems from leaves, blanch in salted water and shock in cold water, squeeze dry. In blender with 1/2 cup oil on high, add basil leaves and blitz for 30 seconds or until smooth. Be careful not to over work, basil will turn brown from the heat. Allow to rest for an hour then strain oil.
8 oz. arugula
1/4 cup hazelnuts, roasted
1/2 cup oil
Blanch in salted water and shock arugula, squeeze dry. In blender on high with 1/2 cup oil add arugula and blitz until smooth. Add salt and pepper to taste. Finish with a 1/4 cup hazelnuts.
Our wild caught halibut portions are skinless, boneless, & plump – the filet mignon of whitefish, you could say. Being hand cut portions, there are varying shapes in each bag – from thick, block pieces to portions that are wider & less chunky. They all cook up to white opaque evenness & are exceptional.