From the cold waters of Alaska – delicious halibut. <*))))>< ° <*))))><
While my sister and I were having some R&R in Fish Creek, WI a few weeks ago (that sounds funny because all I have is R&R) my husband went fishing in Alaska with a friend. They flew in float planes out to several river fishing camps near King Salmon, AK for King and Silver Salmon and then went off shore for Halibut and Silvers at Seward, AK. My first question was “did you see any bears”? I was so afraid the bears were going to take the fish away from them. I figured the guys could fight off the bears (maybe) but by all means save the fish by whatever means it took. Luckily no bears but plenty of bear tracks and they saw lots of moose and bald eagles. They did have bear dogs on their boats that would jump off when they hit shore to scare off any bears prowling around for “fresh catch of the day” and to protect the camp.
My husband had to promise that he would take me on his next fishing trip to Alaska. I don’t want to go off shore fishing though (I hear sounds of the Jaws theme playing in my head) but I would love fishing in the rivers and streams.
Although they didn’t set any records, they packed a bunch of big boxes of frozen filets for the airplane back home and we ended up with three shelves of our deep freeze full of king salmon, silver salmon and halibut. When I went searching for halibut recipes I came upon an Alaskan fish company’s site (Coal Point Seafood Company) and my first thought, who better to tell me how to cook halibut than from an Alaskan fisherman.
See pictures below of the Old Man and the Sea.
When I first saw this recipe I couldn’t imagine paring white beans with halibut or for that matter, any fish. But this was mouth watering good and the tomatoes along with the lemon added just the right amount of acid to the dish. I’m making this for my daughter and her husband this weekend and can’t wait to get their opinion on the recipe.
Beautiful halibut from Alaska and pesto from my herb garden.
Drain and rinse the beans and chop the tomatoes.
Mix the beans, tomatoes and pesto together in a small bowl.
Put 1/4 of the bean mixture in the center of the parchment (or foil).
Top bean mixture with a piece of the halibut, drizzle some of the lemon juice over the fish and sprinkle with lemon pepper then top with a couple of lemon slices.
Bring the sides up and then fold over two to three times.
Start at one of the corners and make a fold then make another fold starting in the center of that fold. If that sounds confusing, check this out — wrapping fish in parchment.
Open the parchment and this is what you will find.
4 sheets (12 x 18″ each) parchment or aluminum foil
2 cans (15 oz.) Great Northern or cannellini beans, rinsed & drained
2 medium tomatoes, chopped
4 Tbsp. prepared pesto, divided
4 (4-6 oz. each) halibut steaks
4 tsp. lemon juice
2 tsp. lemon pepper
4 lemon slices
Preheat oven to 450°F and combine beans, tomatoes, and 2 tablespoons pesto; mix well. Center ¼ of bean mixture on each foil sheet. Top with one Alaska Halibut steak; drizzle with lemon juice. Sprinkle halibut with lemon pepper. Top with lemon slices. Bring up sides of foil and double fold. Double fold ends to form four packets, leaving room for heat circulation inside packets. Bake 16 to 20 minutes on a cookie sheet in oven. Serve with remaining pesto. Makes 4 servings.
Grill: Preheat grill to medium-high and grill 14 to 18 minutes in a covered grill. Serve with remaining pesto.
Note: I halved the recipe with no problems.
This is the bear dog. Poor thing, who’s going to protect him.
The guy on the left belongs to me.
Halibut on the left with the white bellies and silver salmon on the right.
King salmon and a thumbs up from the guide.