Pacific halibut is one of the largest species of flatfish and is primarily found in the icy waters of the North Pacific Ocean. Halibut is known for its firm, delicate, and slightly sweet flavor which makes it highly versatile in the kitchen. Chefs from around the world have prepared it in various ways, such as grilling, baking, frying, or even raw as sushi or sashimi. Here are some great recipes from some of our favorite Food Network Chefs:
- Prosciutto-Wrapped Halibut with Brussels Sprouts and Kale Couscous by Katie Lee Biegel
- Thai-Style Halibut with Coconut-Curry Broth by Ellie Krieger
- Cumin-Seared Halibut with Sweet Corn Sauce by Freddie Bitsoie
Due to its popularity, concerns about overfishing, and declining populations, regulations and catch limits have been put in place to manage and conserve the species. However, as with any fish, sustainable fishing practices and responsible consumption are essential to ensure the continued existence of Pacific halibut and the overall health of the marine ecosystem. If you’re interested in trying halibut and especially Chef Frank’s recipe below, make sure to choose a sustainably sourced product.
Now— on to our by-far favorite halibut recipe, Soy Glazed Pacific Halibut with Crispy Mushroom Roll and Bok Choy, crafted by Escoffier Culinary Education Specialist, CPMC (yes, he makes AH-mazing savory dishes, too) Frank Vollkommer.
Soy Glazed Pacific Halibut with Crispy Mushroom Roll and Bok Choy
by CMPC Frank Vollkommer, Escoffier Culinary Education Specialist
Ingredients
- 12 oz Halibut Filets
- 8 ea Fresh Garlic Cloves
- 1/2 oz Fresh Ginger
- 4 ea Fresh Scallions
- 4 ea Baby Bok Choy
- 4 oz Maitake, Enoki, Shitake, Trumpet Mushrooms
- 4-6 ea Rice Paper Sheets
- 3 oz Fish, Vegetable, or Chicken Stock
- Toasted Sesame Oil – as needed
- Mirin (Rice Wine) – as needed
- Red Pepper Flakes – as needed
- Salt & Pepper – as needed
- Toasted Sesame Seeds – optional
Directions
- Peel and finely grate the fresh garlic and ginger.
- Trim the ends and slice the scallions into a fine julienne.
- Clean the Bok Choy. Split two in half, reserve and dice the remaining two.
- Separate the mushrooms by size, pulling apart the Enoki and Maitake. Slice the Trumpet mushrooms thinly.
- Saute the mushrooms on high with some sesame oil until golden and set aside. *Note: Reserve a few mushrooms as garnish.
- Quickly saute the chopped Bok Choy with a small amount of garlic and ginger and add the mushrooms.
- Give the mushrooms and Bok Choy a rough chop and season to taste with salt, pepper, sesame seeds, and pepper flakes. Allow the mixture to cool slightly.
- Soak the rice sheets briefly in cold water to soften, being careful not to over-saturate them. Place the softened sheets on a lightly oiled surface using two for each roll.
- Add a small amount of filling to the rice sheets and fold as for a Spring Roll.
- Sear the mushroom & Bok Choy rolls in hot sesame oil until crispy and deep brown and reserve until service.
- Grill the reserved Bok Choy halves with sesame oil, salt, pepper and red pepper flakes. Reserve until service.
- Season the Halibut filets with salt & pepper. Brush each filet with a small abount of sesame oil before searing in a very hot pan. *Note: pull the filets from the pan before they are fully cooked.
- To make the glaze, saute garlic and ginger quickly. Add a splash of Mirin, Soy Sauce and the stock. Reduce slightly to thicken and adjust the seasoning to taste. Remove from the heat.
- Return the filets back to the pan and baste liberally with the glaze.
- To serve, start with some of the mushroom-Bok Choy mixture and grilled Bok Choy. Add the crispy mushroom roll and the Halibut filet. Arrange the top with reserved mushroom garnishes and soy glaze. Enjoy.
If you like this recipe, here are a few more you might love!
