One of my favorite times of year is spring, with cherry blossoms blooming, the much-needed sun poking through blue skies, and green punching up everywhere! The ingredients available are no exception to the excitement, from first of the season King Salmon, farm fresh spring peas, foraged fiddleheads, and one of my favorites, fresh halibut!
Heralding from our own waters, wild halibut is incredibly diverse, giving a wide range of cooking methods, but carefully crafted to let the fresh halibut profile shine.
Below is my recipe for Wild Halibut with charred onions, sweet sausage and scallion lemon.
4 each 5-6 ounce portions of fresh wild halibut
¼ cup minced scallions
1 tbsp chopped garlic
1 cup chicken stock
½ lb sweet pork sausage
1 cup large petals of yellow onions
1 tsp cracked pepper
1 tbp chopped mint
1 tbsp whole butter
1 tsp chili flakes
3 tbsp extra virgin olive oil
1 tsp sesame oil
Toss the onions in sesame and olive oil, Add salt and chili flakes. Place a large saute pan on medium high heat, when pan is very hot, sear the onions until a dark brown color is all over them. Add the sausage and brown lightly, add all remaining ingredients except for the halibut and remaining olive oil and cook slowly for 10 minutes.
In a separate pan on medium high heat add 2 tbsp. olive oil. Season the halibut filets with kosher salt liberally on one side, then add the filets to the pan and saute for 10 minutes while onion mixture/sauce is cooking. Place halibut pan in a preheated 350F oven for 5 minutes, remove and serve.