Our Alaskan halibut is light and lean, with a wonderfully fresh, versatile flavor and delicate texture.
Because the purity of longer-lived predatory fish (like halibut) declines as they age, we procure only halibut that weigh 20 lbs or less.
This purity-focused policy also ensures that our halibut is more tender than most!
And it’s certified sustainable by the Marine Stewardship Council (MSC).
Crispy Alaskan Halibut or Cod with Greek Pesto
Prep time 15 minutes
Cook time 10 minutes
Makes 4 servings
Cook’s Tip: Depending on the saltiness of your Feta, you may wish to add additional salt to the pesto.
1/2 cup panko, or fine bread crumbs
1 Tablespoon cornmeal
2 Tablespoons butter, softened
2 Tablespoons fresh lemon juice
4 oz fresh spinach leaves, de-stemmed
2 Tablespoons fresh oregano leaves, plus sprigs for garnish
1/2 cup Feta cheese, crumbled
4 oz. red bell pepper, finely chopped
Prepare pesto by placing all ingredients in a food processor except for the Feta cheese and red bell pepper; pulse gently until coarsely minced.
Remove from food processor to a bowl and stir in the Feta cheese and red bell pepper; set aside.
Preheat broiler oven to 450°F.
In a small bowl, mix the panko, cornmeal, oregano, garlic powder, lemon pepper and butter to make a paste.
Heat a large, heavy skillet over medium-high heat. Brush both sides of fillets generously with olive oil. Place fish in heated skillet and cook, uncovered, until lightly browned, moving fillets gently and adding small amounts of oil as needed to keep fillets from sticking. Without turning fillets over, cook 3/4 of the way through, about 3 to 4 minutes.
Remove fillets from skillet and place in a large baking pan, browned-side down. Pat fillet tops dry with paper towel. Brush generously with lemon juice, then spread with panko/butter mixture. Place fillets under broiler and cook until the coating is crispy, about 2 to 4 minutes. Cook just until fish is opaque throughout.
- To serve, top with a generous dollop of pesto and garnish with fresh oregano.