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Roasted Halibut with Garlicky Sautéed Kale

Welcome to Vital Choice at Home!

This series features me, Michelle – a writer and soccer mom from the Rocky Mountains – my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you're curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

Roasted Halibut with Sautéed Kale
Well, it was bound to happen, eventually!

I took a gorgeous piece of Vital Choice seafood (wild Alaskan halibut) and managed to make something that was only good, not great.

Honestly, this was my first time experimenting with Vital Choice seafood that wasn't a home run.

Don't get me wrong – plates were still cleaned!

But this recipe definitely needs tweaking, so I'll share what went well (kale!) and what could be improved on (the halibut sauce).

The inspiration: 4-ingredient halibut that's ready in minutes
My initial inspiration for this dish came from James Peterson's book: Fish & Shellfish: The Cook's Indispensible Companion.

Peterson is an award-winning cookbook author, food writer and cooking teacher – if you don't have a copy of this book (and you love to cook seafood), I can't recommend it enough.

Interestingly, the original recipe calls for cooking the fish in the microwave, which I found surprising.

Not wanting to experiment with nuking such beautiful fish, I switched things around a bit and prepared mine in the oven.

The recipe is simple: top Alaskan halibut (or Alaskan cod) with butter and parsley, pour a bit of white wine over it, and bake at 400º until the fish is just flaky (about 12 minutes per inch of thickness).

At first blush, this seemed perfect! How could it not be delicious?

In fact, the beauty of cooking with halibut is that it's a lean, heart-healthy protein that lends its self to any number of seasonal flavorings.

Halibut is a great canvas for dynamic flavors, so this combination seemed perhaps a bit too simple.

My husband and I both thought that it needed a dash of brightness next time – capers or lemon juice perhaps.

As you'll see from my photo, I put a pretty hefty amount of butter on the fish. When all was said and done, it was too much butter.

The finished fish was beautifully done and flaky, but while the wine and butter reduced into a lovely sauce, it was too buttery for both our palettes.

That said, the finished Alaskan halibut was excellent when eaten atop the simple kale sauté.

Incredible kale side dish in minutes
I don't have a great deal of experience cooking with kale, so this was a really wonderful surprise.

Inspired by a recipe from the "Local Food” section of, this four-ingredient dish comes together in minutes and really paired nicely with the mild and lean Alaskan halibut.

First, I sautéed some green garlic (from our weekly organic food share) in a bit of olive oil.

Green garlic is widely available in spring, and is simply garlic that hasn't fully matured yet. Feel free to substitute shallots, garlic, onions or leeks.

Once the green garlic started to brown just a bit, I added the tiniest bit of paper-thin prosciutto pieces, and cooked until was crisp (2-3 minutes).

Lastly, I added in a big bag of organic kale mix and a tablespoon or two of water, and let it sauté for just a minute or two to wilt the greens a bit.

I like my kale to still have some crisp texture, but you can wilt for as long as you like.

To finish it, I seasoned with salt and pepper and added a splash of red balsamic vinegar.

(Tip: a splash or two of natural soy sauce adds a luscious hint of "umami”, from naturally occurring glutamate, and salty tang to fresh greens.)

Yum! A bite of the roasted Alaskan Halibut with a bite of the savory kale was a match made in heaven.

I would LOVE to know what you've made with this beautiful Alaskan Halibut.

Please send me a note and let me know what has worked well and I'll give it a try!

Halibut-preparation rating: 2 out of 4 stars
Kale-preparation rating: 4 out of 4 stars
Overall recipe rating: 3 out of 4 stars

A Note from Michelle
Like you, I have a passion for beautiful-yet-healthy food that's easy to prepare.

While I do love making the occasional "fancy” dinner, most of the time I'm short on time and have a house full of hungry people who want to eat NOW.

I'm not a professional chef – I'm just a busy mom who loves to cook and who's focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you're curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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