Kodiak’s culinary gift to ocean fish lovers: Halibut

I’m lucky to have a son who lives in Kodiak, Alaska, and keeps me well-stocked with salmon, halibut and other delights such as scallops and King crab, so my passion for seafood is well sated. Today, I’m offering some halibut recipes that do justice to these great denizens of the deep. There’s just one caveat for preparing halibut — Don’t overcook. Enjoy.

Baked Halibut Provencal

1 Tb. olive oil

2 cups diced sweet onions

1 cup finely diced celery

2 cloves garlic, grated or finely minced

2 cans (14 1/2oz.) plum tomatoes, drained, cut up

2 Tb. lime juice

1 cup dry white wine (Pinot Grigio, etc.)

2 Tb. Herbs de Provence or mix of dried basil, marjoram, rosemary, savory, thyme, crushed fennel seeds (or snipped fresh fronds)

3 pounds halibut steaks, each about 1-inch thick, cut into 8 equal pieces

Tarragon sprigs

Salt, pepper to taste

Preheat oven to 425F. Preheat 11X14-inch roasting pan over medium-high heated burner(s) until entire pan is hot to the touch. Add oil to evenly cover pan bottom and let set for a minute. Add onions, celery and garlic and cook, stirring until onions begin to brown at edges — about 7 minutes. Stir in tomatoes, lime juice and herbs; remove from heat.

Rinse fish, pat dry and arrange atop tomato mixture. Bake in preheated oven until fish is just opaque but still moist in thickest part (cut to test after 10 minutes). When ready, remove fish to warm platter or shallow bowl and spoon baking sauce over pieces. Garnish with tarragon sprigs and season with salt and pepper; serve.

Sauté of Halibut,

Peppers and Chard

1 Tbsp. EACH olive oil and butter (real/organic)

1 or 2 1&½-inch thick halibut steaks (depending on number of people)

¼ teaspoon EACH ground nutmeg, dried crushed red pepper

2 red bell peppers, cut into ¼-inch thick strips

1 large onion, thinly sliced

3 garlic cloves, minced

1 bunch Swiss chard, stems and thick “backbones” cut away; leaves sliced into strips

1/3 cup water

Salt and pepper to taste

Cut halibut steaks into ½-inch chunks or ¼-inch strips, discarding any skin/bones. Heat oil/butter in heavy large skillet over high heat. Sprinkle fish with salt and pepper and place in hot oil. Turn heat down to med-high, and sauté fish pieces, turning carefully with spatula to brown evenly, until opaque; remove from pan with spatula and set aside to keep warm.

Add bell peppers, onion and garlic to skillet, sauté about 3 minutes; add crushed red pepper; stir, then add the water, the Swiss chard and nutmeg. Stir and mix with other veggies, then cover for 2-3 minutes till greens are wilted and heated through. Remove lid, scrape and gently fold ingredients into each other and place on warm platter. Return fish to pan, turn off heat and with spatula, lift and scrape any bits and juices in pan while turning and heating fish. Pour over the veggies and serve with rice, couscous or even white beans as a base. Delicious.

I recently came across a 30-year old recipe for a unique fish dish that I actually served all those years ago. It’s unusual and savory though truly misnamed.

Halibut Stroganoff

8 ounces of baby button mushrooms, sliced (3 cups)

1-2 large halibut steaks, cut into strips

¼ cup Worcestershire sauce

1 14-ounce package fettuccini

1/3 cup EACH fine breadcrumbs and wheat flour

1 teaspoon dry mustard

¼ teaspoon nutmeg

2 tablespoons olive oil, divided

1 white onion, very thinly sliced (1 ½ cups)

1 cup trimmed chopped Swiss chard

1 cup vegetable broth

1 cup sour cream

Grated parmesan for topping

Place Worcestershire in a medium bowl. Add mushrooms; let stand 10 minutes. Mix breadcrumbs, flour, mustard and nutmeg in shallow bowl; add (drained) mushrooms and dredge to coat. Heat 1 tablespoon of the oil in skillet over medium heat. Remove mushrooms from flour mix with a slotted spoon; place in skillet. Now, place the halibut pieces in the flour mx and dredge.Sauté the mushrooms, turning often, about 4 minutes, then add halibut and remaining oil. Continue cooking 3-4 minutes till mushrooms and halibut are golden. Remove to keep warm.

Add onion to pan, sauté 4 minutes or till softened, then add to mushroom mixture. Turn heat to high, pour in broth; bring to boil. Add Swiss chard and cook about 3 minutes or till wilted and tender. When ready, remove with slotted spoon and add to mushroom mixture. Allow water to boil away till only 2-3 tablespoons remain. Stir in sour cream.

During cookery, prepare pasta; cook according to package directions; drain, set aside covered to keep warm.

When cream sauce is ready and heated through, pour all ingredients, including the drained pasta, into the cooking pot and combine gently and thoroughly. Turn out onto a heated platter or serving dish, top with grated Parmesan and serve.

Tip: I used several green onions, chopped with tops in place of the onion. It seems lighter and more attractive and takes less cooking time.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.