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CAUTION: We don't guarantee our recipes with fish purchased elsewhere. A fabulous recipe won't help bad fish.

BURHOP'S SEAFOOD STORE

Halibut

Blackened Alaskan Halibut & Burhop’s Tropical Salsa
Preparation Time: 15 minutes                              Serves 4   
Ingredients:

4 6 to 8 oz. fillets (or steaks) of fresh skinned Alaskan Halibut
Olive Oil
Blackening spice
1/2 lb. Burhop’s fresh Tropical Salsa (In season) or Stonewall     
Kitchen’s Fresh Mango Chutney (brought to room temp)
Directions:

Prepare your grill or broiler to high heat.  If grilling, use a cooking spray on your grill top before cooking to avoid sticking.  Brush halibut with olive oil, sprinkle with blackening spice. Place halibut fillets on prepared grill or under your broiler, cook for 3-4 minutes.  Turn and continue to cook for another 3-4 minutes or until flesh turns opaque.  Transfer fish to serving platter,  spoon salsa or chutney on each fillet. Garnish with chopped fresh cilantro.  Serve with Burhop’s roasted asparagus & herb roasted red potatoes.
This dish pairs beautifully with a well chilled Sauvignon Blanc or Pinot Grigio.


Halibut with Citrus Pesto
Preparation time: 30 minutes  Serves 4

For the pesto:
1 bunch fresh basil, stems removed (2 ½ to 3 cups)
1/2  cup pine nuts, toasted
2 large cloves garlic, peeled
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 cup finely grated Parmesan cheese

For the halibut:
4 (6-ounce) halibut steaks or fillets (also good with swordfish)
Extra-virgin olive oil
Salt and freshly ground black pepper

Directions:
Blend the basil, pine nuts, garlic, orange & lemon zests, juices, salt, and pepper in a food
processor until the mixture is finely chopped. With the machine running,
gradually add the olive oil until the mixture is smooth and creamy. Transfer to
a bowl and stir in the Parmesan cheese.
     Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the fish with
olive oil and season with salt and pepper. Grill the halibut about 3 to 4 minutes on each side for a 1-inch thick fillet.
     Transfer the grilled fish to serving plates, top with the citrus pesto, and serve. Keep any unused pesto
refrigerated. 

 

Halibut with Succotash
TIME/SERVINGS  Total: 40 minutes      Makes: 4 servings
INGREDIENTS
For the succotash:
1/4 pound bacon, diced small                            1 cup fresh or frozen black-eyed peas
1/2 medium red onion, minced                           sea salt
3 medium garlic cloves, thinly sliced                  Freshly ground black pepper
2 cups fresh or frozen white corn kernels          1/4 cup water
2 cups fresh or frozen Lima beans                     2 tablespoons cider vinegar

2 tablespoons unsalted butter

For the fish:
4 6-ounce skin-on halibut fillets
olive oil
sea salt
Freshly ground black pepper

INSTRUCTIONS 

For the succotash:
1.  Heat a medium saucepan over high heat. When it’s hot, add the
bacon and cook, stirring occasionally, until browned and crisp, about 5
minutes. Use a slotted spoon to transfer the bacon to paper towels and set
aside.

2.  Discard all but 1 tablespoon of the bacon drippings and return
the pan to medium heat. Add the onion and garlic and cook until softened and
golden brown, about 3 to 4 minutes. 

3.  Stir in the corn, Lima beans, and black-eyed peas and season well
with salt and pepper. Add the water and vinegar and stir to combine. Reduce the
heat to medium low and cook until the beans are tender, about 5 minutes. Remove
from heat and stir in the reserved bacon and butter. Taste and adjust the
seasoning as necessary. 

For the fish: 

1.  Heat a grill or a seasoned grill pan to medium high (about
375°F). Pat the fish dry with paper towels, brush both sides with vegetable
oil, and season well with salt and pepper. 

2.  Place the fish skin-side down on the grill or in the pan and cook
until the flesh is firm and just opaque in the center, about 4 to 5 minutes per
side. Remove from the grill and serve over the succotash.