Alaskan Halibut Recipe

ENTREES

1. 1

   Prep halibut

   Pat halibut fillets dry with paper towels. Season both sides with kosher salt and black pepper.

2. 2

   Warm stock

   In a small pot, warm the vegetable stock until steaming; keep at a gentle simmer.

3. 3

   Sauté aromatics for risotto

   In a large, heavy-bottom skillet, heat 1 tablespoon olive oil. Add the onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook 30 seconds.

4. 4

   Toast rice

   Stir in Arborio rice and toast for 1-2 minutes until the edges look pearly. Deglaze with dry white wine and cook until nearly absorbed.

5. 5

   Cook risotto

   Add warm stock 1/2 cup at a time, stirring continuously and allowing each addition to be absorbed before the next. Continue until rice is creamy and al dente, about 18-20 minutes. Fold in diced red pepper in the last 5 minutes.

6. 6

   Finish risotto

   Remove from heat; stir in remaining 2 tablespoons butter and 1/2 cup grated Parmesan. Season to taste with salt and pepper.

7. 7

   Cook broccolini

   In a separate skillet, heat the remaining portion of olive oil if needed and sauté broccolini until bright green and crisp-tender, about 3-5 minutes; season with a pinch of salt.

8. 8

   Lemon caper butter

   In a small saucepan, melt 4 tablespoons butter. Whisk in lemon juice (2 tablespoons) and lemon zest (1 teaspoon); fold in capers; keep warm.

9. 9

   Sear halibut

   Wipe excess oil from halibut; in a clean skillet over medium-high heat, add a drizzle of olive oil. Sear halibut 3-4 minutes per side, until the fish is opaque and golden.

10. 10

    Plate and serve

    Distribute risotto onto plates. Top with a halibut fillet, arrange broccolini on the side, and spoon lemon caper butter over the fish. Garnish with fresh parsley and serve with lemon wedges if desired.