Alaskan Halibut Recipe

Preheat and season

Preheat oven to 400°F (200°C). Pat halibut fillets dry with paper towels. Season both sides lightly with 3/4 teaspoon salt and 1/4 teaspoon pepper (use from crust section amounts).

Prepare macadamia crust

In a small bowl combine finely chopped macadamia nuts, panko breadcrumbs, chopped parsley, and lemon zest. Stir to combine. In a separate small bowl stir together Dijon mustard and 1 tablespoon olive oil.

Apply crust

Brush the top of each halibut fillet with a thin layer of the Dijon mixture. Press the macadamia-panko mixture onto the mustard-coated side to form an even crust. Reserve crusted fillets on a baking sheet lined with parchment.

Sear and finish in oven

Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil (or olive oil). When hot, place fillets crust-side down and sear 1-2 minutes to set crust (do not try to flip—sear just long enough to brown crust). Transfer skillet to preheated oven and bake 6–8 minutes, or until internal temperature reaches 125–130°F for moist doneness (fish will continue to cook while resting). Remove from oven and tent loosely with foil to rest while finishing other components.

Make reduction

In a small saucepan over medium heat combine minced shallot, pineapple juice, white wine, and 1 tablespoon vinegar. Bring to a simmer and reduce until about 2–3 tablespoons of liquid remain (about 8–10 minutes), concentrating the flavor. If using, stir in 1 tablespoon heavy cream now to help emulsification.

Emulsify butter

Reduce heat to low. Whisk in cold butter cubes a few pieces at a time, allowing each addition to emulsify before adding more. Keep the sauce just warm — do not let it boil once butter is added. When all butter is incorporated you should have a smooth silky sauce. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. If sauce is too thin, simmer very gently to reduce slightly; if too thick, whisk in a teaspoon or two of warm water or more pineapple juice to adjust.

Finish

Taste and adjust acidity with a small splash of vinegar if needed. Keep warm in a thermos or a double boiler over very low heat until plating.

Toast almonds

In a dry skillet over medium heat toast slivered almonds, stirring frequently, until lightly golden and fragrant, 2–3 minutes. Transfer to a small bowl and set aside.

Sauté garlic and spinach

In the same skillet add 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add sliced garlic and cook 30–45 seconds until fragrant but not browned. Add drained spinach in batches, tossing until wilted. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 tablespoon lemon juice. Remove from heat and stir in toasted almonds, reserving a few for garnish.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold salted water (use about 1 teaspoon salt). Bring to a boil over high heat, then reduce to simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the hot pot for 1 minute to allow excess moisture to evaporate.

Whip potatoes

Warm butter, heavy cream, and milk together until butter melts (do not boil). Using a potato ricer or electric mixer on low, process the hot potatoes while gradually adding the warm butter-cream mixture until smooth and airy. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Adjust consistency with additional milk if needed. Keep warm.

Divide whipped potatoes among 4 warmed plates, making a small well in the center of each portion. Place a portion of sautéed spinach beside or slightly atop the potatoes. Gently set a macadamia-crusted halibut fillet on top of the potatoes or beside the spinach, crust-side up.

Spoon 2–3 tablespoons of warm pineapple beurre blanc around and lightly over the halibut (avoid soaking the crust). Garnish with reserved toasted slivered almonds, a sprinkle of chopped chives or parsley, a light drizzle of extra-virgin olive oil, and a lemon wedge.

Serve immediately while fish and sauce are warm. Suggested doneness: halibut at 125–130°F internal temperature for tender, flaky flesh.