Grilled Alaskan Halibut Recipe
maitake mushrooms, marcona almonds, zhoug, fish sauce vinaigrette, steamed green garlic calrose rice
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the Calrose rice under cold water until the water runs clear. In a saucepan, combine the rice with 2 cups of water, add a pinch of salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and set aside.
- 2
Sauté the Mushrooms
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the maitake mushrooms and sauté until golden brown and tender, about 5-7 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
- 3
Prepare the Halibut
Season the halibut fillets with salt and pepper. In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Place the halibut fillets in the skillet and grill for about 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork.
- 4
Make the Vinaigrette
In a small bowl, whisk together the fish sauce, remaining olive oil, and zhoug sauce until well combined.
- 5
Serve
On each plate, serve a scoop of steamed rice topped with sautéed maitake mushrooms, place the grilled halibut on the side, and drizzle with the fish sauce vinaigrette. Garnish with chopped Marcona almonds and fresh green garlic.