Alaskan Halibut Recipe

Combine diced heirloom tomatoes, sugar, minced shallot, lemon juice, white wine vinegar, minced thyme, salt, black pepper, and olive oil in a medium saucepan.

Bring mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer uncovered until jam thickens and most liquid has evaporated, about 25–35 minutes. Stir every few minutes to prevent sticking.

Taste and adjust seasoning with a pinch more salt or a splash more lemon juice if needed. Remove from heat and let cool slightly; jam will thicken further as it cools. Keep warm or bring to room temperature before plating.

Rinse basmati rice under cold water until water runs clear. Rinse wild rice if desired.

In a medium saucepan, melt 1 tablespoon butter over medium heat. Add rinsed basmati and wild rice and toast lightly for 1–2 minutes, stirring, to coat grains.

Add 2.5 cups stock and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed: basmati about 12–15 minutes, wild rice may take longer. For even cooking, check after 15 minutes and continue 5–10 minutes as needed until wild rice grains split and are tender.

Once cooked, remove pot from heat and let stand covered 5 minutes. Fluff rice with a fork, then stir in chopped cilantro, lime zest, and lime juice. Adjust seasoning with salt and gently fold to combine. Keep warm.

In a small saucepan over medium heat, combine white wine, white wine vinegar, and minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (approximately 6–8 minutes).

Reduce heat to low. Off the heat or over the lowest flame, whisk in cubed cold butter a few pieces at a time, allowing each addition to melt and emulsify before adding more, until the sauce is smooth and slightly thickened.

Whisk in lemon juice, then season with 1/4 teaspoon salt and white pepper to taste. Keep warm but do not let the sauce boil or it may separate. If sauce begins to separate, remove from heat and whisk vigorously or add a teaspoon of cold water to re-emulsify.

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

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add neutral oil and heat until shimmering.

Place halibut fillets presentation-side down in the skillet. Press gently to ensure even contact. Cook without moving 3–4 minutes, until the underside is golden and releases easily from the pan.

Flip the fillets and add 2 tablespoons butter to the pan. Tilt the pan slightly and spoon melted butter over the fish (basting) for another 2–4 minutes, until the fish reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or to your preferred doneness. Total cook time will depend on thickness (typically 6–8 minutes).

Transfer cooked halibut to a warm plate and rest 2 minutes while finishing sauce and plating.

Place a scoop (about 1/2 to 3/4 cup) of cilantro basmati & wild rice slightly off-center on each plate.

Set a halibut fillet atop or beside the rice. Spoon 1–2 tablespoons of heirloom tomato jam alongside or lightly over the halibut (avoid drowning the fish).

Using a spoon, drizzle 2–3 tablespoons of warm lemon beurre blanc around the fish and rice. Garnish with microgreens or baby cilantro and a lemon wedge.

Serve immediately so the halibut is warm, the beurre blanc is silky, and the jam is slightly warm or at room temperature.