Seared Wild Alaskan Halibut
Provided by Dove Island Lodge
ingredients
BEFORE YOU SEND YOUR FRESHLY CAUGHT fish out for processing, consider what you’ re having for dinner. It’ s hard to beat fresh seafood prepared the same day it was caught, and our local chefs agree!
Sitka’ s chefs are known for creating some memorable,“ off-menu” items with their guests’ bounties. Whether it’ s salmon, halibut, rockfish, or cod, local chefs can prepare your fish exactly the way you like it. There’ s nothing tastier than a family-style plate of piping hot seafood you’ ve caught yourself.
Bring your wild-caught fish to Mean Queen @ Totem Square with a few hours’ notice, and enjoy your salmon fileted tableside from the harbor-view deck. Whether you have your salmon grilled or blackened, Mean Queen’ s sides will pair perfectly with your mouthwatering meal.
• 1 tablespoon canola oil
• 2 tablespoons butter
• 2 cloves crushed garlic
• Thyme sprigs
• Pepper
• Salt
• directions
Season fish with a pinch of salt and pepper on both sides. Heat oil in a pan, and bring it almost to smoking point before placing the fish in the pan, laying it away from you to avoid oil splatter. Don’ t use a cold pan – it will cause the fish to stick. Sear fish for a minute and a half. Flip the filet, and add butter to the pan. Brown the butter until it smells nutty, then add the crushed garlic and thyme. Baste fish with butter for another two minutes or until medium rare. Serve with black barley and brown rice.
Have halibut or rockfish? The Bayview Pub will whip up a savory, teriyaki-marinated dish with the rewards of your fishing adventure. Customize your meal with a salad or a cup of warm chowder! And if you’ re looking for a side of king crab legs to pair with your fish, bring your catch to Westmark Sitka Hotel’ s Raven Dining Room for the ultimate seafood feast.
In our small fishing community, Sitkans live for their fish – why should restaurant dining be any different?
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