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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