Wild harvested Pacific Halibut has wonderfully firm but flaky white flesh and a mild yet rich flavor. Because they feed voraciously on crabs, shrimp and other fish they build a complex flavor profile and excellent muscle tone. Alaska is known worldwide for the quality of their seafood, and Halibut is no exception.
COUNTRY OF ORIGIN: Alaska
CHARACTERISTICS:Halibut tastes great deep fried – make the most of it by using a house made beer batter featuring a quality beer. If you want something more elegant, Halibut pairs well with bolder whites and depending on your preparation can work well with a pinot noir.
COOKING SUGGESTION: Baked | Grilled | Pan Roasted | Broiled
WINE PAIRING: Pinot Gris
2 (6oz) Pacific Halibut Portions
4 (4×8 inch) Prosciutto
1/4 cup olive tapenade
1 Tbsp. olive oil
1 Tbsp. fresh basil, chopped
1 clove garlic, minced
1/2 tsp lime zest
1/2 tsp chili sauce
1/2 tsp salt and black pepper
1. Preheat oven to 450°F.
2. In a bowl, combine olive tapenade, olive oil, basil, garlic, lime zest, chili sauce, salt and black pepper. Mix and set aside.
3. Place 2 Prosciutto connected side by side on a flat surface and then add one of the Halibut portion at the end. Top fish with a spoonful of the olive mixture, and then carefully roll making sure the olive mixture is covered with Prosciutto.
4. Place on a baking dish and cook for 11-12 minutes or until internal temperature of the Halibut reaches 145°F.
To defrost frozen seafood from Seafood Express, remove all plastic packaging and thaw it in the refrigerator.