Alaskan Halibut with Lemon Shallot Vinaigrette

Mild and Sweet

Halibut is similar to tilapia or European turbot.  It is a delicious, lean white fish.  You really don't need to do anything to it but cook it until it is firm and flaky.

I chose to bake it a bed of fresh dill and finish with a lemon shallot vinaigrette.

This is the fish we caught on our recent trip to Alaska and had flown home.  

Halibut is the largest flat fish in the ocean.  The ones we caught were under 38 inches.  We released almost as many as we caught due to being oversized --- we're talking over 100 pounds a fish at times.  

We were limited to 2 fish each.  These limitations allow the fish ecosystem to remain healthy and allow us to bring home fresh caught fish, a real treat.  

--Barbara

Halibut with Lemon Shallot Vinaigrette

Serves 2 

10-12 ounces halibut steak, unfrozen
salt
paprika
olive oil
fresh dill

For the vinaigrette:
1 lemon
1 shallot, about 2 t.
3 T. extra virgin olive
salt and pepper

A few hours before baking, remove the fish from its packaging, and pat it dry with paper towels.  Place it on a plate and return it to the refrigerate to air dry.  Do not let it come in contact with other things in your refrigerator.

Preheat the oven to 350 degrees.

In an ovenproof casserole or metal baking pan --- anything will do as long as it has a rim to catch the drippings --- add a little olive oil to the bottom.  Put down the dill.

Generously salt and paprika the fish on both sides. Coat the underside with oil so it doesn't stick to the dill.   Place fish on top of the dill.

Bake in the oven for 20 minutes depending on the thickness of your halibut steak, until firm and opaque.  Don't overcook.  Better to be under than over.

Meanwhile or in advance, make the vinaigrette:  Squeeze the juice of one lemon in to a small bowl.  Finely chop the shallot. Add to the bowl.  Add the olive oil, and whisk until emulsified, i.e., well-combined.  (This will make more than enough for 2 servings.  We used extra on our broccoli and it was very tasty on the veggies as well as the fish.  Or you can save it for another time you make the fish.  Refrigerate if you are saving it.)

When the fish is done, divide it in two and remove it from the pan, leaving the dill behind.

Drizzle each serving with the lemon shallot vinaigrette.

Serve!