Grilled Halibut Dinner
Local Ocean’s Classic
with Udon Noodles, Bacon + Edamame
TIME: 20 minutes
SERVING SIZE: 5 oz. halibut per person
IN THE BOX
FROM YOUR PANTRY
1-2 tbsp oil for cooking
Salt + pepper for seasoning
1. Season the halibut on both sides generously with salt and fresh cracked pepper.
2. Cooking the halibut: you can grill or pan-sear. At the restaurant, we grill it.
- To Grill: Drizzle the halibut with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. At the restaurant, we serve halibut medium-rare. To cook medium-rare, pull from the grill when the internal temperature is 120 degrees F. Top with herb butter and let rest while you prepare the rest of the dish.
- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil (3 tbsp for 4 portions). You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the halibut portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! At the restaurant, we serve halibut medium-rare. To cook medium-rare, pull from the pan when the internal temperature is 120 degrees F.
3. While the fish is cooking, prepare the other ingredients and sauce:
- Cut cooked bacon into ½” pieces.
- Heat a large sauté pan over medium-high heat. (If you are grilling and have a high-heat sauté or stir fry pan, you can do this part over the grill instead of on the stove.) Add a splash of oil and the bacon pieces to the pan and cook for about a minute until they sizzle and start to brown.
- Add sliced yellow onions, half of the green onions, and the herb paste to the pan and sauté, tossing occasionally, for about 2 minutes. You want the onions to begin to brown but still have a little crunch.
- Add edamame, toss. Deglaze with the ponzu sauce and cook until the sauce reduces by one third.
- Add noodles and swiss chard to the pan. Toss together, then cook about 1 minute until the greens are just starting to wilt.
4. To plate: Divide the noodles and veggies equally among dinner plates or large pasta bowls. Top with cooked halibut. Pour remaining sauce over the fish and garnish with remaining green onions. Enjoy!
ABOUT THIS RECIPE
Pacific Halibut is a relatively small commercial fishery in Oregon, as most of the halibut quota is managed for recreational fisheries. Even so, the small handful of summer days we get for harvesting this prized fish is eagerly awaited by local seafood devotees.
Updated November 2nd, 2020
We had tow fantastic dinners this week the lingcod and especially the halibut. Looking at the recipe for the halibut it calls for herb paste. What are the main ingredients in the paste you use