Halibut season runs March through September, and it’s during this time of year that the flaky, mild fish is at its best. At Summer House Santa Monica, Chef Ben Goodnick works with sustainable Alaskan fisheries to bring the fish from boat to plate in fewer than 24 hours, guaranteeing it will be at its peak flavor and freshness.
We asked Chef Ben to share one of his favorite halibut recipes for spring: Pan-Roasted Alaskan Halibut with ají amarillo-miso glaze and spring vegetable fricassee. This fresh plate features spring peas, favas, edamame and a savory and spicy glaze for the halibut made with Peruvian aji amarillo chilis and white miso. Ready to whip up some halibut at home tonight?
Would you rather have Chef Ben prepare your halibut? Join us at Summer House.
PAN-ROASTED ALASKAN HALIBUT WITH AJI AMARILLO-MISO AND SPRING VEGETABLE FRICASSEE
From Chef Ben Goodnick of Summer House Santa Monica
4 tablespoons canola oil
2 pieces halibut filet (6 – 8 oz. each)
Salt and freshly ground black pepper to taste
¼ cup ají amarillo paste (can be purchased online or at Latin markets)
¼ cup orange juice
¼ cup plus 1 tablespoon white miso
2 tablespoons honey
¼ cup extra virgin olive oil
½ cup fresh peas, shucked
½ cup fresh edamame, shucked
½ cup fresh fava beans, shucked and exterior skins removed, if needed
2 tablespoons unsalted butter
1 large pinch chives, chopped
1. Preheat oven to 375°F. Cook peas, edamame and fava beans in boiling water for 2 minutes, remove from pot and set aside.
2. Heat canola oil in a non-stick, ovenproof skillet. Pat halibut filets dry and season with salt. Add halibut to heated pan and sear for about five minutes.
3. Place skillet in oven and cook until halibut is well-browned, about five minutes.
4. Remove skillet and set the oven to broil. If needed, flip and briefly sear reverse side of halibut for about two minutes.
5. Zest 2 teaspoons of zest from the lemon, reserve the remaining lemon for garnishing the dish. In a medium bowl, whisk together ají amarillo paste, orange juice, miso, lemon zest, honey and olive oil. Spoon glaze on top of halibut filets in the skillet, and then broil until you see the glaze begin to bubble.
6. Remove skillet from oven and set aside. In a small pot, melt butter, stir in white miso, and add cooked peas, edamame and favas, large pinch of chives, and salt and pepper to taste to create the spring vegetable fricassee.
7. Divide spring vegetable fricassee and place each half into the center of two shallow bowls. Top with halibut and garnish with sliced lemon.
Want to learn more? Watch Chef Ben Goodnick chat about how he sources the Alaskan Halibut for Summer House.
Summer House Santa Monica is featuring a series of sustainable Alaskan Halibut dishes now through September. Check out the menu line-up:
Available now through June 19: Alaskan Halibut with grilled asparagus and tarragon-caper vinaigrette.
June 20 – July 17: Roasted Alaskan Halibut with lemon butter.
July 18 – August 14: Alaskan Halibut with tomato conserva and gaeta olives
August 14 – September 11: Alaskan Halibut with fingerling potatoes and basil butter
Follow Summer House on Instagram (@summerhousesm) to learn more about when each dish is rolling out and why you need to try it!
Still hungry for more? Click here for 5 ways our chefs are using their favorite spring produce!