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Halibut | Recipe
A naturally lean and light fish, Alaska Halibut has earned its well-deserved reputation as the world's premium whitefish. Combining a sweet, delicate flavor with firm texture and a pure, snow white flesh, Alaska Halibut is a natural for a variety of signature dishes and attractive plate presentations. Alaska Halibut is available fresh-frozen in abundant supply throughout the year.
NUTRITIONAL INFORMATION
Serving size: 3oz. (85 grams) Steamed Edible Portion
Calories 115
Protein (g) 22
Total Fat (g) 2.5
Saturated (g) .5
Monounsaturated (g) 1.0
Unsaturated (g) 2.0
Carbohydrate (g) 0
Sodium (mg) 60
Potassium (mg) 460
Cholesterol (mg) 35
PACKAGING SPECIFICATIONS
- Fillets (skinless, whole fillets) fresh or frozen individually vacuum-packed.
- Portions fresh or frozen individually vacuum-packed. 4 to 10 oz.
- Headed and Gutted (Whole fish) fresh or frozen.
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RECIPE:
TROPICAL ALASKA HALIBUT SKEWERS with MANGO MOJITO SALSA
Ingredients:
- 8 wooden skewers
- 3/4 cup fresh orange juice1/3 cup fresh lime or lemon juice
- 1/4 cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay
- 3/4 cup Carapelli® Extra Virgin Olive Oil, divided
- 2 Tablespoons garlic, crushed
- 1-1/2 Tablespoons ground cumin
- Sea salt and pepper, to taste
- 1-1/2 pounds Alaska Halibut steaks or fillets, cut into 2-inch pieces
- 2 firm, ripe mangoes, peeled, pitted and cut into 1/2-inch dices(or 3 cups store-bought fresh mango slices, diced)
- 1 small bunch cilantro, trimmed and chopped (about 3/4 cup)
- 2 Tablespoons fresh mint, chopped
- 2 Tablespoons each diced red bell pepper and red onion
- 2 teaspoons sugar
- 1 teaspoon red curry paste
- 1/4 teaspoon cinnamon
- 4 limes, sliced
Directions:
- Prior to grilling, soak wooden skewers in water at least 30 minutes.
- Blend juices, wine, 1/2 cup olive oil, garlic, cumin, salt and pepper for marinade.
- Place Alaska Halibut in a large resealable plastic bag.
- Pour in marinade, seal bag and turn several times to coat. Marinate, refrigerated, for 15 to 30 minutes.
- Place mango, cilantro, mint, bell pepper and onion in a large bowl. In a small bowl, blend sugar, curry paste and cinnamon until smooth; whisk in 1/4 cup olive oil. Gently stir mixture into mango salad. Cover and set aside.
- Preheat grill or broiler/oven to medium-high heat. Thread halibut and lime slices onto skewers. Place skewers onto a grill or broiling pan brushed with Carapelli® Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 4 to 5 minutes per side. Turn once during cooking. Cook just until halibut is opaque throughout. Serve halibut skewers with salsa.
- Recommended wine pairing: Robert Mondavi Private Selection Fumé Blanc
- Serves 4
- Nutrients per serving: 337 calories, 9g total fat, 1g saturated fat, 25% calories from fat, 54mg cholesterol, 36.5g protein, 26g carbohydrate, 3g fiber, 163mg sodium, 111mg calcium and 1.4g omega-3 fatty acids.
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