Alaska halibut and sablefish (black cod) harvest seasons kicked off on March 11, increasing access to some of the highest quality freshly caught and quickly frozen wild seafood in the world. The state’s waters support a robust supply of halibut and sablefish stocks that are sustainable and responsibly managed, as more than 95 percent of the Pacific Halibut harvest and 70 percent of the Sablefish catch in the USA is landed in Alaska.
“Nearly 60 percent of all the wild seafood harvested in the United States comes from Alaska, where we are dedicated to providing the world with sustainable, responsibly managed seafood that will be enjoyed for years to come,” said Jeremy Woodrow, communications director of the Juneau-based Alaska Seafood Marketing Institute (ASMI). “The start of halibut and sablefish season is a sign of spring in coastal Alaska.”
Alaska is committed to preserving and protecting its fishery and is the only state with “sustainability” written into its constitution. Fishermen limit their harvest to the total allowable catch set by international, federal and state fisheries managers in order to sustain each source of supply. Harvest levels in 2017 have been set at over 40 million pounds combined for Alaska halibut and sablefish.
The state’s array of wild whitefish varieties offer a number of nutritional benefits and culinary profiles. Each species is harvested seasonally and is also available frozen year-round. With the commencement of Alaska halibut and sablefish seasons coinciding with March National Frozen Food Month and Lent, ASMI is offering consumers a raft of recipes featuring frozen whitefish varieties. Two are detailed below. Others are available by visiting: www.wildalaskaseafood.com/recipes.
Pan-Seared Halibut with Red Curry and Basmati Rice
(Serves four persons; preparation time 20 minutes; cooking time 15 minutes)
Ingredients
- 1-1/2 cups basmati rice, uncooked
- 1 can (13 to 14 oz.) regular or light coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 8 oz. mushrooms, halved
- 1 medium zucchini, sliced
- 2 tablespoons fish sauce
- 4 to 6 Thai basil leaves, coarsely chopped
- 4 Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1-1/2 tablespoons olive or grape seed oil
- 1/2 lime or lemon, if desired
Directions
Cook rice in a rice cooker or saucepot according to package directions; keep warm.
Whisk coconut milk, curry paste, and brown sugar in a large saucepan. Bring to a boil, then reduce heat to a simmer; add mushrooms and zucchini. Cook 2 minutes, then stir in fish sauce and Thai basil. Turn off heat; cover and keep warm.
Rinse any ice glaze from frozen Alaska Halibut under cold running water; pat dry with a paper towel. Heat a nonstick skillet over medium-high heat. Brush both sides of halibut with oil. Gently place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Turn fillets over, reduce heat to medium, and cover pan tightly. Cook 5 to 7 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
For each serving, portion about 1 cup rice into a low-sided bowl or on rimmed plate. Place a halibut portion over rice; squeeze on lime or lemon juice, if desired. Ladle about 1cup sauce and vegetables over all.
Oven Oil-Poached Alaska Sablefish with Herb Broth
(Serves four persons; preparation time 10 minutes; cooking time 30 minutes)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 2 stalks celery, finely diced (about 1 cup)
- 4 cloves garlic, chopped (about 1 tablespoon)
- 1/2 cup dry white wine
- 1 tablespoon fresh thyme leaves (or, if desired, substitute with parsley, basil or rosemary)
- 4 cups low sodium chicken, fish or vegetable broth
- 2-1/2 to 3 cups extra virgin olive oil (enough to cover fish fillets)
- 4 Alaska Black Cod fillets (approx. 4 oz. each), fresh or thawed
- Salt and pepper, to taste
- Additional fresh herbs, for garnish
Directions
In a stockpot, sauté onion, red pepper and celery in 1 tablespoon of olive oil until soft, about 5 minutes. Stir in garlic and continue cooking 5 minutes. Stir in wine and thyme. Add broth and cook 5 to 10 minutes, just until broth begins to reduce. Turn off heat, cover and keep warm.
While vegetables are cooking, in a shallow high-sided, heavy pan or stockpot, heat 2-1/2 cups extra virgin olive oil over low heat until oil appears wavy. Season Alaska Black Cod fillets with salt and pepper. Add fillets to oil, making sure the fillets are covered, adding additional oil, if needed. Turn up heat to medium; poach 10 to 12 minutes, cooking just until fillets are fully opaque throughout.
To serve, remove fillets with slotted spoon and place each fillet in a shallow soup or pasta bowl. Divide herbed broth over fillets; garnish with fresh herbs.
