The first of this spring’s fresh Alaskan halibut is now available in grocery stores. This delicious white fish is easy to like for its mild, slightly sweet flavor, simple preparation and firm yet flaky texture.

Here’s a quick-to-prepare recipe for the grill, particularly pretty when served with watermelon radishes but any variety of radish will do.  Thanks to winery sous chef Jonathan Pappalardo for sharing this recipe with us.  He suggests pairing it along with the newly release 2012 Januik Sagemoor Vineyards Sauvignon Blanc featured in the spring 2013 Classic Cellar Circle shipment.  Recipe serves 4.

2 lbs. halibut cut into (4) 8 oz. portions
salt and pepper to taste
virgin olive oil to cover fish
5 watermelon radishes

Vinaigrette:
1/3 C lemon juice
1/3 C apple cider
1T dijon mustard
2 tsp coriander
chopped mint
1 C extra virgin olive oil
salt and pepper to taste

Lightly oil, salt and pepper halibut steaks.  Sear on hot grill.  Do not cook all the way.  Put in shallow baking dish, completely immerse in olive oil.  Poach in 325° oven 15-20 minutes, until tender.  Thinly slice watermelon radish, set in cold water and drain.  Whisk together vinaigrette ingredients, toss with radish.  Serve over poached halibut.

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