The Alaska Seafood Marketing Institute is proud to announce the opening of
the Alaska halibut and black cod fisheries on March 8, 2008. The harvest
season for these fisheries will run through mid-November. This year's
Total Allowable Catches (TACs) for Alaska halibut and black cod are set at
50.18 million pounds and 29.97 million pounds, respectively.
Alaska black cod (also known as sablefish) is known for its velvety,
melt-in-your-mouth texture and deep flavor. This premium whitefish swims in
Alaska's deep, icy waters. With the high oil content that gives black cod
its delicious flavor and texture, it is also one of the best sources of long-chain
omega-3 fatty acids (1.8 grams per 3.5-ounce serving). Alaska boasts the
largest black cod population in the world, thanks to tight regulations to
ensure sustainability of its seafood species.
Renowned for its mild, sweet flavor and firm texture, Alaska halibut is versatile
and lends itself to a wide variety of cooking methods and spice blends.
Developing naturally in the pure waters of the North Pacific, this hearty whitefish
offers a pure, light seafood taste – making it a favorite among fine dining chefs
from coast to coast.
What's more, Alaska halibut and black cod, and indeed all Alaska seafood,
remain wild and abundant thanks to Alaska's long history of effective fisheries
management. Because of this, Alaska seafood is one of the few truly wild and
sustainable seafood choices in the world today.
Try this delicious recipe by Naomi Everett, famed Alaska chef and member of the Wild Alaska Seafood Congress of Conscious Chefs:
Oven Roasted Stuffed Alaskan Halibut
(Serves 4)
4 Alaskan halibut steaks, 6 oz. each
2 Tbsp. finely chopped fresh herbs (Italian parsley, chives, dill, etc.)
6 oz. crab stuffing (recipe follows)
Salt and fresh ground pepper
For Crab Stuffing:
4 oz. Alaska king or snow crab, leg and body meat, clean of shell
2 oz. Brie cheese cut small dice, rind as well
1 tsp. shallot, fine brunoise
1Tbsp. finely chopped garlic
1Tbsp. red pepper, brunoise
1Tbsp. yellow pepper, brunoise
1 tsp. fresh tarragon, chopped fine
Salt and fresh ground pepper, to taste
For Buerre Blanc:
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 shallot, brunoise
1/2 pound whole butter, cubed at room temperature
Salt to taste
Directions:
Pre-heat oven to 375 degrees F.
Combine all ingredients for stuffing well, by hand, in a small bowl. *See note below
Season all sides of the halibut steaks with salt and light pepper; generously sprinkle the chopped herbs on the topside.
Cut a small pocket, about 1/2 to 1 inch deep, into the top of each halibut fillet, being careful to not cut all the way through the fish. Gently stuff each piece of halibut with 1 to 1 1/2 oz. crab mixture, allowing some to rest outside of the pocket, atop the fish.
Place the pieces of stuffed fish on a parchment, sprayed with non-stick food spray and bake for 6 to 8 minutes, or until cooked through.
Serve fish immediately with the lemon buerre Blanc sauce napped over the top.
*Note: While getting the stuffing together, place white wine, lemon juice, and shallots into a saucepot over medium heat. Simmer until reduced by 3/4ths, reduce heat and then gently whisk in butter, a few pieces at a time, until incorporated and nape in consistency. Remove from heat and season with salt. Keep in a warm place until service, stirring once in a while to keep from breaking.
