Chef Naomi Everett

Naomi Everett was born and raised in Anchorage, and received her A.A.S. in Culinary Arts at the University of Alaska, Anchorage. She was the Executive Chef of the Marx Bros Café, and in 2005 she brought fine dining to Alaska’s Matanuska Valley. In 2006 she represented Alaska in the Great American Seafood Cook-off in New Orleans.  “As a native of Alaska, fishing and hunting have always been, and will always be a part of my life and how my family stays fed,” she says. “Growing up here, it was always something to be very proud of, that we were wild Alaska, a place where you could live from the land.”


Oven Roasted Stuffed Alaska Halibut by Chef Naomi Everett

4 oz. Alaska King or Snow Crab meat
2 oz. brie cheese, cut in small dices (rind as well)
1 teaspoon finely diced shallot
1 Tablespoon minced garlic
1 Tablespoon finely diced red pepper
1 Tablespoon finely diced yellow pepper
1 teaspoon fresh chopped tarragon
Salt and Fresh ground pepper, to taste
Buerre Blanc:
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/2 small shallot, minced
1/2 lb. butter, cubed, at room temperature
Salt, to taste
4 (6 oz. each) Alaska Halibut fillets
2 Tablespoons finely chopped fresh herbs (Italian parsley, chives, dill)
Salt and Fresh ground pepper, to taste

Heat oven to 375°F. Combine all ingredients for stuffing well, by hand, in a small bowl. Refrigerate until needed.

In a saucepan, combine white wine, lemon juice, and shallots. Simmer until reduced by three-quarters. Turn down heat to low, then gently whisk in butter, a few pieces at a time, until thickened and sauce coats the back of a spoon. Remove sauce from heat; season with salt. Keep in a warm place until ready to serve, stirring occasionally to keep sauce smooth.

Season both sides of halibut fillets with salt and pepper. Generously sprinkle the chopped herbs on the top-side. Cut a small pocket about 1/2-inch to 1-inch deep, into the top of each halibut, being careful not to cut all the way through the fish. Gently stuff each piece of halibut with 1/4 of the crab mixture, leaving some on on top of the fish.

Place stuffed fish on a spray-coated baking sheet. Bake for 8 to 10 minutes, just until cooked through. Serve fish immediately with buerre blanc sauce spooned over the top.