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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

May 23, 2012 at 1:38 PM

Chef Tom Douglas serves up a pan-roasted halibut recipe


Hundreds of anglers are expected to turnout for the Port Angeles Halibut Derby this weekend, and fishing in the Sekiu area of the western Strait opens tomorrow (Thursday, May 24).

So what is an angler to do with all this delicious white fish?

Why not try a marvelous halibut recipe by renowned Seattle chef and restaurateur Tom Douglas.

Douglas will contribute some of his tasty recipes for my blog, and each will be related to the “catch of the week.” It will appear regularly on Wednesdays through October, along with recipes from other local chefs, and owners of tackle shops and fish markets.

Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit, Serious Pie Westlake and Ting Momo.

Pan-Roasted Halibut with Toasted Bread Crumb Salad and Green Lentils

From Tom Douglas’ Seattle Kitchen Cookbook

Serves 4

Note: To make coarse bread crumbs, preheat the oven to 325 degrees. Slice a loaf of European style white bread into 1/2 inch thick slices. Arrange the slices in a single layer on a baking sheet and place it in the oven. Bake until the bread feels dried out in the center, about 40 minutes, turning the slices over from time to time. Remove the bread from the oven and allow to cool. Tear the bread into pieces and pulse in a food processor until the bread is in coarse crumbs.

For the Lemon Vinaigrette:

1 tablespoon fresh lemon juice

2 teaspoons minced shallots

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground black pepper

For French Green Lentils:

1 cup French green lentils

1 1/2 teaspoons minced garlic

2 tablespoons olive oil

1/4 cup finely diced carrot

1/4 cup finely diced celery

1/4 cup finely diced onion

1 1/2 cups chicken stock

2 teaspoons chopped flat leaf parsley

1 teaspoon chopped fresh sage

1 teaspoon chopped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

3 tablespoons cold unsalted butter, cut up into chunks

Kosher salt and freshly ground black pepper

For Toasted Bread Crumb Salad:

1 cup coarse bread crumbs (see note)

3 tablespoons extra virgin olive oil

1/3 cup chopped parsley

1/4 cup loosely packed fresh flat-leaf parsley leaves

1 tablespoon lemon zest

Kosher salt and freshly ground black pepper

To Finish the Dish:

Olive oil for pan-roasting

1 1/2 pounds halibut, cut into 4 portions

Kosher salt and freshly ground black pepper


To make the lemon vinaigrette, combine the lemon juice and shallots in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper. Set aside.

To prepare the lentils, bring a pot of salted water to a boil. Add the lentils, reduce to a simmer, and simmer until done, about 12 minutes. Strain and set aside. Saute the garlic in olive oil on medium-high heat until fragrant, about a minute. Add the diced carrot, celery, and onion and saute another 2 minutes. Add the lentils, stock, and chopped herbs and bring to a boil. Add the butter, stirring until emulsified, and season with salt and pepper.

To make the bread crumb salad, saute the bread crumbs in 3 tablespoons of the oil on medium-high heat until golden and crunchy, about 1 to 2 minutes. Season with salt and pepper. Allow to cool. In a small bowl, combine the bread crumbs, chopped parsley, parsley leaves, lemon zest, and about 3 tablespoons of the lemon vinaigrette. Save any extra vinaigrette for drizzling on the fish later.

To pan-roast the halibut, heat a large saute pan on high heat with a few tablespoons olive oil until almost smoking. Season the fish with salt and pepper and sear until golden brown, about 4 to 5 minutes. Flip and finish cooking, about 2 minutes.

Ladle the lentils into 4 wide shallow bowls. Place the fish in the center of each bowl, drizzle with a little of the vinaigrette, and top with the toasted bread crumb salad.

(Photo by Seattle Times photography staff)



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