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Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

May 15, 2013 at 11:08 AM

Chef Tom Douglas offers a nice halibut recipe with a little kick


Halibut fishing is now in full swing, and Douglas offers a recipe for this firm, sweet tasting white fish.

Douglas will contribute some of his tasty recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.

Douglas is owner of Lola, Palace Kitchen, Dahlia Lounge, Dahlia Bakery, Etta’s, Serious Pie Downtown, Seatown, Brave Horse Tavern, Cuoco, Serious Biscuit and Serious Pie Westlake. Another new Douglas restaurant, Tanaka San will open in June at the Via6 Apartment Complex in downtown Seattle.

Grilled Halibut with Charred Jalapeño Honey Vinaigrette/Tom Douglas

Makes four servings

This fresh tasting jalapeño vinaigrette spooned over a beautiful chunk of grilled wild halibut lets the flavor of the fish shine through and tastes so much better than a rich, heavy sauce.

Ingredients for the vinaigrette:

2 tablespoons minced shallot

2 tablespoons apple cider vinegar

½ teaspoon kosher salt, plus more to taste

¼ cup olive oil plus 1 teaspoon (for charring the pepper)

1 red jalapeño pepper

1 tablespoon honey

1 tablespoon chopped cilantro

½ teaspoon Dijon mustard

½ teaspoon minced garlic

Freshly ground black pepper

Ingredients for the halibut

1½ pounds halibut fillet, cut into 4 portions

olive oil as needed for brushing

Kosher salt and freshly ground black pepper


To make the vinaigrette, combine the shallot, vinegar, and ½ teaspoon salt in a bowl and allow to sit for 10 minutes. Then whisk in the honey, cilantro, mustard, garlic, and ¼ cup olive oil. Season to taste with black pepper and more salt if needed.

Meanwhile, heat 1 teaspoon olive oil in a small pan over high heat. When the oil is hot, add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes. Remove from the heat and set aside to cool. When the jalapeño is cool, slip off the charred skin, cut off the core end, cut the pepper in half, and scrape out the seeds. Then finely chop the jalapeño and add to the vinaigrette.

Fire up the charcoal grill for medium-high direct heat. Lightly brush the halibut on both sides with oil and season the fish on both sides with salt and pepper. Lightly brush the grill grates with oil, then grill the halibut until just cooked through, turning once, about 3 to 4 minutes per side.

Transfer the halibut to plates. Whisk the vinaigrette, spoon some over each piece of fish, and serve.

(Photos by Greg Gilbert, Seattle Times staff photographer)




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