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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547<br /> Fax:+34 93 589 7051

E-mail: [email protected]<br /> Web: www.alaskaseafood.org

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Alabote Selvagem Do Alasca Na Frigideira Com Relish De Rucula E Limao

Pan-fried Wild Alaska Halibut with Rocket and Lemon Relish

Alabote Selvagem Do Alasca Na Frigideira Com Relish De Rucula E Limao

Pan-fried Wild Alaska Halibut with Rocket and Lemon Relish

Course Main Course
Alaska Product Alaska Halibut
Servings 4

Ingredients
  

  • 4 bunch spring onions roughly chopped
  • finely grated zest and juice of 1 lemon
  • 20 tablespoons virgin olive oil
  • 8 handfuls of rocket
  • 100 g butter
  • 4 tablespoon olive oil
  • 16 x 200 g skinned fillets of wild Alaska halibut

Instructions
 

  • Put the spring onions, lemon zest and juice, 4 tablespoons of the olive oil and the rocket into a food processor or blender. Blend together for a few seconds, then taste and season
  • Then heat the butter and the remaining tablespoon of olive oil in a large frying pan. Add 4 x 200 g (7 oz) fillets of wild Alaska halibut and cook for about 5 - 6 minutes, turning them once. Cook them for a little longer if they are quite thick, but avoid overcooking. The flesh should be opaque and should flake when tested with a fork
  • Serve with fresh baby vegetables and spoon over the relish.
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