Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

If you can, choose square, compact fillets for this recipe instead of longer, narrower ones. They’re easier to maneuver in the pan.

For the pickle

• 2/3 cup very thinly sliced red bell pepper (from about half a pepper)
• 1/2 Tbs. peeled and very finely julienned ginger (from a knob about 1/2 x 1-1/2 inches)
• 1 tsp. peanut, vegetable, or grapeseed oil
• 1 clove garlic, thinly sliced
• 2 Tbs. plain seasoned rice vinegar
• 2 Tbs. mirin
• 1 scallion, trimmed, cut crosswise into 1-1/2-inch lengths, and thinly slivered lengthwise
• 1 tsp. Asian sesame oil

For the spice rub:

• 1 Tbs. finely grated orange zest
• 1 Tbs. light brown sugar
• 1-1/2 tsp. kosher salt
• 1 tsp. five-spice powder
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. cayenne

For the fish:

• 4 skinless halibut fillets (about 6 oz. each)
• 3 Tbs. peanut, vegetable, or grapeseed oil

Heat the oven to 425°F.

Make the pickle: In a heatproof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium-high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin, and 2 Tbs. water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 minutes and up to 1 hour.

Make the spice rub: In a small bowl, mix the spice rub ingredients. Use your fingertips to blend the zest well with the spices.

Sear-roast the fish: Coat all sides of the halibut fillets with the rub and set on a plate. Heat the oil in a heavy 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the halibut fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. (Note: watch carefully so the sugar in the rub doesn’t burn. If necessary, reduce the heat.) When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked in the middle, 5 to 6 minutes. (If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub.) Remove the pan from the oven and transfer the halibut to serving plates.

Drain the pickled red pepper and ginger, discarding the liquid, and toss with the scallion and sesame oil in a small bowl. Top each portion of halibut with some of the pickle and serve.

Grilled Halibut with Tarragon-Caper Mayonnaise

This tangy tarragon-infused sauce complements mildly flavored fish. If you can't find halibut, tuna steaks are also a good pairing. Most mayonnaise is made with an egg yolk, but this recipe uses a whole egg, which gives the mayonnaise a looser consistency.

For the mayonnaise:

• 1 large egg
• 4 tsp. fresh lemon juice
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola or vegetable oil
• 1/4 cup finely chopped cornichons (or gherkins)
• 2 Tbs. chopped capers
• 1 Tbs. minced shallot
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh tarragon
• 1/2 tsp. sweet paprika

For the halibut:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Four to six 1-1/4-inch-thick halibut steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the mayonnaise:

Tip:

If raw eggs are an issue you can make the sauce with a pasteurized egg or with store-bought mayonnaise (use about 1 heaping cup in place of the egg and oils).

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Fold in the remaining ingredients and season with salt and pepper to taste.

Grill the halibut:

Meanwhile, generously coat both sides of the halibut with the oil and season both sides with salt. Let the halibut sit at room temperature for 15 minutes (while the grill heats). Grill the halibut steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately with the tarragon-caper mayonnaise.

Olive Oil Poached Halibut with Fennel and Saffron

The olive oil poaching technique gives the halibut an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge halibut will dramatically lower the temperature of the oil and throw off the cooking time.

• 2 tsp. fennel seed
• 1/8 tsp. saffron (about 35 threads)
• Kosher salt
• Four 1-inch-thick halibut steaks (6 to 7 oz. each)
• 4 to 6 cups extra-virgin olive oil

In a small (8-inch) skillet over medium-low heat, toast the fennel seeds until fragrant and just starting to color, about 3 minutes. Add the saffron, shake to combine, and immediately remove from the heat and cool. Grind the fennel and saffron to a fine powder in a mortar and pestle or spice grinder. Add 1 tsp. salt and stir to combine. Sprinkle the spice mixture all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour.


Position a rack in the center of the oven and heat the oven to 225°F.


Measure the thickness of the halibut steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the halibut steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.

Summer Bouillabaisse with Smoky Rouille

Ripe, gorgeous summer vegetables are a treat for anyone who loves to cook: the only challenge is finding the time to cook them all. This smoky bouillabaisse helps you make the most of two summer favorites you’ll find in abundance right now: tomatoes and corn. If you’re not growing your own, this recipe is worth the trip to the farmers’ market tonight.

• 3 Tbs. extra-virgin olive oil; more for the sauce
• 1-1/2 Tbs. chopped garlic, plus 1/2 tsp. finely grated or minced garlic
• 2 lb. ripe tomatoes, cored and large diced (about 4-1/2 cups)
• 1 cup dry white wine
• 1 tsp. sweet smoked paprika (Spanish pimentón)
• 1/4 cup mayonnaise
• Kosher salt
• One 14-oz. can low-salt chicken broth (1-3/4 cups)
• 1 large pinch saffron
• 1 lb. halibut, cod, or other firm white fish, cut into 1-inch chunks
• 2 cups fresh corn kernels (from 4 medium ears)
• Freshly ground black pepper
• 1 to 2 Tbs. chopped fresh flat-leaf parsley, for garnish (optional)

In a 5- to 6-qt. soup pot or Dutch oven, heat the oil over medium heat. Add the 1-1/2 Tbs. chopped garlic and cook until fragrant, about 30 seconds. Add the tomatoes and wine, increase the heat to medium high (if necessary), and simmer vigorously until the tomatoes are broken down and the mixture is slightly soupy, about 15 min.

While the tomatoes are cooking, whisk the 1/2 tsp. grated garlic, paprika, and mayonnaise in a small bowl. Whisk in a little olive oil and enough cool water to make a creamy, pourable sauce. Taste and add salt if you like.

Add the broth and saffron to the tomato mixture and simmer to slightly reduce the broth and concentrate the flavors, 5 min. Add the fish and simmer until it’s opaque throughout, 3 to 5 min. more. Stir in the corn. Season to taste with salt and black pepper. Serve in large bowls with a big drizzle of the sauce on top and a generous sprinkle of parsley, if using.

Cioppino

For the garlic oil and garlic chips:

• 4 large cloves garlic
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the shellfish stock:

• 1 lb. large shrimp (16-20 count)
• 6-1/2 cups homemade or low-salt chicken broth

For the cioppino broth:

• 1/4 cup olive oil
• 3 cups coarsely chopped yellow onion (about 2  medium)
• 1 cup coarsely chopped carrot (about 2  medium)
• 2/3 cup coarsely chopped celery or fennel (about 2  medium ribs celery or 1/4 medium fennel bulb)
• 3 Tbs. coarsely chopped garlic (5 to 6 large cloves)
• 6 cups canned whole peeled tomatoes, broken up, with their juices, or diced tomatoes with their juices (2 28-oz. cans)
• 2-1/2 cups (3/4 bottle) medium-bodied red wine, such as Zinfandel, Pinot Noir, or Sangiovese
• 6 cups Shellfish Stock (above)
• 3 large bay leaves
• 1/4 cup coarsely chopped fresh basil (or 1 Tbs. dried)
• 1 Tbs. coarsely chopped fresh oregano (or 1 tsp. dried)
• 2 tsp. fennel seeds
• 1/2 tsp. crushed red chile flakes; more to taste
• Kosher salt and freshly ground black pepper

For finishing the stew:

• 8 3/4-inch-thick slices sourdough bread
• Garlic Oil (above)
• Cioppino Broth (above)
• 1 to 1-1/2 lb. small hardshell clams, such as mahogany or cherrystones, scrubbed, or 1 whole Dungeness crab (about 2 lb.), cleaned and cut into sections (have the fishmonger do this)
• 1 to 1-1/2 lb. fresh mussels (18 to 24), scrubbed and debearded
• 2-1/2 lb. fillets of halibut, monkfish, or other firm-fleshed white fish, cut into 1-inch cubes
• Reserved peeled shrimp from above
• 1/4 cup chopped fresh flat-leaf parsley
• Garlic Chips (above) for garnish

Up to a day ahead:

Make the garlic oil and garlic chips: Cut the garlic cloves into 1/8-inch slices, put them in a small saucepan with the oil, and season with salt and pepper. Cook over low to medium-low heat until the garlic turns light golden brown, 15 to 20  min., adjusting the heat as needed to keep the garlic bubbling gently as it cooks. Remove from the heat and let cool to room temperature. Strain, reserving both the oil and the garlic chips separately. Reserve the garlic chips for garnish (don’t leave them at room temperature for more than a day or they’ll get soggy). Refrigerate the oil in a clean, sealed container. (You’ll use the oil for the sourdough croutons; use any leftover oil for vinaigrettes, roasted vege- tables, pasta, or roast chicken.)

Make an easy shellfish stock: Peel the shrimp, reserving the shells. (Refrigerate the shelled shrimp to use later in the stew.) Simmer the shells in the chicken broth for 5  min., covered. Strain and refrigerate until ready to use.

Make the broth: Heat the olive oil in an 8-quart or larger pot over medium heat. Add the onions, carrot, celery of fennel, and chopped garlic. Cook, stirring occasionally, until the vegetables are lightly browned, 15 to 20  min. Add the tomatoes with their juices, the wine, shellfish stock, bay leaves, basil, oregano, fennel seeds, chile flakes, 1 tsp. salt, and several grinds of pepper. Bring to a boil and then reduce the heat to maintain a simmer and cook for about 20 min. Strain through a medium sieve, pressing on the solids in the sieve. Discard the contents of the sieve. Rinse the pot and return the broth to the pot. Boil the broth until reduced to 8 cups. (If you over-reduce the broth, just add water to compensate.) Taste and add more salt and pepper if needed, remembering that the fish will add some saltiness to the stew. Refrigerate until ready to use.

Half an hour before serving:

Make the toast and cook the shellfish: Position a rack directly under the broiler and heat the broiler. Brush the bread on both sides with the reserved garlic oil. Put the bread on a baking sheet (or directly on the rack) and toast on both sides. While you toast the bread, return the broth to a simmer over medium-high to high  heat.

When each batch of seafood is added, it will cause the temperature of the broth to plunge, so you might need to raise and lower the heat to maintain a simmer. If using clams, start by adding them to the broth and simmer until they open, 3 to 5 min. Add the mussels and crab, if using, and simmer until the mussels have opened, 2 to 3 min. Add the fish and shrimp. Stir carefully with a slotted spoon to get all the fish and shrimp into the broth, but try not to break the pieces up. Cover and cook until the fish is just barely cooked through, another 3  to 5 min., keeping in mind that the fish will continue to cook a little in the time it takes to dish out the servings.

Assemble the stew: Set a piece of toasted sourdough in the bottom of each warm bowl and evenly portion the seafood into the bowls (be sure to discard any unopened clams or mussels). Ladle the broth on top.

Garnish and serve: Sprinkle the chopped parsley and garlic chips over all and serve immediately.

Poached Halibut in Hot & Sour Broth

• 2 Tbs. soy sauce
• 4 halibut fillets, 1/2 lb. each (about 1-inch thick)
• 1 qt. homemade or low-salt chicken broth
• 1/4 cup honey
• 3 Tbs. tomato paste
• 2-1/2 Tbs. cider vinegar
• 12 quarter-size slices fresh ginger, cut into thin strips
• 1/4 tsp. Tabasco or other hot sauce
• 1/4 cup sliced scallions (greens included)
• 1/4 cup chopped fresh cilantro

Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.

In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.

Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.

Thai-Style Halibut and Banana Curry with Peanuts

This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce.

• 1 cup well-shaken canned coconut milk (not light)
• 1 Tbs. Thai red curry paste
• 12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
• Kosher salt
• 1 medium lime, zest finely grated, then halved
• 3 medium scallions, thinly sliced (white and green parts kept separate)
• 1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
• 2 Tbs. chopped salted roasted peanuts
• 1/2 cup lightly packed chopped fresh cilantro

In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth.


Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.


Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.

Grilled Halibut with Tarragon-Caper Mayonnaise

This tangy tarragon-infused sauce complements mildly flavored fish. If you can't find halibut, tuna steaks are also a good pairing. Most mayonnaise is made with an egg yolk, but this recipe uses a whole egg, which gives the mayonnaise a looser consistency.

For the mayonnaise:

• 1 large egg
• 4 tsp. fresh lemon juice
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola or vegetable oil
• 1/4 cup finely chopped cornichons (or gherkins)
• 2 Tbs. chopped capers
• 1 Tbs. minced shallot
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh tarragon
• 1/2 tsp. sweet paprika

For the halibut:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Four to six 1-1/4-inch-thick halibut steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the mayonnaise:

Tip:

If raw eggs are an issue you can make the sauce with a pasteurized egg or with store-bought mayonnaise (use about 1 heaping cup in place of the egg and oils).

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Fold in the remaining ingredients and season with salt and pepper to taste.

Grill the halibut:

Meanwhile, generously coat both sides of the halibut with the oil and season both sides with salt. Let the halibut sit at room temperature for 15 minutes (while the grill heats). Grill the halibut steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately with the tarragon-caper mayonnaise.

Prosciutto-Wrapped Halibut with Sage Butter Sauce

This is one of those surprisingly simple dishes that works well for a family dinner and for company. Here, the quick-cooking halibut is in perfect harmony with the salty prosciutto, and the fresh sage gives the delicately-flavored fish the boost it needs.

• 2 large lemons
• 6 1-inch-thick skinless halibut fillets (about 6 oz. each)
• Kosher salt and freshly ground black pepper
• 36 fresh medium sage leaves
• 6 thin slices imported prosciutto
• 6 Tbs. unsalted butter

Position a rack in the center of the oven and heat the oven to 400°F.

Slicing crosswise, cut six 1/4-inch rounds from the center of one of the lemons. Repeat with the remaining lemon. Squeeze the juice from the ends of the lemons into a small bowl (you’ll need 4 tsp.) and set aside. Arrange the lemon rounds in slightly overlapping pairs on a heavy-duty rimmed baking sheet.

Season the fish with salt and pepper. Set two sage leaves on top of each fillet and then wrap each fillet with a slice of prosciutto. The prosciutto should form a belt, enclosing the leaves but leaving the fish exposed at either end. Lay one wrapped fillet on top of each pair of lemon slices. Bake until the fish is cooked through (it should flake and be opaque in the thickest part), 15 to 20 minutes, depending on the thickness of the fillets.

While the fish is cooking, melt the butter in a 10-inch skillet over medium-low heat. Add the remaining sage leaves and cook, turning once, until the leaves are crisp and the butter begins to brown, about 7 minutes. Add the 4 tsp. lemon juice to the butter and season with 1/4 tsp. salt or to taste.

Arrange each fillet (on its lemon slices) on each of six dinner plates. Pour any juices from the fish into the butter sauce in the skillet. Reheat the sauce if necessary. Spoon some of the sauce and a few sage leaves over each fillet and serve.

Halibut and Avocado Tartare on Nori Chips

Nori breaks out of the traditional sushi role in a crisp fried version that blends its unique sea flavors with the ultra-fresh halibut and smooth avocado.

• 2 cups vegetable oil
• 1 Tbs. cornstarch
• 6 full sheets of toasted nori (dried seaweed), approximately 7-1/2 inches x 8-1/4 inches
• Kosher salt
• 1/2 lb. fresh skinless halibut fillet, cut into 1/3-inch dice
• 1 Tbs. Asian sesame oil
• 1/2 Tbs. tamari (wheat-free soy sauce) or soy sauce
• 1 ripe avocado cut into 1/3-inch dice
• Toasted white or black sesame seeds for sprinkling

Put the vegetable oil in a 2- to 3-quart saucepan and heat the oil over medium-high heat until a deep-fat/candy thermometer clipped to the side of the saucepan registers 350°F. Line a baking sheet with paper towels.

Mix the cornstarch with 2 Tbs. of cold water until it is dissolved. Lightly brush one long half of a nori sheet with the cornstarch-water mixture. Fold it in half lengthwise, pressing so the two sides adhere. Position the nori sheet so that one long edge is facing you. Using a ruler and a small paring knife, mark the bottom long edge of the nori at 2-1/2-inch intervals. Working from left to right, mark the top edge of the nori once at 1-1/4-inch, and then at the subsequent 2-1/2-inch intervals. These marks will fall halfway between the bottom edge marks. Using a large knife, make diagonal cuts from the bottom to the top and then top to bottom across the length of the nori to make five 2-1/2-inch triangles (discard the half triangles at the ends). Repeat with the remaining nori sheets.

Fry 2 to 3 nori triangles at a time in the hot oil until they become crisp, about 20 seconds (they will shrink slightly).  Drain on paper towels and sprinkle with salt.

Gently stir the halibut with the sesame oil, tamari, and 1/2 tsp. salt in a medium bowl. Fold in the avocado. Adjust the seasoning, if necessary.

Dollop 1 Tbs. of the fish mixture on each nori triangle and garnish with sesame seeds. Serve immediately.

Lemon-Ginger Poached Halibut with Leeks & Spinach

This light, Asian-inflected main course is great served over cooked soba  noodles to soak up some of the extra broth.

• 2 tsp. finely grated fresh ginger
• 1 tsp. finely grated garlic
• Finely grated zest and the juice of 1 lemon
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each
• 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
• 3 cups lower-salt chicken broth or vegetable broth; more as needed
• 4 cups lightly packed spinach leaves, rinsed and roughly chopped
• 1/4 cup roughly chopped fresh mint
• 1/4 cup thinly sliced scallions

In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish.

In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. Gently simmer until the fish is just cooked through, 8 to 10 minutes. With a slotted spatula, transfer the fish to 4 shallow bowls.

Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

Lemon-Ginger Poached Halibut with Leeks & Spinach

This light, Asian-inflected main course is great served over cooked soba  noodles to soak up some of the extra broth.

• 2 tsp. finely grated fresh ginger
• 1 tsp. finely grated garlic
• Finely grated zest and the juice of 1 lemon
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each
• 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
• 3 cups lower-salt chicken broth or vegetable broth; more as needed
• 4 cups lightly packed spinach leaves, rinsed and roughly chopped
• 1/4 cup roughly chopped fresh mint
• 1/4 cup thinly sliced scallions

In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish.

In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. Gently simmer until the fish is just cooked through, 8 to 10 minutes. With a slotted spatula, transfer the fish to 4 shallow bowls.

Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

Almond-Crusted Halibut

The crunchy earthiness of the halibut’s nut-coating is balanced by a crisp green salad and a drizzle of tangy lemon-tarragon vinaigrette. Since fish cooks so quickly, this dish is speedy by nature, but you can save even more time by chopping the almonds in a food processor and making the vinaigrette while the halibut cooks.

• 4-1/2 oz. (1 cup) all-purpose flour
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1-1/2 cups toasted slivered almonds, finely chopped
• 2 tsp. finely grated lemon zest
• 1 1- to 1-1/2-lb. skinless halibut fillet (preferably 1 inch thick), cut into 4 pieces and patted dry
• 1/2 cup plus 2 Tbs. extra-virgin olive oil
• 5 oz. (8 cups) mixed salad greens
• 1/4 cup fresh lemon juice (from 1 large lemon)
• 1 medium shallot, minced
• 1 Tbs. chopped fresh tarragon leaves

Line up three medium bowls on the counter. Whisk the flour, 2 tsp. salt, and 1 tsp. pepper in the first; lightly beat the eggs in the second; and mix the almonds, lemon zest, and 1/2 tsp. salt in the third. Lightly season both sides of the fish with salt and pepper. Dredge each piece in the flour, then the egg, and then the almond mixture, pressing the nuts onto the fish so they adhere.

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat. Add the fish and cook, flipping once, until browned on both sides and flaky throughout (cut into a piece to check), about 4 minutes per side.

Meanwhile, put the greens in a large bowl. In a small bowl, whisk the lemon juice, shallot, tarragon, 1/2 tsp. salt, and 1/4 tsp. pepper. Gradually whisk in the remaining 1/2 cup olive oil. Toss the greens with enough of the vinaigrette to lightly coat. Season to taste with salt.

Divide the greens among 4 plates and top with one of the halibut fillets. Drizzle some of the remaining vinaigrette over each and serve.

Poached Halibut in Hot & Sour Broth

• 2 Tbs. soy sauce
• 4 halibut fillets, 1/2 lb. each (about 1-inch thick)
• 1 qt. homemade or low-salt chicken broth
• 1/4 cup honey
• 3 Tbs. tomato paste
• 2-1/2 Tbs. cider vinegar
• 12 quarter-size slices fresh ginger, cut into thin strips
• 1/4 tsp. Tabasco or other hot sauce
• 1/4 cup sliced scallions (greens included)
• 1/4 cup chopped fresh cilantro

Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate.

In a 12-inch sauté pan, combine the chicken broth, honey, tomato paste, vinegar, ginger, and Tabasco. Bring to a simmer over medium heat and cook gently for 12 minutes, stirring occasionally and skimming foam as necessary. Add the fillets, cover, and poach gently at a bare simmer over medium-low heat until the flllets are slightly firm to the touch and the centers are almost opaque (make a small slit with a knife to check), 6 to 8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.

Divide the halibut and broth evenly among four shallow bowls. Sprinkle generously with the scallions and cilantro and serve with a spoon for the broth.

Grilled Halibut with Tarragon-Caper Mayonnaise

This tangy tarragon-infused sauce complements mildly flavored fish. If you can't find halibut, tuna steaks are also a good pairing. Most mayonnaise is made with an egg yolk, but this recipe uses a whole egg, which gives the mayonnaise a looser consistency.

For the mayonnaise:

• 1 large egg
• 4 tsp. fresh lemon juice
• 3/4 tsp. kosher salt; more as needed
• Freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola or vegetable oil
• 1/4 cup finely chopped cornichons (or gherkins)
• 2 Tbs. chopped capers
• 1 Tbs. minced shallot
• 1 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. chopped fresh tarragon
• 1/2 tsp. sweet paprika

For the halibut:

• 1-1/2 Tbs. olive oil; more for brushing the grill
• Four to six 1-1/4-inch-thick halibut steaks (6 to 8 oz. each)
• 1 tsp. kosher salt

Make the mayonnaise:

Tip:

If raw eggs are an issue you can make the sauce with a pasteurized egg or with store-bought mayonnaise (use about 1 heaping cup in place of the egg and oils).

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Fold in the remaining ingredients and season with salt and pepper to taste.

Grill the halibut:

Meanwhile, generously coat both sides of the halibut with the oil and season both sides with salt. Let the halibut sit at room temperature for 15 minutes (while the grill heats). Grill the halibut steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately with the tarragon-caper mayonnaise.

Halibut and Avocado Tartare on Nori Chips

Nori breaks out of the traditional sushi role in a crisp fried version that blends its unique sea flavors with the ultra-fresh halibut and smooth avocado.

• 2 cups vegetable oil
• 1 Tbs. cornstarch
• 6 full sheets of toasted nori (dried seaweed), approximately 7-1/2 inches x 8-1/4 inches
• Kosher salt
• 1/2 lb. fresh skinless halibut fillet, cut into 1/3-inch dice
• 1 Tbs. Asian sesame oil
• 1/2 Tbs. tamari (wheat-free soy sauce) or soy sauce
• 1 ripe avocado cut into 1/3-inch dice
• Toasted white or black sesame seeds for sprinkling

Put the vegetable oil in a 2- to 3-quart saucepan and heat the oil over medium-high heat until a deep-fat/candy thermometer clipped to the side of the saucepan registers 350°F. Line a baking sheet with paper towels.

Mix the cornstarch with 2 Tbs. of cold water until it is dissolved. Lightly brush one long half of a nori sheet with the cornstarch-water mixture. Fold it in half lengthwise, pressing so the two sides adhere. Position the nori sheet so that one long edge is facing you. Using a ruler and a small paring knife, mark the bottom long edge of the nori at 2-1/2-inch intervals. Working from left to right, mark the top edge of the nori once at 1-1/4-inch, and then at the subsequent 2-1/2-inch intervals. These marks will fall halfway between the bottom edge marks. Using a large knife, make diagonal cuts from the bottom to the top and then top to bottom across the length of the nori to make five 2-1/2-inch triangles (discard the half triangles at the ends). Repeat with the remaining nori sheets.

Fry 2 to 3 nori triangles at a time in the hot oil until they become crisp, about 20 seconds (they will shrink slightly).  Drain on paper towels and sprinkle with salt.

Gently stir the halibut with the sesame oil, tamari, and 1/2 tsp. salt in a medium bowl. Fold in the avocado. Adjust the seasoning, if necessary.

Dollop 1 Tbs. of the fish mixture on each nori triangle and garnish with sesame seeds. Serve immediately.

Olive Oil Poached Halibut with Fennel and Saffron

The olive oil poaching technique gives the halibut an incredibly tender, silky texture. It's important to let the fish sit at room temperature for about an hour before poaching; straight-from-the-fridge halibut will dramatically lower the temperature of the oil and throw off the cooking time.

• 2 tsp. fennel seed
• 1/8 tsp. saffron (about 35 threads)
• Kosher salt
• Four 1-inch-thick halibut steaks (6 to 7 oz. each)
• 4 to 6 cups extra-virgin olive oil

In a small (8-inch) skillet over medium-low heat, toast the fennel seeds until fragrant and just starting to color, about 3 minutes. Add the saffron, shake to combine, and immediately remove from the heat and cool. Grind the fennel and saffron to a fine powder in a mortar and pestle or spice grinder. Add 1 tsp. salt and stir to combine. Sprinkle the spice mixture all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour.


Position a rack in the center of the oven and heat the oven to 225°F.


Measure the thickness of the halibut steaks and add the same depth of oil to a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the halibut steaks in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.

Thai-Style Halibut and Banana Curry with Peanuts

This dish is ready in less than 15 minutes, thanks to jarred Thai red curry paste. Be sure to use underripe or barely ripe bananas, which are less sweet and hold together well in the sauce.

• 1 cup well-shaken canned coconut milk (not light)
• 1 Tbs. Thai red curry paste
• 12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
• Kosher salt
• 1 medium lime, zest finely grated, then halved
• 3 medium scallions, thinly sliced (white and green parts kept separate)
• 1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
• 2 Tbs. chopped salted roasted peanuts
• 1/2 cup lightly packed chopped fresh cilantro

In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth.


Sprinkle the fish with 1/2 tsp. salt; then sprinkle with the lime zest. Squeeze a lime half over the fish.


Bring the coconut-curry mixture to a simmer over medium-high heat and then arrange the fillets in the pan, skinned side down. Add the white parts of the scallions, cover the pan, and simmer, adjusting the heat as necessary, for 2 minutes. Add the bananas and half of the peanuts to the sauce. Sprinkle half of the cilantro over the top. Cover the pan and continue to simmer until the fish flakes easily but is slightly translucent rather than fully opaque at the very center (check with a paring knife), 2 to 4 minutes. Squeeze the remaining lime half over the fish. Top with the scallion greens and the remaining peanuts and cilantro, and serve.

Lemon-Ginger Poached Halibut with Leeks & Spinach

This light, Asian-inflected main course is great served over cooked soba  noodles to soak up some of the extra broth.

• 2 tsp. finely grated fresh ginger
• 1 tsp. finely grated garlic
• Finely grated zest and the juice of 1 lemon
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Four 1-inch-thick skinless halibut fillets, 6 to 8 oz. each
• 2 medium leeks, white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced
• 3 cups lower-salt chicken broth or vegetable broth; more as needed
• 4 cups lightly packed spinach leaves, rinsed and roughly chopped
• 1/4 cup roughly chopped fresh mint
• 1/4 cup thinly sliced scallions

In a small bowl, mix the ginger, garlic, lemon zest, 1 tsp. of the olive oil, 1 tsp. salt, and 1/2 tsp. pepper. Pat the mixture evenly all over one side of the fish.

In a 10-inch straight-sided saute pan, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and saute, stirring constantly, until softened, about 5 minutes. Add the broth and 1 Tbs. of the lemon juice. Cover and bring to a simmer over high heat. Arrange the fish lemon-ginger side up in a single layer on top of the leeks. If necessary, add more broth until the fillets are almost but not completely submerged. Cover and turn the heat to low. Gently simmer until the fish is just cooked through, 8 to 10 minutes. With a slotted spatula, transfer the fish to 4 shallow bowls.

Add the spinach, mint, and scallions to the broth and stir until slightly wilted, about 1 minute. Season to taste with more lemon juice, salt, and pepper. Ladle the vegetables and broth around the fish and serve.

Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

If you can, choose square, compact fillets for this recipe instead of longer, narrower ones. They’re easier to maneuver in the pan.

For the pickle

• 2/3 cup very thinly sliced red bell pepper (from about half a pepper)
• 1/2 Tbs. peeled and very finely julienned ginger (from a knob about 1/2 x 1-1/2 inches)
• 1 tsp. peanut, vegetable, or grapeseed oil
• 1 clove garlic, thinly sliced
• 2 Tbs. plain seasoned rice vinegar
• 2 Tbs. mirin
• 1 scallion, trimmed, cut crosswise into 1-1/2-inch lengths, and thinly slivered lengthwise
• 1 tsp. Asian sesame oil

For the spice rub:

• 1 Tbs. finely grated orange zest
• 1 Tbs. light brown sugar
• 1-1/2 tsp. kosher salt
• 1 tsp. five-spice powder
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. cayenne

For the fish:

• 4 skinless halibut fillets (about 6 oz. each)
• 3 Tbs. peanut, vegetable, or grapeseed oil

Heat the oven to 425°F.

Make the pickle: In a heatproof bowl, stir together the bell pepper and ginger. In a small saucepan, heat the oil over medium-high heat. When the pan is hot, add the garlic and stir until lightly golden, about 1 minute. Add the vinegar, mirin, and 2 Tbs. water and bring to a boil. Pour the boiling liquid over the red pepper and ginger and let sit at room temperature for at least 20 minutes and up to 1 hour.

Make the spice rub: In a small bowl, mix the spice rub ingredients. Use your fingertips to blend the zest well with the spices.

Sear-roast the fish: Coat all sides of the halibut fillets with the rub and set on a plate. Heat the oil in a heavy 12-inch ovenproof skillet over medium-high heat. When the oil is shimmering hot, arrange the halibut fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. (Note: watch carefully so the sugar in the rub doesn’t burn. If necessary, reduce the heat.) When the fillets are nicely browned, flip them and put the pan in the oven.

Roast until the halibut is just cooked in the middle, 5 to 6 minutes. (If your fillets are thick, check again that the sugar in the rub does not burn while the fish is in the oven. You can turn the fish on one or both edges to avoid burning the rub.) Remove the pan from the oven and transfer the halibut to serving plates.

Drain the pickled red pepper and ginger, discarding the liquid, and toss with the scallion and sesame oil in a small bowl. Top each portion of halibut with some of the pickle and serve.