Bring Big Fish Grill’s gourmet cooking into your home with this savory recipe
SUZANNE LEE | MARCH 13, 2017
READ ORIGINAL ARTICLE HERE
“Alaskan Halibut season is upon us and it’s a great time to try a new recipe. For inspiration, we turned to Chef Timothy Chism of Big Fish Grill, which specializes in perfectly prepared seafood with a Northwest twist. Chef Timothy shared his personal recipe for pan-seared halibut with blueberry-blackberry chutney, a preparation that accentuates the fish’s light flavor by pairing it with a sweet sauce. This recipe is easy enough for a weeknight, but perfect for an elegant weekend dinner.
With its mild flavor, halibut is a wonderful fish to cook at home. The fishing season, which runs from mid-March to mid-November, offers an excellent opportunity to enjoy halibut’s subtle flavors at peak freshness. The only trick is to avoid overcooking. Halibut cooks quickly and is done when you can flake it with a fork.
(And if you want to take the night off from cooking, Big Fish Grill is currently serving Alaskan Halibut. Ask your server about the daily special.)
Big Fish Grill’s Pan-Seared Halibut with Blueberry-Blackberry Chutney
1 cup brown sugar
2 tbsp. raspberry vinegar
2 tbsp. red wine vinegar
2 tbsp. white wine vinegar
1 ½ cups frozen blueberries
1 cup frozen blackberries
Juice of 1/2 a lemon
¾ tsp. grated ginger
½ cup minced onion
Combine liquids and sugar in a saucepan, and dissolve over medium heat. Add berries, onion, lemon juice, and ginger. Simmer 20 minutes or until thick. Set aside.
4 skinless halibut fillets (each fillet should be 4 to 6 ounces, and 1 to 1 ½ inch thick)
salt and pepper
Pat the fish dry. Heat a sauté pan until it is hot. Add 1 tablespoon of olive oil and the halibut. Lightly season with salt and pepper. Cook on one side for 2 minutes. Turn the fish over and cook for an additional 2 minutes; this should take no more than 6 minutes cooking time total. Remove from heat and transfer to a plates Drizzle with chutney.
Chef Timothy’s Recommendation: Serve with rice and seasonal vegetables. Fresh asparagus is a particularly flavorsome complement to halibut.”