July 31, 2014
Hot Honeyed Halibut
This recipe, which is so tasty it made it into both editions of the Pike Place Public Market Seafood Cookbook, is that classic combination of spicy/sweet/salty, with just a hint of citrus (from a touch of lemon juice) for acidity. Riesling, one of the most food-friendly of wines (and generally a good bet with Asian dishes), complements these flavors nicely. I’d choose a dry or off-dry style (as opposed to sweet) from a cooler climate, as these wines tend to be lighter on the palate and more floral in character.
2 tablespoons honey
1/2 teaspoon Tabasco sauce
2 tablespoons low-sodium soy sauce or 1 tablespoon soy sauce plus 1 tablespoon water
1 tablespoon freshly squeezed lemon juice
1 tablespoon vegetable or canola oil
1 1/2 pounds Alaskan halibut fillet, rinsed, patted dry, bones removed, and cut into 4 (6-ounce) pieces
1. In a small bowl, stir together the honey, Tabasco, soy sauce, and lemon juice, and reserve.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the halibut fillets flesh side down and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more, or about 10 minutes per inch of thickness. During the last 2 minutes of cooking time, drizzle the reserved honey mixture evenly over the fillets.
3. When the fillets just turn opaque, divide them among individual plates and serve immediately.
Recipe reprinted from the “Pike Place Public Market Seafood Cookbook,” gift edition and e-edition, by Braiden Rex-Johnson, copyright 2005 (print edition) and 2012 (e-edition). Published by Ten Speed Press, a division of Random House, Inc.