Prep time: 5 min | Cook time: 30 min | Total time: 35 min
Captain Bridget Reynolds
Bridget Reynolds is the co-captain of the F/V April L. Alongside her husband Isaac, and with a little baby and future deckhand named Clayton, the Reynolds make for one fierce fishing family. Avid subsistence hunters, aside from the fish they catch, they’ll hunt and process up to 6 black-tailed deer every winter season. Talk about eating local!
We’d share some of their venison recipes with you all, but unfortunately we’re not so lucky as to have a freezer full of it. Luckily, Bridget was willing to share her awesome halibut recipe. The Reynolds say “hi”, and hope you enjoy their halibut agrodolce!
Another wonderful dish from one of Sitka Salmon Shares small-boat fisherwomen. The sweet & tangy agrodolce sauce provides a beautiful contrast to the subtle, rich flavors of halibut.
- 4 (6 oz) halibut pieces
- 1 c olive oil
- ½ lb shallots
- 1 c dry white wine
- ½ c white balsamic vinegar
- 2 ½ Tbsp sugar
- ¼ c golden raisins
- ½ Tbsp salt
- ½ tsp black pepper
- 1 bay leaf
Heat olive oil in large skillet over medium heat. Sauté shallots until tender and fragrant.
To make agrodolce add wine, vinegar, sugar, raisins, salt, pepper, and bay leaf, and simmer gently 20- 25 minutes, or until liquid is thick and syrupy.
Pat halibut dry. Heat a skillet over medium high heat. Season with salt and pepper. Sear halibut pieces until all are golden brown on one side.
Flip halibut into agrodolce sauce, sear side up. Bring to medium heat. Cook an additional 3-4 minutes.
To serve, spoon agrodolce sauce over halibut and serve hot.
Excellent with rice and roasted seasonal veggies.
Bridget’s pro cooking tip: Don’t overcook the halibut! Its low fat content makes it easy to cook too long. It’s done when it’s opaque and flakes when poked gently (although our halibut could be eaten raw, too).