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. Our summer edition of this dish includes grilled vegetables- use what is in season near you!
- 4 (6-ounce) halibut pieces
- 1 cup olive oil
- ½ pound shallots
- 1 cup dry white wine
- ½ cup white balsamic vinegar
- 2½ tablespoons sugar
- ¼ cup golden raisins
- ½ tablespoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- 2 medium zucchini
- 2 bell peppers
- 1 bunch spring onions (or thick scallions)
- 1 vine of cherry tomatoes
Heat 1 cup olive oil in large skillet over medium heat. Sauté shallots until tender and fragrant.
Add wine, vinegar, sugar, raisins, salt, pepper, and bay leaf, and simmer gently 20- 25 minutes, or until liquid is thick and syrupy.
Cut zucchini in half the long way. Trim stems off pepper, cut in half and take out the seeds. Toss all vegetables in ¼ cup olive oil, and season with salt and pepper. Take care to keep cherry tomatoes on the vine.
Grill vegetables on high heat until lightly charred, turning occasionally. Place grilled vegetables on a large serving plate.
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.
Plate + Serve
Spoon agrodolce sauce over grilled vegetables, and place halibut on top.
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).
Know Your Cook
- 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!