Prep: 5 mins | Total: 35 mins
Another wonderful dish from one of Sitka Salmon Shares small-boat fisherwomen. The sweet & tangy agrodulce sauce provides a beautiful contrast to the subtle, rich flavors of halibut.
- four 6 oz halibut pieces
- 1 cup olive oil
- ½ lb shallots
- 1 cup dry white wine
- ½ cup white balsamic vinegar
- 2 ½ tbsp sugar
- ¼ cup 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 agrodulce 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 agrodulce sauce, sear side up. Bring to medium heat. Cook an additional 3-4 minutes.
To serve, spoon agrodulce 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).
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 agrodulce!