Soy Brined Halibut with Mustard Greens
Prep: 5 mins | Total: 2 hrs
By Alison Roman
Alison is a friend of Sitka Salmon Shares and a giant in the culinary world. She is a bi-weekly columnist for the New York Times, and you can find many of her recipes in Bon Appetit Magazine. Last year she joined us in Sitka, where we had a blast cooking together, fishing, and sharing the bounty of the Alaskan wilderness. This recipe is from Alison’s best selling cookbook “Dining In,” which features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques that bring out the best in the ingredients.
- 4 (4-6 oz) halibut fillets
- ¼ cup plus 1 tablespoon soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons raw sesame seeds
- 2 tablespoons toasted sesame oil
- 6 cups mustard greens (about 1 bunch), torn into 2" pieces
- 2 tablespoons fresh lime juice
- 4 scallions, thinly sliced
- lemon or lime, sliced, for serving
Combine ¼ cup soy sauce, vinegar, and 1 cup water in a large ziploc bag. Add the halibut and refrigerate, flipping once, 1-2 hours.
Toast Sesame Seeds
Toast the sesame seeds in a large skillet over medium-high heat, tossing frequently until the seeds are evenly golden brown and smelling toasted, about 4 minutes. Set aside.
Bring the sesame oil, 1 tbsp soy sauce, and 1 cup water to a simmer in the same skillet. Remove halibut from the brine, and place in the skillet. Cover, and gently simmer 5-7 minutes.
Scatter the mustard greens in the skillet and cook the halibut and greens an additional 2 minutes, or until the greens turn bright green and wilt, and the halibut is just cooked through.
Transfer the fish and greens to a serving platter, leaving the soy brine behind. Add the lime juice to the skillet with the brine, swirling to combine.
Spoon the sauce over the fish and sprinkle with scallions and sesame seeds. Garnish with lemon or lime.
Make it a Meal: Round this recipe out with rice or roasted smashed potatoes and pair with Sauvignon Blanc.
Make It a Meal
Crispy Roasted Smashed Potatoes
Prep: 5 mins | Total: 60 min
- 2 pounds medium yellow potatoes, cut in half
- ¼ cup olive oil
- Generous pinches of salt & pepper
- Chopped parsley or chives (for garnish)
Preheat oven to 425° F
Place potatoes into a medium saucepan and add cold water up to 1 inch above the potatoes
Bring potatoes to a boil (about 5-7 minutes), then simmer until the potatoes are almost cooked through (about 15 minutes)
Drain potatoes and lay them out on a baking sheet with room between the potatoes
Using a fork, press down on each potato half until it is smashed about half way down. Don’t worry if you over smash! Any small bits of potato will crisp up nicely
Drizzle the olive oil all over the smashed potatoes and season generously with salt & pepper. Move the smashed potatoes around a bit so that the oil gets underneath them
Roast in the oven until the potatoes are crispy and browned, about 30 minutes. Garnish with parsley or chives (or both) and serve