Wild Alaskan Seafood

This is not a hard dish to create and will definitely make you the hit of the night. We will need a few ingredients which I will get to in a moment. The most important being the halibut. I can not stress enough the importance of using fresh,wild caught fish in any of the recipes that I give you. The taste is unlike anything farmed fish can give you and they are much safer for you in the long run.

-Fresh Halibut in serving size portions

Mango Salsa:
This should be made at least an hour and up to 24 hours ahead of time. This will allow all of the flavors to meld together and give you an amazing flavored salsa
-2 cups mango,cut into cubes about 1/2 inch
-1/2 cup red onion, small dice
-1/2 cup each of red, yellow,and green bell pepper, small dice
-1/4 cup jalapeno, small dice. Don't worry about the heat, just remove the seeds and the veins and you will be left with good flavor and no heat
-1/4 cup chopped scallion/green onion
-2/3 cup cilantro, chopped
-1-2 TBS of good quality Olive Oil. Spend a little extra money and invest in a higher quality olive oil, you will be able to taste the difference.
-3 TBS fresh lime juice
-1 tsp sugar
-Salt and Pepper to taste

Combine all of these ingredients in a bowl and stir to combine. Cover tightly with saran wrap and place back in the refrigerator until time to serve

In a good sized skillet over medium high heat, put 2 TBS of oil, regular olive oil not Extra Virgin, and 1 TBS of unsalted butter, work in batches if the Halibut is too big. You want to avoid overcrowding the pan.

When the butter and oil is incorporated and the pan is nice and hot place your fillet gently in the pan. Avoid moving it around at this point as you want some nice caramelization to take place.

After about a minute and a half to two minutes flip the Halibut over and repeat the process.

Note: Contrary to the way most people serve you fish, you want to have four fish medium rare on the inside. I firmly believe that if you cook it any further than this you are depleting the quality of the fish. If you are truly unsure about when it is done, my best piece of advice is to get yourself a high quality thermometer. Now don't go poking the fish a bunch of times or you will ruin it. Just test it once or twice and when that thermometer reads 120-125 pull that fish off and let rest a few minutes before serving


In the center of a plate, place your nicely caramelized medium rare halibut chunk. Take a good sized scoop of your mango salsa and place right on top of the Halibut. Serve

This is a great meal that can be served on any occasion or any time of the year. Remember what I said about the fish.

Always use wild caught fish.

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About The Author, Chris Conklin
C. Conklin is a professional chef who wants everyone to know that restaurant quality meals are always within reach and they are not hard to create. With a few of his tips and advice you too can be a master in the kitchen. For more amazing recipes and tips go to http://www.squidoo.com/alaskanseafood