In this episode of Know Your Fish, Culinary Director Grace Parisi discusses wild-caught, Alaska halibut. She explains that halibut are flat fish and tend to swim along the ocean floor. Halibut's big, meaty flakes and mild flavor makes it an incredible delicacy to eat. Try it pan fried or with a pan sauce or aioli.
After you watch the video, check out these recipes that highlight the preparation methods Grace mentioned.
Pan Seared Halibut with Lemon and Herbs
Za'atar Halibut Kebabs with Creamy Green Harissa and Shepherd Salad
If you'd like more inspiration, click here to explore all of our halibut recipes.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
