Portuguese Halibut Linguiça

Portuguese Halibut Linguiça

February 15, 2017

Halibut is an amazing protein to cook with.  It's super mild and takes on just about any flavor you put with it really well, and as long as it doesn't get overcooked it is always delicious!  

Our halibut at Seaforth Fish Company comes from South East Alaska, primarily from the Ketchikan area.  It is line caught and quickly vacuum sealed and flash frozen.  The quality we get from halibut processed this way is amazing, and quite different from what you might be used to.  

I spent many lovely days halibut fishing when I lived in Kodiak, dragging those monsters up from the deep. The taste and texture of this halibut are the same as what I experienced then - as if it just came out of the water this morning.  Really mind blowing!

Portuguese Halibut Linguiça is a new recipe I came up with yesterday and I am SUPER HAPPY with the way it turned out.  It was a real crowd pleaser at our family Valentine's day dinner this year.  I wanted to make halibut for Valentine's Day, since it's my husband's fave, and wanted to make it festive {red} for the special day.  So Linguiça!!!

I've combined warm, spicy Portuguese Linguiça sausage with sun-dried tomatoes and kalamata olives for a super-flavorful sauce that is ladled over roasted halibut and steamed spinach.  

Portuguese Halibut Linguica Dinner Recipe Seaforth Fish Company

  Looks delicious, doesn't it?  

 

It's super easy to make and doesn't take too long, only about an hour and 15 minutes from start to finish. I did it all by myself from chopping to plating and it went very smoothly.  Which doesn't always happen with me.  Eye roll...

Bon Appétit!

INGREDIENTS

    • 1 lb Wild Alaskan Halibut
    • 1 package Portuguese Linguiça, approximately 11 ounces, sliced into 1/4" slices and then quartered
    • 2 - 3 Tablespoons chopped sun-dried tomatoes, preferably packed in oil
    • 3 Tablespoons diced organic red bell pepper OR diced red jalapeño pepper for a little more heat
    • 1/4 Cup sliced kalamata olives
    • 1/2 C Cooking Sherry
    • 1 Cup Organic Chicken Stock
    • 1 Tablespoon Balsamic Vinegar
    • Salt and Pepper
    • 1 package fresh, organic spinach
    • 1 sliced scallion, whites and greens OR Chopped Chives

PREPARATION

    1. Preheat oven to 400 degrees
    2. Slice and quarter the chorizo.  Place in a 10-12 inch sauté pan on medium heat and saute until rendered and lightly browned, 3 to 5 minutes.  Stir frequently to avoid burning.
    3. While chorizo is sautéing, salt and pepper the halibut and place in your roasting pan.
    4. Roast for 18 minutes at 400 degrees.  If your halibut is thinner or thicker than average, adjust cooking time accordingly.  Pull early if unsure - it will continue cooking in the pan for a few minutes.
    5. While halibut is roasting add sherry to the linguica sauté to deglaze the pan.  
    6. Add sun-dried tomatoes and red bell pepper, saute for an additional 2-3 minutes.
    7. Add kalamata olives, balsamic vinegar and chicken broth - let boil for approximately 3 minutes to reduce by half.
    8. While making the linguica sauce, steam the spinach in 1/2 inch of water.  Drain and set aside.

PLATING

    1. When the halibut is done, pull it from the oven and let it rest 1 - 2 minutes
    2. Take two plates and place a bed of spinach on each plate.  Twist it to make a "nest."
    3. Using a fish spatula, place a piece of halibut on top of each spinach nest.
    4. Spoon most of the chunky parts of the linguica sauce around the halibut and spinach, onto the plates.  
    5. Pour the remaining chunks and the sauce over the halibut.
    6. Garnish with chives or scallions.
    7. Serve, and enjoy!

I'd love to hear how it turned out for you - did you make it like I did, or do you have some changes you'd suggest?  I used what I had on hand, so there are definitely things I might have done differently.  I think some julienned fresh basil thrown on top at the end would have been great.

Ore maybe some fresh lemon zest at the last minute.

What do you think?  I really would love to know.  Get in touch via comments below, or email me at eatmorefish@seaforthfishco.com.  I check and respond to all of my email personally, so you can bet I'll be in touch.

Thanks for stopping by! 

 



Leave a comment

Comments will be approved before showing up.