I enjoy creating different meals for my family on a daily basis. As much as I try to stick to the same meals on particular days, like Taco Tuesday, I rarely ever do because I like variety. This year I have been focusing on different ways of serving fish to my kids and my husband and thankfully, the response has been well received. I have been very intentional not to make kid-specific meals but to create meals that my whole family will enjoy like my Citrus Herb Alaska Halibut with Red Pepper Hummus.
When I decided I wanted to include a lot more fish in our eating lifestyle I knew it was important for me to incorporate wild-caught whitefish such as Alaska halibut, sablefish (black cod), sole, Alaska pollock and cod. I found that the whitefish varieties were heartier and flavorful especially when it came to marinating and grilling.
I quickly learned that Alaska’s cold and pristine waters lead to the high-quality seafood that I consistently found in either the frozen section or at my local fish market. It is pretty incredible that Alaska’s wild fisheries contribute 60% of all seafood harvested in the United States! Knowing where my food comes from makes a huge impact on how I prepare and present.
I have to admit that I have never cooked with Alaska halibut but I was excited to create a simple dish that our family could enjoy. Sometimes I get my kids to help in the kitchen but when it comes to raw food, I have them help with chopping or blending, like adding the ingredients in a food processor.
I marinated the Alaska halibut in a homemade marinade consisting of Meyer lemons, garlic, salt, pepper, oregano, parsley, cumin, and onion powder for about 30 minutes. Since there five people in our family, I prepared about 4 ounces of Alaska halibut. While the fish marinated, I prepared the red pepper hummus.
My girls love hummus so I love pairing two delicious proteins to make for a satisfying meal, especially when it comes to Mediterranean food. Once the Alaska halibut finished marinating, I removed and grilled on a pan with olive oil. The fish cooked very quickly but even so I used a meat thermometer to make sure I did not overcook.Once the internal temperature reached 145 degrees Fahrenheit, I removed to a separate plate and cooked the remaining fish. Each fish portion took about 5-7 minutes total on medium heat. My oven was on a low setting in order to keep the fish warm. In the same pan where I grilled the fish, I added cubed zucchini, orange peppers, red onions, mushrooms and sautéed the veggies with a little more olive oil for about 10 minutes.
I added about 1/4 cup of hummus to each plate and placed 4 ounces of grilled Alaska halibut on top of the hummus. Since we lead a low-carb lifestyle, my husband and I ate the fish with a side of sautéed vegetables but I added roasted potatoes to the girls plates.The response was unanimous. All three girls loved their meal especially my husband. Fish is definitely something we are making more around here and I love hearing the response and seeing clean plates! I like being adventurous even if it means creating something my kids might not eat but it really depends on the palate I am consistently creating by sharing all kinds of foods with my kids.Having trouble finding Alaska whitefish? These varieties are sold fresh and frozen year-round making it possible for all home cooks to have a wide-range of seafood possibilities and healthful options.Visit www.wildalaskaseafood.com for hundreds of Alaska seafood recipes, cooking techniques and tips, and to learn why it is important to #AskForAlaska at the seafood counter and in restaurants. Here are a few recipes for inspiration:
- Alaska Pollock Burrito Bowl
- Alaska Cod Reuben
- Alaska Halibut Enchiladas Salsa Verde
- Alaska Sole Sliders
- Thyme-Crusted Alaska Sablefish
Check out Alaska Seafood on social media for more information, ideas, and inspiration:
- Alaska Seafood Facebook: https://www.facebook.com/alaskaseafood
- Alaska Seafood Twitter: https://twitter.com/Alaska_Seafood
- Alaska Seafood Instagram: https://www.instagram.com/alaskaseafood/
- Alaska Seafood Pinterest: https://www.pinterest.com/alaskaseafood/
Citrus Herb Alaska Halibut with Red Pepper Hummus
by Noelle Kelly
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients (6 servings)
For Alaska halibut marinade
- 2 Meyer lemons, juiced
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon dill
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 24-ounces Alaska halibut, sliced in 4-ounce pieces
- 2 Tablespoons olive oil
Red Pepper Hummus
- 1 can white beans, drained reserving 1 Tbsp liquid
- 1 Tbsp tahini
- 1 garlic clove
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 2 roasted red peppers from jar
Place lemon juice with herbs and spices. Mix well. Place Alaska halibut in a glass dish, 9×9, and pour marinade over fish. Place in fridge for 30 minutes.
After 15 minutes, flip fish over and finish marinating. Prepare hummus.
In a food processor, add all hummus ingredients and blend well until smooth. Adjust salt to taste.
Preheat oven to 200 degrees Fahrenheit.
Heat a non-stick pan with 1 Tablespoon olive oil on medium heat. Remove fish from marinade and add 2-3 pieces at a time and cook 4 minutes on each side. Use a meat thermometer to check temperature. It should read 145 degrees Fahrenheit when ready.
After fish is cooked, place the cooked fish in the oven to keep warm while cooking the rest of the fish.
To plate each dish, add 1/4 cup of hummus on each plate and add 4-ounces fish on top of hummus. Serve with sauteed vegetable medley.