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:

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