Name: Almond Crusted Pacific Halibut With Tomato-Pepper Sofrito
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: FOR THE FISH; 4 (6 oz.) portions Pacific halibut; 2 cups panko breadcrumbs; 1 tablespoon fresh thyme; 1 cup chopped almonds; 1 egg; 1 cup all-purpose flour; Salt and pepper, to taste; Coarse sea salt, to finish; FOR THE SOFRITO; 3 cups yellow onion, cut into ¼-inch dice; 2 tablespoons chopped pancetta or bacon; 3 tablespoons unsalted butter, divided; Extra-virgin olive oil; 1 tablespoon salt; 6 large Roma tomatoes; 3 garlic cloves, minced; 2 small carrots, diced; 2 celery ribs, diced; 2 red bell peppers, diced; 1 yellow bell pepper, diced; 2 cups chicken stock; 1 bay leaf; 1 sprig thyme

Chef Mandy Dixon's Spanish-Inspired Recipe for Fish

It seems wherever I travel in the world, I bring back small “culinary souvenirs” to use in my Alaska cuisine repertoire. The Tutka Bay Lodge chefs traveled to Spain last April for a little cultural and cooking education. The trip inspired this recipe for Pacific halibut over a colorful, saucy sofrito — both the sofrito and the technique of grating a tomato, rather than chopping it, are two fond memories from the trip.

The first of our seasonal halibut arrives in Tutka Bay in the springtime, but I consider this is a year-round recipe since the peppers and tomatoes are grown in our greenhouse. To give the dish a little extra texture, the Pacific halibut is coated in a panko-almond crust, then pan-fried until crisp and golden.

About the chef: Chef Mandy Dixon is a James Beard nominee and chef/owner of Tutka Bay Lodge in Kachemak Bay. She is a lifelong Alaskan whose cuisine celebrates the vibrant possibility of harvests from the land and sea.

Print Recipe

Almond Crusted Pacific Halibut With Tomato-Pepper Sofrito

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

25 minutes

Total time

40 minutes

Yield

4 servings

Ingredients

FOR THE FISH
4 (6 oz.) portions Pacific halibut
2 cups panko breadcrumbs
1 tablespoon fresh thyme
1 cup chopped almonds
1 egg
1 cup all-purpose flour
Salt and pepper, to taste
Coarse sea salt, to finish
FOR THE SOFRITO
3 cups yellow onion, cut into ¼-inch dice
2 tablespoons chopped pancetta or bacon
3 tablespoons unsalted butter, divided
Extra-virgin olive oil
1 tablespoon salt
6 large Roma tomatoes
3 garlic cloves, minced
2 small carrots, diced
2 celery ribs, diced
2 red bell peppers, diced
1 yellow bell pepper, diced
2 cups chicken stock
1 bay leaf
1 sprig thyme

Instructions

1. Set up your dredging station and prep the fish: Combine breadcrumbs, thyme, and almonds together in a medium bowl. Whisk the egg in a separate medium bowl, and place flour into a third medium bowl.

2. Dip each halibut fillet into the egg mixture then coat with flour. When all the pieces of fish have been coated, dip in egg mixture again before dipping into almond breadcrumb mixture. Coat each entire fillet in the almond breadcrumb mixture. Season with salt and pepper to taste. Refrigerate the fish until the sofrito is ready.

3. Place the onions and the pancetta in a medium stockpot over medium heat. Add in 2 tablespoons of butter and olive oil. Caramelize the onions until light brown. Season with salt and pepper to taste. Add in the carrot, celery, garlic and bell peppers. Simmer over low heat.

4. Slice the tomatoes in half lengthwise. Grate the tomatoes on the large holes of a box grater. The pulp will go through the grater, creating a purée, while the skin remains in your hand. Discard the skin. Add this purée to the simmering sofrito, along with the stock, bay leaf and thyme and simmer on low until the carrots are cooked and sofrito has thickened, about 15 minutes. Drizzle in a little extra olive oil for flavor and texture.

5. Heat a large skillet over medium heat with the remaining 1 tablespoon of butter. Add in the halibut fillets and brown on all sides, cooking for 2-3 minutes each side. Serve on top of the sofrito and enjoy immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Almond Crusted Pacific Halibut With Tomato-Pepper Sofrito

Chef Mandy Dixon's Spanish-Inspired Recipe for Fish

Almond Crusted Pacific Halibut With Tomato-Pepper Sofrito

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