Pan-Seared Alaskan Halibut

By Kevin Hermann of The Porch at Schenley | Yield: 2 Servings
Photography By Michael Fornataro | August 25, 2015

Ingredients

  • 1/2 cup golden raisins, soaked in warm water for 1 hour to soften
  • 1/4 cup sherry vinegar
  • 1/2 cup honey
  • 2 tablespoons julienned shallots, plus 1 tablespoon minced
  • 2 tablespoons mint, minced
  • 2 tablespoons parsley, minced
  • 2 teaspoons garlic, minced
  • 1/2 cup olive oil, plus 1/4 cup
  • 1 cup kale, julienned
  • 1/4 cup feta cheese, crumbled
  • 1 cup pickling liquid, from your favorite pickles
  • 2 tablespoons chia seeds
  • 1 cup heirloom tomatoes, diced with seeds removed
  • 2 Granny Smith apples, diced small
  • 1 tablespoon cinnamon
  • Pinch of cayenne pepper
  • Pinch of salt
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 4.5 oz Alaskan halibut

Instructions

  • To make the Raisin Vinaigrette, mix golden raisins, sherry vinegar, honey, 2 tablespoons julienned shallots, mint, parsley, garlic, and ½ cup olive oil.
  • To make the Lacinato Kale Salad, pour ¼ cup raisin vinaigrette over the kale. Toss with feta cheese. Let marinate for 1 hour.
  • To make Pickled Chia Seeds, bring pickling liquid and chia seeds to a simmer in a medium saucepan. Remove from heat, and allow seeds to bloom for 2 hours.
  • Once the mixture is cooled, fold in heirloom tomatoes and ¼ cup olive oil. Set aside.
  • To make Spiced Apple Relish, mix 1 tablespoon minced shallots, Granny Smith apples, cinnamon, cayenne pepper, salt, sugar, and cider vinegar. Marinate for 1 hour in the refrigerator.
  • Lightly coat a medium sauté in olive oil. Sear Alaskan halibut over medium-high heat for 3-4 minutes on each side.
  • Serve the Alaskan halibut over the dressed Lacinato Kale Salad, with Pickled Chia Seeds and Spiced Apple Relish on the side.

The Porch at Schenley, 221 Schenley Drive, Oakland. 412.687.6724.

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Ingredients

  • 1/2 cup golden raisins, soaked in warm water for 1 hour to soften
  • 1/4 cup sherry vinegar
  • 1/2 cup honey
  • 2 tablespoons julienned shallots, plus 1 tablespoon minced
  • 2 tablespoons mint, minced
  • 2 tablespoons parsley, minced
  • 2 teaspoons garlic, minced
  • 1/2 cup olive oil, plus 1/4 cup
  • 1 cup kale, julienned
  • 1/4 cup feta cheese, crumbled
  • 1 cup pickling liquid, from your favorite pickles
  • 2 tablespoons chia seeds
  • 1 cup heirloom tomatoes, diced with seeds removed
  • 2 Granny Smith apples, diced small
  • 1 tablespoon cinnamon
  • Pinch of cayenne pepper
  • Pinch of salt
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 4.5 oz Alaskan halibut
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