halibut-49Hello lovelies! If you are a loyal reader of Peaches, Please, you may have noticed that I’ve been a little slow in the blog posts the past two weeks or so. Well, there is a reason for that. I was a-travelling! “Where could you have been travelling?” you might ask. “Well,” I respond coyly, “just this little place called ALASKA!!!”

alaska-487(note – I recognize that Alaska is, in fact, quite large.)

So I was a little busy up there hiking and seeing awesomeness like otters, lots of bald eagles, otters, whales, glaciers, and OTTERS! I emphasize otters, not because we saw a lot of them (we only saw one pair), but because I freaking love otters. If you’re not sure how you feel about otters, check out this video of a baby sea otter sneezing. Seriously, your world will change.

alaska-2-54Okay, reigning in my otter enthusiasm. So I was lucky enough to go on this amazing trip to Juneau and Seattle with a very good friend of mine whom I don’t get to see enough and also visit friends who live in Juneau. It was pretty amazing.

Aside from all the incredible wilderness and landscape, my friends in Juneau were unbelievably generous hosts. My friend, Jess, housed us and my other friend, Becca (they’re sisters), loaned us her car for the entire week. I know, so generous. And to take it even further, Becca and her fiance, Jason, had us over alaska-2-83for dinner our last night in Juneau. Jason made us lamb chops and halibut olympia (see, the rambling actually does tie back into the subject of this post). I think I’ve mentioned before how wary I am about seafood and how rarely I cook it. Well, I was just blown away by Jason’s halibut olympia. I begged him for the recipe and have now recreated it for your reading and salivating pleasure. I stayed pretty true to Jason’s recipe, although I threw jalapeno peppers in the sauce in lieu of Tabasco sauce. I just got my first jalapeno peppers off of the plant I’m growing in my backyard and decided to throw a little Georgia spice in the Alaskan dish.

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1 Halibut Filet (serves about 2 people)
1 Onion, sliced
5 Tbsp Butter, unsalted and divided
1/2 C Good Mayonnaise
1 Tbsp Lemon Juice
2 tsp Worcestershire Sauce
2 Tbsp Parmesan Cheese, grated
2 tsp Jalapeno Pepper, seeded and minced (can substitute Tabasco sauce)
1/2 C Panko Crumbs
1 Tbsp Italian Parsley, chopped
1 tsp Dill, fresh, chopped
Salt
Spinach, optional for serving

 

 

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Preheat the oven to 375º F.

 Start out by lightly sauteing the onions with 1 Tbsp of the butter and a pinch of salt. This is really to take the raw edge off. The onions should retain some body and bite.

 

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Set the onions aside to cool down a little and combine the mayonnaise, lemon juice, worcestershire sauce, parmesan cheese and jalapeno pepper in a bowl.

 

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 Melt the remaining 4 Tbsp of butter and combine it with the panko crumbs, parsley and dill.

 

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Now it is time to prepare the fish. I removed the skin and cut the fish fillet in half. I cut down the halves a bit to square up the main serving pieces, but still cooked those cut off pieces as well, cause why not?

 

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 Layer the bottom of a baking dish with the onion slices and set the halibut on top of the onion. Spread the mayonnaise sauce on top of the fish and top with the panko crumb mixture.

 

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Bake the fish at 375º F for 25 minutes.

If you would like to serve the halibut on a bed of spinach (like I did), then lightly saute the spinach towards the end of the halibut’s time in the oven and arrange the spinach on the plate in preparation for receiving the fish. I used the same pan I used to saute the onions so the spinach would get some of that good onion-ey flavor.

 

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Once the fish is cooked, scoop up both the fish and onions and carefully place them on the spinach, so you have a layer of spinach topped with onions, which are in turn topped with the halibut. I enjoyed my halibut with Monday Night Brewing‘s Fu Manbrew Belgian-style Wit. Okay, there was also a Sam Adam’s summer ale. It was a long day of working in the yard and my AC is finally working again, so celebration was in order.

 

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Halibut Olympia
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 2
Ingredients
  • 1 Halibut Filet
  • 1 Onion, sliced
  • 5 Tbsp Butter, unsalted and divided
  • ½ C Good Mayonnaise
  • 1 Tbsp Lemon Juice
  • 2 tsp Worcestershire Sauce
  • 2 Tbsp Parmesan Cheese, grated
  • 2 tsp Jalapeno Pepper, seeded and minced (can substitute Tabasco sauce)
  • ½ C Panko Crumbs
  • 1 Tbsp Italian Parsley, chopped
  • 1 tsp Dill, fresh, chopped
  • Salt
  • Spinach, optional for serving
Instructions
  1. Preheat the oven to 375º F.
  2. Start out by lightly sauteing the onions with 1 Tbsp of the butter and a pinch of salt. This is really to take the raw edge off. The onions should retain some body and bite.
  3. Set the onions aside to cool down a little and combine the mayonnaise, lemon juice, worcestershire sauce, parmesan cheese and jalapeno pepper in a bowl.
  4. Melt the remaining 4 Tbsp of butter and combine it with the panko crumbs, parsley, dill and a pinch of salt.
  5. Remove the skin from the fish, if any, and cut the filet into 2 servings.
  6. Layer the bottom of a baking dish with the onion slices and set the halibut on top of the onion. Spread the mayonnaise sauce on top of the fish and top with the panko crumb mixture.
  7. Bake the fish at 375º F for 25 minutes.
  8. If you would like to serve the halibut on a bed of spinach, then lightly saute the spinach towards the end of the halibut's time in the oven and arrange the spinach on the plate in preparation for receiving the fish.
  9. Once the fish is cooked, scoop up both the fish and onions and carefully place them on the spinach, so you have a layer of spinach topped with onions, which are in turn topped with the halibut.
 

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