In the Kitchen with Sigona’s Featuring Local Halibut
Halibut has a snow-white flesh, firm texture (sometimes called the steak of seafood) and a mild flavor so easily takes on the flavors of other ingredients with which it’s cooked. It’s also naturally lean, packed with fatty Omega-3s to help break down cholesterol and is nutrient-dense. This is a delicious fish and we know you’ll enjoy the recipes!
Fish Tacos with Cabbage-Jalapeño Slaw
This is absolutely my favorite way to eat local halibut. It’s simple, healthy and delicious. For this recipe I’ve done a quick job on the marinade and not taken the time to let marinate. All the flavors come together just about the same, especially when you’re in a hurry. Recipe adapted from Food Network’s Anne Burrell. Serves 4.
My favorite dish of summer: Fish Tacos with Cabbage-Jalapeno Slaw. Recipe adapted from Food Network’s Anne Burrell. Photo from Food Network.
- 1 pound local halibut or white seabass
- 1 lime, zested and juiced
- 1/2 tsp Spanish paprika (also known as pimenton)
- 2 cloves garlic, smashed
- 1/2 cup Sigona’s Fresh Press Arbequina extra virgin olive oil (it has a fruity-buttery flavor)
- Kosher salt
- 1/2 head green cabbage, shredded
- 1/2 cup shredded carrots
- 3 green onions, sliced thinly on the bias
- 1 jalapeño, minced, optional
- 1/4 to 1/2 cup white vinegar
- 2 TBL Honey Hole Honey Co. honey, either the wild apricot or blackberry honey
- 1/8 cup Sigona’s Fresh Press Arbequina extra virgin olive oil
- Kosher salt
- 8 flour or corn tortillas
- 1 avocado, halved, pitted and flesh sliced
Fish: Cut the fish into strips. Combine the fish with the lime zest and juice, paprika, garlic, oil and salt, to taste, in a medium bowl. Let sit at least 20 minutes. This can be done a day ahead, covered and refrigerated.
Cabbage: Combine the cabbage, carrots, green onions, and jalapeño, if using, in a medium bowl.
In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.
To cook and assemble: Preheat the oven to 350 degrees F. Wrap the tortillas in foil.
Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.
While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.
Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.
Carmelo’s Halibut in a Parchment Pocket with and Ginger, Green Onions and Jalapeno
This dish practically prepares and cleans up itself! Throwing ingredients in a parchment pocket is one of my favorite ways to prepare summer dishes, plus baking in parchment melds all the ingredients together making for a flavor-packed dish. Serves 6. – Carmelo Sigona
- 6 portions (about 5-6 oz. each) local Halibut
- 1/2 teaspoon sea salt
- 1 piece of fresh ginger (2 inches), peeled and julienned
- 6 medium cloves garlic, peeled and crushed (do not cut – should be removed before eating)
- 1/4 cup green onion, chopped
- 1 small-medium jalapeño, julienned (remove the seeds to lower heat intensity or leave out the jalapeno completely)
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil
- Gluten-free soy sauce, for drizzling, such as organic Tamari by San-J
- 6 17-inch long sheets of parchment paper
- 6 lime wedges (for serving)
Directions: Preheat the oven to 400F. Place a piece of halibut in the center of each sheet of parchment. Season lightly with sea salt.
Top each piece of halibut with an even amount of ginger, cilantro, garlic, green onion and jalapeño (if using). Drizzle each with a little of the olive oil and a little soy sauce.
To make the packets, bring the long ends of the parchment together and fold down at least three times to touch the top of the ingredients, making a seam. Fold or twist the ends up to meet the ingredients. Secure with a bit of string if the packet needs help staying folded shut.
Place the packets on a baking sheet (you may need more than one baking sheet) and bake at 400 for 13-15 minutes or until the packets are puffed up and fish is cooked through.
Serve each packet with lime wedges. Be sure to inform your guests to remove the garlic clove before eating and also advise them to use caution when opening the packets – the steam that escapes can be very hot!
Pan-fried Halibut with Mango Salsa
Pan-fried Halibut with Mango Salsa. Recipe and photo courtesy of the food blog Teczcape – An Escape to Food.
Another nice summer dish, do you think so? It’s simply divine when you use local, fresh-caught halibut and fresh fruits for the salsa. Recipe and photo courtesy of the food blog Teczcape – An Escape to Food. Serves 2-3.
Homemade Mango Salsa:
- 2 Mango, cut into small cubes
- 2-3 kiwis, cut into small pieces
- 10+ some water chestnuts, cut into small cubes
- handful of cilantro leaves, chopped finely
- 1/4 cup sliced almonds
- Fresh-squeezed lime juice from 1 lime
Directions: Just mix all the ingredients and set aside in fridge.
Pan-fried Halibut with Mango Salsa:
- 2 fresh local halibut fillets
- salt and pepper
- Sigona’s Fresh Press extra virgin olive oil, for sautéing
- mango salsa prepared earlier
1. Dab dry the fillets and season with some salt and pepper
2. Heat some olive oil in sauté pan at low-medium heat. Pan-fry one side of the halibut for about 5-6mins (Note: DO NOT turn the fillet while sautéing one side.)
3. After 5-6mins, turn the fillet over and pan-fry for another 4-5mins
4. While pan-frying the other side, spoon the mango salsa on the already cooked top-side. Use a aluminum foil to cover top-side of fillet that is topped over with salsa, while pan-frying the other side.
Note: The salsa need not be cooked. Covering with the foil circulates the heat of frying within the fillets while frying and warms the mango salsa simultaneously, so that the entire dish – fish and salsa – is served warm. The flavors also meld a bit more.
5. Serve immediately
Lazy Cioppino, a San Francisco Seafood Stew
Recipe and photo courtesy of Zest Bakery (a gluten-free hotspot) in San Carlos. The Zest crew notes, “Cioppino is a classic San Francisco stew featuring fresh shellfish and fish. I’ve always loved lightness of this tomato-based soup, and it’s probably the easiest soup I’ve ever made and the easiest soup to eat.” Total time: 40 mins. Serves: 6-8.
Lazy Cioppino, a San Francisco Seafood Stew. Recipe and photo courtesy of Zest Bakery in San Carlos.
- 3 TBL olive oil
- 1 medium onion, finely chopped
- 1 small (or 1/2 large) fennel bulb, finely chopped
- 4 garlic cloves, coarsely chopped
- 3 bay leaves
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- 1 1/2 cups dry white wine
- 1 8-ounce bottle clam juice
- 1 pound skinless local halibut (or local white seabass) cut into 1″ pieces
- 1 pound mussels, scrubbed, debearded
- 1 pound large uncooked shrimp, peeled and deveined (or frozen king crab legs, thawed)
- For serving: a gluten-free baguette – find them at Zest Bakery in San Carlos!
Directions: Heat oil in a large heavy pot over medium-high heat. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes. Season with salt and pepper. Cover, and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.
Stir in tomatoes with juices, wine, clam juice, and 1 cup water. Cover, bring to a boil, reduce heat to medium-low, and cook, stirring often, until flavors meld, about 15 minutes. Stir in fish, mussels, and shrimp and bring to a simmer.
Cover and cook for 2 minutes. Cook until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open). Serve with toasted bread.
Note: try one of Zest Bakery’s baguettes (they’re gluten-free!) toasted it with a little garlic, olive oil, and parsley salt. YUM.