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July 3, 2015 By Jana 4 Comments

Spanish-Style Poached Wild Alaskan Halibut

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Disclaimer: I received product to make this recipe. All opinions are my own.

Spanish-Style Poached  Wild Alaskan Halibut

In May I had the opportunity to visit Alaska. During that trip I went Halibut fishing off Resurrection Bay with some friends. At the end of the day, I came home with 13 pounds of Wild Alaskan Halibut Filets. This Spanish-Style Poached Wild Alaskan Halibut recipe made with Santé Nuts is a delicious Halibut dish and a perfect way to prepare some of that amazing fish!

Spanish-Style Poached  Wild Alaskan Halibut

Spanish-Style Poached Wild Alaskan Halibut made with Santé Garlic Almonds

Spanish-Style Poached Wild Alaskan Halibut

Ingredients

  • 1 cup white wine
  • 2 shallots, sliced
  • 2 sprigs thyme
  • 2 lemon slices
  • 2 bay leaves
  • 6 peppercorns
  • 1 garlic clove, smashed
  • 1 tsp. salt
  • 4 halibut fillets (each 4 oz, 1 inch thick)
  • ½ lb. green beans, trimmed and steamed

Romesco Sauce:

  • 2 red peppers, halved
  • 1 cup Santé Garlic Almonds
  • ¼ cup extra-virgin olive oil
  • 2 tsp. sherry vinegar
  • ¼ tsp. smoked paprika
  • ¼ tsp. salt

Spanish-Style Poached Wild Alaskan Halibut

Directions

Romesco Sauce: Place pepper halves on foil-lined baking sheet, cut sides down; broil for 6 to 10 minutes or skins are charred and flesh is tender. Transfer to bowl. Cover and let stand for 10 minutes; peel skins. Add peeled peppers, 1/2 cup of the almonds, oil, vinegar, smoked paprika, and salt to food processor; purée until smooth.

In saucepan, combine 4 cups of water, wine, shallots, thyme, lemon slices, bay leaves, peppercorns, garlic and salt over medium-high heat; bring to simmer. Simmer for 10 minutes; reduce heat until barely simmering. Add halibut; poach for 5 or 6 minutes or until fish is just cooked through. Carefully remove fish and drain on paper towel to remove excess moisture.

Chop remaining almonds; sprinkle over halibut. Serve with green beans and Romesco sauce.

Spanish-Style Poached Wild Alaskan Halibut

Notes:

The Romesco sauce recipe makes a lot of sauce. We ate it with chips and by the spoonful afterward. You could consider cutting it in half. Also, sherry vinegar was really hard to find by us. I ended up using 3/4 red wine vinegar and 1/4 cooking sherry.

Save 10% and Get Free Shipping on Santé Nuts

Want to try them? My readers get FREE SHIPPING and 10% off at SanteNuts.com using coupon code “RECIPENUTS” through July 31, 2015. No minimum. Good until 7/31 (U.S. orders only, please).

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Jana Seitzer is a writer, traveler, podcaster, and geek. Although well-versed in many fictional universes, Star Wars & Marvel have always been her favorites.
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Filed Under: Alaska, Foodie Friday, recipe, Reviews

About Jana

Jana Seitzer is a writer, traveler, podcaster, and geek. Although well-versed in many fictional universes, Star Wars & Marvel have always been her favorites.

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Comments

  1. vickie couturier says

    July 3, 2015 at 9:43 am

    my husband would love this

    Reply
  2. G K says

    July 12, 2015 at 10:01 pm

    Seafood is my favorite food. I’ve never had Romesco sauce before, but I love the idea of almonds and red peepers with a fish like Halibut. It can withstand strong, bold flavors.

    Reply
  3. Nami S says

    July 20, 2015 at 12:37 pm

    These looks super delicious! I’d love to make this sometimes soon!!

    Reply
  4. Sui Generis says

    July 24, 2015 at 11:52 am

    Oh my gosh! This looks so delicious! I always love halibut but it’s too expensive here in Cali

    Reply

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Meet Jana

Jana Seitzer is a writer, traveler, podcaster, and geek. Although well-versed in many fictional universes, Star Wars & Marvel have always been her favorites. Read More…

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