Fresh Wild Alaskan Halibut with Shoestring Vegetables and Lemon-Herb Vinaigrette

  • Yield: 4 servings


Lemon-Herb Vinaigrette:
3tablespoons chiffonade fresh basil
3tablespoons chopped parsley
4teaspoons lemon juice
1/4cup extra virgin olive oil
2teaspoons capers
1medium shallot, peeled and diced
-- Salt and pepper, to taste
4-- (6-ounce) pieces fresh Alaskan halibut filets
1teaspoon olive oil for searing
Shoestring Vegetables:
3-- celery stalks
3-- carrots
3-- leeks


  1. In a small bowl, whisk lemon juice, olive oil, shallots, capers, basil and parsley season to taste. Reserve at room temperature for tossing greens and dressing salmon.
  2. Heat oil in a large saute pan over medium heat. Add halibut to pan and sear 2 to 3 minutes on each side, until golden brown.
  3. Julienne the vegetables. Blanch and serve room temperature as a bed for the halibut.
  4. To serve: Place halibut on top of vegetables and drizzle dressing over the top of the halibut. Dust with fine salt and black pepper before serving.
Recipe courtesy of Trellis, Kirkland, Wash., and Chef Brian Scheehser