Red Pepper Fish Escabeche With Pacific Halibut Steak
April 25th, 2023A Summery Sauce That’s Sour and Sweet
In this recipe, Pacific halibut steak is topped with a bright, punchy escabeche sauce. Each bite lights up different parts of your palate — and before you know it you’ll have eaten all that’s on your plate.
Fish escabeche has a light feel and acidic balance of flavor that I rarely get tired of, especially in the warmer seasons of the year. This version is made with red pepper and a mix of fresh herbs that are bountiful during the summer. It’s an easy sauce to make, but when paired with any meaty Pacific Halibut steak, it feels like an extra indulgent dish.
The WAC recipe team featured Pacific Halibut Escabeche in a live event! Watch the recording of the cooking demo to see how it's made.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Red Pepper Fish Escabeche with Pacific Halibut Steak
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
15 minutes
Total time
25 minutes
Yield
2 servings
Ingredients
- 2 (8 oz.) portions Pacific Halibut Steaks
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely diced
- 1 red pepper, finely diced
- 5 garlic cloves, minced
- Salt and freshly ground black pepper
- ¾ cup red wine vinegar
- 1 ½ tablespoons sugar
- ¼ cup dill, roughly chopped
- ¼ cup parsley, roughly chopped
- ¼ cup mint, roughly chopped
- ¼ cup cilantro, roughly chopped
- High-heat cooking oil
- 1 tablespoon butter
Instructions
1. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add in onion, red pepper, and garlic. Season with salt and pepper and sauté until translucent, about 5 minutes. Add in red wine vinegar and sugar and stir until dissolved. Remove from heat and stir in herbs, then taste and adjust seasoning as needed. Set aside.
2. Using a clean kitchen towel or paper towel, pat halibut steaks dry. Season with salt and pepper.
3. Heat a medium skillet over medium-high heat. Add just enough cooking oil to cover bottom of pan. When oil begins to shimmer (sizzling hot), carefully lower halibut into skillet. Sear until first side is golden brown, then flip when it releases easily from the skillet with a fish spatula, about 3 minutes.
4. Lower heat to medium, then add butter to pan. Sear remaining side of halibut for another few minutes, basting with browning butter until fish has reached an internal temperature of 130 degrees on an instant read thermometer at its thickest part, or when it can be flaked easily with a fork.
5. Transfer to a serving platter. Generously spoon escabeche over fish and enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
