CHEF JEFF: One Byte At A Time — Poached Halibut In Alfredo White Wine Sauce

If you’ve ever had a halibut meal in a restaurant or bought fillets in a supermarket, you probably remember it. That’s because halibut not only is tasty, it’s also pricey.

In grocery stores or fish markets, halibut can go for up to $24 to $30 a pound. Partaking in a restaurant can mean up to $40 a plate, even in Alaska, where the majority  of the prized fish is caught.

But if you are lucky enough like me to have “an Alaska connection” — someone who lives there and goes out and catches their own halibut — it’s considerably easier on the pocketbook.

One of my cousins, Paul Hendrickson, lives in Anchorage, Alaska, and has for more than 30 years. Fishing, along with hunting, is probably the main reason he decided to settle and raise his family there.

Whenever he comes home to visit, he usually brings with him a nice cache of seafood, including salmon and halibut. To say he is generous in sharing the fish with friends and relatives would be an understatement.

Although halibut is quite tasty baked, grilled or broiled, I’ve discovered poaching to be my favorite method. It is a delicious and healthy way to prepare many kinds of fish, including halibut, while keeping it super tender,

Here is a recipe for poached halibut, from an Anchorage business, FishEx, which sources fresh seafood from around the state and from reputable fish mongers located up and down the United States’ coasts.

It’s an entree that doesn’t take long to prepare, is very mouth-watering and one you will be sure to remember.

Poached Halibut in Alfredo White Wine Sauce
1 pound halibut fillet
2 cups fresh parsley, finely chopped
3 tablespoons dried chives
2 green onions, finely chopped
1 clove garlic, minced
¼ cup white wine
1 15-ounce jar creamy Alfredo sauce
2 tablespoons olive oil
1 teaspoon red pepper, crushed
Salt and pepper, to taste

In a medium hot large frying pan, add olive oil. Throw in the garlic and the parsley and mix well. Add in the green onions, chives, crushed red pepper, and salt and pepper and stir for about 2 minutes.

Add the white wine and while continuing to stir let the whole thing come up to a simmer. Now, pour in the Alfredo sauce. Bring this back up to a medium simmer and get it off the heat.

Meanwhile, in a pot of boiling water, add some salt. Add halibut fillet and let simmer till done (about 4 minutes).

Remove halibut to a serving plate and proceed to ladle over the sauce mixture.

Serve with boiled red potatoes, rice or quinoa, a nice salad and a few slices of tomato.

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