Semolina Crusted Halibut over Herbed Wild Mushrooms, Leeks, and Wilted Spinach

This versatile recipe can be used with your favorite whitefish. We tried halibut and lingcod, and you could also use it for rockfish or pacific cod. Use any veggies you have available to fill the plate. And - you can prepare this dish from frozen portions! So if you’re short on time, this is the perfect dinner.

Ingredients:

2 lbs Alaskan Halibut Portions (or lingcod, rockfish, or pacific cod)

3 Tbsp olive oil, or grapeseed oil

3/4 - 1 Cup semolina flour

1/2 tsp kosher salt

1/2 tsp ground black pepper

Any vegetables you have available - we used mushrooms, leeks, arugula, and fresh thyme

Directions:

Rinse the fish portions under cold water, and pat dry with a paper towel.

Add a little oil to a cast-iron skillet over medium-high heat.

Brush fish with remaining oil and roll in semolina flour, being sure to coat all sides.

Place fish in skillet. Cook, uncovered for 3-4 minutes, until lightly browned. Allow the fish to stick to the pan to obtain a nice brown crunch.

Turn fish over, season with salt, then reduce heat to medium. Cook for 6-8 more minutes if frozen, or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout, using a fork to check.

Toss mushrooms and leeks in the same skillet. Sauté until cooked through, season with your favorite herbs. During the last minute, toss in spinach until wilted. Plate under prepared fish portions. Garnish with fresh herbs - we used a sprig of thyme.

Enjoy!

Adapted from Alaska Seafood’s Recipe “Semolina-Crusted Alaska Halibut”