I am a huge fan of Mediterranean flavors - especially when it comes to fish and vegetables. This dish is perfect if you love that too. This one is fresh, light, healthy and delicious. I love the mix of spices with the vegetables and Alaska halibut. I am such a fan of halibut! I love the texture, flavor, and mildness. It has a firm yet flakey texture and a slight sweetness that tastes amazing. It barely needs anything to be delicious but is also super versatile. It is also a lean fish that is high in potassium, magnesium and of course protein. If you love mild white fish, I’d highly recommend!
I prefer to source my halibut from Alaska because I know I can expect the highest quality. Plus, I trust that the fish was sourced in a sustainable manner. Sustainability is a huge focus for the seafood industry in Alaska and I think that is super important. So next time you are out shopping for seafood, just make sure to #AskForAlaska so you can trust what you are getting. More information on Alaska seafood can be found at wildalaskaseafood.com.
Now to the recipe specifics! Here is what you need:
- Fresh Alaska Halibut Filets - I used two thick ones!
- Olive Oil - brings out the flavor of the Alaska halibut
- Oregano, Sea Salt, and Lemon Pepper / Regular Pepper - simple, yet powerful spices
- Fresh Lemon - for that zest!
- Bell Pepper - I love orange and red
- Vine Ripened Tomatoes
- Red Onion
- Cucumber
- Feta Cheese - I love sheep's milk feta, but classic works too.
- Greek Salad Dressing - Pick your fave. I love Primal Kitchen Foods greek!
This recipe makes 2-4 servings. It stores well in the fridge for 3-4 days.
Ingredients:
Directions:
Set oven to broil.
Line a baking dish with parchment paper and spray with non-stick spray. Lay fresh Alaska halibut filets on top. Leave space between the two pieces of fish. Drizzle with olive oil and season with sea salt, lemon pepper, and oregano to your taste. Set aside.
Prepare the vegetables for the village Greek salad. Chop cucumbers, vine-ripened tomatoes, red onion, and bell peppers. Add to a large mixing bowl. Cut feta cheese brick into cubes and add to the bowl. Crumbled feta works too. Set aside.
When the oven is ready, add a baking dish with Alaska halibut onto the top rack. Broil for 8 minutes. I personally like my fish flakey, if you like it more well-done leave it in for 10 minutes. This also depends on the thickness of the filets. The ones I used in this recipe were on the thicker side.
While Alaska halibut is broiling, toss the salad and add to a serving bowl or individual bowls. When Alaska halibut is ready, serve with the salad and fresh lemon wedges! Enjoy.
For more recipes featuring the Alaska Seafood Marketing Institute, check out: Blackened Alaska Cod Tacos, Alaska Snow Crab Cakes w/ Spicy Aioli, and Alaska Wild Smoked Salmon Tartines.
Thank you to Alaska Seafood Marketing Institute for sponsoring this recipe. I am proud to work with an organization that promotes the consumption of high quality and sustainable seafood. For more information, please go to wildalaskaseafood.com
Ingredients
Directions
Set oven to broil.
Line a baking dish with parchment paper and spray with non-stick spray. Lay fresh Alaska halibut filets on top. Leave space between the two pieces of fish. Drizzle with olive oil and season with sea salt, lemon pepper, and oregano to your taste. Set aside.
Prepare the vegetables for the village Greek salad. Chop cucumbers, vine-ripened tomatoes, red onion, and bell peppers. Add to a large mixing bowl. Cut feta cheese brick into cubes and add to the bowl. Crumbled feta works too. Set aside.
When the oven is ready, add a baking dish with Alaska halibut onto the top rack. Broil for 8 minutes. I personally like my fish flakey, if you like it more well-done leave it in for 10 minutes. This also depends on the thickness of the filets. The ones I used in this recipe were on the thicker side.
While Alaska halibut is broiling, toss the salad and add to a serving bowl or individual bowls. When Alaska halibut is ready, serve with the salad and fresh lemon wedges! Enjoy.
