"Just for the Halibut" Festival Featured

"Just for the Halibut" Festival

"Just for the Halibut" Festival

Fresh Pacific halibut is undeniably divine. It has a well-deserved reputation as the world's premium whitefish. We are happy to report the catch from Alaska is now available on Salty's Festival Menu. In honor of this lofty status and Salty's "Just for the Halibut" Festival, our chefs have created preparations that are not-to-be-missed showstoppers. Here's your menu with limited availability from March 23 to April 19, 2017 (or try our recipes at home):

Smoked Halibut Fritter
pineapple chutney, mango chili aji

Smoked halibut is lightly bound together, studded with pork belly, herbs and chile and rolled in panko before being fried. The fritters are garnished with pineapple chutney and served with a side of sweet and spicy aji style sauce for dipping. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Morel Mushroom Crusted Halibut
spring vegetables, ham hock brodo, charred lemon

Take a bite out of spring as you delight in some of the first catches of Halibut this season. Our Chefs season the meat with morel mushroom salt, pan seared and paired with spring vegetables that are sauced with a broth, then finished with a spritz of charred lemon to emphasize the sweet, smoky, and acidic finish. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

Grilled Alaskan Halibut
dungeness crab, baby purple potatoes, spring onion gremolata, saffron aioli

A little here and a little there. Enjoy Crab and Halibut paired together with a harmony of crisp roasted potatoes, gremolata and creamy garlic aioli. The ideal flavor profiles to highlight the succulent crab and the delicate halibut. (If you can't make it into Salty's, try our Festival Recipe, adjusted for the home cook.)

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