Fennel Salt Dusted Halibut

Fennel Salt Dusted Halibut
Fennel Salt Dusted Halibut

Our Pacific Northwest summertime splendor, wild Alaskan halibut, is from Sitka Sound. We present it with a wide spectrum of flavors, starting with the flavor of fennel, one of the most amazing vegetables (and it is not just a vegetable, it's also an herb and two different spices). We dust our halibut with with a kosher salt scented with fennel pollen.

Fennel Salt Dusted Halibut

Serves 6

Halibut Fillets Ingredients

6 ounces halibut fillets
1 tablespoon canola oil
1 tablespoon fennel salt
1 Summer Squash Ratatouille
1/2 tablespoon) Cherry Balsamic reduction for drizzle
1 tablespoon kosher salt
1/2 tablespoon ground fennel
1/4 tablespoon garlic granule

Halibut Fillets Directions
  1. Season the halibut liberally on both sides with the fennel salt.
  2. Heat a large fry pan to medium high heat.
  3. Place oil in fry pan and then place halibut in the pan skin side up.
  4. Cook for 4 minutes then flip over. Cook for an additional 3 minutes.
  5. Remove from pan by sliding spatula between the halibut meat and the skin.
  6. Place ratatouille on the bottom of a large serving platter.
  7. Lay halibut on top of the ratatouille and then drizzle the cherry balsamic reduction over the fish.
Summer Squash Ratatouille Ingredients

1 zucchini, chopped
1 yellow squash, chopped
1 eggplant, chopped
1 red pepper, chopped
1 sweet onion, chopped
1 large tomato, chopped
3 cloves garlic, minced
2 lemon thyme sprigs, chopped
1/3 cup olive oil
1 tablespoon sea salt

Summer Squash Ratatouille Directions
  1. Heat oven to 425 degrees
  2. Place all items in a large Mixing Bowl toss with olive oil to coat.
  3. Lay out vegetables evenly over 2 sheet pans.
  4. Roast in oven for 15 Minutes or until vegetables have great color and are tender crisp.
  5. Place back in bowl and toss together while hot. Set aside for serving.
Rainier Cherry Balsamic Reduction Ingredients

1 cup balsamic vinegar
1 cup pitted Rainier cherries
3 tablespoons brown sugar

Rainier Cherry Balsamic Reduction Directions
  1. Add pitted cherries, vinegar and brown sugar to a small saucepan.
  2. Cook on medium heat until the mixture is the consistency of light syrup.
  3. Strain.
  4. Mix together in a bowl.

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