If you love big flavors, then this Soy Ginger Marinade Pan Seared Alaska halibut Recipe that is served up with a side of braised bok choy and roasted mushrooms is beyond delicious!
I would say that Alaska halibut is probably my favorite fish. It has such a delicious, silky, subtle yet sweet flavor and an interesting slightly steaky, slightly flaky texture. Halibut goes so well with so many different foods and ingredients, which is probably why I love it so much. One of my all-time favorite recipes that I’ve done is fish tacos, and wow is it amazing.
One of my favorite things about Alaska halibut is the myriad of ways you can prepare it. It is fantastic when grilled, pan seared, broiled or even en papillote, which means cooked in paper. Alaska Halibut takes marinades very well and loves savory and salty ingredients!
Wild Caught Alaska Halibut
When it comes to fish, wild caught is the most recommended way to go and Alaska offers the very best. Alaska is actually the only state that has sustainable fishing built into its constitution, ensuring that every species is able to repopulate. In addition, this wild caught fish has a more natural intense flavor that you just aren’t going to get anywhere else. The cold waters in Alaska produce some of the best fish in the world, and I for one am a huge fan.
It’s super important to only catch and eat sustainable fish because of the influence each of these species have on their local ecosystem. I’ve adopted sustainable fishing as a philosophy some time ago and constantly tell people of the benefits of wild caught sustainable fish.
How to Cook Alaska Halibut:
As I stated earlier, there are several ways to prepare Alaska halibut, but my favorite is pan searing. I like to be able to caramelize the outside to give it even more sweetness and then finish it with butter. I mean, I am literally drooling while writing this because it is just so good.
When pan searing Alaska halibut, it’s important to add the oil to the pan and make sure that it lightly smokes before putting in the fish. Not only does this brown the fish, but it also helps it to release with ease; there is nothing worse than fish sticking to the pan. As soon as I put the Alaska halibut into the pan, I usually turn the heat down to medium and finish it the rest of the way.
Marinade for Fish:
As you can tell, there is a bit of an Asian influence in this Alaska halibut fish recipe and it all starts with the marinade. I like really simple, bold flavored ingredients when it comes to marinades because these are what is going to flavor up your fish. The umami flavored combo of ginger, garlic, soy and green onions is out of this world and the flavors that soak into the fish once cooked are unmatchable. This marinade is super easy to make and is guaranteed to flavor your halibut, or any other Alaska whitefish species like sablefish, cod, pollock, sole or rockfish.
What to Serve with Fish:
I am very big on using complimenting side dishes and ingredients in all of my cooking, and since there is a touch of Asian influence into this pan seared Alaska halibut recipe I wanted to serve it up with some bok choy and some noodles.
The process of cooking bok choy is so easy and takes maybe three to four minutes. I believe that braising bok choy is the best method of cooking. You get a hot pan and then add in the oil, peppers and garlic, and then stir fry the bok choy. I simply add in some chicken stock and soy for the liquid and once it is slightly wilted, you’re good!
The other recipe I did was a sweet soy sauce that I mixed in with some soba noodles. It is incredibly simple to prepare, and I promise you it will be a new favorite side dish for you.
Whether you are making this pan seared Alaska halibut or another great fish recipe, remember to buy sustainable wild caught seafood from Alaska and always #AskForAlaska at the grocery, it is hands down the very best.
Soy Ginger Marinade Pan Seared Halibut Recipe
For the Halibut:
- 2 finely minced cloves of garlic
- ½ teaspoon of finely grated ginger
- 2 tablespoons of chopped fresh green onions
- 2 tablespoon of white miso paste
- ¼ cup of soy sauce
- ½ cup of sesame oil or any other neutral oil + 1 tablespoon for cooking
- 2 ½ pounds of fresh Wild Caught Alaska halibut skin removed and cut into 6 equal sized portions
For the Bok Choy:
- 1 tablespoon of sesame oil
- 1 seeded and thinly sliced red bell pepper
- 1 finely minced clove of garlic
- 1 cup of shiitake mushrooms stems removed
- 6 heads of baby bok choy cut in half long ways
- ¼ cup of chicken stock
- 2 tablespoons of soy sauce
- sea salt to taste
- recipe for the sweet noodles you can use soba or udon
Halibut: Add the garlic, ginger, green onions, miso paste, soy sauce and oil to a boil and whisk until combined. Submerge the fish into the marinade or pour it into a plastic bag and add the fish. Note: I prefer the bag.
Marinate the fish for at least 2 hours or overnight. Remove from the marinade and discard it.
Add 1 tablespoon of sesame oil to a large sauté pan over medium high heat and once it begins to lightly smoke, add in the Alaska halibut and then turn the heat down to medium.
Sear the fish for 3 to 4 minutes or until browned and then flip it over and cook for a further 3 to 4 minutes or until cooked throughout. Note: You can baste the fish after flipping it with the pan drippings.
Add green onions to the top of the fish as an optional garnish.
Bok Choy: Add the sesame oil to a large wok over high heat and then add in the peppers, garlic and mushrooms and cook for 1 to 2 minutes before adding in the bok choy. Stir fry for 2 to 3 minutes and then add in the chicken stock, soy sauce and salt.
Serve the fish alongside of the bok choy and optional noodles recipe.