Edit Module
Edit Module
Edit Module
Edit Module

Russell Kook’s Tips to Never Mess Up Halibut Again

The executive chef of Hugo’s Frog Bar & Fish House shares foolproof techniques and the perfect simple recipe.

Photo: Jeff Marini

Seafood guru and Hugo’s Frog Bar & Fish House executive chef Russell Kook has a fail-safe technique for cooking halibut: sear first, roast second. This creates a crust that holds in moisture as the fish cooks. To test for doneness, Kook sticks a paring knife into the thickest part. If the knife pulls out with no resistance, it’s dinnertime.

Russell Kook Shares His Recipe for Halibut
with Lemon Sauce

Serves:2
Total Time:25 minutes

2 Lemons, quartered and seeded
2 Tbsp. White balsamic vinegar
⅓ cup Sugar
½ cup plus 1 Tbsp. Canola oil
2 8-ounce skinless halibut fillets, 1 inch thick
2 Tbsp. Kosher salt
2 Tbsp. Butter
½ lb. Sugar snap peas, shredded

1. Heat oven to 450 degrees.

2. In a blender, purée lemons with vinegar and sugar until a coarse paste forms. Slowly stream in ½ cup canola oil until mixture is fully emulsified and as thick as pudding. Set aside.

3. Season both sides of each fillet with salt.

4. Heat remaining oil in a cast-iron pan over medium-high heat. Add the fish; cook for 30 seconds. Transfer to oven.

5. After 3 minutes, flip fillets, place 1 tablespoon of butter on each, and cook 2 more minutes. Test for doneness; remove from oven and let rest 3 to 4 minutes.

6. To serve, spoon ¼ cup lemon sauce onto each plate and top with halibut and the peas.

Tip: The lemon sauce keeps for 3 days in the fridge and is also good on fava beans, ramps, or any spring veggie.

Share

Edit Module

Advertisement

Edit Module
Submit your comment

Comments are moderated. We review them in an effort to remove foul language, commercial messages, abuse, and irrelevancies.

Edit Module