with Jasmine Rice
and Marinated Cherry
Tomato Salsa
By Chef Luke
Ingredients 4 six ounce portions fresh halibut
6 ounces king crab meat
3/4 cup mascarpone cheese
Zest and juice of 1 lemon
2 tablespoons chives (sliced)
1/2 teaspoon salt
A pinch white pepper
4 teaspoons unsalted butter
Preparation In a medium mixing bowl, flake the crab meat in to small pieces, and add the lemon zest and juice, mascarpone cheese, chives, and salt and white pepper. Stir together until incorporated, then cover, and refrigerate for later.
Preheat oven to 375 degrees. Take the four portions of halibut, and cut a slit about and inch and a half wide into the filet, and about 1/2-inch deep, to create a pocket for stuffing with the crab mixture.
Take the crab mixture out of the refrigerator, and stuff each portion of halibut with about1/3 cup of filling. Place the stuffed portions of halibut on a baking tray with a sheet of parchment paper, and season the fish with salt and pepper, then top each portion with a teaspoon of butter.
Place the baking tray in the oven for eight to ten minutes, until cooked almost through. While the halibut is baking, you can assemble the salsa.
Salsa 3/4 cup cherry tomatoes (sliced in half)
1/4 cup red onion (fine diced)
2 tablespoons fresh parsley (chopped)
6 scallions (thin sliced)
1 clove garlic (minced)
1/4 cup extra virgin olive oil
2 tablespoons cider vinegar
Salt and pepper to taste
2 cups prepared jasmine rice
In a medium bowl, add the cherry tomatoes, diced red onion, parsley, scallions, garlic, cider vinegar, and extra virgin olive oil. Season to taste with salt and black pepper, and set aside until the halibut is ready.
Presentation Once you have removed the halibut from the oven, allow to cool at room temperature for about a minute. Scoop ½ cup rice on each plate, and place a crab-stuffed halibut portion on top of rice, top with a healthy spoonful of salsa, and enjoy.
328 G Street Anchorage, Alaska
907-276-3546 or 274-4022
Fax: 907-272-3281
sacks1@alaska.com
Ingredients 
