Besides fresh Alaskan fish and seafood, there is little I love more to eat than fresh, organic, locally-grown produce and while they are equally marvelous separate, together they can make a meal of superior taste and nutritional value.
While shopping at the farmer’s market in South Anchorage on a Saturday morning in July I found these organic collard greens that were enormous. I had been using collards to make a veggie wrap with tomatoes, cucumber, zucchini, avocado, sprouts and spicy mustard, so I thought it would make a nice wrap for halibut. I added homemade coleslaw with the grilled halibut for the wrap and served it next to a side of fresh greens with homemade Birched Honey Mustard Vinaigrette.
4 large organic collard greens
1 ¼ pounds of Alaska halibut, filleted and de-boned
Half a head of organic green cabbage
6-8 Alaska grown carrots
1/4 cup sour cream or Tofutti if you prefer dairy free
3 tbs apple cider vinegar
2 tbs coconut sugar
Bag of mixed farmer’s market salad greens
Handful of cherry tomatoes
Half a yellow squash
Handful of onion sprouts from Alaska Sprouts
4 organic radishes
¼ cup birched honey mustard vinaigrette
Kosher salt and pepper
Clean and dry four collard green leaves. Set aside.
Make the coleslaw by thinly chopping organic green cabbage on the bias. Pour 2 tbs of the vinegar over the cabbage, tossing with your hands to distribute evenly. Set aside to soak while you prep everything else. Shred your Alaska grown carrots. Whisk sour cream, 1 tbs vinegar and sugar together to form the coleslaw dressing. I will sometimes drizzle a bit more vinegar if needed for a thinner consistency. Add the carrots and pour the coleslaw dressing over your vinegar and cabbage mix and thoroughly mix. Set in your fridge until ready to use. Will keep for several days in the fridge.
Preheat grill to 350. Rinse slightly and pat dry your de-boned and filleted halibut pieces. Sprinkle kosher salt and fresh cracked pepper over the tops and grill on a grill basket sprayed with cooking spray. Cover loosely with aluminum foil. Cook for 8-10 minutes depending on thickness. I like to pull it out slightly early and allow the halibut to stand covered for 2-3 minutes which finishes off the cooking without overcooking.
To plate, place halibut fillet on clean, dried collard green, top with coleslaw and wrap envelope style. I like to serve this wrap with a great salad filled with fresh organic Alaska grown vegetables. I include everything from mixed greens to arugula and onion sprouts.
This time I made a Birched Honey Mustard Vinaigrette for the dressing using Birched Honey from Wild Alaska Birched Honey. Mix 1/8 cup white vinegar, 2 tbs Wild Alaska Birched Honey, 2 tbs stoneground mustard, and 2 tbs water and a bit of Alaska Pure sea salt.