Prep Time: 25 minutes Cook Time: 10 minutes
1 lb of superior halibut, 1.5 lbs of dungeness crab halves unshelled, 1/2 lemon – juiced, 1/2 shallot – minced, 1/2 tsp spicy mustard, 1 tsp of mayonaise, 1 tsp of Old Bay Seasoning and 1/4 stick of unsalted butter diced and reserve half to place on top of the stuffed halibut. * Optional spices include black pepper, paprika and garlic powder
Steam Dungeness Crab for 8 minutes. Once crab is cooled, crack crab and remove shells. Set crab aside until ready to use.
Butterfly cut a 1 lb portion of halibut as shown in video here… Butterflying the Halibut Fillet
Combine half of the butter and all remaining ingredients with the dungeness. Mix well to combine… Combining Crab with other Ingredients
Place the halibut onto a sheet of foil. Stuff the crab mixture into half of the butterflied halibut fillet, then fold over the halibut to enclose the crab filling and secure with skewers. Dot with remaining butter, season to taste with optional spices*, cover and secure the foil around the stuffed halibut, and cook at 300 degrees F for 10 minutes… View Step Four Here Stuffing a Halibut Fillet
Drizzle cooked stuffed halibut with lemon before serving or serve with lemon wedges. This dish is best served warm nonetheless, it is also delicious at room temperature served on toasted artisian bread slices.
Otolith’s owner, Amanda Bossard, most recently served stuffed halibut with a fresh green salad dressed with lemon and oil and a black quinoa and brown rice pilaf. The resulting menu was incredibly easy to prepare, satisfying to consume and appealing to the eye. The meal was special because it combined seasonal ingredients, provided a luxurious amount of diverse fats and flavors, and included nutritiously dense and balanced carbohydrates and proteins.
Otolith welcomes 2015 and Wishes You a Wonderful New Year!