Some Fishing Tails are bigger than others!

Pesto Baked Halibut with Crispy Parmesan Panko

When we are lucky enough to be invited halibut fishing, it’s typically out of the quirky fishing town of Homer, Alaska. Known as the “Halibut Fishing Capital of the World,” Homer is nestled at the end of the Sterling Highway, a place where the mountains meet the ocean, and the fish are almost as big as the tales told about them. Life in Homer moves at its own pace, dictated by the tides and the whims of the weather. The town is a colorful mix of fishermen, artists, tourists and adventurers, drawn together by a shared love of the sea and all its bounty.

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Now, back to the good stuff – when it comes to halibut fishing, size matters. Not just any size, mind you, but the kind of size that makes you question your life choices as you try to reel in a fish that could double as a small car. These behemoths, known as trophy halibut, can weigh hundreds of pounds and require a strategic battle plan involving sweat, determination, and maybe a few tears.

 

But here’s the catch (pun intended): while trophy halibut might be the stuff of fishing legends, it’s not always the best eating. That honor goes to the more modest-sized halibut that we call ‘chickens’, which are tender, flaky, and perfect for grilling, frying, or whatever culinary masterpiece you have in mind.

 

Halibut fishing is really fun. Once you’re out on the water, it’s game on. Drop your line, feel the tug, and get ready for the fight of your life. It’s hard work and if you happen to hook a trophy halibut, well, let’s just say you’ll have a story to tell for the rest of your days (and maybe a sore back to boot). But, let’s say you hook one of those perfectly sized chickens? What is the best way to prepare them?

 

How about trying this Pesto Baked Halibut with Crispy Parmesan Panko? It’s a healthier option than frying or breading it, but just as delicious!

Ingredients
    • 1 1/2 – 2 lbs Alaska Halibut, cut into 4-6 serving sizes 
    • 1/2 cup panko crumbs
    • 6 tbsp Parmesan, finely grated
    • 4-6 tbsp olive oil
    • 1 1/2 cup baby spinach
    • 1/2 cup basil
    • 1/2 cup walnuts or pinenuts
    • 2-4 tbsp lemon juice
    • 4 garlic clove
Instructions
    1. Preheat oven to 350F.
    2. Mix Panko, 2 tbsp olive oil and 2 tbsp parmesan thoroughly and lay out evenly on a parchment paper lined baking sheet. Bake until golden brown, approximately 5 minutes. Take out and set aside to cool.
    3. Set oven up to 400F.
    4. Make pesto by blending spinach, basil, walnuts/pinenuts, lemon juice, garlic, 2 tbsp parmesan and 2-4 tbsp olive oil. If the pesto seems too thick, add a tbsp of olive oil at a time until it reaches preferred consistency, it should be a thick paste so it stays on top of halibut. Taste – decide if it needs more salt, lemon etc. – adjust to your preferences accordingly.
    5. Line baking sheet with parchment paper. Place halibut peices spaced evenly on paper.
    6. Lightly season halibut pieces with salt, then spread pesto paste on halibut. Sprinkle remaining 2 tbsp Parmesan over the top of Pesto Halibut.
    7. Cover halibut with tin foil and bake for 8-10 minutes. Baking time will vary depending on the thickness of your halibut.
    8. Look for an internal temperature of between 120F-125F when you take the halibut out, as it will continue to rise a few more degrees afterward.
    9. Right before serving, top with the crispy Parmesan panko and enjoy!
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