• Our New Favorite Dish: Poor Man's Lobster

    tartar sauce, Alaska, seafood, halibut, recipe
     
    As we near the end of winter, our freezer stash is starting to dwindle. Now that our caribou and venison are long gone, we're left with a surplus of wild caught salmon and halibut to get us through till summer. We hope we can make it last!
     
     When seafood is on the menu most nights of the week, it calls for a lot of creativity. We recently discovered that boiling halibut chunks, affectionately known as "Poor Man's Lobster", is unbelievably delicious! Paired with homemade tartar sauce, or melted grass-fed butter, this may become your new favorite quick dinner meal like it has become ours.
     
    Poor Man's Lobster
     
    Ingredients
     
    1/4 cup salt
    1/2 cup white sugar
    2 lbs halibut, cut into chunks
    Bring a large pot of water to a boil. Add the salt and sugar and mix to dissolve. Place large chunks of halibut into the pot, and let boil for ten minutes, or until the fish is no longer translucent and easily flakes with a fork.
     
    Tartar Sauce
      
    Tartar sauce likely conjures up images of fish and chips in a basket; however, this sauce can be paired with any cut of salmon, halibut, rockfish, or really any seafood for that matter. We used homemade mayonnaise and pickles from the garden, but that’s just because we are huge food nerds!
      
    Ingredients
     
    1/2 cup olive-oil-based mayonnaise
    1/4 cup chopped dill pickles
    1 teaspoon chopped capers
    1 rounded teaspoon of grainy dijon mustard
    1 teaspoon lemon juice
    2 heavy pinches of dill
    A few dashes of hot sauce
    Large pinch of sea salt
    Couple grinds of black pepper
     
    Instructions
     
    Mix all of the ingredients in a bowl with a fork, whipping a bit to combine. Serve with halibut chunks, wrapped in butter lettuce leaves. These make a great hand-held appetizer or light dinner meal.
     
    This recipe was originally shared in our article for the Journal of Mountain Hunting, Savoring the Spoils. Check out the full collection of recipes here.
     
    Photo courtesy of Rebecca Gordon

     

  • Comments on this post (0 comments)

  • Leave a comment

Added to cart

c