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Salty's Seafood Restaurant Recipes

Wild Halibut with Morel and Asparagus Ragout

Serves 2 Crab-stuffed Salmon

HALIBUT

2 ea. 6-oz Halibut Fillets
Pinch Salty’s Seasoning Salt
1 Tbsp Canola Oil
2 c Ragout (recipe follows)

Preheat oven to 350?F. Dry fish well with paper towel. Season fish on both sides with Salty’s Seasoning Salt. Add 1 tablespoon of canola oil to medium-size fry pan. Heat to medium high. Sear halibut on one side for 4-6 minutes or until golden brown. Flip over and place in preheated oven for 8 minutes. Pour ragout onto a serving plate and place fish on top. Garnish with chopped fresh herbs (optional).

MOREL MUSHROOM & ASPARAGUS RAGOUT

1½ Tbsp Canola Oil
1 clove Garlic, minced
1 Tbsp Shallot, minced
2 c Fresh Morel Mushrooms, cleaned and sliced
1½ c Low-Sodium Chicken Stock
1 Tbsp Fresh Thyme, chopped
6 each Asparagus, chopped
¼ lb Unsalted Butter, chilled and cut into small chunks
Kosher Salt, to taste

In a large fry pan, heat oil to medium-high heat. Add garlic, shallot and mushrooms. Sear 5 minutes or until garlic cooks. Add chicken stock. Cook until liquid reduces to ½ cup. Turn heat to medium low and add asparagus. Gently stir with rubber spatula. Add 1 small chunk of butter. When melted, add another chunk. Repeat process until all butter is melted. Season with salt to taste. Chef’s Note: Cook ragout before you sear halibut and leave in pan on low to keep warm.

(Photo by Ilya Moshenskiy)