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Eat on the Wild Side

Eat on the Wild Side


Halibut in Parchment

Serves 4


  • 4 pieces of parchment paper

  • 4 halibut steaks. about 3/4" thick, skinned

  • 2 whole oranges +2 tbs.fresh orange juice

  • 1 fennel bulb with leaves

  • 1 small red onion

  • 1 garlic clove thinly sliced

  • Anise flavored liqueur (optional)

  • 2 tbs. unsalted butter

  • Salt and pepper to taste


  1. Slice the peel off the oranges and cut oranges crosswise into thin rounds.

  2. Dice fennel bulb into 1/2" cubes. Reserve leaves as garnish.

  3. Thinly slice the red onion. Cut parchment paper into four bean shapes (Parchment paper is available at gourmet kitchen shops).

  4. Place onion on one half of the paper then lay each halibut steak on top of the onions.

  5. Decoratively arrange the orange slices. and sprinkle fennel bulb and garlic over the halibut.

  6. Add 1/2 tbs. orange juice per steak and then splash with anise liqueur, such as Pernod.

  7. Dot with butter and lay fennel leaves across the top as garnish.

  8. Fold the paper in half and crimp the edges to seal.

  9. Place on baking sheet and bake at 350 for 12 to 15 minutes.

  10. Serve the halibut still in the paper. but open just before serving.


- SeaGrant, Saltry Restaurant (Halibut Cove, Alaska)

James Johnson