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Eat on the Wild Side


Halibut and Sablefish

For perfect fish, try your Dutch oven


By America's Test Kitchen

Cooking fish at a low temperature in a covered pot is a nearly foolproof way to achieve perfectly cooked fish, since the heavy Dutch oven holds in moisture and allows the fish to cook through gently and evenly.

This method is also a wonderful way to concentrate flavor, meaning that a minimum of ingredients can make a big impact.

We started by browning sliced garlic in oil, which mellowed its flavor and infused the dish with warm aromatic notes. Cherry tomatoes, which are of reliable quality year-round, became soft and sweet with the gentle cooking. Capers provided briny bites, and thyme gave the dish an herbal base note.

Browning the halibut was unnecessary; it didn’t contribute much to the flavor, and the fish’s texture was better without it. While the halibut rested, we finished the sauce by cooking off some of the excess liquid on the stovetop.

Sea bass and swordfish steaks are good substitutes for the halibut.


Start to finish: 1 hour

Servings: 4

1/4 cup extra-virgin olive oil

2 garlic cloves, sliced thin

1/8 teaspoon red pepper flakes

Salt and pepper

12 ounces cherry tomatoes, quartered

1 tablespoon capers, rinsed

2 teaspoons minced fresh thyme or 1/4 teaspoon dried

2 skin-on full halibut steaks, about 11/4 inches thick and 10-12 inches long, trimmed

Adjust an oven rack to the lowest position, and heat the oven to 250 degrees.

Heat 2 tablespoons oil in a Dutch oven over medium-low heat until shimmering. Add the garlic, pepper flakes and a pinch of salt, and cook until garlic is light golden, 2-4 minutes. Off heat, stir in the tomatoes, capers and thyme.

Season the steaks with salt and pepper, and lay on top of tomatoes. Cover, transfer pot to oven, and cook until halibut flakes apart when gently prodded with paring knife and registers 140 degrees, 35-40 minutes.

Remove pot from oven. Using 2 thin spatulas, transfer steaks to a cutting board, tent with aluminum foil and let rest while finishing sauce.

Bring the tomato mixture to a simmer over medium-high heat, and cook until slightly thickened, about 2 minutes. Off heat, stir in remaining 2 tablespoons oil. Season with salt and pepper to taste.

Remove skin from steaks, and separate the quadrants of meat from the bone by slipping a spatula gently between them. Serve halibut with sauce.

Nutrition information per serving: 403 calories; 162 calories from fat; 18 g fat (3 g saturated, 0 g trans fats); 139 mg cholesterol; 539 mg sodium; 4 g carbohydrate; 1 g fiber; 2 g sugar; 54 g protein. 


Check out our Fishing Vessel Owner's Association cookbook and our namesake, "Eat on the Wild Side." It's only $20 and a delicious way to remember our past, heritage, and tradition while celebrating our future.

Get a free taste below with an assorted collection of additional recipes from our fishermen and their loved ones.

Eat on the Wild Side

A collection of delicious, time-honored Scandinavian-based halibut and sablefish recipes.

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Follow the link below to a great selection of wonderful North Pacific seafoods much of which is harvested by Seattle's fixed gear fishermen.

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