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Pan-Fried Halibut

Don’t let the simplicity of this recipe fool you; this dish is flavorful and straight out of our local waters!

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California halibut is a white fish with a mild taste and firm, big flakes. In this recipe, we cook our filet on a skillet, but you can easily take your game to the grill.


Our recipe is tried and true: simple yet delicious on its own. But, you can edit this basic recipe and make it your own!


Toss some herbs or garlic in as the fish cooks. Maybe even make a mango tomato salsa to top the halibut! Options are endless. What we do know: our CA halibut is fresh, local, and a prime example of the wild bounty of the Pacific. 


Happy cooking!

Ingredients

  • Oil of your choice (We recommend one with a high smoking point like grapeseed, peanut oil or avocado oil) 
  • Butter
  • Halibut
  • Salt (to taste)
  • Pepper (to taste)

Instructions

Oil your pan. Toss in a cheeky knob of butter if you wanna be like us :). Trust! The flavor from the butter is top-notch. 


Pat your halibut dry and keep the skin on. We’re going to fry the skin so it becomes crispy and full of flavor.


Salt and pepper your filet on both sides. 


Bring your filet right into the pan with the skin facing up. Make sure you hear a sizzle!


Flip the filet after a few minutes. It should be golden brown on both sides with crispy edges.


Serve with a salad and rice, or maybe even pasta!

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We want you! 👉🏽We're in need of Processors, Farmers' Marketeers, and Delivery Drivers. Most immediately, we could use some extra hands in processing on Thursdays and Fridays. 🙌🏽 No filleting experience necessary 🔪 but ninja dishwashing skills are a plus. 🥷🧽 To learn more and apply visit our site (link in bio 🔗) or stop by our Harbor shop. ⚓️
We still have plenty of local King Salmon! 🐟🐟🐟 Added bonus, if you're a Two Meal per Week CSF Club (Seafood Delivery) member, you'll be receiving local Salmon this week. 📦 Find these local delights at our main shop in the Santa Cruz Harbor. 🌊⚓️
Do you know how to shuck an oyster? 🤨 Follow these steps below and you'll be a pro in no time 🦪 👇🏽 1️⃣ Get your shucking knife (we love using @toadfishoutfitters) and wrap your oyster in a towel to prevent any hand-stabbing accidents. 2️⃣ Look for the hinge in the back and put your knife in then give the knife a little twist. You should feel it pop. 3️⃣ Run your knife across the top of the oyster. This will disconnect the adductor muscle and allow the shell to separate. 4️⃣ Keep an eye out for any shells that may have fallen in the oyster. Move your knife along the bottom and disconnect the oyster from the shell for easy slurping. (You can then flip the oyster in the shell if you like tho this is optional and for aesthetic purposes only.) 5️⃣ It's ready to eat! Toss it back & enjoy that amazing taste of the salty ocean. Check out Heidi's "How to Shuck an Oyster Like A Boss" video for more 🧡 and visit our shop for a wide range of amazing oyster vinegars, mignonettes, and hot sauces.🔥🌶
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