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A Flat-Out Feast of First-Of-The-Season Alaska Halibut

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Even the most persnickety, self-proclaimed seafood averse eaters may find a soft spot for halibut, the least fishy tasting of all fish, with its sweet mellow, flaky fabulousness. Our early-season Wild Alaska Halibut has landed in the Ivar’s family of full-serve restaurants (Acres of Clams, Salmon House and Mukilteo Landing), and our chefs wasted no time perfecting their respective entrees, found on the lunch and dinner fresh sheets now!

With a mid-March to mid-November catch season from chilly Alaskan waters, halibut is one of the largest flatfish in the world and can tip the scales to 400 pounds and grow to more than eight feet long. Its snow-white meat, when cooked properly, gives it a mild richness and delicately flaky texture. Naturally lean—which can lead novice cooks to overcook it—the fish is a great source of protein, B vitamins, potassium, selenium and phosphorus while also being low in sodium, fat, and calories.

Ivar’s full-serve chefs do it right whether they grill, pan-sear or poach their halibut entrees (including incorporating into exciting starters and sandwiches). “Catch” this much-anticipated fish on the full-serve fresh sheets now and taste what’s in store for the first fresh fin-fish of the season (visit all three locations to taste them all)!

Ivar’s Acres of Clams

Executive Chef Chris Garr has dreamed up three fabulous preparations available on both the lunch and dinner fresh sheets, accompanied by spring produce for a truly seasonal celebration. Seared Fresh Wild Alaska Halibut features house-smoked bacon and red wine vinaigrette, pea sprout and carrot salad with a basil-risotto cake. Grilled Fresh Wild Alaska Halibut loads on the umami with black truffle infused oil, garlic and herb roasted portobello mushrooms, sided with butter-mashed Yukon Gold potatoes. His ever-popular – and Ivar’s Cookbook worthy – House-Smoked Bacon-Wrapped Fresh Wild Alaska Halibut is prepared with sherry vinaigrette and sided with asparagus and garlic-roasted baby Yukon Gold potatoes for a true taste of spring.

Halibut-Bacon-Wrapped-w-Asparagus

Ivar’s Salmon House

Executive Chef James Somerville uses alder grilling—a signature preparation of the Salmon House, along with poaching and sweet-and-spicy combinations to make his fresh Alaska Halibut entrees dazzle. Found on the fresh sheets at both lunch and dinner, choose from Fresh Alaska Halibut with Local Rhubarb poached in court bouillon with preserved lemon-fennel beurre blanc, alongside roasted fingerling potatoes, sautéed spinach and rhubarb-jalapeno salsa; the Bacon-Wrapped Fresh Alaska Halibut with mango-sweet chili barbecue sauce, sided with roasted garlic Yukon Gold mashed potatoes, mango-lime salsa and a seasonal vegetable; and the Alder Grilled Fresh Alaska Halibut served with roasted tomato vinaigrette, sweet pea risotto and grilled spring onions.

Halibut-w-Sweet-Pea-Risotto-Tomato-Vinaigrette

Ivar’s Mukilteo Landing

Count on Executive Chef Craig Breeden to pull in global flavors for his fresh seafood preparations at Mukilteo Landing. At lunch, start with Fresh Wild Alaska Halibut & Shrimp Ceviche with Cara Cara orange, spicy lime, and a side of taro root chips. Sandwich lovers, rejoice! Breeden has created the Grilled Alaska Halibut BLAT served on a brioche bun with bacon, lettuce, avocado, tomato, smoked onion aioli, sided with French fries. At lunch or dinner, try the Fresh Wild Alaska Halibut a la Cataplana, a meaty medley that includes Serrano ham, Spanish chorizo, and clams. For the crunch factor, don’t miss the Pan Seared Fresh Wild Alaska Halibut & Coconut Crusted Shrimp with a zesty honeydew melon salsa, aji-mirin Jasmine rice and sweet chili sauce. Delightful…and only around for a limited time!

Check out the full menus and reserve a waterfront table now to enjoy this first-of-the-season halibut treat!